@1buckie AND @Hank
hi Masters, and what is the right temperature to cook brikest?250 or 275 f?
and what is the inside temp for brisket (some say 203 then rest it, some say 195 then rest it because temp will rise to 205 something)?or need to try with probe?
thanks masters
Bangjul !!!
You're back !!!
I'm working off an iPad, so it's hard to put up other pictures......but, I would go to the higher temp, 275f at the grate level. Brisket is a little bit tricky, as there is a point or time when it's not quite done, then later overdone. The trick is to take it from the cooking heat in between those times.
Go much more by how it "feels".......in other words, check your internal temperature up until about 180f , then go by how easy a sharp pointed tool (ice pick, your thermometer, sharp fork point) goes into the meat.......if it slides into the piece VERY easily, it's ready for a rest period, off the cooking heat, before cutting.
Possibly check every 1/2 hour after it comes to180f......check at the point where the two parts come together (see photos in the story you brought up) & attempt to not measure the fatty area that separates them......the fat will be a different texture and temperature too.
Don't know if your piece is a whole complete brisket , or one of the two sections......they will cook at a different rate because of the fat I& moisture inside the pieces.
I will try to check back in to see how you're doing as much as possible, but a lot of things going on......
There's a bunch of good cooks on WKC, so there will also be others to help.....just remind them that you're far away & may not get the same standard cuts of meat we are mostly used to here, ok?