stinkypoopsalot@lemmy.world to bbq@lemmy.world · 1 year agobrisket is tucked in for the night.lemmy.worldimagemessage-square2fedilinkarrow-up123arrow-down12
arrow-up121arrow-down1imagebrisket is tucked in for the night.lemmy.worldstinkypoopsalot@lemmy.world to bbq@lemmy.world · 1 year agomessage-square2fedilink
minus-squarennullzz@lemmy.worldlinkfedilinkarrow-up1·1 year agoHow long would you aim to smoke it for?
minus-squarestinkypoopsalot@lemmy.worldOPlinkfedilinkarrow-up2·1 year agoI’ll pull it out around 7 or 8am at between 150-160deg and wrap it. Then get the temp up to 203. Should be in a cooler resting by noon for serving at 5pm.
How long would you aim to smoke it for?
I’ll pull it out around 7 or 8am at between 150-160deg and wrap it. Then get the temp up to 203. Should be in a cooler resting by noon for serving at 5pm.