Brisket is done around 205 when it probes like soft butter. Sometimes it’s 203, sometimes it’s 215.
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Posts: 6356 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009
Originally posted by snwghst: Do the initial burn/breakin?
Brisket is done around 205 when it probes like soft butter. Sometimes it’s 203, sometimes it’s 215.
I did run it for a few hours already and grilled some pork medallions but that's nothing compared to brisket.
I've done brisket before in my old electric smoker but I never thought it was that great... It was pretty soon after I went to Franklin's though.
I injected the flat with beef broth last night, smeared it with mustard and rubbed it with heffer dust. My plan is to smoke it until 160, wrap it in butcher paper then smoke until 200, then take off to rest for an hour in foil. I'm thinking that'll take about 8 hours for just the flat but really have no idea.
You do realize that you're playing with fire? Smoking is highly addictive I'm so new to smoking that I really can't give you much advice other than try some salmon or some legs and thighs. You will get some great advice by following threads on this forum. Congrats on your purchase, you're going to like it.
I'm so new to smoking that I really can't give you much advice other than try some salmon or some legs and thighs. You will get some great advice by following threads on this forum. Congrats on your purchase, you're going to like it.