- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Smoking my first brisket this weekend, what do I need to know.
Posted on 7/1/19 at 7:33 pm
Posted on 7/1/19 at 7:33 pm
Anything really different than doing a butt?
Cook around 220. Pull around 160, wrap, putt it back in. Pull it at around 190 and rest?
Cook around 220. Pull around 160, wrap, putt it back in. Pull it at around 190 and rest?
11
Posted on 7/1/19 at 7:42 pm to NATidefan
That'll work. Enjoy. It's amazing.
Posted on 7/1/19 at 7:43 pm to Hold That Tiger 10
Cool, thanks.
Posted on 7/1/19 at 8:09 pm to NATidefan
Expect about 13-15 hours of cook time. I’ve let my fire die all of the way out overnight and still recovered it. Brisket is forgiving if you’re patient.
Posted on 7/1/19 at 8:18 pm to CC
quote:
Expect about 13-15 hours of cook time
That’s completely dependent on the brisket. Different size briskets take different lengths to smoke. Also, if you buy a thin brisket, it will finish much quicker than a thicker brisket. Also, if the brisket is leaner, or you trim too much fat, etc.... brisket doesn’t come with a time/temp rule.
Case in point, I smoked an 11.5 lb brisket a few weeks ago in my Kamado Joe. Set it for 230, had probes in the point and the flat. Was expecting to have a 12+ hour smoke. Put it on the joe at 7:30, it was completely cooked by 12:30. I thought my probes were off, but my instant read confirmed it. I bought a thinner brisket and trimmed about 2-3 lbs of fat off. It was on sale so it was a choice brisket, so low marbling. I learned a lot of lessons that day.
It still tasted good. I just let it rest until around 4/5 in an ice chest and put I on the oven 30 minutes before serving to warm it back up again.
Posted on 7/1/19 at 8:22 pm to NATidefan
Salt and pepper only. 225-250* until internal reach 195. Post oak only.
Posted on 7/1/19 at 8:24 pm to NATidefan
200-203.
Posted on 7/1/19 at 8:32 pm to NATidefan
Smoke it at 225. Pull it when it reaches 176. 
Posted on 7/1/19 at 8:41 pm to GeauxTigers0107
Lord, yall are all over the place.
Posted on 7/1/19 at 8:52 pm to NATidefan
Throw that 176 out...score’s way too low to average in...an outlier. I think I get a better brisket at 200+
Posted on 7/1/19 at 8:55 pm to OTIS2
I've found with butts they come out a little too tender for me at 200-203
I've started pulling them at around 195 and then letting them rest. Which is what I plan to do with the brisket.
I also saw a article about the Texas crutch way in which they cook at around 220 until they pull to wrap at 160. Then the go up to 300 cook temp and pull at 195ish.
I've started pulling them at around 195 and then letting them rest. Which is what I plan to do with the brisket.
I also saw a article about the Texas crutch way in which they cook at around 220 until they pull to wrap at 160. Then the go up to 300 cook temp and pull at 195ish.
Posted on 7/1/19 at 8:55 pm to NATidefan
quote:
Lord, yall are all over the place.
I've only been smoking meats for about 2 years, but I've grilled all my adult life and I swear I've never seen more recipes/techniques for cooking anything than smoked brisket. Fat side up, fat side down, separate the point from the flat, wrap, don't wrap..... I've tried several ways and they have all turned out great.
I say buy a prime brisket (Costco has them for a good price), trim the fat to about 1/4-1/2 inch, season with salt and pepper and brown sugar, smoke fat side down at 225 until 165 internal temp, wrap in foil with a little apple juice, then continue to cook until internal temp of 203.
This post was edited on 7/1/19 at 8:58 pm
Posted on 7/1/19 at 8:59 pm to Kim Jong Ir
Do you rest it in a cooler after you pull at 203. That may be the difference. I usually rest mine in a cooler which bring the internal on up to around 200 or so.
This post was edited on 7/1/19 at 9:00 pm
Posted on 7/1/19 at 9:02 pm to NATidefan
No magic exact temperature for brisket. Will depend on that particular piece of meat. Rule of thimb, start probing with a insta read thermopen when it gets to 190. When it slides into the flat like hot knife thru butter with no resistance, pull it off and let it rest for at least an hour before cutting.
Posted on 7/1/19 at 9:11 pm to NATidefan
quote:
Lord, yall are all over the place.
Just messing with you because of the Bama logo.
On a serious note, briskets are done when your meat probe slides in with little to no resistance. That generally works out to ~203 degrees but depending on the brisket (prime vs. choice, full packer vs. just the flat), that number could vary from 195 - 205. The meat probe test won't lie though.
If you can, wrap it with butcher paper around 165 provided you have a nice dark bark. If not, foil is fine. Just watch it closer with foil. And some folks don't believe in wrapping. There's no hard rule that says you have to wrap. But what can't be disputed is that wrapping will push it through the stall faster than an unwrapped brisket.
This post was edited on 7/1/19 at 9:11 pm
Posted on 7/1/19 at 9:20 pm to GeauxTigers0107
Yeah, I may not wrap it. I tend to like the bark better on butts when I dont wrap.
Posted on 7/1/19 at 9:39 pm to NATidefan
You certainly don't have to. But if you wait long enough before you wrap, you can still get a nice bark. I wrap ribs, butts and brisket just for the time it saves.
Wrapped brisket from Father's Day...
Forgive the slicing. That was after 10 hours of smoking and several, several vodkas.
Wrapped brisket from Father's Day...
Forgive the slicing. That was after 10 hours of smoking and several, several vodkas.
Posted on 7/1/19 at 9:50 pm to NATidefan
quote:
Do you rest it in a cooler after you pull at 203. That may be the difference. I usually rest mine in a cooler which bring the internal on up to around 200 or so.
I've tried that and I didn't see a difference. Just keeping it wrapped until serving works for me. I guess it depends on how much time you have between pulling the brisket and serving it. As long as you start with a good cut of brisket (choice or prime) and don't overcook it, it will be great.
Posted on 7/1/19 at 10:00 pm to NATidefan
What kind of smoker are you using? Wood? Rub? How big is the brisket?
Posted on 7/1/19 at 10:09 pm to OTIS2
quote:
I think I get a better brisket at 200+
I start probing it every 30 minutes or so at 190. When then thermometer slides in without any resistance it’s done. The temp varies every time.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News