Quote:
Originally Posted by Two Fivenagame
Question on smoking a brisket:
What internal temp are you having success with?
I just did one that still felt a little firm at 195f (internal).
I took it off the smoker at 200f expecting it to climb after I wrapped and coolered it for 2hrs.
It was still a little firm and dry. From what i've read, that means the brisket could have cooked a little longer. Is that correct?
Just looking for some thoughts.
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I run brisket at 185 smoker temp until meat has an internal temp of 165.
Foil brisket with half cup of beer and some beef Oxo
Crank smoker to 225
Remove when internal temp hits 198.
Generally speaking I have been about 1.5hrs/lb with this method.
Cooler for minimum 2 hrs
Super tender and juicy.