Last brisket question EVER...

[jimmyjazz]

I wouldn't go to 200 F. I like brisket between 185 F and 190 F. It stays together a bit better. If you go too far, you can't hardly slice it -- it just falls apart.

 

[jimmyjazz]

You let us know when you figure out what matters, and then we'll listen. I'm not saying . . .

Well, yes I am saying.

 

[Brisketexan]

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[Knoxville-Horn]

Great. I started a fight....

 

[12thStudStan]

I camouflage myself as a mineral feeder and stalk and kill my cattle prey with a spear I crudely fashioned out of a t-post. After butchering said prey with a flint-sharpened jawbone of a feral hog, I apply a rub of wild picked chile pequin and gulf sea salt to the breast of the beast while I make a fire by using a fish scale to magnify the great power of the sun. Then I wrap myself with the freshly skinned cowhide to keep warm during the night while I dance in praise of the smoke spirit of the oak gods who will provide me with delicious sustenance at the next sunrise. I got the t-post at Tractor Supply, so some of the other guys don't consider me a purist.

 

[NCAAFBALLROX]

I would use 12th Stud's post as a sig line if only I had the space...

Friggin' hilarious.

 

[S197HQQKEM]

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[UTEE]

In my experimentation, a 9-12 lb brisket has probably absorbed about all the smoke it's going to in the first 6-7 hours or so. So, you could pull it off the smoker at that point and finish it in the oven if you liked.

Personally, I don't pull them off the smoker at all, and I don't wrap them either. I've tried it all ways, and haven't found wrapping or oven-finishing to be any better (but not any worse, either).

It's really just a matter of personal preference.

 

[Steel Shank]

I think the next time I smoke a brisket, I'm going to bring my shotgun. It'll be my "Persuader" for anybody who criticizes how I smoke my briskets. If somebody says something I don't like, I'll immediately pump it for full effect. It'll kinda be like the Grindhouse movies.

Of course I'll still drink while cold beers while I'm enlightening my critics.

 

[UTEE]

It's easier than that, SteelShank. If you're doing the cooking, anyone who criticizes your choices or technique simply doesn't get to eat. After watching you gobble up your tasty brisket and going without, they'll never bug you again about your methods.

 

[MirrOlure]

Holy crap, Stan.....I'm cryin' here.

And Blain.......cook less, landscape more, dude!

 

[uisge beatha]

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