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Home Made Sausage, Cured, and Smoked Meats

otc

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You have twice as many wireless thermometers as me...so I guess you're the real @otc here
 

edinatlanta

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Still needs a little bit more collagen breakdown and its the time of day where it is impossible to regulate temp so i crutched and put em in oven for another hour
20190801_145146.jpg
 

edinatlanta

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Piobaire

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Seriously, what cut is that?
 

edinatlanta

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Boneless butt
 

edinatlanta

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edinatlanta

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Also gimme some slack i bought it from my kosher butcher
 

Piobaire

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I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?

He says it about 4 minutes in but in the early video there's some nice shots of his visit to Franklin's.

 

Milksteakboiledhard

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I don't claim to be a brisket expert, but in the perfect time/weather conditions I would smoke at 225* until an internal temp 190-195* (wrapped in foil at some point).
 

beargonefishing

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I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?

He says it about 4 minutes in but in the early video there's some nice shots of his visit to Franklin's.

I agree with you and cook brisket around 225, 250 if I want to speed it up. I also agree with you that 165 is way too low to pull unless it is some A5 wagyu. I now pull the regular wagyu or wangus at 185, and regular prime brisket between 195 and 202 depending on how impatient I feel. I don't believe you need to hit 200-201 unless it is choice or misbranded piece of prime.

Also, sometimes you can luck out and get a prime marbled choice cut.
 

beargonefishing

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I also moved to wrapping with butcher paper instead of foil. Haven't done a side by side experiment but the BP is supposed to keep better bark.
 

Piobaire

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I don't wrap but that's just how I roll.
 

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