Cooked at 225F from 11pm to 10am when it reached 160ish… The barking is looking great.
Just wrapped with some tallow and butcher paper and raised the temp to 275F
It was a 16lb brisket before trimming, probably 13 or 14 after trimming.
I know people say go by feel and not temperature towards the end but I don't want to overcook it.
A 14lb brisket would take around 14hrs ish to be ready?
by forward024
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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Bark looks great. Let us know how it turned out.
Yes, many people say to go by feel and not by temperature. I don’t know anyone who says to go by time.