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On behalf of Expert Village I'm Terry and today I'm going to give you tips on smoking
a beef brisket. It has about 2 1/2 more house so we are right about 10 1/2 hours which normally
this would be the tell all. Which normally the brisket would be ready to come out of
the smoker. Alright the thermometer says it is 180 degrees just about what I figure so
that is well above the beef window for the beef to be done. So we would take it off the
grill now. Go ahead and turn the smoker off. It is still smoking and it looks like it will
be smoking for a while you can use forks now instead of tongs since your meat is down. You still have a little bit of fat but
not as much as you started out. Look at that how it want to pull apart so our meat is done.