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Reply to "Briskett feedback ASAP"

Oscar.

I don't know where 165 comes from. I've seen that showing up over the last few days and it worries me. Those are the temps for poultry, but I've seen them quoted for brisket. Not me.

Make sure it gets to 190 internal for slicing. Get it to 200 and it'll fall apart and be hard to cut, but that temps good for making chopped brisket.

For a 5 pounder, at 225, your should be fine if you shoot for 1 hour per or 5 hours. Give yourself at least an hour lee way. Those small ones cook up fine BUT make sure you watch it, they will dry out if overcooked.

If "timing" is critical, start it sooner than later and when you think it's done to your temp, drop the temp of the CS down to 140 for "holding temp" and it'll be fine.

If you want, you can even wrap it in foil to hold it after cooking and that will help, but the outside of the brisket will be very moist. With that marinade your using, wrapping it might keep some of the flavor.

I'm around this morning, so post a question if you need.

Good luck and WELCOME TO THE NEW FORUM!!!

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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

[This message has been edited by SmokinOkie (edited March 03, 2001).]
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