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How much smoke for brisket?

post #1 of 10
Thread Starter 

Hey guys,

I'm about to embark on my first brisket this weekend and wanted your thoughts on how much smoke I should give it throughout the time that it's cooking. 

I will be using Todd's AMNTS with Pitmaster's Choice pellets in my Masterbuilt Gas XL.  Should I be giving it smoke the whole time, or for just a certain number of hours?

 

Thanks!

post #2 of 10

I think I read somewhere that after about 3 hours the meat doesn't take in any more smoke. I could totally be wrong though :)

 

Barry

post #3 of 10

I have smoked several briskets, and usually give them 4 hours of smoke.  This seems to provide the best flavor to my family and I.

post #4 of 10
Thread Starter 
Thank you for your replies. I had read that about pork, but did not know how it applied to brisket.
post #5 of 10
Quote:
Originally Posted by wwdragon View Post

I think I read somewhere that after about 3 hours the meat doesn't take in any more smoke. I could totally be wrong though :)

 

Barry

 

Supposedly meat will not take on anymore interior smoke once an IT of 140º is met, but the exterior of the meat will take on smoke thru the entire cooking process.

post #6 of 10
Thread Starter 

Is common practice then to provide smoke throughout the cook, or just until about 140 degrees or so?  What's everyone do?

post #7 of 10
Quote:
Originally Posted by Rivers001 View Post

Is common practice then to provide smoke throughout the cook, or just until about 140 degrees or so?  What's everyone do?

Rivers this is something i've struggled with as well...is it necessary to smoke past the 140 degrees that we hear about?

 

The 140 that is put out there is the temp (+ or - ) 10 degrees that the chemical reaction that forms the smoke ring stops.  It's more complicated than that but that's the Readers Digest version. 

 

Meat will continue to absorb smoke flavor through out the whole cook though, personally i just go a little lighter on the smoke from 140 area to the end of the cook. There is no need to over think things, just find out what works for you and stick w/ it.   Hope that helps.  Keith

post #8 of 10

I smoke though the whole cooking time, try it both ways and then you will know what works best for you.

post #9 of 10
Thread Starter 

Thanks guys!  I do tend to overthink this stuff - appreciate the input.

post #10 of 10
Quote:
Originally Posted by Rivers001 View Post

Thanks guys!  I do tend to overthink this stuff - appreciate the input.

 

 As stated, you can continue to smoke, it just won't affect the interior of the meat as much. I continue to smoke thruout the cook also, though tend to slow down a little. It impresses the friends waiting for dinner. biggrin.gif

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