I apologize to create a separate thread on this, but there's a lot of posts to sift through in some of the other threads so I figured I'd see if people wouldn't mind posting in here their best/favorite recipes including what temperatures to cook and remove at. I've found some brisket recipes online that say to remove at a final temp of 200-205 for briskets, but a buddy of mine says he cooks his to about 215-230. I'm new to the smoking game so any help/advice is much appreciated. Thank you.
Best Brisket/Tri-tip smoking recipes
- Thread starter DrewM
- Start date
Lew Newby
R.I.P. 1/26/2024
Drew, this is the kind best posted on the Barbecuing forum as you'll get more reads and responses. Brisket is ready when it's probe tender and that is not a set temperature. Different cows give different finishing temps and overcooking the flat gives you dry meat.. Aaron Franklin recommends 275 cooking temp for backyard cookers. His Youtube videos on Brisket are worth the time. I run 250 to 275 for mine. Best advice I can give you is to do some study and go for it.