For brisket (and holy cow! 17 pounds is huge! But go big or go home, I always say) you want to go to an internal temp of 190°-195° for slicing, 200°-205° for pulling.
Food & Wine: 21 Beef Brisket Recipes That Reward Patience With Incredible Flavor
Slow-cooked brisket is delicious on its own or in hearty stews, soups, and barbecue sandwiches. Check out some of our favorite brisket recipes, from sauerbraten-style brisket with pretzel dumplings ...
The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence. Maybe you have ruined a brisket or two and are scared to try again.
A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest. Using the 1 to 1.5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors. A lot of cooks use the toothpick test, when the toothpick slides in like butter with no resistance its ready.
How Long to Cook Brisket Or Misconception of the 1 to 1.5 hours per ...
Actually my wife requested brisket so I took a few pics but nothing ground breaking on this just really good eating. Also remembered I had this Signals Wifi Thermometer and figured I'd give it a full run out to see how this works since we finally got Wifi in the Barn. Out of the package as a...