Re: First brisket of my life-Wish me luck

Big Jim wrote:
"Janet Wilder" <kelliepoodle@xxxxxxxxx> wrote in message news:00509bb0$0$15353$c3e8da3@xxxxxxxxxxxxxxxxxxxx

I'll try to keep it at 240 to 250 like it said on the site and go for 188 or 190 as a final meat temp.

Here are my questions:

1) does it matter which part, the thick or the thin, are on which rack?

Put the thick part on top. It has all the fat. It will drip on the rack under it
Put it in fat side down

Wow! Thanks. I would never have thought of that

2) Do I take the temperature of the meat in the thick piece or the thin piece? This answer might help me decide which rack for which piece. It will be really, really hard to stick the probe into the piece on the bo


Take the temp in the top 1" of the fat piece

Will do

It is very, very hot here so I don't think I'll have too much trouble maintaining temp in the smoker. I might take out some sand from the water bowl to make room for all that fat on the brisket.

Don't sweat the temp just try to keep it above 250°. If it wants to go higher let it.
No need to burden yourself trying to maintain +/- 10°. The Higher temps
WILL NOT harm your brisket

Any other suggestions will be appreciated, but it goes in the pit at about 7 AM CDT, so make them soon, please.

since you made it 2 small pieces it will cook quicker.
It may be done in 6 hours. When you take it out,
put the 2 pieces in a pan and set in a dry cooler and let
it rest. No need to foil or anything. Save the jucies that collect in the
pan and pour back over the brisket after you slice it.


I usually put the pork butts in the cooler wrapped in foil and a blanket. I'll follow your advice for the brisket.

Thanks so much.

Janet

Janet
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Big Jim




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
.

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