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I'll be smoking brisket for the first time

post #1 of 15
Thread Starter 
from what I've read its 8h at 250 degrees til it gets to 200 internally. I used 3 rubs and am dry brining for 12h.
post #2 of 15

You cannot go by internal temperature to determine when it is done. It is done when the thickest part of the flat is "probe tender'. That means when you can stick a toothpick or bamboo skewer through with little resistance. That could be anywhere from 195 to 210 depending on the particular piece of meat. The point could be done sooner than the flat. If so, remove the point and continue to cook the flat.

 

Your patience will be rewarded.

post #3 of 15
I'd just add to be sure & rest it after the smoke..... I wrap my brisky in foil (couple layers) then put a towel in the bottom of my cooler, I just use my camping cooler..... Wrap the foiled brisky in a towel, put in cooler then add another towel.... It'll stay good & warm for a while, I'd suggest resting for at least an hour !
post #4 of 15
Remember the three T's. Time Temperature and Tenderness

Time ad Temperature are just guestimates

Estimate by Time
Refine with Temperature BUT
Determine doneness by Tenderness.

Start probing the brisket at about 190 or so. Pull when it you can push a toothpick or the meat probe through with little resistance. Difficult to explain, but you will know it when you "feel" it.

In my somewhat limited experience brisket is very forgiving.

You will do fine and it will turn out better than you can imagine.

Enjoy and let us see those pics!
post #5 of 15
Thread Starter 
Thanks, this all sounds kinda hard, but I'll let you know how it turns out
post #6 of 15
Quote:
Originally Posted by WaterinHoleBrew View Post

I'd just add to be sure & rest it after the smoke..... I wrap my brisky in foil (couple layers) then put a towel in the bottom of my cooler, I just use my camping cooler..... Wrap the foiled brisky in a towel, put in cooler then add another towel.... It'll stay good & warm for a while, I'd suggest resting for at least an hour !
Completely agree!!!!
post #7 of 15

Graco . hello and welcome . My favorite food is Brisket... having said that , I have some 'suggestions' to ponder...

 

The three "T/s" are important , and tenderness essential , however  , let you Brisket languish in the love of your Smoker's environment... That means , NOT opening the lid until you reach (at least ) 190*F , then poke and see if you need any more

 

heat . I would determine how much pressure it took the toothpick to go in and out , then either Wrap and rest or shut the lid until I have 200*F and check again...

 

Why do I do this 'shut and walk away?' Simple , steady heat cooks better than the up and down (like an oven=yes they cycle , but it is controlled) the more you open the lid , the less Bark and your cooking times are greatly drawn out .  Briske)

 

 (and Butt for that matter)  both have their "Stalls" and nothing will help that , and I don't agree with amping - up the heat... you chance getting Creosote on the Meat .

 

After you get your target temp. , yes , wrap and rest . the heat will continue to tenderize the meat when placed in a cooler... Transport is a no-brainer here , it will stay warm enough to enjoy for 6hrs. tops.

 

   

 

   

 

  brisket cook 5-17-12 027.JPG  Frostyballs cook 004.JPG

 

I really like Brisket , and do a lot when I can... my secret is leaving it alone . . .watch your temps. , feed the Beast when needed  , and passing time with friends or Family . The Kids love helping me , and teaches them a way of life...laid back , not

 

rushing all the time .  I'm 66y/o now and feel as if I were 30... only restraint , I get colds easy and ache more ...:ROTF

 

Have fun and as always . . .

post #8 of 15
Thread Starter 
You guys are really helpful, thanks. Mine hit 200 degrees in less than 5h. It tasted great, didnt have much of a ring though, it was only 4lbs, maybe thats why.


Thanks again. I'm never buying brisket at a restaurant again!
post #9 of 15

Looks great!

 

See we told you it was easy....

 

 

post #10 of 15
Quote:
Originally Posted by Graco View Post

You guys are really helpful, thanks. Mine hit 200 degrees in less than 5h. It tasted great, didnt have much of a ring though, it was only 4lbs, maybe thats why.


Thanks again. I'm never buying brisket at a restaurant again!

Glad it turned out for ya. If ya use an electric smoker, ya won't get much of a smoke ring at all ! Looks tasty from here though, great job !

beercheer.gif
post #11 of 15
Thread Starter 

I read somewhere to add some charcoal to get the ring. But yes, it tasted great. Next time I'm making a pork shoulder, already looking for recipes.

post #12 of 15
Sounds like you are usng an electric. If so I would not worry about the smoke ring but concentrate on improving your craft. Can't get a smoke ring with electrics, but that does not mean you can't make great Q as you just found out

Enjoy.
post #13 of 15
did you probe or just go by IT?
post #14 of 15

It looks great, was it tender?

post #15 of 15
Thread Starter 
It was tender, i went by temperature, at 165 I covered in foil and took it out at 200.
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