The Texas BBQ Forum

Stopped by my Brothers yesterday as he was finishing off a couple briskets he smoked all night using some of that firewood we picked up on Saturday. Low and slow for 14 hours. “He likes staying up” Me? I prefer hot and fast,however these briskets were money.

Awesome and KUDOS to the Bro

Looks like he’s doing good work


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Torment. In a good way.

Nice!

Wonderful looking brisket!

Oh Man !!
That looks Really good TG.
I've done a 14 hr once...ONCE lol

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I gotta say: they look jut superb

So...because I've never smoked one of these...It'd be time to start but a few questions before :
1 would you raccomand the texas crutch in any case?
2 If yes, at what internal temperature do you usually wrap it up?
3 and...the most important...what internal temp do you consider it done?

thanks

First off, Welcome back TH

1 would you raccomand the Texas crutch in any case? I Would, because I always do. guarantee a moist brisket this way

2 If yes, at what internal temperature do you usually wrap it up? you can wrap at 160-165F internal however I prefer wrapping when its get the color I like. BUT STICK WITH 165F INTERNAL

3 and...the most important...what internal temp do you consider it done? I pull my briskets when they hit am internal temp of 200 F Then leave it wrapped in the foil and place it in an empty "dry" cooler/ ice chest. Lay a couple of bath towels over it and shut the cooler. Leave it alone for at least an hour " I've left them in a cooler like this for 4 hours" and it was fine.
after you hours is up "or longer" simply remove, unwrap and slice.

This is the way I prefer cooking my briskets and even pork butts, except I don't put the pork butts in a cooler. they get pulled right away.

thanks...these are important advices

I'lla try to smoke one following your points...I'll share the results