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Smoked Brisket: Relationship between quality & cook temperature?

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Comments

  • jjdbike
    jjdbike Posts: 100
    We’ve got 6 guys coming. A 14lb brisket may wind up being 10 - 11 after trimming and cooking so we
    may need whole packer, point & flat fir slices.
    JD
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  • lousubcap
    lousubcap Posts: 34,423
    Regarding the temp to FTC- as I mention in my notes I don't measure the drop but give in around 20 minutes or so before FTC.
    The SRF Gold is very rich so the quantity consumed will likely be reduced over a lower grade cut.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • jjdbike
    jjdbike Posts: 100
    Thanks,
    Yes, I need a larger cooker!
    JD
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  • Foghorn
    Foghorn Posts: 10,109
    jjdbike said:
    Thanks,
    Yes, I need a larger cooker!
    JD
    Where is the "agree" button when you need it?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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