Reply to "Brisket size this time of year."

btattonMember

Thanks all for all the information it is very helpful.

Tom,
You say you start out low and then after a few hours you will raise the temp to 225-240*. What temp do you start with, how long do you keep it at the lower temp and what determines if you increase the temp to 225, 235 or 240*?

I am also wondering if BBQ restaurants that make a good sliced brisket foil and add liquid or are they able to produce brisket that good right from the smoker? Also, how do BBQ restaurants warm up their brisket that they serve? I would think that they have previously cooked the brisket and are warming it up as it is ordered. I have read the posts about boiling the vacuumed sealed bags, reheating in the oven and the microwave, but I am curious as to what restaurants do.

Thanks.

9/27/0712:20 PM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...