My alma mater, the MSU Spartans, are playing the U of M Wolverines tomorrow at noon. What better occasion than college football to fire up the smoker and prepare a brisket. Go Green!
Below is a chart documenting the times and temperatures at which the brisket was cooked. After being smoked to perfection, the brisket will rest in a 170° oven overnight. In the morning it will go in a pre-warmed cooler. It will be served at noon between at 150-160°.
|Time||Brisket Internal °f||Pit °f|
|0900 – Brisket on||50°||270°|
|1400 – “boat” wrap||175°||277°|
|1845 – Pulled|
Probe tender everywhere
|1845 – next morning|
Rest in oven