Im looking to do my first brisket and there seems some variations for the cooking temp.
I usually see 200-215F or 235-250F. Any preference with the Bradleys as to which range is more ideal? (Time is no issue to me).
I cook at 220* on my briskets.
I use 205F for butts and brisket.
Do you guys go straight from the fridge, or bring to room temp before popping it in ?
225° here. (yeah, we are all in agreement) ::)
Quote from: dreys50 on March 02, 2010, 09:07:52 AM
Do you guys go straight from the fridge, or bring to room temp before popping it in ?
Bring it to room temp.
room temp, preheated smoker, 220 F
What Pens said, no foil eather.
33 degrees when it hits the 250 temp. Gives it a little while longer to absorb smoke.
:)