bbqbrisket
Is lookin for wood to cook with.
- Joined
- Jul 15, 2012
- Location
- short...
I just started cutting up packers cut in about 3 to 5 sections roughly 3 to 4 lbs each in an effort to to smoke small briskets..
Up to temp smoker is at 6 am at 275 in the smoker. After about 4 to 5 hours, I transfer it to in home oven and continue at 250. After about 10 hours it's still not tender; close but not done even at 206.
10 hours seems like a long time for 3 lbs. Should I cook these at higher temp in both smoker and oven?
Up to temp smoker is at 6 am at 275 in the smoker. After about 4 to 5 hours, I transfer it to in home oven and continue at 250. After about 10 hours it's still not tender; close but not done even at 206.
10 hours seems like a long time for 3 lbs. Should I cook these at higher temp in both smoker and oven?