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Title: Brisket IT goal?
Post by: smokehawk on March 03, 2011, 12:35:33 PM

Hey gang,

I have to admit, I'm embarrassed. It's been about 18 months since my last brisket. I've been doing plenty of turkey, ribs and pork butt yet somehow the brisket has evaded the smoker. This cannot go on any longer so I already have one ready to sit go, I just need the plan. So what's the IT supposed to be for the brisket before I FTC? Just looking for a little help and thanks as always!

Oh, and if you can tell me how to post a pic on this, I'll make sure to put one up after it comes out.

Title: Re: Brisket IT goal?
Post by: OU812 on March 03, 2011, 12:45:11 PM

I shoot for an IT of 180 to 185 F then FTC.

Dont remember the posting pictures thing, theres a how to on the recipe site though.

Title: Re: Brisket IT goal?
Post by: OU812 on March 03, 2011, 01:55:02 PM

Try this link to get your pictures going.

http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768&highlight=pictures#post768

Title: Re: Brisket IT goal?
Post by: classicrockgriller on March 03, 2011, 06:43:45 PM

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

Title: Re: Brisket IT goal?
Post by: DTAggie on March 03, 2011, 07:50:13 PM

Much above 185* I find the meat will be a bit dry. Defenitely no higher than 190*

Title: Re: Brisket IT goal?
Post by: smokehawk on March 04, 2011, 08:12:58 AM

Thanks for the advice! Getting the rub going tonight, smoke on Sunday and pictures to follow!

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: smokehawk on March 03, 2011, 12:35:33 PM