Don't base how "done" the brisket is by temperature. Base it on poking a probe,

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Aug 12, 2019
3:45:51pm

Phred84044 All-American

Don't base how "done" the brisket is by temperature. Base it on poking a probe,

skewer or some other poker into it. When it goes in like butter, it's done.

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Phred84044

Bio page: Phred84044
Joined: Sep 17, 2004
Last login: Jun 10, 2024
Total posts: 6,658 (367 FO)

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Messages

Author

Time

smoking a brisket, for you seasoned smokers....

idacoug

8/12/19 3:37pm

Don't base how "done" the brisket is by temperature. Base it on poking a probe,

Phred84044

8/12/19 3:45pm

The wiggle test

cheezedawg

8/12/19 3:58pm

I have spent a good $700 over the last 4 months trying to dial in

kotacoug

8/12/19 3:48pm

Also.... I do wrap in pink butcher paper and it is worth doing for sure. Give

kotacoug

8/12/19 4:00pm

Is that the pretend smoke in your Traeger? 😉

The Machine

8/12/19 4:22pm

yes not ‘real’ smoke. 😂

kotacoug

8/12/19 4:43pm

I've heard of people smoke the flat and the point separate so when the flat

Spokcougar

8/12/19 3:50pm

Like others have mentioned, don't use temp as the indication of when it's done.

The Machine

8/12/19 4:21pm

I am a kamado guy as well and love doing briskets

Medute

8/12/19 4:53pm

yep. I think I just need to let it rest longer....

idacoug

8/12/19 4:57pm

What are you using for thermostat? Mid 180s seems way low to get

kotacoug

8/12/19 6:12pm

Maybe my thermometer is broke. Point was great

idacoug

8/12/19 7:23pm

These things are all what I did on my last one and turned out amazing.

cruiserhead

8/15/19 12:08pm

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