Brisket Questions

Sammy_Shuford · Oct 16, 2010

Just placed my first brisket in the drum smoker.

I have my Maverick probe dead center top/bottom, but where in the brisket SHOULD it be. Thick end, the narrow end of the point, in the middle?

I plan on pulling from drum for FTC at 180.

Mister Bob · Oct 16, 2010

I put it in the thickest part of the flat. Keep in mind that there is no perfect temperature for brisket. While in my experience it averages around 200, I have had briskets done at much lower and slightly higher temperatures. When the probe slides in like butter, it's done.

Sammy_Shuford · Oct 16, 2010

Thanks,

chambersuac · Oct 16, 2010

Yep, Mister Bob is right. Use the temperature only as a guide. I pull when the probe goes in "like budda" then foil and rest in a cooler for at least an hour. Have fun and enjoy!

JiveTurkey · Oct 17, 2010

So hows it coming along?

mikeTRON · Oct 17, 2010

When are you planning on eating it?
aka When is it going to be done and when do we get photos?

Sammy_Shuford · Oct 17, 2010

15 hours to 195, probe slide in no problem, FTC to rest for while. Pictures later!

Sammy_Shuford · Oct 17, 2010

Pictures

http://www.facebook.com/album.php?aid=286473&id=548327237&l=fea597b8ec

bigabyte · Oct 17, 2010

Looking good!

Sammy_Shuford · Oct 17, 2010

Good Stuff, my Wife gave her seal of approval also!

Updated album
http://www.facebook.com/album.php?aid=286473&id=548327237&l=fea597b8ec

Brisket Questions

Sammy_Shuford

is Blowin Smoke!

Mister Bob

Babbling Farker

Sammy_Shuford

is Blowin Smoke!

chambersuac

somebody shut me the fark up.

JiveTurkey

is one Smokin' Farker

mikeTRON

Full Fledged Farker

Sammy_Shuford

is Blowin Smoke!

Sammy_Shuford

is Blowin Smoke!

bigabyte

somebody shut me the fark up.

Sammy_Shuford

is Blowin Smoke!

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