mjr
Knows what a fatty is.
- Joined
- Mar 22, 2011
- Location
- Somewher...
This ought to be a fun discussion...
Ok, if all goes well, I'm going to be smoking a brisket for the Super Bowl.
I don't want to have to start at midnight or 3 in the morning or anything.
The brisket is going to be about 9 pounds, and I'll be smoking it on my WSM, using the Texas Crutch with butcher paper.
I've heard that going from 225 to 250 can drastically reduce cook time. Is that true?
I've also heard that people like Aaron Franklin and Harry Soo smoke their briskets at 275.
How much time should I allow, at what temp should I wrap (I've heard anywhere from 150 to 170), and at what temp should I cook it?
I'm probably going to pull it at around 197-200 degrees, but I'm wondering what chamber temp I should use.
Ok, if all goes well, I'm going to be smoking a brisket for the Super Bowl.
I don't want to have to start at midnight or 3 in the morning or anything.
The brisket is going to be about 9 pounds, and I'll be smoking it on my WSM, using the Texas Crutch with butcher paper.
I've heard that going from 225 to 250 can drastically reduce cook time. Is that true?
I've also heard that people like Aaron Franklin and Harry Soo smoke their briskets at 275.
How much time should I allow, at what temp should I wrap (I've heard anywhere from 150 to 170), and at what temp should I cook it?
I'm probably going to pull it at around 197-200 degrees, but I'm wondering what chamber temp I should use.