Need help with briskit - Updated- (Q-View)

bobdog46

Meat Mopper

Original poster

Sep 11, 2010

273

16

Ponchatoula Louisiana

• Jun 18, 2012

• #1

I am getting ready to smoke my first briskit and need some advice. I started with a large briskit and cut it in half. I then put mustard on it and added salt, onion powder, garlic powder, cracked black pepper, and coriander. From my research, it looks like the smoker temp should be 225 and it will cook several hours till the IT is 190. Does this sound right ??   Any tips will be appreciated.

   

 

Last edited: Jun 19, 2012

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jun 18, 2012

• #2

That's about right. 190* for slicing 205* for pulling. You can figure about 1.5 - 2 hours per pound and add a couple of hours to that just as a cushion but don't just go by time always cook it to temp.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Jun 18, 2012

• #3

tried and true bobdog--http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Jun 18, 2012

• #4

Cook to IT temp anywhere between 190 and 205, but also use the toothpick or probe test.  If a toothpick or temp probe slides in easy with little to no resistance, it's done, no matter what the IT is.  This is the truest test for doneness you can perform.  The time line is a good estimate (1 1/2 to 2 hours per pound), but it also depends on what your cooking on.  Electric smokers will always take longer, while a RF pit seems to cut the times almost in half.   Good luck on your brisket and get us some Q-view when she's done! 

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jun 18, 2012

• #5

S2K9K said:

That's about right. 190* for slicing 205* for pulling. You can figure about 1.5 - 2 hours per pound and add a couple of hours to that just as a cushion but don't just go by time always cook it to temp.

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bobdog46

Meat Mopper

Original poster

Thread starter

Sep 11, 2010

273

16

Ponchatoula Louisiana

• Jun 19, 2012

• #6

Came out great for a first Briskit.    Cooked about 11 hrs @ 225 w/ fat on top rack to drip on meat. Took it out when the IT was 190.  Let it sit for a couple of hours then foiled an into the fridge.

 

S

southtexascoast

Newbie

Feb 2, 2012

9

10

Aransas Pass, Texas

• Jun 19, 2012

• #7

I take a slightly different approach. i always had trouble smoking and putting the food on the table at a specific time "just right". Plus the fact that I had been inhaling smoke all day and had almost lost my taste for the meal. Now I put the meat in and smoke to add flavor. For brisket I will leave it in until it has a dark bark on the outside. The temp is usually in the 180 - 190 range.  I take it out cool it, wrap it in double foil, and freeze it. The day of the party, I will take it out of the freezer before noon and put it in the oven at 220 degrees and forget about it until mealtime at 6 or 7. It will be hot, juicy, and dead tender.

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 19, 2012

• #8

Looks good! 

SouthTexasCoast, that sounds like a good plan!

"I take a slightly different approach. i always had trouble smoking and putting the food on the table at a specific time "just right". Plus the fact that I had been inhaling smoke all day and had almost lost my taste for the meal. Now I put the meat in and smoke to add flavor. For brisket I will leave it in until it has a dark bark on the outside. The temp is usually in the 180 - 190 range.  I take it out cool it, wrap it in double foil, and freeze it. The day of the party, I will take it out of the freezer before noon and put it in the oven at 220 degrees and forget about it until mealtime at 6 or 7. It will be hot, juicy, and dead tender."