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Title: Only Doing One Brisket - Temp?
Post by: Reboot on March 12, 2011, 11:27:17 AM

Hi gang - mama wants brisket this weekend so I thought I'd give it a whirl. From everything I've read low and slow appears to be most important rule, so what temperature should I set my DBS if I'm only I'm only doing one medium-sized brisket?

220 seems like it would make rise too fast but y'all are the experts...

Title: Re: Only Doing One Brisket - Temp?
Post by: Uncle Pigfat on March 12, 2011, 11:34:19 AM

I usually go with 220*, but anywhere from 200* - 230* should be fine. If it's just a flat and was butcher trimmed I'd probably keep it around 210*. I usually keep it on the middle racks of my BDS4. Just go with your gut. You'll do well.

Title: Re: Only Doing One Brisket - Temp?
Post by: Reboot on March 12, 2011, 12:30:15 PM

Sounds good - Thanks Uncle!

Title: Re: Only Doing One Brisket - Temp?
Post by: DTAggie on March 12, 2011, 08:23:29 PM

225* is ideal cooking temp and take it to IT of 185* then FTC a few hours

Title: Re: Only Doing One Brisket - Temp?
Post by: Reboot on March 12, 2011, 09:58:14 PM

It came out awesome - thanks for your help. The family's already calling dibs on the leftovers for breakfast tomorrow, so I must have done something right! :D

Title: Re: Only Doing One Brisket - Temp?
Post by: Uncle Pigfat on March 13, 2011, 07:27:32 AM

Good to hear. Nothing quite like a room full of people raving about your meat.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Reboot on March 12, 2011, 11:27:17 AM