Rehashing an old question i'm sure, but my search-foo isn't working today. Using a WMB...
I'm used to cooking my brisket @ ~225* and taking it off at 203* internal, whenever that was, and then faux cambro until time to slice. No crutch, nothing other than on the smoker the whole time, neked and loving every minute of it. Now i would like to be able to plan a little better when it comes off, and possibly try for a faster cook. I'm thinking 325*, since lots of folks seem to use that temp. Approximately how long for a 15-18# brisket? What will I loose, or can I actually go higher and faster before I start to impact the quality?
Thanks!
I'm used to cooking my brisket @ ~225* and taking it off at 203* internal, whenever that was, and then faux cambro until time to slice. No crutch, nothing other than on the smoker the whole time, neked and loving every minute of it. Now i would like to be able to plan a little better when it comes off, and possibly try for a faster cook. I'm thinking 325*, since lots of folks seem to use that temp. Approximately how long for a 15-18# brisket? What will I loose, or can I actually go higher and faster before I start to impact the quality?
Thanks!
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