British BBQ Society Forums

How do I tell? And what do I do if it is

7 hours in 174ºF
Rock'n'roll

You da man..........!
The temp has stalled now at 156ºF after 5 hours. Things are looking pretty good and the beer cabinet is calling.
Still not sure whether to foil or not

I'm running at 225 - 235ºF and it's now at 150ºF after 3 hours

The Brisket is now on and has been for about 1 hour. The internal meat temp is already at 88ºF. Considering how thin an unrolled brisket is I can imagine that it will reach 185ºF way before it's alloted 8 - 9 hours.
Is this to be expected?

Another thought has just popped into my mind.
Once rubbed (Any suggestions for a rub?) how long should I let it sit in the fridge - overnight?

I'll let you know how it goes and post a few piccies - if all goes well

Thanks all

This has been most helpful

Sunday is going to be brisket day

I've never smoked a brisket and want to do so this summer.
Could anyone answer these few questions I have.
1. what's the smallest size that should be used
2. What's the calculation for lb/min and at what temp
3. Should you ever foil the meat
4. What about injecting.
5. Is there a generally accepted ...

Thanks for that.
What time of year did you do it as i believe the summer months can be too warm for cold smoking