Brisket!!!

[opentrackerSteve]

Cooking Brisket for St. Patrick's day.

Applied Weber's Cajun Rub Spice and that's it.

Set pit temp to 180 Deg, internal alarm to 165 deg F.

 

[Grabber70Mach]

Your cooking at a pit temp of 180? And only cooking the brisket to 165?
I didn't think you could cook it at that low of a temp, is this a packer or flat?
I always cooked at around 225 or higher and found they are done when you can insert a toothpick into the flat like its going into soft butter. Usually 195+ before its done.

 

[copasspupil]

I kindof agree with grabber on this one. The juiciness of the brisket comes when it has reached a higher temp.

 

[Grabber70Mach]

Here's one I just pulled off after 11.5hrs cooking 8.5lb flat.


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[cmayna]

Agree with the above. Briskets and pulled porks are cooked low and slow or high. In either case the typical goal is for an IT of 195-205. Once that is met you normally wrap it in foil and wrap it in a blanket. Put it in an ice cooler for an hour plus.

I normally cook at 250-275* until IT = 195-205* Then foil, then blankets.

 

[opentrackerSteve]

Here it is at an IT of 175.

I will let it rest / keep on the grill for a late lunch.....

I snook a taste and it's awesome....