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re: What temp do y’all cook your briskets?
Posted on 5/18/20 at 10:51 am to CottonWasKing
Posted on 5/18/20 at 10:51 am to CottonWasKing
Will jump in, first rule is to know your smoker. I use a vertical stick burner and try to average around 235, but honestly over any smoke the temperature fluctuates between 190 and 275. I wrap at the stall sometimes, but the 2 main thing I've learned are: 1) finish not only by temp, but by the probe test, and 2) before resting (unwrap) and let it sit for at 10-15 minutes before re-wrapping and ice chest.
I've pulled some at 198 that came out great, and others at 207 that came out great.
I've pulled some at 198 that came out great, and others at 207 that came out great.
0
Posted on 5/18/20 at 11:15 am to CottonWasKing
I haven't read through all of this, but this is what I do:
Costco PitBoss/fake green egg
1. Put the brisket on before egg ever gets to temp. Usually around 140.
2. Get it to 200 and cook for about an hour
3. Get it to 220 and cook for about an hour
4. Get it to 240 and let it ride to the stall
5. At the stall, let it go to 255/260
6. Depending on brisket, could be a 10 hour cook, could be a 14 hour cook
All I know is they seem to get better and better with each one I cook.
Jiggles, great bark, great bend, melty like butter.
If I had an extra 16 hours a day, I'd open a bbq restaurant with the quickness.
Costco PitBoss/fake green egg
1. Put the brisket on before egg ever gets to temp. Usually around 140.
2. Get it to 200 and cook for about an hour
3. Get it to 220 and cook for about an hour
4. Get it to 240 and let it ride to the stall
5. At the stall, let it go to 255/260
6. Depending on brisket, could be a 10 hour cook, could be a 14 hour cook
All I know is they seem to get better and better with each one I cook.
Jiggles, great bark, great bend, melty like butter.
If I had an extra 16 hours a day, I'd open a bbq restaurant with the quickness.
Posted on 5/18/20 at 2:40 pm to CottonWasKing
Briskets really vary. I don't think 275 is too hot for a smoking temp. You may have pulled early. I start probing for doneness around 195. Probe should go in and out easy - no resistance. Brisket can be done from 195 all the way to 205+.
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