this post was submitted on 18 Aug 2024
40 points (97.6% liked)
Cooking With Fire
484 readers
1 users here now
A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
If you managed to cook a 17lbs brisket through in 7.5 hours (even pre-trimmed), you were almost certainly cooking too hot. I usually smoke at 225-250 for ~45-60min/pound. It's not unheard of through and if you're happy that's what matters. I would recommend getting a quality thermometer and cooking to temp to be safe 195-210.
Definitely agree on the salt and pepper rub. If you want to kick it up a notch rub the salt and pepper on 24 hours before your cook and let it set in the fridge.
Edit: I see now that you have one of those Bluetooth thermometers in it.
Thank you! The temp internally was 93C at min at the end of the cook.
I found some of the flat was slightly over at the very end, but the rest was fantastic.
And yes, the rub was applied 24 hours prior to going on the grill. Very happy with the dry brine method
My man!
I’ve done some hot and fast briskets (~30 minutes/pound) with a Texas crutch and have always been pleased by the results.