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Reply to "New Amérique owner, large brisket question"

After some careful trimming, and a basic dry rub, I start briskets around midnight at 225 degrees for next days late lunch/early dinner. Fat side down, trimmed off fat laid across the upside.  Set the internal temp to 200 (my preference).  Then as soon as the smoker reaches 225, I am off to bed.  I check the controller in the morning when I get up but in most cases the meat hasn't't even hit the stall yet.  So I do other things around the house/yard.

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