or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked brisket
New Posts  All Forums:Forum Nav:

Smoked brisket - Page 2

post #21 of 35
Thread Starter 
Yup, put it in at 730 and it finished up at 330. 275 almost the whole way. The temp did get down to 250 and up to 300 a few times but only for a few minutes. I'm still figuring out this new pit. I wasn't going to check on it until 430 but just said what the heck and opened up the lid and it felt done. I checked the temp and it was at 210 so I immediately took it out. Good thing I didn't wait. . I wish I could have taken the finished pic. It came out great. If you look closely at the chunk that was leftover you could see how juicy it came out. The fat rendered perfectly. I will do 2 possibly 3 15lb briskets on Jan 10 for my Ol Lady's baby shower. Just gotta get a head count first. I'll be sure to post pics and get the finished product pic this time.
post #22 of 35
Would I not be giving something up if I smoke at such a high temp? I smoke my briskets at 200 and they come out melt in your mouth tender and juicy. Here is what mine looks like.

[IMG]
post #23 of 35
Nice looking slices SW. drool.gif
post #24 of 35
Thread Starter 
I wouldn't know if you'd give anything up. I've never smoked at that low temp. It came out tender and juicy as can be though.
post #25 of 35
Quote:
Originally Posted by REMSR View Post

Would I not be giving something up if I smoke at such a high temp? I smoke my briskets at 200 and they come out melt in your mouth tender and juicy. Here is what mine looks like.

[IMG]

 

You can do brisket at higher temps and still have it come out very tender and juicy.  You just have to be much more careful as the "done" window is much shorter.   Cooking at 200, if you go 15 or 20 mins too long, you'll still be fine.   Do that at 325 and you just wasted a brisket.

post #26 of 35
Now so am confused about low and slow is it even necessary? I have never even tried smoking anything higher then 225. I am interested if I can turn out good food faster sliding higher temps.
post #27 of 35
Thread Starter 
Honestly, I think 250 degrees is still low n slow, even 275. I mean compared to the 325-350 temps 275 is still low and slow right?
post #28 of 35
Quote:
Originally Posted by SladeWilson View Post

Honestly, I think 250 degrees is still low n slow, even 275. I mean compared to the 325-350 temps 275 is still low and slow right?


Anywhere in that range is good.220-275 . Most of the time on a stick burner or offset smoker you are going to have the temp go up and down as wood is added  then burned. You are on the right track.

post #29 of 35
So why are most smoking at 225 when they can get just as good results at higher temp and get the food on the table faster? I'm not trying to start something here I am just open to new methods but need to be confident before I try them. I'm still paying $2.69 a pound for brisket, a 17 pounder will cost around 45 of my most favorite dollars.
post #30 of 35
Compared to grilling on a charcoal fire, whuch burns at 600 degrees, even 325 is low and slow. In my mind that's the difference.
post #31 of 35
Quote:
Originally Posted by REMSR View Post

So why are most smoking at 225 when they can get just as good results at higher temp and get the food on the table faster?

I think many cook at the 220-230 range because that's what they hear everyone else say works best. To be true, you get great results keeping your meat at a low and consistent tempterature.

But like many others, as I get older, I get lazier. I'm tired of getting up at 3 or 4 in the morning, or staying up all night to manage my smoker. I've started rasing my temps and have been producing some of the best brisket I've ever had. I'm now a convert to the 275 degrees smokers.

If I used a gas or electric smoker and didn't have to tend my fire, I would probably keep my temps in the 225 range. But I use an offset smlker with mini log splits and charcoal. I'm not lazy enough (yet) to give up the wood burning fire.
post #32 of 35
Thanks that makes sense. I do have an electric and there is a te regulater that I can add to my WSM that will alow me to set it and forget it.
post #33 of 35

Looks really good.

post #34 of 35
Turned out good...nice cook!!
post #35 of 35
Thread Starter 
Thanks for the kind words folks.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked brisket