Skip to main content

Replies sorted oldest to newest

You pretty limited jimi.

I would lower the temp to 180 so you can smoke it longer and get a little more smoke flavor. Say 4 hours @ 180. Check the internal temp. As some point, you probably will have to add some broth and foil otherwise it will dry out.

Interested in your outcome.

Oh Baltimore, I'm in DC this week working, went to Annapolis last night to eat.

Smokin'
smoked my brisket the other day,225 for 3 hours with 2 small pieces of hickory and 1 piece of charcoal, till my probe read 165,double foiled w/beef broth and back in it went..had to pick up my son [ 10 min away ]when i returned my probe read 211 ahhhh. sliced it up,it was well done, but it had a nice smoke ring. we ate half and added the other half into some beans. thank's all

Add Reply

×
×
×
×
Link copied to your clipboard.
×