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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by kyoutdoorsman, Mar 24, 2020.
Looked good. Ain't had a brisket in a while
How long did you cook it and temp?
I cooked at 225 until it hit 165 IT. I then foiled it. I normally cook on until 205. Saturday night, it was about 180 or so at midnight, and I was too tired to stay up a couple more hours. I turned the smoker down to 175 and went to bed. Got up next morning and checked it. IT was 190. I turned up to 225 and finished to 205. I was afraid it was too done, as it felt "squishy". But it was perfect. Normally about 1 hour per pound if you foil, but this was a bit longer than that due to going to bed.
I take my point off 3/4 through the cook and chunk it in cubes. Put it back on and make a whole pan of burnt ends . I could literally founder on those cubes of gold.
I like a day old brisket sandwich better than first day, topped with extra sharp cheddar and horseradish.