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Final Table Brisket

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    Tagged! Thanks for the tips!

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      Tagged for later.

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        Mmm

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          Sent from my iPhone using Tapatalk

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            Bump. Got a little far down the list and I needed the rub recipe again.

            Anyone who has not seen this post or tried this method, you’re welcome.

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              Thank you. Trying next week.

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                doing a trial run tomorrow in preparation for a cookoff next weekend. I'm a total novice so I hope I don't screw up. LOL

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                  Originally posted by sotx View Post
                  I cook it at a constant 225 degrees for 50 minutes per pound or an internal tempurature of 185 degrees. Take it off and wrap in towel and place in ice chest with out ice of course for about 1/2 hour. Then remove and slice.


                  ENJOY

                  This is the part that makes me nervous. Pull at 185? I have always checked for probe tender starting around 195 and its usually ready at 203. Won't it still be very chewy at 185????

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                    Originally posted by ColinR View Post
                    This is the part that makes me nervous. Pull at 185? I have always checked for probe tender starting around 195 and its usually ready at 203. Won't it still be very chewy at 185????
                    Ive used this recipe, although altered just a little and usually pull mine between 195 and 200. I wrap in peach butcher paper around 165-170 ish.

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                      Originally posted by KDinTX View Post
                      Ive used this recipe, although altered just a little and usually pull mine between 195 and 200. I wrap in peach butcher paper around 165-170 ish.
                      10-4 Thanks

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                        This thread is still going!! I need to try this rub.

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                          Originally posted by TexZ71 View Post
                          This thread is still going!! I need to try this rub.


                          You wont be disappointed. Its pretty dang good.


                          Sent from my iPhone using Tapatalk Pro

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                            I'm going to trry this out!

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                              I got this rub recipe about 7 years ago, and I've smoked probably 40-50 briskets using it. Love it and it turns out a delicious hunk of meat!

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                                By God a lot has changed in my thinking and technique after 14 years ago when I posted this recipe.
                                1. at 165 internal I begin to take a good hard look at my bark. If I am happy with it Ill wrap in butcher paper then run it up to 195 and then begin probing for tenderness. May pull it then or maybe a 203. But pull it when it feels right.
                                2. I really like post oak for my fire. Better than live oak.
                                3. All I ever use any more is kosher salt and black pepper.

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