All Hokie, All the Time. Period. Presented by

The Lounge Board

Joined: 01/05/2001 Posts: 28374
Likes: 4294

25000+ Posts

Subscriber

Board Member 20+ Years

2000 Likes

2000 Likes

250 Likes

What's this?

Am I looking for a internal temp range when it's time to pull it?

The Franklin video didn't mention a temp. I'm planning on low and slow...at around 12 hours.

(In response to this post by BRVT)

Posted: 06/20/2018 at 11:14AM

+0

PREV NEXT REPLY

Insert a Link

Enter the title of the link here:

Enter the full web address of the link here -- include the "http://" part:

Current Thread:

Smoking a brisket for the first time this weekend... -- great2bahokie 06/20/2018 10:07AM

Be careful not to light the butt. ** -- Newt 06/20/2018 1:24PM

Google "Aaron Franklin brisket" and learn everything you need to know ** -- BayHokie 06/20/2018 12:26PM

Invest in a good thermometer to monitor -- Betabeachbum 06/20/2018 10:50AM

I waited way too long to buy a temperature controller for my Kamado. -- VT2001EE 06/20/2018 11:24AM

And make sure it's set to Fahrenheit not Celsius. Don't be dumb like me. ** -- Hurley09 06/20/2018 11:14AM

It happens to the best of us. -- Betabeachbum 06/20/2018 3:20PM

How dumb am I? Let me count the ways. ** -- TomTurkey 06/20/2018 1:45PM

Go Kelvin ** -- HokieDevil 06/20/2018 11:47AM

It's yo birfday. ** -- HokieinTampa 06/20/2018 1:15PM

I use Rankine when it's an absolute must. ** -- Hokie360 06/20/2018 12:25PM

So cook it until 650, right? ** -- 48zip 06/20/2018 1:07PM

Tastes best at triple point ** -- TomTurkey 06/20/2018 1:47PM

Excellent point, I use the maverick 733 -- BRVT 06/20/2018 10:53AM

Search for Franklin BBQ Brisket on youtube. S&P, no brine. ** -- NWHokie 06/20/2018 10:36AM

If you're following Franklin's recipe, be sure to have friends/neighbors -- Hokie360 06/20/2018 11:25AM

Tailgate at NW's house! ** -- 48zip 06/20/2018 12:34PM

Brisket is sacred. Don't screw with it. No brine. -- HokieinTampa 06/20/2018 10:20AM

Never heard of that, totally different process ** -- `lag 06/20/2018 11:45AM

Totally different process? Whachu talking bout Willis? ** -- HokieinTampa 06/20/2018 1:57PM

Smoking and brining? -- `lag 06/20/2018 3:40PM

It's 100% not necessary honestly. I used to brine pork butts. No mas. -- HokieinTampa 06/20/2018 4:32PM

I have never bought into the brine thing for pork butts -- BRVT 06/21/2018 08:15AM

I did when I first started many moons ago. Then once I didn't. Never again ** -- HokieinTampa 06/21/2018 10:05AM

Agree with the "no brine". Here's Aaron Franklin's recipe -- 48zip 06/20/2018 10:39AM

Cool... Watching now. ** -- great2bahokie 06/20/2018 10:45AM

Grate vids. I'm drooling all over myself and ready to eat my keyboard now. ** -- King Jaffe Joffer 06/20/2018 12:53PM

Less is more...get some good pepper -- BRVT 06/20/2018 10:10AM

Don't have it yet. Ordering today for 20 people. -- great2bahokie 06/20/2018 10:37AM

Going to be a big boy, should be a long day -- BRVT 06/20/2018 10:51AM

Am I looking for a internal temp range when it's time to pull it? -- great2bahokie 06/20/2018 11:14AM

If you get a brisket big enough for 20, you should plan on longer than 12 -- No Clue 06/20/2018 1:34PM

How long are you figured the cook will take at 275 - 300? ** -- great2bahokie 06/20/2018 2:33PM

Just microwave it. ** -- 48zip 06/20/2018 4:17PM

I would guess around 8-10 hours but I would have a good meat thermometer -- No Clue 06/20/2018 3:02PM

It's a fun 24 hour project. What's the hurry? -- 48zip 06/20/2018 2:35PM

When a probe cuts through it like butter...195 is what I shoot for -- BRVT 06/20/2018 12:19PM