View Single Post
Unread 03-26-2009, 05:40 PM   #5
Weiser
is one Smokin' Farker
 
Join Date: 10-25-08
Location: Drippin' Springs, TX
Downloads: 0
Uploads: 0
Default

I shoot for 230* when doing Brisket.
The margin of error for short periods of time is less critical.
It makes for a longer cook, but helps keep it moist w/o foiling.
Keep the lid on! Once the ET reads 160* lift the lid and feel it.
Should feel kinda like a chubby girls butt.
If it isn't quite there, foil and put it in the cooler for a couple of hours
or, into a 180* oven.
Good luck Raz, the easiest way to screw one of these things up is trying to hurry the process.
Some take longer than others, feel is important.

Weiser


Quote:
Originally Posted by RazBarlow View Post
I am running a maverick ET remote thermo with a smoker probe and a meat probe . What temp should I try to keep the smoker around and what temp do I bring the brisket up to when it is done ?
Thanks,
Raz
__________________
[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder."
[/I][SIZE=1][COLOR=Black]
[/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black]
[/COLOR][/SIZE][/COLOR]
Weiser is offline   Reply With Quote