Time is not an issue.......I do think they would get done too fast on my smoker if I split them up....I have a good amount of heat coming up from below.Dirtytires wrote: ↑December 21st, 2018, 10:44 pmIf you are looking to cut down on time, cook the point and flat separately on the rack. You will reach internal temp a bit faster since the meat is not as thick but be careful as one piece will typically reach temp several hours before the other.
Thanks, I may have to cut the flat up and make more burnt ends with it......the wife won't leave the burnt ends alone and there may not be any left by Christmas. I can cut up and smoke the rest real quick if I have too I guess. 17 hours of smoking and she can't leave it alone
Yessir, good brisket is thoroughly addictive (which is also why I'm hangin' 'round these here parts.)
Thanks.
I've always heard the "pros" say not to depend on temperature for a brisket. Most say to use temp as a guideline, but it's not done until it's ready. I am no expert because I never cook brisket myself.Dirtytires wrote: ↑December 28th, 2018, 10:55 pmMight I recommend you use a quality instant read thermometer to test? Much more reliable and repeatable that a resistance test with a probe.
I pull mine at 202.
Thanks, and yes they were fine! I may try a hotter faster method some day. I know to get a good bark that I like I need to hit 250-275 for a time and then I can back the temps down. I need to just grab more meat and try it. Learning the oddball pit was first on the agenda and now I can play a bit with it.Frank_Cox wrote: ↑December 30th, 2018, 11:12 am
Man those burnt ends look fine!!
Slices turned out nice too!
So, last couple years I have perty much changed to a hot and fast kinda guy. I cook between 275 and 300. Briskets and butts I cook at 300. I do butts and briskets in 4-6 hours.
I flip and rotate every 45 minutes for the first 2 hours.
I wrap at the 2 hour mark and pour broth or something in at that time.
I pull at exactly 212 internal.
Now I’m ready for the Galley hahaha