Final Table Brisket

[BrOkE DoWn]

Gonna try it next weekend!!

[bob taylor]

thanks for sharing recipe-never used savory before

The recipe sounds great, never heard of fat side down or using savory before,nice of you to share it.

[BrianL]

Bringing back to top so I don't have to hunt for it again. Going to try cooking a brisquet again. Found my problem from last time. Faulty thermometer. 70 degrees off. Looks like the last one was cooked at 300 instead of 220.

[Johnny Dangerr]

The cooking time has nothing to do with weight. I am cooking a 9 inch long piece 3 inches thick. It has been on for 4 hrs and 20 min. and it's internal temp is 167.
The grill and now the oven are set at 250... ANd it looks like the cooking time depends on thickness and not weight.
Sleepless in Houston....

[Johnny Dangerr]

5 Hours and it is up to 174 degrees.

[Johnny Dangerr]

Off at 10:45 ready to eat at 11:15.

Almost 7 hours,,,,,,,

[BrianL]

Well try two wasn't much better. I bought a 5.5# top cut? It wasnt black this time, but not tender. Cooked for five and half hours, internal temp reached 183. Tough. Does it still need 8-9 hours if it is smaller?

[NannySlayer]

Hey y'all.. I sent a PM to the OP but he said he doesn't surf the GS as much as he used to so... I hope someone can help me.

I will be attempting this recipe this weekend. I have never smoked a brisket before. I cook and grill all the time but for some reason I am nervous about smoking a brisket.

The cooker I have has an offset fire box. Do I keep my temperature around 225* for it as well? I will be using mesquite wood chunks (store bought). Am i supposed to soak these?

I hope you can help me out. Thanks!

Stephanie

[Johnny Dangerr]

Hey y'all.. I sent a PM to the OP but he said he doesn't surf the GS as much as he used to so... I hope someone can help me.

I will be attempting this recipe this weekend. I have never smoked a brisket before. I cook and grill all the time but for some reason I am nervous about smoking a brisket.

The cooker I have has an offset fire box. Do I keep my temperature around 225* for it as well? I will be using mesquite wood chunks (store bought). Am i supposed to soak these?

I hope you can help me out. Thanks!

Stephanie

For me to get my offset pit to 225 I have to run the firebox very hot. Where ever you place the meat needs to be 200 to 225.
BTW = 185 internal is too much. I did 160 Sunday and it was great...

[NannySlayer]

For me to get my offset pit to 225 I have to run the firebox very hot. Where ever you place the meat needs to be 200 to 225.
BTW = 185 internal is too much. I did 160 Sunday and it was great...

Thanks!

Someone said not to open the pit because I'll let the heat out.. How and when am I supposed to check the meat temperature?

[Johnny Dangerr]

You need a digital thermo with a wire and probe..

[NannySlayer]

Gathered all the spices minus the savory.



Got him rubbed down and going in the fridge until tonight.

[Johnny Dangerr]

Get er done.....

[Johnny Dangerr]

Well how was it???

[NannySlayer]

Well how was it???

I dunno; ask me again in 16 hours when it's done.