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Brisket questions

post #1 of 3
Thread Starter 
Hey there,

I'm smoking a 16lb brisket this weekend and had a few quick questions. I will be using a Bayou Classic ceramic smoker with a DigiQ to help control the temps.

1. When the brisket reaches the finishing temp/tenderness and I pull it off what is the reasoning for wrapping it and letting it rest in a cooler? And at what temp/time do I take it out?

2. What's the best way to hold the meat once it's finished, cut and ready to serve? I plan on cooking it Saturday night into Sunday and plan on having it done before the game starts.

3. I slice the flat but don't really know what to do with the point. In the past I seperated the two and just chopped the point up. Ideas?

post #2 of 3

When I do briskets I plan for one hour per pound plus two hours at 235.  I choose to foil my briskets at 165, I believe this helps retain moisture as well as shorten cooking time, but it is a personal taste issue.  I will give you my opinion on your question's.


1.  I pull my briskets at 195-197.  If you do not wrap it is important you wrap now as let it rest for at least an hour if possible, 3 hours won't hurt.  This will allow the juices to redistribute throughout the meat. 


2.  I hold my briskets in an ice chest, looking at the size of your brisket I think this is all you'll need.


3.  I go ahead and slice all my briskets or make burnt ends from the point.


Good luck,


post #3 of 3

Usually around 200F is the temp to pull a brisket - but the best test is the toothpick test - if a toothpick goes into the meat with almost no resistance, it is ready.


Wrapping and resting the meat allows the juices to re-absorb into the meat - otherwise, as you cut into it - you get lots of juice running out.


I wrap in foil - double layer, then in a thick bath towel and put it into a cooler to rest.  It can sit there for several hours without harm.


I slice both - unless it is just too falling apart - then I chop.



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