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Reply to "Overnight brisket 16/20 hour."

I have been doing a 24 hour brisket smoke for years in my SMO66.  I usually do not wrap but I have recently seen some videos where they are using the rendered down fat from the brisket trimmings poured on peach butcher paper before they wrap the brisket.  They put the pan with the trimmings in the smoker to do the rendering.   I think I will give this method a try the next time I do briskets.  I also try to get a minimum of 4 hours rest in the cooler.  I go by meat temps but use the probe method starting at 195 degrees internal meat temp.  When the probe goes into the brisket and feels like it is going through warm butter the brisket is done.  I have had brisket that probes done at 195 degrees but have had them go all the way to 215 degrees before they probed done.  Do a search in the brisket section of this site and you will find many ways to do brisket. 

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