Comments on: What Temperature to Pull Brisket (Timing, Internal Temp & Wrapping)

By: Charlie

Charlie — Wed, 22 Feb 2023 23:01:37 +0000

In reply to Josh Weberg. thanks so much Josh, your right I love nothing more than getting the smoker fired up smoking a brisket, especially when we have some delicious sides prepared as well and some family and friends to share the food with! Smoke on!

By: Josh Weberg

Josh Weberg — Wed, 22 Feb 2023 15:31:08 +0000

Love the article! You certainly seem to know your stuff when it comes to turning out great briskets. You are definitely right about the internal temperature not being the only condition that determines when a brisket is done but is definitely a great place for new cooks to begin! Keep up the great posts!

By: Charlie

Charlie — Tue, 18 Oct 2022 00:57:51 +0000

In reply to Matt. Hiya Matt!! 1000% testing is the best way to create an epic brisket! What was the variations you tried out the other day?? Also curious do you wrap your brisket in a towel when you use a faux cambro? cheers!!

By: Matt

Matt — Mon, 17 Oct 2022 04:02:37 +0000

Thanks Charlie. I’m always testing new methods and making notes. Just a month ago, I made an awesome tasting brisket, but then yesterday, I tried a few variations, and it bombed. Dry as a catcher’s mit. You’re right, you have to keep trying it until you find what works for you. I found that, for sure, pulling at 195 and cambro for 2-3 hrs is money brisket. Ditched the foil a long time ago, and only use butcher paper. Much more consistent results.