First Tine Smoking Brisket - Advice

Discussion in 'Beef' started by jerseyboy58, Jun 8, 2013.

  1. jerseyboy58

    jerseyboy58 Newbie

    Tomorrow I plan on smoking my first brisket, using my sweet rib rub with a kick. any advice for how long to keep it on the pit and how to make the burnt ends, all advice would be greatly appreciated.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well I use the toothpick method to test for doneness. When it will go in without resistance the brisket is done. This can occur anywhere from an IT of 185*-and up. This is for sliced brisket. If you are going to pull the brisket I would take it to an IT of 200*-205*.
     

Share This Page