Reply to "Brisket temp"

Former Member

Shady;

I know you know this, but each meat seems to have it's own personality when it comes to smoking. Sounds weird, but I've not had two smokes that are ever the same, (not that I've logged many, since I've only had my Q since April.

I'm doing brisket for weekend, plan to put in tomorrow(Friday) at noon, don't expect it to be done till sometime Saturday afternoon, as it will take at least 20-22 hours at 225, I just figure for a long smoke, as I don't plan to eat until Saturday evening. Can always bump temp to 250 if I want to finish a tad quicker. BTW, it's a full packer, weight is just under 14lbs.

Best of luck.

7/9/095:38 AM

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