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Unread 05-18-2009, 04:10 PM   #1
chambersuac
somebody shut me the fark up.

 
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Default Cooking a brisket

I am new at using a smoker and have a lot to learn. When I hear others talk about smoking a brisket, I hear "low and slow" and "18 hours" etc. However, 18 hours seems like a LONG time for some briskets. How do you know when to take the meat off the smoker? I put a 6.5 pounder on the offset about midnight (225-250 degrees) and (thinking longer is better) took it off at 3 P.M. and it was too well done. Good burnt ends, though...

Please advise...

Thanks in advance!

Dan
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