What temp must i keep my bbq pit at when cooking brisket?!
i have a brisket in the bbq pit but what temp should it be at if i want it to slow cook and be ready by 7pm!. i put it in at 1pm!. i have those big black ones with a big compartment and a small one!.!.!.!.sorry for sounding daft! lol but i'm new at this!. anyway i put the charcoals in the small compartment and the brisket in the large compartment!. i figured this out by watching many men do this!. i'm totally winging it here!. so what's next!?!? besides making the margaritas!!!=oPWww@FoodAQ@Com
Answers:
The key to bbq is low ans slow, I would suggest keeping it around 225 for tender results!.Www@FoodAQ@Com
Between 225 and 300 would be good!. I'll take one of those Margaritas now!Www@FoodAQ@Com
BBQing is something you develop a 'feel' for!. You could ask 10 people and get 10 different answers!. One thing you must know is to keep your heat 'low' and leave EXTRA TIME in case it takes longer than you expect!. The way you do brisket is at a slightly higher temps!. 200 ish!.
Cut your brisket in half!. Find a good dry rub (or I'll include one) and rub the whole brisket(s)!. Let stand at room temp for at least 2 hours!. 4 hr!. min!. in fridge,Overnight is better!.
Soak some wood chips for a while, till wet!.start about 16 briquettes in one side, a heat proof pan in the other!.
When the interior reaches 200 degrees, drain your chips and cover the coals with the wet wood!.
Smoke the meat, over the pan, for about 7 hours (we're talking about a 9 lb!. brisket) adding coal and wood as needed to keep the temp!. at 190 to 220degrees!.
When slicing, slice across the grain!. Usually people will make 2 or 3 'faces' , when slicing!. (meaning, slice at an angle across grain on one side, then the other , and another!.!. so meat is being sliced from 2 or 3 places!.
It'll take all day, but worth the time!. here is a dry rub for ya!.
DRY RUB
2tbls chili powder
1 tbls garlic salt
1tbls paprika
1tbls pepper (black)
1teasp dry cayanne pepper (more if you want spicy)Www@FoodAQ@Com
Cut your brisket in half!. Find a good dry rub (or I'll include one) and rub the whole brisket(s)!. Let stand at room temp for at least 2 hours!. 4 hr!. min!. in fridge,Overnight is better!.
Soak some wood chips for a while, till wet!.start about 16 briquettes in one side, a heat proof pan in the other!.
When the interior reaches 200 degrees, drain your chips and cover the coals with the wet wood!.
Smoke the meat, over the pan, for about 7 hours (we're talking about a 9 lb!. brisket) adding coal and wood as needed to keep the temp!. at 190 to 220degrees!.
When slicing, slice across the grain!. Usually people will make 2 or 3 'faces' , when slicing!. (meaning, slice at an angle across grain on one side, then the other , and another!.!. so meat is being sliced from 2 or 3 places!.
It'll take all day, but worth the time!. here is a dry rub for ya!.
DRY RUB
2tbls chili powder
1 tbls garlic salt
1tbls paprika
1tbls pepper (black)
1teasp dry cayanne pepper (more if you want spicy)Www@FoodAQ@Com