SMOKING BEEF BRISKET - HELP! (please)

[traviscole84]

 

[flash]

http://www.smokingmeatforums.com/t/94908/separating-a-brisket

 

[kathrynn]

Can't see the pictures in the usual SMF format.  Here is a link to show you how to upload them so we can see better.

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

Also....here is a link to "how to smoke a brisket" that may help too.

Kat

 

[smoking b]

Sorry but I can't see your pics for some reason - here is a thread that should help you http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke

As for myself, I cook brisket at a smoker temp of 225 - 250* & monitor the IT of the meat. Once it reaches 175* I start testing it every hour with a toothpick - once it goes in & out effortlessly I pull it. This has happened at a wide range of ITs - from 177 - 200* I then wrap the brisket in foil & put it in a cooler to rest for at least an hour before slicing it. As for time you can figure roughly 2 hours per pound but brisket has a mind of its own & can be very unpredictable...

 

[traviscole84]

hope I added the pictures right
 

 

[kathrynn]

You did great Sweetie!

Kat