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Discussion in 'Beef' started by traviscole84, Jul 20, 2013.
Can't see the pictures in the usual SMF format. Here is a link to show you how to upload them so we can see better.
Also....here is a link to "how to smoke a brisket" that may help too.
Sorry but I can't see your pics for some reason - here is a thread that should help you http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke
As for myself, I cook brisket at a smoker temp of 225 - 250* & monitor the IT of the meat. Once it reaches 175* I start testing it every hour with a toothpick - once it goes in & out effortlessly I pull it. This has happened at a wide range of ITs - from 177 - 200* I then wrap the brisket in foil & put it in a cooler to rest for at least an hour before slicing it. As for time you can figure roughly 2 hours per pound but brisket has a mind of its own & can be very unpredictable...
hope I added the pictures right
You did great Sweetie!