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Brisket

ChuckChuck Posts: 812
edited 9:12PM in EggHead Forum
Happy Memorial Day weekend to all. I'm sure EGGS all across the country will be chugging sweet smoke this weekend, I know mine
will be. I got a 9lb brisket and I have not done one in quite a
while. What is the "magic number" that you are looking for as far
as the internal temp? What dome temp should I smoke it at?
Thanks and have a good one. [p]Chuck

Comments

  • djm5x9djm5x9 Posts: 1,342
    Chuck:[p]200* on the dome, 200* on the internal. Cook till the polder shows the internal temperature "stalling" for two or three hours. Then bump the dome to 225 and let the brisket internal rise to 200*. This may take a little time, but the wait is worth it.

  • Nature BoyNature Boy Posts: 8,353
    Chuck,
    I have been having great luck with 250 dome, over drip pan. Check for tenderness with a fork when internal temp hits 185. It will be ready somewhere between 185 and 200 most likely. Figure at least 2.5 hours per pound.[p]Good luck!
    NB

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  • ChuckChuck Posts: 812
    Nature Boy,
    Thanks. I'll let you know how it turns out.[p]

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