Attempting my first. Anybody ever smoked one? It is a very lean piece of meat and I fear going to 205 is going make it dry.
Should I pull it at 190 and hope the temp rises a bit? It has been wrapped in butcher paper since 160 and had a nice bark on it at that point.
Cooking temp of 225 before paper and 250 currently
I guess Id base on probing vs temp…I just did a brisket this weekend and I had to go to like 208…it was great but had i gone 200 +/- it wouldnt have been there.
I woulda maybe done foil vs paper and added some liquid. Ill be anxious to hear how it turned out
Go by probe!
Last brisket I did I thought I’d start probing it when it was 190 degrees. Grabbed my skewer and probed it was already butter @ 192 degrees! Wholey carp!
It has passed the probe test @ 200 degrees. Talk to you boys after a little time to rest.
I threw it on the char griller at about 195 and it quickly went to 200 and is looking good.
I will let it cool at room temp until it hits 180 or so then wrap it up good and rest for an hour.
It smells so good I can’t wait to taste it!
IMG_20210906_184108279-scaled.jpg
But “Sir may I have more?” 
It has passed the probe test @ 200 degrees. Talk to you boys after a little time to rest.
I threw it on the char griller at about 195 and it quickly went to 200 and is looking good.
I will let it cool at room temp until it hits 180 or so then wrap it up good and rest for an hour.
It smells so good I can’t wait to taste it!
Well???? 
Inquisitive and wondering minds want to know!
Come on you’re killing us!! 
How’d it turn out??
Huh Huh??
I just tasted it. Honestly, I have had better. I would give it a 6/10.
Maybe it will taste better tomorrow when I am not so full of booze and other food.
I just tasted it. Honestly, I have had better. I would give it a 6/10.
Maybe it will taste better tomorrow when I am not so full of booze and other food.
I have never made one. But I’ve eaten a few and I always had the same reaction with bison brisk
You must be logged in to reply to this topic.
