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Started By
Message
smoking Brisket tips
Posted on 11/26/20 at 8:18 pm
Posted on 11/26/20 at 8:18 pm
This board gave great advice recently for smoking ribs, best ribs I’ve done. Tackling an 8 lb brisket tomorrow on the BKJ.
Plan so far, feel free to tell me where to adjust.
-8 lb trimmed brisket
-coating with mostly kosher and black pepper, letting sit for 30 min to adhere to meat
-250 deg for 4 hrs
-wrapping in butcher paper for 4 more hrs
-when meat hits 200 taking out and sitting in cooler for 2-3 hrs
How am I doing?
Plan so far, feel free to tell me where to adjust.
-8 lb trimmed brisket
-coating with mostly kosher and black pepper, letting sit for 30 min to adhere to meat
-250 deg for 4 hrs
-wrapping in butcher paper for 4 more hrs
-when meat hits 200 taking out and sitting in cooler for 2-3 hrs
How am I doing?
6
Posted on 11/26/20 at 8:29 pm to HarrisLetsRide
Focus on IT, not time. Keep it unwrapped until 160-170 and a nice established bark, then you can wrap in butcher paper. Once it gets to 195ish, start probing. Once the thickest part of the flat probes like buttah, pull it. It may be done at 195, some go past 205. Just depends on da cow.
This post was edited on 11/26/20 at 8:31 pm
Posted on 11/26/20 at 8:30 pm to HarrisLetsRide
So far I have tried once at brisket so take whatever I have to say with a grain of salt.
It’ll take more than 8 hours. Probably closer to 12.
Also, I wouldn’t take it off just because it hit 200. Go more on tenderness and how easily your probe goes in. If it feels like butter you are good to go.
It’ll take more than 8 hours. Probably closer to 12.
Also, I wouldn’t take it off just because it hit 200. Go more on tenderness and how easily your probe goes in. If it feels like butter you are good to go.
Posted on 11/26/20 at 8:44 pm to HarrisLetsRide
Time and temp mean nothing, probe it for tenderness around 200,,,,,,when it’s tender, it’s done,,,,temp don’t matter
Posted on 11/26/20 at 8:58 pm to HarrisLetsRide
Make sure your bark is fully set before you wrap.
This post was edited on 11/26/20 at 8:59 pm
Posted on 11/27/20 at 8:51 am to HarrisLetsRide
I go hot and fast these days. Can have a packer done in about 7 hours. Rub with a very light coat of oil so that rub will stick. Kosher salt and fresh coarse ground black pepper for the rub. Cook temp around 300-325 in a drum smoker. Wrap around 165 with some beef broth, then pull somewhere around 200 based on probe feel. Rest for at least an hour if I have time, but sometimes you just don't 
Pic of one from a couple weeks ago
Didn't slice the other half until later, no pic of it.
Pic of one from a couple weeks ago
Didn't slice the other half until later, no pic of it.
Posted on 11/27/20 at 9:12 am to LNCHBOX
<----Another hot and fast disciple. Just get it to 160-170 IT as mentioned, butcher wrap, and start probing at 195. Mine are typically done around 200-205.
I use an offset so it goes from 290-350.
I use an offset so it goes from 290-350.
Posted on 11/27/20 at 1:23 pm to Junky
Myron mixon swears by the hot n fast. I haven’t had the balls to try it yet. Might soon though
Posted on 11/27/20 at 1:29 pm to HarrisLetsRide
quote:
smoking Brisket tips
Took me a second to figure out what “brisket tips” were. I had never heard of this cut.
Great advice given already, so nothing from me but reiterating “don’t watch time, watch internal temp and tenderness”
This post was edited on 11/27/20 at 1:34 pm
Posted on 11/27/20 at 1:51 pm to Uncle JackD
quote:
Myron mixon swears by the hot n fast. I haven’t had the balls to try it yet. Might soon though
Go for it. As long as you're mindful of the internal temp just as you would be with the traditional method, you should end up with a great result. Apparently you'll get blasted here if you post about it though
Posted on 11/27/20 at 8:29 pm to BallsEleven
quote:
I wouldn’t take it off just because it hit 200. Go more on tenderness and how easily your probe goes in.
200 degrees gets you to closer the sweet spot, but can not stress how important the probe test is to the ideal time to pull the brisket.
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