Gonna try it next weekend!!
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Final Table Brisket
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The cooking time has nothing to do with weight. I am cooking a 9 inch long piece 3 inches thick. It has been on for 4 hrs and 20 min. and it's internal temp is 167.
The grill and now the oven are set at 250... ANd it looks like the cooking time depends on thickness and not weight.
Sleepless in Houston....
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Hey y'all.. I sent a PM to the OP but he said he doesn't surf the GS as much as he used to so... I hope someone can help me.
I will be attempting this recipe this weekend. I have never smoked a brisket before. I cook and grill all the time but for some reason I am nervous about smoking a brisket.
The cooker I have has an offset fire box. Do I keep my temperature around 225* for it as well? I will be using mesquite wood chunks (store bought). Am i supposed to soak these?
I hope you can help me out. Thanks!
Stephanie
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Originally posted by NannySlayer View PostHey y'all.. I sent a PM to the OP but he said he doesn't surf the GS as much as he used to so... I hope someone can help me.
I will be attempting this recipe this weekend. I have never smoked a brisket before. I cook and grill all the time but for some reason I am nervous about smoking a brisket.
The cooker I have has an offset fire box. Do I keep my temperature around 225* for it as well? I will be using mesquite wood chunks (store bought). Am i supposed to soak these?
I hope you can help me out. Thanks!
Stephanie
BTW = 185 internal is too much. I did 160 Sunday and it was great...
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Originally posted by thorthunder View PostFor me to get my offset pit to 225 I have to run the firebox very hot. Where ever you place the meat needs to be 200 to 225.
BTW = 185 internal is too much. I did 160 Sunday and it was great...
Someone said not to open the pit because I'll let the heat out.. How and when am I supposed to check the meat temperature?
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