For some pork and brisket (half) goodness.
Fired up the smoker at 0330
- Thread starter FEENIX
- Start date
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For some pork and brisket (half) goodness.
FireFlyFishing
Well-Known Member
I assume our invites are in the mail?
It should be ready by 1900ish. No invitation is required.
C.O. Shooter
Well-Known Member
What temp are you running? What's your total cook time?
It is set at low and slow, registering 165°F (Internal temp is 135°F). As always, I am winging it as I go along. I want the brisket to be medium rare, but I will check at 1530 (the 12-hour mark) and adjust accordingly. The pork's temp is low, and I will finish it in the oven; I just want some smoke flavor.
C.O. Shooter
Well-Known Member
If it's a half of a packer brisket, you are gonna need to turn it up, just my opinion, to break down fat I know you like yours rare, but, brisket is done at 200-205.
Lefty7mmstw
Well-Known Member
yup... usually 200'ish, but I've seen a few of them probe tender around 190... I pull a brisket at probe tender.
Now that is dedication to the craft of cooking. 0330 only happens for hunting and fishing for me. You sir like to eat and enjoy fine beverages. Impressed!
LOL! By now, you should know I do not follow recipes. For those that want theirs cooked at 200-205°F, I will crank it up for them.
I sliced up some fat, and they are GTG!
I am up at 0300-0330 every morning. Yes, Sir, I like to enjoy God's blessings.
Last edited:
Taken out at 1630 - this works for me.
C.O. Shooter
Well-Known Member
What was your final temp sir?
