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Started By
Message
re: Smoking a brisket tomorrow
Posted on 6/24/17 at 2:16 pm to 3HourTour
Posted on 6/24/17 at 2:16 pm to 3HourTour
Yea i wrapped that one. I always wrap brisket now.
Like other poster said, lil higher heat wont hurt you now. In fact, id try to keep it at 275 til its done
and dont pull it just because it hits 200. Sometimes a brisket is done at 200, sometimes it needs to go to 205. Start probing it when it hits 200 but dont pull it til probe goes in like butter
Like other poster said, lil higher heat wont hurt you now. In fact, id try to keep it at 275 til its done
and dont pull it just because it hits 200. Sometimes a brisket is done at 200, sometimes it needs to go to 205. Start probing it when it hits 200 but dont pull it til probe goes in like butter
This post was edited on 6/24/17 at 2:24 pm
1
Posted on 6/24/17 at 2:27 pm to gmrkr5
I gave in and popped it in a 275 degree oven. I couldn't control the temp. It'd shoot up to 300, I'd adjust the vents, and it'd go down to 240. Plus I'd like to enjoy the game.
Posted on 6/24/17 at 2:31 pm to 3HourTour
Nothing wrong with that.. not like it was getting smoke anymore.
Posted on 6/24/17 at 2:32 pm to gmrkr5
It's got a good bark.
Posted on 6/24/17 at 3:48 pm to 3HourTour
What you looking like?
Posted on 6/24/17 at 3:51 pm to gmrkr5
Just put it in the cooler. It hit 203 in the oven. I probed it and it was like butter. I'll post the money shots in about an hour or so.
Posted on 6/24/17 at 4:14 pm to 3HourTour
Nice!
Posted on 6/24/17 at 4:19 pm to 3HourTour
Good job 
Posted on 6/24/17 at 5:33 pm to Dav
Well let's see it
Posted on 6/24/17 at 6:49 pm to gmrkr5
Posted on 6/24/17 at 6:49 pm to 3HourTour
It's good baws
Posted on 6/24/17 at 6:54 pm to 3HourTour
Looks mighty tender!
Posted on 6/24/17 at 7:00 pm to OTIS2
Really tender
Posted on 6/24/17 at 7:00 pm to 3HourTour
I happy considering it's my first one
Posted on 6/24/17 at 7:31 pm to 3HourTour
Posted on 6/24/17 at 10:36 pm to gmrkr5
Gotta do burnt ends with the point. $$
Posted on 6/25/17 at 7:30 am to 3HourTour
Nice. I smoke for a few hours, then wrap in foil with Allegros brisket marinade. The great thing about the Big Green Egg is the ability to control the heat.
Posted on 6/25/17 at 9:58 am to 3HourTour
I never wrap. I cook on a jumbo BGE, and would put my brisket up against the best. You can find pics of one of my briskets in my post history.
Posted on 6/25/17 at 10:11 am to GusMcRae
quote:
GusMcRae
Not cocky at all
Posted on 6/25/17 at 10:41 am to Honky Lips
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