Originally Posted by I like Bigbutts
Bob....par for YOUR course....BEAUTIFUL!!....so what temp in Klose till what Internal temp.....and how long in Keg at what temp??.....I think this might be an approach to be taken for my first one.......
The idea was based on a low and slow approach
The Klose was around 225-250 for four hours burning white oak/apple.
The WSM was 225-250 for seven hours burning Kingsford (blue bag).
Did not rely on a finished internal temp... that will not give you the optimum results. Brisket is naturally a tough piece of meat. Somewhere between 185 - 205 internal; the fibers begin to tender up and is fork (probe) tender... and that's how it reveals when its done... cook until tender. It took me a long time to figure that out - (not the probe suggestion) but finding when to pull off. Brisket is tough when not cooked long enough - and will turn to a crumbling mush when cooked too long.
Some folks get it right off the bat. Not me. Brisket was not a positive experience... was downright miserable.
Took me a few years to get the consistency starting with the basics.
Bacon should be capitalized as a pronoun for pork!
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP, and a BSKD
Last edited by BBQ Bandit; 12-28-2012 at 05:43 PM..