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re: What temp do y’all cook your briskets?
Posted on 5/17/20 at 4:08 pm to LSUcdro
Posted on 5/17/20 at 4:08 pm to LSUcdro
quote:
We are all entitled to our own opinion... This is how i do brisket and it comes out great every single time
So resting brisket for an extensive period of time makes it worse?
I'm not going to subscribe to the theory that everything you said is incorrect, but like other posters stated 225 I think that old school mentality has been pretty much debunked. You are right about the hold though, John Lewis has talked about what he and Aaron Franklin really did to revolutionize the brisket world was their holding method.
If you watch any of the videos from places like Franklin's, Evie Mae's (my personal favorite and I've hung out with the pit masters), Terry Blacks, pay attention to their gauges. Heck, some of them even say it. They start their briskets around 250 and work them up throughout the cook to around 300-310.
2
Posted on 5/17/20 at 4:45 pm to Jax-Tiger
quote:
Yikes
Yea I’m hoping he meant 195
Posted on 5/17/20 at 5:06 pm to CottonWasKing
Every brisket is an adventure...no two the same. After a couple of train loads, I shoot for somewhere around the boiling point of water.
Posted on 5/17/20 at 5:35 pm to CottonWasKing
I smoke everything at 225.
Posted on 5/17/20 at 7:00 pm to alajones
Did my first one today at 250. Around a 14-15lb brisket and it cooked to 203-204 in only 7.5 hours. Let it rest wrapped in chest for 5 hours and it came out dry (especially the flat). Point was semi-moist. Have some more experimenting to do.
Posted on 5/17/20 at 8:00 pm to JasonL79
When did you wrap it and put it in the chest? If you went straight from the smoker wrapped into the chest it kept cooking. You should rest the brisket before putting it in the chest.
People need to probe their briskets for doneness. When a probe goes in the brisket like it’s going into warm butter the brisket is done. NOT at some predetermined temperature. The temperature is a guide for when to start probing for doneness. Picking some arbitrary temperature and always pulling the brisket at that temp will lead to inconsistent briskets.
People need to probe their briskets for doneness. When a probe goes in the brisket like it’s going into warm butter the brisket is done. NOT at some predetermined temperature. The temperature is a guide for when to start probing for doneness. Picking some arbitrary temperature and always pulling the brisket at that temp will lead to inconsistent briskets.
This post was edited on 5/17/20 at 8:02 pm
Posted on 5/17/20 at 8:12 pm to JasonL79
I've probably smoked a pickup truck full of briskets and your numbers don't add up to me. A 14-15lb brisket smoked at 250 is typically a 10 hour cook yet you did it in 7.5?
I think you have either a wrong temp gauge (meaning, it's reading too low and you actually smoked at a much higher temp) or an incorrect reading on internal temp of the brisket. The brisket also could have been a Select grade or worse, which will have less intramuscular fat.
I smoke at 275 for the first half of my cook then go up from there.
I think you have either a wrong temp gauge (meaning, it's reading too low and you actually smoked at a much higher temp) or an incorrect reading on internal temp of the brisket. The brisket also could have been a Select grade or worse, which will have less intramuscular fat.
I smoke at 275 for the first half of my cook then go up from there.
Posted on 5/17/20 at 8:33 pm to CottonWasKing
Matt from meat church cooked one at 195 degrees for almost 24 hrs on a Trager Timberline. It looked amazing.
LINK
LINK
Posted on 5/18/20 at 6:14 am to CottonWasKing
I cook at 225-250. You want to cook until the thickest part of the flat probes like buttah. That can be anywhere from 195-205. Don't worry about the temp of the point, with its high fat content, it will not overcook.
I wrapped my last one, a 16# packer, with butcher paper at around 170 and it was done at around 200.
I wrapped my last one, a 16# packer, with butcher paper at around 170 and it was done at around 200.
This post was edited on 5/18/20 at 6:16 am
Posted on 5/18/20 at 9:40 am to CottonWasKing
I've cook a lot of brisket in my time and what I've learned with brisket is, there is more than on way to skin a cat and get a great brisket. Ive tried the 225 or less and gone as high as 300 and gotten good and awful results LOL!! I personally like to stay in the 250 range, 10 years ago I was 275 or bust but again I have evolved LOL!
IMO the things that have been most important for me are:
1) Knowing your cooker. before you can master brisket or any thing else for that matter you have to know your cooker in and out.
2) Knowing when to wrap and using butcher paper instead of foil. Don't have a set temp as to when you are going to wrap. Depending on the size and quality,(Prime, Choice etc..), of the brisket the time will vary. The general rule is to wrap at the stall, the stall could be any where between 140-160, in some cases as high as 170. To me this is where all the real work is done, you have to be on top of it and realize when you have hit the stall. If you decided no matter what you are going to wrap at a certain temp you run the risk of having an over or under cooked product. Wrapping helps you push through the stall, wrapping to early or to late increases the chances of a bad end result. I usually pull around 200, depending on feel, I try to shoot for at least 2hr, in the cooler. 3hrs if I'm not pressed for time, burping every 30 minutes so the steam doesn't over cook it.
