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

Sign up, and you'll be able to customize your font size and more! Sign up

Report problem with this ad

Aug 12, 2019
4:00:22pm

kotacoug All-American

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

The meat a good 6-7 in smoke and then wrap with paper.

Report problem with this ad

kotacoug

Bio page: kotacoug
Joined: Jul 20, 2002
Last login: May 6, 2024
Total posts: 80,664 (4,688 FO)

Report problem with this ad

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

Report problem with this ad

Posting on CougarBoard

In order to post, you will need to either sign up or log in.

Report problem with this ad