Jonathan Jarembek
TVWBB Member
Hello,
I am cooking a 12 and 13 lb brisket today.
the 13lber i trimmed the 12 i did not as the fat cat appears to be around1 1/4 of a inch.
so i have been cooking this morning around 250 - 260 and just under 3 hours both briskets where 140 to 148 degrees in the flat in multiple places.
So i just foiled em and mopped em a little bit.. does the 3 hour time at 250 - 260 sound right ?
I figure i will check em again at 195 to 200 internet temp.. if tender i will pull em off cut off the points, refoil and hold the flat and re smoke both of the points for another few hours
Seems abit fast but this is new for me so not sure.. usually a high heater..
Thanks
I am cooking a 12 and 13 lb brisket today.
the 13lber i trimmed the 12 i did not as the fat cat appears to be around1 1/4 of a inch.
so i have been cooking this morning around 250 - 260 and just under 3 hours both briskets where 140 to 148 degrees in the flat in multiple places.
So i just foiled em and mopped em a little bit.. does the 3 hour time at 250 - 260 sound right ?
I figure i will check em again at 195 to 200 internet temp.. if tender i will pull em off cut off the points, refoil and hold the flat and re smoke both of the points for another few hours
Seems abit fast but this is new for me so not sure.. usually a high heater..
Thanks