Butcher paper vs foil. I think butcher paper still allows the brisket to breath and maintain the bark, and texture that I'm after. Foil to me is like putting it in a pressure cooker. It's called the Texas Crutch for a reason, you can most certainly achieve a tender brisket, but you can also easily over cook it this way. Butcher paper aside from being better, is way more easily available now than it was a few years back. If you cant get it locally, you can get it on amazon.
Just my thoughts on what works for me, but as I said in the beginning there is more than one way to skin a cat.
IMO the things that have been most important for me are:
1) Knowing your cooker. before you can master brisket or any thing else for that matter you have to know your cooker in and out.
2) Knowing when to wrap and using butcher paper instead of foil. Don't have a set temp as to when you are going to wrap. Depending on the size and quality,(Prime, Choice etc..), of the brisket the time will vary. The general rule is to wrap at the stall, the stall could be any where between 140-160, in some cases as high as 170. To me this is where all the real work is done, you have to be on top of it and realize when you have hit the stall. If you decided no matter what you are going to wrap at a certain temp you run the risk of having an over or under cooked product. Wrapping helps you push through the stall, wrapping to early or to late increases the chances of a bad end result. I usually pull around 200, depending on feel, I try to shoot for at least 2hr, in the cooler. 3hrs if I'm not pressed for time, burping every 30 minutes so the steam doesn't over cook it.
Butcher paper vs foil. I think butcher paper still allows the brisket to breath and maintain the bark, and texture that I'm after. Foil to me is like putting it in a pressure cooker. It's called the Texas Crutch for a reason, you can most certainly achieve a tender brisket, but you can also easily over cook it this way. Butcher paper aside from being better, is way more easily available now than it was a few years back. If you cant get it locally, you can get it on amazon.
Just my thoughts on what works for me, but as I said in the beginning there is more than one way to skin a cat.
This post was edited on 5/18/20 at 11:33 am
Posted on 5/18/20 at 10:04 am to CottonWasKing
200-225 on Webber charcoal grill. Usually takes 10-12 hours. Smoke with pecan and apple mix. When it hits the temp I just wrap it and let the charcoal burn out. 60-40 pepper to salt.
Posted on 5/18/20 at 10:12 am to CottonWasKing
Hot and fast for me. Usually around 300-325. Done in about 6 hours typically and just as good as any other brisket.
Posted on 5/18/20 at 10:26 am to ragincajun03
quote:comp pit masters will cook at 300-400+. and win.
Same the one time I did a brisket (and was overall satisfied, need to do another one).
Isn't there a method for hot & fast?
Posted on 5/18/20 at 10:28 am to LSUcdro
quote:that doesnt follow the science.
The lower and slower you cook brisket, the more the fat breaks down and it becomes more tender
Posted on 5/18/20 at 10:29 am to LSUcdro
quote:you are talking opinion, he is talking fact.
Each word in this post is incorrect
We are all entitled to our own opinion..
Posted on 5/18/20 at 10:36 am to ruger35
quote:he really didnt revolutionize anything. He just hit the jackpot on taking over great pits, and doing really good cooks in Austin during the hipster take over of BBQ.
Aaron Franklin really did to revolutionize the brisket world was their holding method
Posted on 5/18/20 at 10:36 am to CottonWasKing
quote:
wrapped in foil and placed back on the grill until internal got to 200
I go for 185º internal. here is the Brisket I did for Mother's Day. I've been having problems with my Green Egg; can't get a good seal and the thermometer is broken. So I smoked it for 4 hours, then wrapped it in butcher paper and put it in the oven for 8 hours. Cooking temp I was shooting for was 225, but who knows what it really was on the egg. It ended up being the best I've ever cooked after a string of 4 or 5 that were dry. ETA: I cooked it on Saturday and pulled it at Midnight. wrapped it in another layer of butcher paper, then in a beach towel, then stuck it in a small cooler that it barely fit in. Reheated it at 300º with 1.5 cups of beef broth on the tray for 45 minutes.
This post was edited on 5/18/20 at 10:48 am
Posted on 5/18/20 at 10:37 am to CottonWasKing
225ish
your issue could have been due to pulling it too early or just that particular brisket
your issue could have been due to pulling it too early or just that particular brisket
Posted on 5/18/20 at 10:38 am to CarRamrod
You really hate franklin, but why? 
Posted on 5/18/20 at 10:45 am to TH03
I do. because i have read and watched everything of his. And he talks like he invented BBQ.
I can send you his mastercalss and really the only thing interesting is how he maintains a fire on a stick burner. everything else, any basic backyard bbq guy should know. He just rubs me the wrong way with how he actually started Franklin BBQ and how it is portrayed he started Franklin BBQ.
Where his protect excels is he is cooking a super prime cut of meat from a supplier that you can not get. So comparing your choice packer from walmart to his just isnt fair. But like i have always said.... kudos to him for becoming the worlds name for BBQ.
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