Currently have a brisket on smoker. Running out of time. Foil wrapped now. Does anyone see a problem with turning up temp from 250 to 300 at this point?
Thanks all
Sweaty
Thanks all
Sweaty
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No issues! The meat only needs a few hours in the smoker to add smoke flavor, and the rest is just getting to temp, so quite a few folks finish in the oven to save on fuel costs.
Go ahead and crank it up. -
Crank it up. The key is nice steady heat now. Once in the foil, you aren’t adding any sort of smoke at all. I typically cook my briskets at 250-275. I don’t think there’s much difference, really, between 275 and 300.Comment
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I usually do mine at 250. Think if I get it to 205 in next hour or so I’ll be fine so it can rest for a good three hours or so. -
ecowper I'm pretty sure there is about 26 worth of difference b/n 275 and 300. I'd check on a calculator but who got the time.
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