I had just cut off the end of a large brisket just to try. There is just the two of us.How big was it and how long did it cook?
Take to 202° next time. 170 is way to earlyI had just cut off the end of a large brisket just to try. There is just the two of us.
I cooked at 275 set at 5hrs. I think I pulled early because of IT temp at 170degresse .
It was good I thought but will work on it more next time. I'm not doing a cook off. LOL.
I'm working on a chicken tonight. Will see.
What Splittine said, nowhere near long enough. Now I'm no expert but I have cooked about 50 briskets and I was taught by Texas pit masters while stationed in AZ. Personally, I don't go by temperature so much but I go by feel. Meaning, when I insert a probe I want to feel just a little resistance. Then I pull it and let it rest until serving. The carry over will finish it off.
Ask Curtis about my brisket.