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Anyone ever smoke brisket and pork butt at 200*?

post #1 of 18
Thread Starter 
Hi folks,

So, it's bring your smoker to work day, at least it is for me.😉
I've brought my MES30 to work and I'm gonna do a packer brisket and 2 butts overnight. I'm a little worried about the brisket over cooking because I'm gonna leave the smoker unattended for about 12 hours. I was thinking that that if I cook at a lower temp I should be safe.
Thoughts, pros, cons?
Also, this will be my first brisket!
TIA!
post #2 of 18
I would be surprised if your brisket is done by then. I usually cook pork butts between 225-250, and they take about 13-14 hours. A brisket may take longer than that. How big is the brisket?
post #3 of 18
Thread Starter 
Quote:
Originally Posted by mkriet View Post

I would be surprised if your brisket is done by then. I usually cook pork butts between 225-250, and they take about 13-14 hours. A brisket may take longer than that. How big is the brisket?

It was a 13# packer. Trimmed to about 11#. I had to cut it in half for it to fit so the flat is about 5# and the point is about 6#. I'm mostly worried about over cooking the flat.
post #4 of 18
Since you cut it in half it will probably cook faster. You should be okay to cook around 200. Low and slow is the way to go.
post #5 of 18
Thread Starter 
I'm also thinking that if I put the brisket on the top two racks, farthest away from the heat source, and with the butts as a buffer I'll be safe.
post #6 of 18
Probably right. I dont have that kind of smoker so I'm not sure, but in my wsm the bottom rack cooks faster
post #7 of 18
Thread Starter 
Thanks for the help! I feel pretty good about it now!
Points!
post #8 of 18
Sweet. Let me know how it turns out
post #9 of 18
Thread Starter 
Will do! Meat just went in.

post #10 of 18
I personally wouldn't/couldn't leave that kind of meat unattended for 12 hrs. Every week you read about something going wrong with an unattended cook.
But I also run a big offset so I am feeding it splits every 35 mins. So I am in the hands on mindset.

Are you just planning on finishing them when you come into work? Because 200 probably won't get it done. You will need a higher temp.

However you do your smoke good luck!!
post #11 of 18
Thread Starter 
Quote:
Originally Posted by hardcookin View Post

I personally wouldn't/couldn't leave that kind of meat unattended for 12 hrs. Every week you read about something going wrong with an unattended cook.
But I also run a big offset so I am feeding it splits every 35 mins. So I am in the hands on mindset.

Are you just planning on finishing them when you come into work? Because 200 probably won't get it done. You will need a higher temp.

However you do your smoke good luck!!

I don't expect them to be anywhere near finished when I come back in. I'm thinking I'll probably crank the heat up a little when I get in also. I'm planning on serving around 4pm. It's about 8 pm now.
post #12 of 18
Quote:
Originally Posted by Julius View Post

I don't expect them to be anywhere near finished when I come back in. I'm thinking I'll probably crank the heat up a little when I get in also. I'm planning on serving around 4pm. It's about 8 pm now.
Will be interesting to see where they will be at in the morning. Keep us posted. icon14.gif
I don't expect them done when you come back in either.
post #13 of 18
Thread Starter 
I gotta say, the anxiety of not being near the smoker is starting to get to me....
post #14 of 18

Haha, I can't say because I don't use an electric.  I've got a WSM and that thing is basically set it and forget it.  I've done several overnight cooks where I put the meat on and the temp dialed in, then go to bed.  I do have a Maverick therm that I use that will alert me if the temp gets out of range, but it usually will hold the range for 8-10 hours easily.  I guess my biggest concern with the electric would be keeping enough smoke on the meat.  Either way, let's see some pictures. 

post #15 of 18
Thread Starter 
I use a tube smoker filled with pellets that will usually burn for 8-10 hours. Just checked on it. Looks really pretty. :-)
Brisket flat had IT of 158. Probably in the stall right now. Point was 152 IT and I didn't probe the butts yet because I'm not as concerned about them and I know they need more time. Cranked heat up to 230. When they have enough bark and it is a little higher I'll foil them and take more pics. 😁Here's the morning Qview.

J
post #16 of 18
Lookin good icon14.gif
post #17 of 18

Nice, How did it turn out?  And is that a pan of baked beans in the bottom of the smoker? 

post #18 of 18
Thread Starter 
Quote:
Originally Posted by mkriet View Post

Nice, How did it turn out?  And is that a pan of baked beans in the bottom of the smoker? 

Turned out pretty good. The pan on the bottom is for the drippings. But beans would've been great. I cut up the point and made burnt ends that were AMAZING! The PP was a real crowd pleaser. I'd say overall success, if I could change anything I would use the flat to make burnt ends as well.
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