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re: Smoking my first brisket tonight - updated with pics on page 2
Posted on 8/1/20 at 10:45 am to theantiquetiger
Posted on 8/1/20 at 10:45 am to theantiquetiger
Briskets are irregular shapes of meat. Most smokers do not deliver uniform heat flux. A big key is getting the heat and meat in sync. It's important to orient the meat and fat side to adjust for this.
When most of us talk in terms of times and temps we do so in "ballpark" numbers, not dogmatic formulas.
Briskets are done when you can insert a probe and it has the texture of jello.
FTR, some of the best brisket I've eaten was LA BBQ in Austin. John Lewis, who worked for/taught Franklin was its first pitmaster before moving on. LA BBQ's smokers were at 275 degF (similar to what Franklin recommends).
When most of us talk in terms of times and temps we do so in "ballpark" numbers, not dogmatic formulas.
Briskets are done when you can insert a probe and it has the texture of jello.
FTR, some of the best brisket I've eaten was LA BBQ in Austin. John Lewis, who worked for/taught Franklin was its first pitmaster before moving on. LA BBQ's smokers were at 275 degF (similar to what Franklin recommends).
Posted on 8/1/20 at 7:02 pm to Glock17
Can't wait for no pics to be posted
Posted on 8/1/20 at 7:15 pm to List Eater
I’m very pleased with our it turned out, especially for my first brisket
This post was edited on 8/1/20 at 7:51 pm
Posted on 8/1/20 at 7:21 pm to Glock17
Thanks big D, I need to try one soon
Posted on 8/1/20 at 9:31 pm to Glock17
For first briskets you're probably in the 99 percentile.
Looks great!
Looks great!
Posted on 8/2/20 at 10:10 am to theantiquetiger
quote:
You don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours.
Posted on 8/2/20 at 12:07 pm to Glock17
Nice work baw! Comgahazx on the successful first cook.
Posted on 8/2/20 at 3:37 pm to Glock17
Hell yea brother. Not bad for your first time! Looks great
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