Discussion in 'Beef' started by traviscole84, Jul 20, 2013.

  1. traviscole84

    traviscole84 Newbie

    Last edited by a moderator: Jul 20, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

  3. Sorry but I can't see your pics for some reason - here is a thread that should help you

    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...
  4. traviscole84

    traviscole84 Newbie

    hope I added the pictures right
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    You did great Sweetie!


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