Tips, Tricks & Just Good Advice! > Burn it in the Back Yard with Hub!
BASIC BRISKET for the Beginner
Hub:
--- Quote from: chitownfrio on July 31, 2014, 06:05:12 PM ---Hub,
Roughly how many hours at 220-235 to get the IT to 190?
--- End quote ---
Unfortunately, this is a bit like asking how many angels can dance on the head of a pin ;)
The BIG problem with briskets is that no two are ever the same! Even from the same butcher or critter. Any contest cook will tell you they are the most fickle of meats. Several have given their "rules of thumb" and I won't dispute them. About all I can say is give yourself plenty of time and plan on a ten degree rise after cooking. So, if you're want 190, pull the chunk at 180 and FTC or cambro it until serving time. Tuffy Stone once told me that "over beats under" so if you overcook it a bit, that's better than having it come out tough. Sorry, but I don't have a set cooking time for brisket -- I just go for an IT and then manage it from there ::)
Hub
Smokin3d:
Nice write up!
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