bknox
Head Chef
I have a 10.5 lb. brisket on the cooker and have managed to keep the temp somewhere between 216 degress and 230 ish degrees. I am using an unmodified Chargriller and a side smoker box.
First off the cut was labeled "Bola De Res". I bought it at my nearest local market where I trust the meat and it is a Spanish Market. Maybe someone can translate this for me. I was told it was a brisket but it is rounder than what I have traditionally purchased.
What I am planning on doing is when it is done, wrapping it in foil and placing it in a cooler to rest for an hour.
Anyway what internal temp am I shooting for. My old meat thermometer says 170 is done. Is this the internal temp I need. I know with pork butt the 'done temp' is 160 ish but normally when I cook a butt the temp is higher as the meat is in the heat for so long.
I quess what I am asking is do I take it out at 170 degrees or do I shoot for longer times and possibly higher temps.
Also should I be basting it?
If none of this makes sense feel free to ask questions. I have a while before I reach 170.
First off the cut was labeled "Bola De Res". I bought it at my nearest local market where I trust the meat and it is a Spanish Market. Maybe someone can translate this for me. I was told it was a brisket but it is rounder than what I have traditionally purchased.
What I am planning on doing is when it is done, wrapping it in foil and placing it in a cooler to rest for an hour.
Anyway what internal temp am I shooting for. My old meat thermometer says 170 is done. Is this the internal temp I need. I know with pork butt the 'done temp' is 160 ish but normally when I cook a butt the temp is higher as the meat is in the heat for so long.
I quess what I am asking is do I take it out at 170 degrees or do I shoot for longer times and possibly higher temps.
Also should I be basting it?
If none of this makes sense feel free to ask questions. I have a while before I reach 170.