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scott8811
LSU Fan
Shreveport
Member since Oct 2014
3245 posts
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re: Brisket help
quote:

I kinda want to find out how to turn the brisket into a heat source myself.


Maybe I'll try it next...do some brisket-smoked ribs


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SUB
LSU Fan
Member since Jan 2009
11053 posts
 Online 

re: Brisket help
quote:

I'm shooting for 190 degrees correct?


No. Most people prefer 200-205. 190 will be kind of tough / chewy. Probe the meat at different spots to make sure it's at least 200 at each.

And I'd advise not doing the fast cook like the one person suggested.

As for resting, you really only need an hour, tops.


Saskwatch
Ole Miss Fan
Member since Feb 2016
4941 posts

re: Brisket help
quote:

And I'd advise not doing the fast cook like the one person suggested


If it's a flat then why wouldn't you cook hotter/faster?


LSUintheNW
LSU Fan
Here and there
Member since Aug 2009
29013 posts

re: Brisket help
quote:

Dang...was really hoping to avoid waking up early to do this


Nothing like waking up at 3 am to get the smoker started in your robe and slippers.


VABuckeye
Ohio State Fan
Oak Hill, VA
Member since Dec 2007
22124 posts

re: Brisket help
quote:

If it's a flat then why wouldn't you cook hotter/faster?


Because you want the fat to render and the meat to break down to get tender and that takes time.


Dam Guide
New Orleans Saints Fan
Nooga
Member since Sep 2005
10752 posts

re: Brisket help
quote:

Nothing like waking up at 3 am to get the smoker started in your robe and slippers.


And no matter how much she protests, that smoke smell that you are now coated in when you get back in bed for a little sleep til you got to go check the fire again is making her hot. PIIHB


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Saskwatch
Ole Miss Fan
Member since Feb 2016
4941 posts

re: Brisket help
quote:

Because you want the fat to render


OP has stated that the piece of meat we are discussing is just the flat. Not much internal fat to render at all.






VABuckeye
Ohio State Fan
Oak Hill, VA
Member since Dec 2007
22124 posts

re: Brisket help
There's still fat and brisket is tough as hell if it isn't done right.


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SUB
LSU Fan
Member since Jan 2009
11053 posts
 Online 

re: Brisket help
Didn't realize it was just the flat. Missed that part. Cooking hotter may be ok I guess.


scott8811
LSU Fan
Shreveport
Member since Oct 2014
3245 posts
 Online 

re: Brisket help
quote:

Cooking hotter may be ok I guess.



How hot? As mentioned I will be using indirect heat on my gas grill. the burner set as low as it can go gives me about 225-250. At that temp how long should by 6 lb flat take to reach 190-200? I'm sure this affects it.... it will be in the 30-40's as I am cooking this thing
This post was edited on 12/6 at 2:15 pm


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martiallaw
Colorado Fan
Louisiana
Member since Jan 2008
924 posts

re: Brisket help
quote:

Cook at 250-275, take off and wrap when brisket gets to 275-280 degrees. I prefer butcher paper but if your don't have that use foil.




Yes pretty big typo. Think I took my Ambien too early last night. Should read "take off and wrap when brisket gets to 175-180".


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