mstewart39
Full Fledged Farker
- Joined
- Aug 16, 2017
- Location
- York, PA
I have done brisket on my kamado, I don't wrap, I'm happy with it, and I feel that I make a decent brisket. I cook the brisket until it's probe tender all over the place. But I usually cook for 14-18 hours.
So I decided that I want to get good at making it on my Bandera around 275-300 degrees, and I keep making "pretty good" brisket, never "really good" brisket. My issue is knowing when it's done.
I typically cook it for a few hours to around 160 degrees, get the color the way I like it, wrap it in butcher paper with a probe in the flat and the point. But they're always so different in temperature and I can't see the wrapped brisket, so I struggle knowing when to take it off. Last brisket I was convinced it was ready by the temperatures, I unwrapped it, and didn't feel that it was probe-tender enough. So I wrapped it back up, lost a decent amount of the liquid, and cooked for another 45 minutes or so. I made such a mess the first time I checked that I just decided to rest it without checking again. It was decent, tasted great, but it just wasn't quite done. The point didn't pull apart as easily as it should.
I'd love to hear some people describe how they determine that the wrapped brisket is finished.
Thanks!
So I decided that I want to get good at making it on my Bandera around 275-300 degrees, and I keep making "pretty good" brisket, never "really good" brisket. My issue is knowing when it's done.
I typically cook it for a few hours to around 160 degrees, get the color the way I like it, wrap it in butcher paper with a probe in the flat and the point. But they're always so different in temperature and I can't see the wrapped brisket, so I struggle knowing when to take it off. Last brisket I was convinced it was ready by the temperatures, I unwrapped it, and didn't feel that it was probe-tender enough. So I wrapped it back up, lost a decent amount of the liquid, and cooked for another 45 minutes or so. I made such a mess the first time I checked that I just decided to rest it without checking again. It was decent, tasted great, but it just wasn't quite done. The point didn't pull apart as easily as it should.
I'd love to hear some people describe how they determine that the wrapped brisket is finished.
Thanks!