HereWeGoAgain
Diamond Member
- Thread starter
- #21
I'm Beleiver in the pull test with Brisket. Got an old brinkman smoker, which limits weight.Those 55 gal drum smokers are cool. As for seasoning, my rib eyes are salt only. Brisket, I toy with the dry rubs. I'll have to try the minimalist Texan approach.
Ditch the drum pit. They dont hold heat as they're too thin.
A 15 lb brisket will take at a minimum 15 hours. I've had some take over 24 hours. BBQ isnt done until it's done,or it jiggles like jello and the temp probe goes in like it's hot butter,time has nothing to do with it.
The internal temp needs to reach at least 195. But again,the temp means nothing as all briskets are different.
It's all about feel.
The best indicator is how easy the temp probe penetrates. It should go in with pretty much zero resistance.
The drum looks good for hooking ribs.
I agree the pull test is a good way to find out if ya got it right...unfortunately you have to pull the brisket,unwrap it and cut it to find out if you got it right.
At that point if you fucked up it's too late to put it back on the pit.
The best way is to test the jiggle and the probe test.