1st Brisket Smoke Question

With all due respect to Cookshack, those recipes are often misguided.

If you're at 195 at the 9 hr mark, test it for tenderness, it's close to being done, if not finished already. Insert a butcher fork, or skewer from top thru bottom. Ez in and out; you're good to go.

quote:

MaxQ

Thanks for the reply.
I went ahead and took it out of the smoker. I should have left it in a little longer but was concerned that the thinner parts would get over cooked. It is still done enough and no one complained.

Russ

Olero:

Read the Brisket 101 here: http://forum.cookshack.com/eve...1028883/m/4932952417 . There are a number of these 101's that are located at the top of the page. They are very good information before you start, or when you haven't cooked something for awhile.

As has been said many times, it's done when it's done.

No two will ever cook just the same. Testing to see if the meat had a little tug to it, or did it just crumble while it was being sliced. Getting a base line on knowing when it is done, will come from experience.

As a rule I like to go by meat temp. I like to pull between 195-198. If it is a little over done, most people will just tell you it is the most tender meat they have ever had. And a judge will tell you it is over cooked. Cook to make people happy.

I have 42 packers to do friday night, and some will take 4 hours longer than others. And they will vary by 3-4lbs.

RandyE

[QUOTE]Originally posted by Randy E:
As has been said many times, it's done when it's done.

I have 42 packers to do friday night, and some will take 4 hours longer than others. And they will vary by 3-4lbs.

Randy E,
What time do you want us there on Saturday?
Joe M