SI3 ordered and not even here yet and I'm already planning 1st run, post break-in of course as per instruction. Also ordered the 732 w extra meat probe. Bought 2 Prime whole briskets today, planning dalmatian rub only, will wrap one in butcher paper at 160, the other no wrap, take them to 190, rest and compare. Also ordered Butchers injection, may or may not use first time.
1st smoke on the #3
- Thread starter gmannel
- Start date
DivotMaker
New member
Welcome, George! Congrats! I'm a 195 IT guy on briskets, but that's just me. Dave's right about testing! I think 203 is too high, but again...just my 2¢!
R
RG
Guest
Brisket is a funny piece of meat. If you don't cook it long enough it's tough, cook it too long and it can crumble. I am like DM, 195° to 198° is where I like it usually. My "magic" number is 197° but I've been known to take them off before then as well as let it ride. I do think 200° is too high personally. You have to account for carry over heat after you take it off of the smoker and wrap it in foil and let it rest in a faux cambro (cooler with towels in the bottom of it, place the meat on the towels and then cover with more towels and close the lid). During this rest, it can still raise the temp and continue to cook, but not much.
