Smash
Hack
I have cooked a lot of Briskets. So many that I am mostly sick of eating them. But every 3- 6 months, I break down and smoke one.
For this one, I used a two stage fire so i was only loading coals into the smoker and smoked about 275. I finished a 14 pounder in 8 hours. I have stopped cooking to an internal temp and just basically shoot for 4-6 hours after it hits 165, then poking for tenderness, but I will be goddamned if the thing didn't hit 202 before I even thought about it being done.
For this one, I used a two stage fire so i was only loading coals into the smoker and smoked about 275. I finished a 14 pounder in 8 hours. I have stopped cooking to an internal temp and just basically shoot for 4-6 hours after it hits 165, then poking for tenderness, but I will be goddamned if the thing didn't hit 202 before I even thought about it being done.
