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Sammy_Shuford 10-16-2010 05:48 PM

Brisket Questions
Just placed my first brisket in the drum smoker.

I have my Maverick probe dead center top/bottom, but where in the brisket SHOULD it be. Thick end, the narrow end of the point, in the middle?

I plan on pulling from drum for FTC at 180.

Mister Bob 10-16-2010 05:54 PM

I put it in the thickest part of the flat. Keep in mind that there is no perfect temperature for brisket. While in my experience it averages around 200, I have had briskets done at much lower and slightly higher temperatures. When the probe slides in like butter, it's done.

Sammy_Shuford 10-16-2010 06:12 PM


chambersuac 10-16-2010 06:29 PM

Yep, Mister Bob is right. Use the temperature only as a guide. I pull when the probe goes in "like budda" then foil and rest in a cooler for at least an hour. Have fun and enjoy!

JiveTurkey 10-16-2010 11:56 PM

So hows it coming along?

mikeTRON 10-17-2010 12:03 AM

When are you planning on eating it?
aka When is it going to be done and when do we get photos? :-P

Sammy_Shuford 10-17-2010 08:32 AM

15 hours to 195, probe slide in no problem, FTC to rest for while. Pictures later!

Sammy_Shuford 10-17-2010 08:39 AM


bigabyte 10-17-2010 09:29 AM

Looking good!:cool:

Sammy_Shuford 10-17-2010 01:30 PM

Good Stuff, my Wife gave her seal of approval also!

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