Mark (markx3)
TVWBB Member
Greetings!
Tomorrow I’m doing a 7lb brisket in Denver. My last brisket I cooked was in October and it was also 7lbs. Surprisingly it was done and at 200 internal in about 5 hours, instead of 1 hr per pound or 1.5 hrs per pound like I was planning on. When I did the cook last October it was around 60s outside and tomorrow will be in the low 40s. My guests are coming over at 6pm and we would eat around 7pm.
So I’m not sure because of the weather how long I should plan on this brisket cooking? What do you guys think based on the previous info?
Also, last time I foiled the brisket at about 150 internal. There ended up being a lot of juice in the foil the meat was cooking in. Is that okay? Can I use that as gravy? Or should I poke holes in the foil to let it drain, this way maybe the bark will be more crusty?
This last brisket I cooked ended up being very tender but I really disliked the oak wood I used. This time I have hickory. I’m going to try to keep the temp in the gray smoke range whatever temps I get, providing it’s under 300.
Thanks for reading and the advice!
Tomorrow I’m doing a 7lb brisket in Denver. My last brisket I cooked was in October and it was also 7lbs. Surprisingly it was done and at 200 internal in about 5 hours, instead of 1 hr per pound or 1.5 hrs per pound like I was planning on. When I did the cook last October it was around 60s outside and tomorrow will be in the low 40s. My guests are coming over at 6pm and we would eat around 7pm.
So I’m not sure because of the weather how long I should plan on this brisket cooking? What do you guys think based on the previous info?
Also, last time I foiled the brisket at about 150 internal. There ended up being a lot of juice in the foil the meat was cooking in. Is that okay? Can I use that as gravy? Or should I poke holes in the foil to let it drain, this way maybe the bark will be more crusty?
This last brisket I cooked ended up being very tender but I really disliked the oak wood I used. This time I have hickory. I’m going to try to keep the temp in the gray smoke range whatever temps I get, providing it’s under 300.
Thanks for reading and the advice!