Your Best Smoked Brisket Recipe

[DJ's left nut]

Originally Posted by houstonwhodat

Questions:

Does the sugar burn? Maybe I want that crust don't know.

How many hours or did you leave a thermometer in it the whole time.

FMB kinds spoke to that. Yes, it can. However, it's been my experience that it really doesn't at 225. That's a pretty low heat and more than anything, it just kinda liquifies.

As to the time - boy I don't have much to offer there and whatever I did would be wrong. I say don't ever expect anything to cook in less than 8 hours. I don't leave a probe in (I leave that on the grate to check the heat in the chamber), but every couple of hours I'll just hit it with the instant read to get a feel for where it is.

[Fire Me Boy!]

Originally Posted by DJ's left nut

FMB kinds spoke to that. Yes, it can. However, it's been my experience that it really doesn't at 225. That's a pretty low heat and more than anything, it just kinda liquifies.

As to the time - boy I don't have much to offer there and whatever I did would be wrong. I say don't ever expect anything to cook in less than 8 hours. I don't leave a probe in (I leave that on the grate to check the heat in the chamber), but every couple of hours I'll just hit it with the instant read to get a feel for where it is.

I was just about to say the best thing you can buy if you're going to get into BBQ is a wireless probe thermometer... Goes to show you how different people can do this kind of food and still come out with outstanding results.



I use a probe. You lose a ton of heat every time you open the grill. I think I read somewhere you need to add 30 minutes to your cook time every time you open that lid. So I try to do it as little as possible.

[DJ's left nut]

Originally Posted by Fire Me Boy!

I was just about to say the best thing you can buy if you're going to get into BBQ is a wireless probe thermometer... Goes to show you how different people can do this kind of food and still come out with outstanding results.



I use a probe. You lose a ton of heat every time you open the grill. I think I read somewhere you need to add 30 minutes to your cook time every time you open that lid. So I try to do it as little as possible.

Never found a probe that I trust enough. It seems like every one I've ever used has read temperature past just the tip so my readout is always much higher than the actual meat temp (because the ambient air is screwing with it).

But you're right, the less you can open the grill, the better.

[Fire Me Boy!]

Originally Posted by DJ's left nut

Never found a probe that I trust enough. It seems like every one I've ever used has read temperature past just the tip so my readout is always much higher than the actual meat temp (because the ambient air is screwing with it).

But you're right, the less you can open the grill, the better.

Hell. I can't find the kind I've bought on Amazon. I've been through 4 or 5 of the one I have and love it.

[houstonwhodat]

Originally Posted by Fire Me Boy!

I was just about to say the best thing you can buy if you're going to get into BBQ is a wireless probe thermometer... Goes to show you how different people can do this kind of food and still come out with outstanding results.



I use a probe. You lose a ton of heat every time you open the grill. I think I read somewhere you need to add 30 minutes to your cook time every time you open that lid. So I try to do it as little as possible.

I have a probe that I use for the oven that I can use.

It's not wireless but doesn't matter the cord is meant to hang out of an oven or grill or whatever.