- 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 tonight - updated with pics on page 2
Posted on 7/31/20 at 4:19 pm
Posted on 7/31/20 at 4:19 pm
Planning to do my first brisket this weekend. It’s about 12lbs pretrimmed. I know it’s hard to say, but how long of a smoke should I expect at 225? I’m thinking if I put it on around 11pm, I can hope for it to be done by late morning/early afternoon the next day. Ideally I’d like to be able to wake up around 7-8am and be ready for the wrap. If I can time it right to pull it off the smoker around early afternoon and put in the cooler that’d be ideal
This post was edited on 8/2/20 at 11:15 am
3
Posted on 7/31/20 at 4:25 pm to Glock17
I’d plan on 1-1.5 hrs/lb, give or take. Will likely change but can start from there
Posted on 7/31/20 at 4:27 pm to Glock17
You don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours.
Posted on 7/31/20 at 4:37 pm to theantiquetiger
quote:
195 deg for 15+ hours
Seems like that’d dry it out?
Posted on 7/31/20 at 4:38 pm to Glock17
quote:
Seems like that’d dry it out?
I did this a couple weeks ago, best brisket I ever made
Posted on 7/31/20 at 4:44 pm to theantiquetiger
Me too, used the rest for jerky
Posted on 7/31/20 at 4:53 pm to theantiquetiger
quote:
theantiquetiger
Please stop
Posted on 7/31/20 at 5:08 pm to List Eater
I stand behind what I said. A 12# brisket will not be done or will be tough as shite after only 12 hours at 225.
I basically said the same thing the first reply said, 1-1.5 hrs per pound (~15+ hours).
If you cook it at a higher temp, it’s going to reach the desired temp of 195-200 deg too quick, and will be tough.
Slow cook it, wrap it when it reaches about 150 deg internal.
The one I did a couple weeks ago, I smoked it for 18 hours (6pm-12pm). It stalled internally at about 165 deg for several hours. The last 30 deg happened in the last 3-4 hours.
It is the best brisket I’ve ever done. I use to do them at 225.
I basically said the same thing the first reply said, 1-1.5 hrs per pound (~15+ hours).
If you cook it at a higher temp, it’s going to reach the desired temp of 195-200 deg too quick, and will be tough.
Slow cook it, wrap it when it reaches about 150 deg internal.
The one I did a couple weeks ago, I smoked it for 18 hours (6pm-12pm). It stalled internally at about 165 deg for several hours. The last 30 deg happened in the last 3-4 hours.
It is the best brisket I’ve ever done. I use to do them at 225.
This post was edited on 7/31/20 at 5:11 pm
Posted on 7/31/20 at 6:07 pm to theantiquetiger
No. No it will not. Pretty much every competition brisket will cook between 250-275. You are flat out wrong. Either your temp gauge is wrong, or you are measuring the temp in the wrong location.
Posted on 7/31/20 at 6:17 pm to Glock17
Well OP, as you can see, there are as many differing opinions about temperature and time for smoking meat as there are for boiling crawfish.
Best to figure out what works best for you and go with that in the future, but don't expect that first brisket to win any smoked meat competitions. You can tweak your recipe from there as a good starting point.
Best to figure out what works best for you and go with that in the future, but don't expect that first brisket to win any smoked meat competitions. You can tweak your recipe from there as a good starting point.
Posted on 7/31/20 at 6:22 pm to theantiquetiger
quote:
don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours
Agree. It's called teaching the meat. The sharps know.
Posted on 7/31/20 at 6:38 pm to Tiger Ryno
I think I’ll roll with 225 and hope it doesn’t hit 165 in the middle of the middle of the night.
Posted on 7/31/20 at 6:45 pm to theantiquetiger
I did a 12lb last night at 250-275. It was fine. Took about 13hrs
Posted on 7/31/20 at 7:03 pm to theantiquetiger
quote:you really are on the spectrum....NTTAWWT
theantiquetiger
Posted on 7/31/20 at 7:12 pm to Lester Earl
quote:
I did a 12lb last night at 250-275. It was fine. Took about 13hrs
Thanks for that info... if that’s the case for mine, I should be good until the morning time for the wrap
Posted on 7/31/20 at 7:21 pm to Lester Earl
225 F will give a better bark than lower temps, but lower temps do give a softer texture.
For first brisket, I would go with 225F. It is a really good starter temp to minimize downsides.
The cook time is more influenced by your smoker and how much moisture it holds/allows to escape.
My electric Masterbuilt cook times are far longer than typical durations, for example.
Search amazingribs or Aaron Franklin methods on google if you would like a thorough cookIng write up.
Good luck and let us know how it goes.
Patience is the key since it’s only don’t when it’s done.
For first brisket, I would go with 225F. It is a really good starter temp to minimize downsides.
The cook time is more influenced by your smoker and how much moisture it holds/allows to escape.
My electric Masterbuilt cook times are far longer than typical durations, for example.
Search amazingribs or Aaron Franklin methods on google if you would like a thorough cookIng write up.
Good luck and let us know how it goes.
Patience is the key since it’s only don’t when it’s done.
Posted on 8/1/20 at 8:06 am to SoItGoes
Just wrapped about 20 minutes ago... it’s looking good so far
Posted on 8/1/20 at 8:26 am to Glock17
What time did you throw it on last night? Were temps consistent?
Posted on 8/1/20 at 8:50 am to Dav
quote:
What time did you throw it on last night? Were temps consistent?
I put it about 11:45 last night at 225... I got a rectec pellet smoker, so it does a really good job of holding a steady temp
This post was edited on 8/1/20 at 10:02 am
Posted on 8/1/20 at 10:11 am to theantiquetiger
quote:
You don’t want to cook it too fast. Instead of 225 deg for 8+ hours, you wanna do 195 deg for 15+ hours, so it will maintain that 195 deg for several hours.
My dad’s from Texas my mother’s from Louisiana. I’ve watched many of my central Texas relatives cook brisket that turned out great going 300 degrees, 275, 250, 225, and around 200. Water boils at 212 degrees. If you have the time cooking at 195-200 degrees is an easy way not to screw a brisket up. So I believe what you are saying is correct particularly if you wrap in butchers paper at 150 to 160 degrees.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News