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First Briscuit Question - How hot?

Unknown
Unknown
edited -0001 30 in EggHead Forum
I started a Briscuit at 5am Central, It has been in the BGE w/ Guru all day at about 212 deg. Internal temp is up to 180. Is that hot enough? I was targeting 185 per Fred's site, but everyone is here and I'd like to get eating.
Any help out there?
Thanks,
Bruce
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Bruce Foster,
    You can go ahead and eat if you have company. It might not be quite as tender as you wanted, but it should be dang good.
    TNW
    The Naked Whiz
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  • Unknown
    Unknown
    The Naked Whiz,
    Twas very good, but I think a bit dry. I'll baste it next time. I watched the last three holes of the PGA and it hit 185.
    All is well.
    Thanks,
    Bruce
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  • BBQBluesStringer
    BBQBluesStringer Posts: 398
    Bruce,
    How much fat cap did the brisket have? If I get one trimmed to a quarter inch or less, I'll put a layer of thick sliced bacon on top of it to help with the self-basting. It works well, and you get a mighty fine bunch of bacon to snack on when you're done.

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  • Unknown
    Unknown
    BBQBluesStringer,
    It had plenty, I only let it sit for 20 min, but it sure tasted good anyway. Next time I'll start it at 3:30 am. Also it got a bit hot at first since I stil had too much draft and it hit 260 for awhile.
    Oh well - a good miss.
    Bruce
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