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Started By
Message
1
Posted on 6/24/17 at 10:18 am to OTIS2
I'm at 248 right now with internal temp of 160
Posted on 6/24/17 at 10:54 am to 3HourTour
quote:
Smoking a brisket tomorrow by 3HourTour I wasn't planning on wrapping.
The OT would never let this comment pass without a retort!
Posted on 6/24/17 at 10:54 am to 3HourTour
I'm not a big fan of wrapping any bbq , but brisket is the exception for me. I wrap mine at about 170 with pink butchers paper. Foil will work as well though. It will help it finish and keep it moist
Posted on 6/24/17 at 10:59 am to gmrkr5
I'll play it by ear. If I need it to finish quicker I'll wrap. But I'm gonna ride it out as long as I can.
Posted on 6/24/17 at 11:00 am to 3HourTour
Heard that. Good luck
Posted on 6/24/17 at 11:11 am to 3HourTour
Post pics of the finished product, baw.
Posted on 6/24/17 at 11:14 am to 3HourTour
quote:
Anyone have a good recipe for a homemade BBQ sauce for the brisket?
Tomato sauce
Ketchup
Worcestershire
Brown sugar (not too much)
Splash of lemon juice
Splash of ACV
Cumin
Salt
Black pepper
Simmer uncovered for 20 minutes then let cool.
Posted on 6/24/17 at 11:44 am to Honky Lips
I prefer a vinegar heavy bbq sauce for brisket.
Pretty much what is posted above, but I use something like rice wine or Apple cider vinegar instead of ketchup.
Pretty much what is posted above, but I use something like rice wine or Apple cider vinegar instead of ketchup.
Posted on 6/24/17 at 11:54 am to 3HourTour
Appropriate attire for smoking a brisket is jacket and tie.
Posted on 6/24/17 at 12:33 pm to GregMaddux
Just hit 171 degrees
Posted on 6/24/17 at 12:37 pm to GregMaddux
quote:
jacket
Smoking jacket
Posted on 6/24/17 at 12:38 pm to 3HourTour
No way you're gonna get another 30 degrees in 4ish hours
Posted on 6/24/17 at 12:49 pm to gmrkr5
I know. Should have put it on earlier. How long will it take to get to temp if I wrap it now?
Posted on 6/24/17 at 1:03 pm to 3HourTour
It will still be close but it will buy you a little time for sure
Last one i did was right at 10lbs and it finished in about 12 hours
Last one i did was right at 10lbs and it finished in about 12 hours
This post was edited on 6/24/17 at 1:05 pm
Posted on 6/24/17 at 1:10 pm to gmrkr5
You wrapped that one?
Posted on 6/24/17 at 1:19 pm to 3HourTour
I'm at 174. Cooking at 255-260.
Posted on 6/24/17 at 1:44 pm to 3HourTour
Once it reaches 180 go head and wrap it. Your meat is currently in the stall and you don't wanna open the lid to wrap right now, you need all the heat you can get.
Once it's at 180, wrap and place back on the smoker. Hell you can cheat now if you want and throw in a 275 degree oven. The brisket has picked up all the smoke it's gonna get. Heat is heat at this point.
Once it's at 180, wrap and place back on the smoker. Hell you can cheat now if you want and throw in a 275 degree oven. The brisket has picked up all the smoke it's gonna get. Heat is heat at this point.
Posted on 6/24/17 at 1:49 pm to Dav
I hit 180 so I wrapped and put it back on. The grill temp shot up to 280. Having trouble controlling it at this point.
Posted on 6/24/17 at 1:52 pm to 3HourTour
280 is fine. Especially since it's wrapped. If you want it done by 5ish you're gonna want a higher temp anyway (275-285).
you'll be fine
you'll be fine
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