- 135 Posts. Joined 11/2014
- Location: Florida
- Points: 20
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I'll be smoking brisket for the first time
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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.
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!
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 !
- 9,344 Posts. Joined 7/2008
- Location: NW Ohio - outside Toledo
- Points: 191
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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.
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 ...
Have fun and as always . . .
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 !