LarryO1947
is one Smokin' Farker
- Joined
- Apr 22, 2015
- Location
- Unadilla,NY
6:00 AM and brisket is on. Let the fun begin.....more prOn,later. On my GMG,Daniel Boone,set to 250*.
Good luck. So what does a guy from New York go with for smoke wood ?
Good luck Larry. You wrapping? Wait for the jiggle and probe tender.
Still unsure on the wrap. Might have to flip a coin,later....lol.
Your stomach may win out and wanna eat by dinner. Lol
If you wrap at noon then your brisket should be done by 2pmish...then you can keep it in a cooler filled with towels until it is time to eat. Afraid at 250 you won't be done by dinner without the wrap.
Still unsure on the wrap. Might have to flip a coin,later....lol.
Yeah, watch your time and the bark color. If it being stubborn, or the bark is getting too dark then wrap. I would much rather have it done early and resting in a cooler than be waiting for dinner
When I like the bark,and it's not to dark,should I check the temp,or just wrap??