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Unread 05-18-2009, 09:59 PM   #12
Jeff_in_KC
somebody shut me the fark up.
 
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Join Date: 01-04-05
Location: Pleasant Hill, MO
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I cooked 14 packer briskets today for less than 8 hours at around 260. Most were only around 190 when taken off (they're in the walk-in cooler to slice tomorrow, add some juices and heat in the oven for a luncheon. Weird stuff that a smoker full of packers was nearly done in less than 8 hours. It just depends on the meat too. These were select grade (not MY choice to order!) so maybe that had something to do with it. Get a feel for what's "done" by pushing on your brisket. Also, slide a probe it... when there's no resistance, it's done. Takes practice.
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