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Brisket query

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    Brisket query

    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


    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.


      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        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.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        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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