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first brisket is on!
working from home, bought a brisket yesterday. decided what the heck, let's do it today. just went on at 9 a.m. PT. about 7.5 pounds.
Have dome temp locked in at 300. rubbed with mustard/salt lick rub. nothing fancy, just hoping to learn something from it and enjoy some good brisket whenever it's ready.
cooking to 200-205, right? and how long should i let it sit after coming off?
thanks
Comments
Go baby go.....
I start testing for doneness at meat temp of 195 - 200.
I always rest it for at least an hour - FTC can hold it longer if need be.
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0 • Off Topic Disagree Agree Like@anez -brisket doneness (word??) is a matter of when you probe the thickest part of the flat and get no resistance in or out. That can occur anywhere from around 185 up to around 205*F. It is not temperature driven. And it does not need a rest before slicing if you are ready to eat when finished. That said, don't slice (against the grain) til ready to eat as it will dry out very quickly. Here's a set of links that will give you all the info you need and more-
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
Enjoy the journey.
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0 • Off Topic Disagree Agree LikeI use several methods to test when the brisket is done... temp of the meat will get it close and then I use a fork and pierce the brisket and twist the meat... if it separates with ease thats one way. I will do this in several locations on the top of the brisket and if each one looks good then I will remove it. If the meat has a tough not separating look to it then leave it on the BGE. May take a couple briskets to get the feel but it has worked for me.
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0 • Off Topic Disagree Agree LikeDeelish tho. not bad for first brisket at last minute.
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0 • Off Topic Disagree Agree LikeSounds like you felt what is said about the toothpick test. My Thermapen is my toothpick for testing. Once you know what it feels like - you now know.
Those are great looking pics -- looks like you hit the nail on the headl.
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