Brisket & Bourbon
Region: US
Saturday 24 May 2025 16:04:43 GMT
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RustyShackleford :
Got it! So instead of taking it out when temp hits 203 internal, just keep taking it out, unwrapping, and feeling it to see if it’s ready?
2025-06-02 21:40:21
22
michaelg2111 :
So when I do my first brisket, how should I know what “feels right” is?
2025-05-24 22:49:25
2
Jackson, Akaia, & Ghost :
Probe test
2025-07-22 23:04:48
0
Treasure Fizz Lisa|Fizz City⚡️ :
About to do mine for the 4th!
2025-06-29 14:11:11
1
elifernandez392 :
what about getting that fat cap to render down to that golden yellow color? this is what I struggle with the most. I've tried low n slow. and hot n fast. I let get to 190 internal then crank the heat up to 350-400 degrees till it's probe tender or 205ish. This has been working out ok but I feel like im over cooking the flat. im using a komadojoe with deflector plates 250 degrees, foil boat at 165, take it to 190 then bump it to 350 for the fat cap to render. if I don't I'm left with that white fat that gets peeled off. trim to 1/4" or less cook fat cap up
2025-05-24 20:30:43
1
Sean :
Following soley because of your name 😂
2025-07-20 22:28:58
1
Miguel Garcia :
Some times Ive pull at 195 sometime at 205 🤷🏽 as long as it’s probs to my liking.
2025-05-26 00:07:30
10
Durango :
That end grain hickory cutting board is awesome
2025-05-25 01:10:23
1
Dart Vader :
what is your resting process
2025-05-25 15:06:02
0
tonystory87 :
I cooked 5 this weekend, stalled at 180 for an hour, but I left them on temp is key for tenderness.
2025-06-10 01:45:44
3
Brisket & Bourbon :
The number one question I get asked about is temperature!
2025-05-24 18:32:24
2
MkkyT :
I'll stick with temp, but you do you
2025-06-10 01:39:35
2
Little Lu’s BBQ :
dang this brisket looks GREAT!! 👌👌
2025-06-05 16:26:09
1
YJHEREMIAH :
Iykyk
2025-06-04 06:18:56
1
Rich A :
The feel and LET IT REST!!! I let my rest for at least 2 hours.
2025-05-30 17:21:43
1
camjones315 :
can u send me everything start to finish please!!!!
2025-06-02 10:02:03
1
Rigo Rodriguez :
my flat end felt a bit hard when i took it out. Did i under cook it or over cook it? the probe was hard to stick in side and it was like 210 degrees
2025-06-14 18:30:27
0
WheezyJay :
I broil mine until 225 internal.
2025-05-27 23:08:28
0
Jeremy Russell :
I prove my brisket at the stall and when I’m checking for probe tenderness at the end. Temperature does not matter on doneness.
2025-05-26 01:13:28
0
Andrei C :
I'm a temp guy my number is 203
2025-06-11 02:01:51
0
Sellers BBQ :
🔥🔥🔥
2025-05-24 17:08:59
1
Jason Whitfield :
💯🔥🔥🔥
2025-06-18 17:44:07
1
ADIU BBQ :
🥰🥰
2025-06-14 12:13:28
1
Bentley BBQ :
💯💯💯
2025-06-08 16:41:58
1
❌️GMFBBQ ❌️GEN❌️💯🤟 :
💯💯💯
2025-05-24 19:46:43
1
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