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Topic History of: Brisket Help & ????
Max. showing the last 6 posts - (Last post first)

Author	Message
tjv	Treehouse, toss the drippings in the egg but keep the dripping in the foil. Add some to your bbq sauce. Nice grid by the way.....LOL. T
Treehouse	Celtic Wolf, Thanks, I have a part of the point on the egg now. The rest has been wrapped for 2.5 hours so I am going to open it and see what i got. Gary
Treehouse	Fidel, Thanks, I'll see how it tastes in a bit. Gary
Fidel	Treehouse, I have had briskets shoot up to 170 pretty quickly and sit there for hours. I have had some take a long time to get there. To echo CW, it's done when it's done. Wrapping in foil makes it go really quickly from the temp at foiling to done. There are pros and cons to foiling vs. leaving the brisket alone. I've done it both ways and had good and bad briskets both ways. Reagrding the drippings. I just toss them from the drip pan. They are usually nasty. Any juices from the point when you cut it up (or from the foil when the rest is done) should be saved and poured over the flat as you slice it.
Celtic Wolf	Treehouse, The rule is: "It's done when it's done" Brisket link Butt takes between 1-2 hours per pound depending the amount of fat and connective tissue involved. The more fat you trim off the less time it will take to cook. The point will be greasy if you don't cook it for a couple three more hours.
Brunomax	Treehouse, Mighty fine looking brisket! I wouldn't worry about the picture thing to much as long as the brisket tastes alright! LOL