Smoker starting temps for Brisket

Discussion in 'Beef' started by mc73, Dec 23, 2009.

  1. At what temp do I need to have my smoker at to smoke a brisket and about how long should it take? Any help is appreciated.
  2. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    I like mine to be 225 the whole time. And done is when it's done (brisket will rise then just stop and think about when it wants to be more done). A thermometer is a must have, I like mine at 190-195 to slice. Think it is even higher to pull it but have not tried that yet.

    Be prepared for it to take some time. Mine took 14hrs and 40min total cook time.

    Good Luck and don't forget the q-view
  3. Thanks for your help. I will let her go at about 225 and do some waiting. [​IMG]for your help!
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Yep, it's going to take some time.

    Don't be too worred if the temps creep up a bit. I prefer mine in the 240s but I don't stress too much if it goes higher.

  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    I agree I like to keep mine around 225 and it will creep up on you a little...I don't go into full blown panic mode unless it goes above 250

    As far as time, well the old saying around here is cook to Temp not time. Every cut of meat is different, you and I can both cook a 14 pounder and 1 will be done before the other about 99% of the time.

    A good rule of thumb, is around 1 - 1.5 hours per pound if you are trying to guess when it will be done. If I have folks coming over and HAVE to have it done by a certain time, I always use 1.5 - 2 hours per pound which is WAY overkill IMHO but it gives me a cushion for when the brisket hits "the stall".
    Just about every brisket will stall at some point during the smoke.....don't panic and don't try to adjust your will come out of it.

    When it is done to Temp 195 for slicing. I double wrap in foil and place in a dry cooler with towels packed around it until I am ready to serve.

    Good Luck and Happy Smokes
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well you seem to have alot of differant temps here and thats because all smokers and the people smokers smoke differantly It's really a personally perfferance I like my smoker at about 230-240 and then I take my brisket (this is where we agree) to about 195 or so and then let it rest. This is as important as the length of time that you have invested. So let it rest then slice it.
  7. rickw

    rickw Master of the Pit OTBS Member

    I'm in the higher temp camp also, 240°-250° is where I like my chamber temps.
  8. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I like to run briskets at 250 also, don't get exited till over 275, as was said before, lots of preference.
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    250 guy here as well.

    I get excited here with any temp fluctuations, but that is only becuase it means that my guru is working right. LOL No concern for the meat.
  10. Thanks for the info. Now I am thinking of injecting it and them rubbing right before I throw her on (Good idea Bad idea?) and then moping it every hour after the first 2 hours I am thinking of keeping really low and slow cooking it about 220F. I am very new at smoking and this is my first brisket so a dumb question will it be more moist if I pull it at 190ish or 200?
  11. Like mentioned above. take it off at 190-195. Then let is rest for at least an hour. i typically wrap mine in foil, wrap in towels and throw it in a cooler for a few hours to rest and stay warm until meal time. Once it's time, then I pull is out of the cooler and slice.
  12. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    I agree with Blue, Pull it around 195 and wrap and throw in a cooler, letting it rest will allow all the juices to distribute throughout the meat and it will be moist. If you cut it too soon you lose a lot of juice. As far as the moping it every hour, this is not my Technique.....others may disagree, but like was pointed out earlier everybody has their own style.
    Me, I try to open my doors as little as possible......

    Most of your smoke is going to introduced to the meat in the first couple of hours so I would avoid moping during this time. I don't want anything to interfere with the smoke penetration

    Good Luck and remember...the only stupid question is the one you didn't ask

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