Quote:
Originally Posted by Hawg Father of Seoul
You either misunderstood the dude who said 165 or he does not know what he does.
Brisket is done at 195-212. If you cook it at those extra low temps, you will dry it out before hitting your target. Try just a little hotter pit (smoke a lot of great briskets at 225) and if you are afraid of drying it out, foil it when you get to a nice color.
IT WILL SOFTEN UP somewhere around 200 degrees (if you do not dry it out).
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Quote:
Originally Posted by Big George's BBQ
Cook @ 225 or higher and cook it longer The test is the probe goes in like it is Butter
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i have smoked a few briskets with a friend is getting me into this.
but some we took to 185 and some to 205 and those were fairly dry as well, not sure but it has to be something small that we are doing wrong.
