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Reply to "New Amerique"

jviss - What was your final internal temp? Was 8 hours your total time? If so, I'm thinking it was way undercooked. You really have to wait out the stall, and let the IT get to at least 190 - 200 degrees. A 9 lb brisket should take around 14 - 16 hours or so. In a smoker, brisket will always be "well done." It isn't grilling - you can't get rare, medium rare, or medium. You get tender and juicy with great flavor. No pink, no red, just good.

Last edited by jay1924
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