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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Please help with brisket

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  • Top | #1

    Please help with brisket

    My brisket has been at IT 196° for over an HR. It's been smoking at 225+/- for 15 hours. I wrapped it in butcher paper when it was 159° IT.
    Do you think it could be done? Or should I wait until it is at 203°?
    Before trimming, it was 16 pounds.

  • Top | #2
    Probe it should be like warm butter. Temp/time not as important as tender. It depends on the piece of meat 190 to 205.


    • Donw
      Donw commented
      Editing a comment
      Boy, you must have beat me by 15 seconds. Totally agree with your post

  • Top | #3
    Check with the probe for tenderness and then decide. If the probe goes into the meat sort of buttery it is done. You aren’t shooting for an exact temp, more the right doneness.


    • Top | #4
      Ok thank you. Yep probe goes in easy.
      I'll put it in cooler now.


      • Top | #5
        Butter butter butter lol. It still cooks when removed.


        • Top | #6
          Yes thank you. I'm so hungry. I put this thing on at 3:15 this morning. Been smelling it all day. Oh I can't wait. My first brisket. When I wrapped it, it looked amazingly delighous. I nearly cut me off a chunk.
          i practiced last week end smoking a Boston butt for 9 hrs. It was great except I should have smoked that at 275° I've learned.
          I'm using Fogo lump with amazing results. Not hard to maintain temp once I get it dialed in.
          Still enough charcoal to cook corn on the cob while the meat is in the cooler.
          Can't believe how long the lump charcoal burns. I haven't had to add any in 15 hours so far.
          Great stuff.


          • Top | #7
            Today. Brisket 13 lbs. 350f in 3 hours... getter done.. whos says you can't build bark hot n fast...
            Attached Files


            • Ahumadora
              Ahumadora commented
              Editing a comment
              holehogg No South Afrikan ties but the owner is Dutch...

            • holehogg
              holehogg commented
              Editing a comment
              Makes sense then Afrikaans comes from the Dutch.

            • ColonialDawg
              ColonialDawg commented
              Editing a comment
              Amen brother

          • Top | #8
            So in a water smoker, is there any advantage of wrapping with foil versus butcher paper? According to a Texan, the butcher paper gives a better bark than foil.


            • ColonialDawg
              ColonialDawg commented
              Editing a comment
              I’m going to disagree respectfully. I wrap mine in foil when the bark is set and has the color I want, but I wrap it tightly. It’ll still form more bark while in the foil plus you’ll collect the jus that you can then pour over your meat when you slice it. Yes, the bark will be a little softer but I don’t like a firm bark when I am slicing.

            • JPGators17
              JPGators17 commented
              Editing a comment
              A Dawg disagreeing with a Gator? First time for everything I suppose. However, I don't think we're in too much of a disagreement, as I personally don't think that paper is significantly better than foil. I've used foil plenty, and while I can detect the difference, 99% of the F&F I serve can't. P.S. whether I use foil or paper, i now always have it in an aluminum pan so that I don't lose a drop of that 'jus.

            • ColonialDawg
              ColonialDawg commented
              Editing a comment
              Haha. Good times!

          • Top | #9
            The Texan is right. That's how we do it up here in the Great NW also.


            • Top | #10
              Well here it is. Click image for larger version

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              • Smoking77
                Smoking77 commented
                Editing a comment
                Looks great! You happy with the end result?

              • Joetee
                Joetee commented
                Editing a comment
                Yes I am very happy with it. Though I think brisket is a little over priced. That sucker was $92. I think a good chunk roast is similar and much less expensive.
                I will get another one though if I catch then on sale.

            • Top | #11
              Congrats on first Brisket cook. Looks real good. Another protein in your repertoire.


              • Top | #12
                That looks amazing I have only tried brisket once and it turned out like leather I haven’t gotten round to trying again but that looks awesome enjoy 😊


                • Top | #13
                  Just to let you all know, even after the next day reheating in the microwave, I can cut this meat with a butter knife. So tender and juicy. For my first every brisket I am really pleased.
                  Thank you all for all advice.


                  • ColonialDawg
                    ColonialDawg commented
                    Editing a comment
                    Nice job. It looks delicious. Just a little tip for your next brisket - slice it perpendicular to the grain. I like to notch one of the corners of the flat against the grain so I know how and where to start slicing. When you get to the junction with the point, turn that sucker about 90 degrees to slice perpendicular to the point.

                    If you like brisket, cook a short rib plate, aka Dino Ribs. It’ll change your life.

                  • klflowers
                    klflowers commented
                    Editing a comment
                    Good job. I remember the first time I nailed a brisket - I almost cried. Me almost crying - not a pretty sight. I agree with ColonialDawg on the short ribs. They are a beautiful thing, and much less than 92 bucks.