Re: time to try brisket again

Be sure you cook it at a LOW temp. 200-225. If it's too high the outside will get done long before the inside.

Jason Tinling wrote:
rsstonejr@xxxxxxxxx wrote:


It's going to be a brisket flat end in a Brinkman electric. Is 1 1/2 -
2 hours per pound to an internal temp of 180 degrees what I should be
looking at?

Thanks in advance,
Stoney


Stoney,

Shoot for 190-195 internal. A fork should slide in with /little no
resistance and turn easily. It will be done when it is done. Watch
the thermometer, not the clock.

Jason

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