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Unread 02-23-2011, 03:33 PM   #8
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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While I think the post by Bigabyte, liked by gtr, is a great pictorial and narrative on how to do a brisket. The one or two things I notice.

1. I really like a packer brisket in the 12 to 14 lb range, I think they are more forgiving and the flat is a little thicker, hence more forgiving.

2. I like to cook at 250F to 270F for briskets. But, 225F would be my minimum.

3. You did not say how you are monitoring your meat in the cooker. I like to use a thermometer on a cable so I can see internal temps of meat with door closed. It will normally take 10 hours to get to 190F.

4. Once it hits 190F, I use a metal skewer, some use ice picks or thermapen probes..and I check for whether it is done by poking, when the probe goes in easily, it is done. I prove across the grain slightly and in two or three spots in the flat.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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