DirtyDirty00
is one Smokin' Farker
- Joined
- Jul 13, 2011
- Location
- Mamarone...
Havent had luck with my first briskets. Partially bc i have always used just the flats.
gonna pick up a packer in a few hours.
Gonna get it on at 6am. But im gonna cook it at about 250-280. (target temp to keep chamber will be 265)
im gonna foil it when it hits 160-165 and pull it around 195-200 when it passes a good probe test.
Any way with the foiling and at 265 that this gets done by 6pm? (12 hours)
----- on another note:
my briskets in the past have been just flats. ive NEVER foiled before. they come out nice and juicy but not so tender at around the 8 hours mark (i slice em but they need to be cut up in my plate, they dont easy come apart with a little tug)... or if i leave em on longer they get so dry, like rubber.
thanks all!
gonna pick up a packer in a few hours.
Gonna get it on at 6am. But im gonna cook it at about 250-280. (target temp to keep chamber will be 265)
im gonna foil it when it hits 160-165 and pull it around 195-200 when it passes a good probe test.
Any way with the foiling and at 265 that this gets done by 6pm? (12 hours)
----- on another note:
my briskets in the past have been just flats. ive NEVER foiled before. they come out nice and juicy but not so tender at around the 8 hours mark (i slice em but they need to be cut up in my plate, they dont easy come apart with a little tug)... or if i leave em on longer they get so dry, like rubber.
thanks all!