Reply to "It's a 8 pound, 8 ounce bouncing baby brisket! 1st smoke in the SM020"

skipro3Member

quote:
Originally posted by jcohen1005:
Great post, but I'm amazed(stunned is a better word) that this 12lb brisket cooked in 12 hours AND the door was opened TWICE!!

I did a Brisket Sat/Sunday, took 20 hours at 225(on a Q), came out great and I had no problem with cook time, as I figured, When it's done, it's done. I opened door once to flip Brisket from Fat up, to Fat down.

I was fast on the open and close; less than 20 seconds to move the probe to another part in the flat.

You know what they say; it's done when it's done. My next brisket may take 20 hours. This one didn't. There is no rule except to keep the eye on the internal meat temperature and feel for that knife-through-butter feel that tells you she's ready to push, er come out! Ha!

5/21/094:03 PM

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