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Brisket - There is no reason to cook over 8 hrs - Page 2

post #21 of 29

I'd have to have someone show me a brisket that was done when it hit 180 degrees while being cooked at a chamber temp of 250, especially in 6 or so hours.  The numbers just don't add up.  Before anyone jumps up and down, it's definitely possible for a brisket to be done when it hits 180, but it takes a lower chamber temp and a real long time for it to finish.   Basically, it's like doing a sous vide.  

 

The reasoning is that for brisket to be nice and tender, you have to break down the connective tissues between the muscle fibers.   These tissues start to break down at 140ish degrees, but it's a function of time at temp, or temperature over time.   The lower the chamber temp, the longer it takes, conversely, the higher the chamber temp, the faster it happens.   During a normal cook, the tissues will start breaking down slowly after the IT of the brisket reaches 140.   As the temp goes to 150, the breakdown accelerates a bit.  Same when rising to 160, 170, 180, 190, yada, yada, yada. 

 

One exception to this would be a somewhat fast braise where you partially submerge the meat in liquid then cover or wrap in foil.   But, the resulting texture and flavor here is more like pot roast than brisket.  

post #22 of 29

My opinion anyone who is worried about cook time and want's stuff done quick, probably should be grilling. I do realize people like different things and if the thread starter likes his brisket at 180 º so be it.  I don't.  To me I sure don't mind a full day of smoking.

 

Gary

post #23 of 29
Quote:
Originally Posted by gary s View Post
 

My opinion anyone who is worried about cook time and want's stuff done quick, probably should be grilling. I do realize people like different things and if the thread starter likes his brisket at 180 º so be it.  I don't.  To me I sure don't mind a full day of smoking.

 

Gary


Exactly!!

 

I think you ought to do a Brisket today, Gary!!!

 

I might have a little Drool left !!:drool

 

 

Bear

post #24 of 29
Quote:
Originally Posted by Bearcarver View Post
 


Exactly!!

 

I think you ought to do a Brisket today, Gary!!!

 

I might have a little Drool left !!:drool

 

 

Bear

 

 

Hey Bear you talked me into it  (Doesn't take much)   Don't know if I can do a 6 hour Brisket though ?  May take me all day, but I'm still a rookie , just 40 years of brisket smoking.

 

Gary

post #25 of 29

I've been cooking at higher temps and have actually been getting meat up to temp in as little as 3-4 hours.  Part of it is still learning and trying to get even heat in my grill, but it has worked better than smoking for 12 hours.  I've also found that it takes longer if you are using a really big brisket as well.

post #26 of 29
Quote:
Originally Posted by Beer-B-Q View Post

I agree with Johnny...

 

Cwalk, you must be an awful slow drinker...LOL

 


Or fast if it's chicken thighs or drumsticks.
post #27 of 29
Quote:
Originally Posted by JIRodriguez View Post
 



If you run that same brisket at 200°, low, slow, and steady using the same method you already do it will stay moist at 195°-200° internal temp. Had a friend point out something to me couple years back on brisket - water boils at 212°, so the higher temp. you run your brisket at the more liquids you boil/stem out of the meat as it cooks.

 

 

 

No, this isn't correct. The cook temp maybe higher than 212, but the internal temp (where your purposed liquids are) is far less. Remember you are stopping the cook when the internal temp is max 200. 

post #28 of 29
Franklin does his briskets at 275 to sometimes 325, and we know how moist they come out.... I guess temperature doesn't really matter when you know what your doing..
post #29 of 29
Got an 11 LB'r going right now @ 300..........indirect heat ,mesquite chips,my personal rub.I guarendamntee it'll be some of the best brisket most my evening guest have ever had.I stopped that 10+ hour crap many years ago.At 4 and a half hours,IT was 155,I wrapped it in foil with about half a cup of hard cider.Should be approaching the 190 mark in 6-8 hours depending on the brisket.
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