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Unread 10-16-2010, 05:48 PM   #1
Sammy_Shuford
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Default Brisket Questions

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.
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Unread 10-16-2010, 05:54 PM   #2
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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.
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Unread 10-16-2010, 06:12 PM   #3
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Thanks,
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Unread 10-16-2010, 06:29 PM   #4
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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!
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Unread 10-16-2010, 11:56 PM   #5
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So hows it coming along?
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Unread 10-17-2010, 12:03 AM   #6
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When are you planning on eating it?
aka When is it going to be done and when do we get photos?
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Unread 10-17-2010, 08:32 AM   #7
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15 hours to 195, probe slide in no problem, FTC to rest for while. Pictures later!
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Unread 10-17-2010, 08:39 AM   #8
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Default Pictures

http://www.facebook.com/album.php?ai...7&l=fea597b8ec
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Unread 10-17-2010, 09:29 AM   #9
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Looking good!
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Unread 10-17-2010, 01:30 PM   #10
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Good Stuff, my Wife gave her seal of approval also!


Updated album
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