mjpmap
is one Smokin' Farker
I've cooked/smoked everything under the sun, with the exception of a brisket. Minding my own business, cooking dinner tonight when a neighbor called in a panic. He put a brisket in his electric smoker (told him not to bother with that thing), and the heating element quit. He's a teacher going back for the first day tomorrow and asked if I (retired) could rescue his brisket. I, of course assured him that I had it covered. He brought me what appeared to be a flat, and said that he had put his own rub on it, but there was no visible evidence of that. I stuck a probe in and found an internal of 88. Immediately stuck it in the fridge, to deal with tomorrow. I'll do a real rub (SPOG) in the morning. So, now I really need some advice. I'll be cooking on a Primo. What's the best running temp, what am I lookin for internal, and probe feel. Do briskets typically hit a stall, and for an approximate 4 lb piece of meat, how many hours roughly. Thanks God for the Brethern!!!!!! P.S. Forgot that I have an espresso rub that I mixed myself, so will probably use that.