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Old 05-14-2014, 02:30 PM   #3
SmittyJonz
somebody shut me the fark up.
 
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Join Date: 07-17-13
Location: Burleson Tx
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Most here don't by Internal Temp - we go by probe tender which could happen at. 195 or 210*'or anywhere in between - each brisket is different.
Probe tender is like sliding an ice pick into warm pudding.

Half the folk on here ( including me) like HotnFast 300-325* smokes (. 6-8-10 hr cooks) - and butcher paper better than foil. And 1-2 hr rests before slicing

I run brisket fat down (towards fire) 4 hrs at 300* and then wrap 2 layers of Butcher paper and another 2 hrs then I start checking for probe tender every 30-45 minutes starting at end of hr 6.

Dry but sliceable brisket = undercooked
Crumbles when you slice it = over cooked
Overcooked tastes 10 times better than Undercooked!

Look T this:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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NO Such Thing as Over Smoked - just Over Dirty Smoked.............
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