Smoking a 4.5lb brisket. What temp?
atown25 Fire Starter Original poster Jan 1, 2016 43 12 Oklahoma Dec 6, 2016 #1 Smoking a 4.5lb brisket. What temp?
SmokinAl SMF Hall of Fame Pitmaster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Jun 22, 2009 51,491 12,489 Central Florida (Sebring) Dec 6, 2016 #2 You can smoke it anywhere from 225-280, & to an IT of 195-205, or until probe tender. Al
atown25 Fire Starter Original poster Thread starter Jan 1, 2016 43 12 Oklahoma Dec 6, 2016 #3 Any idea how long? When it hits that internal temp just wrap in foil until time to eat?
SmokinAl SMF Hall of Fame Pitmaster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Jun 22, 2009 51,491 12,489 Central Florida (Sebring) Dec 6, 2016 #4 At 225 your probably looking at 8 hours, at 280 about 4-5 hours. Start checking the meat at 195, when a toothpick or probe goes in with little to no resistance (like room temp butter), it's done. At this point you can rest it on the counter for 1/2 hour & slice it, or you can wrap it in foil & keep it in a 170 degree oven until ready to slice. Al
At 225 your probably looking at 8 hours, at 280 about 4-5 hours. Start checking the meat at 195, when a toothpick or probe goes in with little to no resistance (like room temp butter), it's done. At this point you can rest it on the counter for 1/2 hour & slice it, or you can wrap it in foil & keep it in a 170 degree oven until ready to slice. Al
atown25 Fire Starter Original poster Thread starter Jan 1, 2016 43 12 Oklahoma Dec 6, 2016 #5 Alright thank you sir. Gotta find me a good rub for it and it'll go in the smoker in the morning.
kawboy Smoking Fanatic OTBS Member Oct 20, 2015 811 377 Central Minnesota Dec 6, 2016 #6 ATOWN25 said: Alright thank you sir. Gotta find me a good rub for it and it'll go in the smoker in the morning. Click to expand... I like Montreal seasoning, or salt and pepper.
ATOWN25 said: Alright thank you sir. Gotta find me a good rub for it and it'll go in the smoker in the morning. Click to expand... I like Montreal seasoning, or salt and pepper.
atown25 Fire Starter Original poster Thread starter Jan 1, 2016 43 12 Oklahoma Dec 13, 2016 #7 IMG_3670.JPG atown25 Dec 13, 2016 Turned out great!!! Thanks guys!!!