A brisket is done when the internal temperature reaches 195 to 203 degrees and you leave it in that temperature zone long enough for the connective tissue to render. But that's not all you need to know! You should also feel your brisket for "done-ness" and probe it to feel the resistance. If it doesn't meet all the tests it needs to cook longer!

Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: [ Ссылка ]

My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: [ Ссылка ]=

Get SMOKE TRAILS BBQ BRISKET RUB here: [ Ссылка ]

Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: [ Ссылка ]
Get the MEATER on Amazon: [ Ссылка ]
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): [ Ссылка ]
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): [ Ссылка ]
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): [ Ссылка ]
Set of Good BBQ Knives: [ Ссылка ]
Bread Knife (Your workhorse for slicing brisket): [ Ссылка ]
Cutting board (get a big one with juice channels, trust me): [ Ссылка ]
Cotton and black nitrile gloves (use them both for heat + liquid protection): [ Ссылка ] [ Ссылка ]
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): [ Ссылка ]
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): [ Ссылка ]
Butcher paper (also for wrapping): [ Ссылка ]
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): [ Ссылка ]
Wood chips (for electric smokers): [ Ссылка ]
Pellets (for pellet grills): [ Ссылка ]

свернуть