Will try this on next brisket cook

[Jerod Broussard]

bbqLuv Not sure what variation of 3-2-1 this is.

Pretty sure it's 225 first 8 hours; 250 to 180 internal at which time you boat; 275+ to tenderness; cool to 150 for long rest at 150

[fzxdoc]

Sounds like a plan.

K.

[bbqLuv]

That is 3--2--1---pass me some. 😁
smoke, wrap, finish; works for most
Plan your cook and cook your plan

[itsnotmyfault]

man...

[HawkerXP]

Still working on a boat to use in the PBC.

[Duanessmokedmeats]

Try the 10-2 method.

[bbqLuv]

Plan your 10-2 cook and cook your 10-2 plan
👍

[Smoker_Boy]

Try taking better notes...

[Spinaker]

You got a chicken writing out your plan.

[Jerod Broussard]

Close, herd of guinea fowl.

[Johnny Booth]

Jerod Broussard I see a lot of pro pitmasters have very specific times and temps. I understand planning and the need for consistent operations, but can people tell the difference? I would not think I could. Maybe there is room to up my game if I try to dial in tighter temps on my stickburner?

[Jerod Broussard]

I think the big thing is getting consistent meat, and in turn that allows one to better set up time constraints. Obviously briskets themselves are the definition of variety, but I think it's more of getting better timing than somehow eeking out something considerably better.

[captainlee]

The bbq store that I frequented in Colorado Springs had a bbq team. They had all the towns that they competed in on a spread sheet. Their timing and procedures were based on altitude. They could compete up to about 10500 feet. Nothing wrong with a specific procedure.

[Johnny Booth]

For sure. I saw the posts about altitude recently. I was surprised at first about the dramatic differences, but it makes sense.

[CandySueQ]

I know the team and the store! Don't think all of that helped...

[Dewesq55]

I think I've given up on brisket. Between cost, mediocre results, and being WAY too much food for the 2 of us, I can't justify the time and effort

[captainlee]

Dewesq55 I agree plus it is way too much meat for the two of us. I'm working on chuck roast now. I have done two of them, getting better but not the results i am looking for yet. Will pick up two more this week while at the butcher shop.

[bbqLuv]

freeze and reheat leftovers. Remember Breakfast, Lunch, and Dinner,

https://www.bing.com/search?q=recipes+for+leftover+brisket&qs=SC&pq=recipies+for+left+over+brisket&sc=3-30&cvid=A7CF3469EEDD47678F9BA278C9D33035&FORM=QBRE&sp=1&ghc=1&lq=0

[captainlee]

bbqLuv. Done that, still too much to keep frozen and it never ends. if the gang of kids come up then it would be with it. They didn't get the draw for their elk license this year otherwise I would of considered doing one as they could use it for lunch sandwiches too. There would of been 4 of them base camping here at the house two of them in their 20s so they would consume lots.

[bbqLuv]

from the wonderful world of internet search. 😁

1 Best Leftover Brisket Recipes [Tacos, Arepas, Chili & More!]

Brisket doesn’t always need to be enjoyed fresh off the smoker. From empanadas to BBQ sandwiches, these mouth-watering leftover brisket recipe ideas will have you rustling something up in double time.
recipes for leftover brisket - Search