Yesterday morning I went to the Reno "Best in the West Rib Cookoff". We got there early before the heat was unbearable. Sampled some of Butch's ribs and they were good. My wife commented that my smokering was more pronounced then the ribs we sampled. In the afternoon I smoked an 11 lb brisket, the first one I have tried in 2006. I took it out of the smoker when the internal temp was 185 at the flat. What temp do you more seasoned pitmasters take your brisket out of the smoker?
Reno Rib Fest and later I did a brisket
- Thread starter Randy C
- Start date
Dan Gilson
TVWBB Fan
I don't claim to be a pitmaster nor do I claim to be seasoned!!
I usually pull my Briskets at 190, wrap them in two layers of foil and place them in a dry cooler. I place newspapers in the bottom of the cooler and cover the meat with dry towels to help hold in the heat. I like to let them rest for an hour or more. Works for me.
I usually pull my Briskets at 190, wrap them in two layers of foil and place them in a dry cooler. I place newspapers in the bottom of the cooler and cover the meat with dry towels to help hold in the heat. I like to let them rest for an hour or more. Works for me.
Konrad Haskins
R.I.P. 3/23/2014
What Bob said time and temp are a guide, tenderness is King.
As for smoke ring on the ribs. When you are cooking 600+ racks per day for six days, low and slow is not part of the game plan. Think 300-325*f. The smoke ring has a small window to form and often not a lot of nitrates in a commercial smoker.
As for smoke ring on the ribs. When you are cooking 600+ racks per day for six days, low and slow is not part of the game plan. Think 300-325*f. The smoke ring has a small window to form and often not a lot of nitrates in a commercial smoker.