The BBQ BRETHREN FORUMS. - View Single Post

MACS · 08-21-2010, 09:54 AM

Oh, no, Vinny... I can DO this! LOL!

I have cooked them from 225-275. Varying my temp just to see the results. I have the temp controls, so keeping it at temp is a breeze.

I'm not convinced temp matters. I've seen high heat briskets come out perfect, too, and I got consistently great results oven cooking them at 290, even.

Maybe I AM taking it off too early. The point is usually the bomb with the flat being just a bit dry and not as tender.

I'm stubborn. I'll keep doing it until I get it right... because even when I get it wrong it's damn good.

08-21-2010, 09:54 AM	#9
MACS Is lookin for wood to cook with. Join Date: 08-16-10 Location: Temecula, CA Downloads: 0 Uploads: 0	Oh, no, Vinny... I can DO this! LOL! I have cooked them from 225-275. Varying my temp just to see the results. I have the temp controls, so keeping it at temp is a breeze. I'm not convinced temp matters. I've seen high heat briskets come out perfect, too, and I got consistently great results oven cooking them at 290, even. Maybe I AM taking it off too early. The point is usually the bomb with the flat being just a bit dry and not as tender. I'm stubborn. I'll keep doing it until I get it right... because even when I get it wrong it's damn good. __________________ 22.5" WSM with a DigiQ DX, NexGrill gas grill w/3 burners + side, sear and rotisserie.