During yesterday's 18# brisket cook.
I was trying to maintain 225° or so. I learned that adding a split ever 20 minutes or so seemed about right except after a while it seemed to start losing its coal base and started cooling down some.
So I switched to about a 270° or so cook. This seemed to help a lot at keeping the coal base.
So I'm thinking this is where she likes to cook best at.
Does this seem like the best way to run this pit?
Also yesterdays cook took about 10 hours to get the flat to 195°. It was jiggly and tender.
I think in the past I've been over cooking my briskets. Last week end took me 23 hours though it was good, I think it was over cooked. I did wrap it in paper where as yesterday's I wrapped in foil. My first at wrapping in foil.
Your input would be helpful.
Thanks
I was trying to maintain 225° or so. I learned that adding a split ever 20 minutes or so seemed about right except after a while it seemed to start losing its coal base and started cooling down some.
So I switched to about a 270° or so cook. This seemed to help a lot at keeping the coal base.
So I'm thinking this is where she likes to cook best at.
Does this seem like the best way to run this pit?
Also yesterdays cook took about 10 hours to get the flat to 195°. It was jiggly and tender.
I think in the past I've been over cooking my briskets. Last week end took me 23 hours though it was good, I think it was over cooked. I did wrap it in paper where as yesterday's I wrapped in foil. My first at wrapping in foil.
Your input would be helpful.
Thanks
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