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Beef Brisket help

post #1 of 5
Thread Starter 

Still new to smoking on my pellet smoker and wanted some input from others on tip to cooking Beef Brisket. My first attempt was good but wanted to here from others to find out if there is a better way.


First attempt I used a pickle juice and mustard paste. On the smoker at 8:30 am (225F).


Around 5:00pm wrapped in paper when temp reached 175F.


Continued in smoker till temp of 198F was reached it was 8:30pm Rested for 1 hour.  Had dinner at 9:30pm.


I would like to know if there is a faster way to get the brisket up to 200F?


I'm have a lunch to do this weekend and will be short on time to cook 4 (6 pounds each) briskets.


I plan to start cooking at 8:30 pm the night before for a 2:00pm lunch the next day.


Will 13 hours on the grill at 225F be enough or should i increase the temp to 250F?



Any ideas would be appreciated.



post #2 of 5
You said 6lb briskets? Are they just the flats? If so you have to be careful not to dry them out with the higher temp because the flat has less fat. Also a 6lb brisket shouldn't take more than 6-10 hours IMO depending on how you cook it and the smoker.

Check out this thread.

If they are full packers and are 16lbs each then you will need to bump your temps up higher.
post #3 of 5
Thread Starter 

Bmudd thank you for responding, the are around 6 pounds each and I plan to cook 4 of them. If they are not fatty enough I will place strips of bacon over the top. when they get to 175F I will wrap in butcher paper and return to the grill, at that time I may bump the temp up to 250F, my guess is that it should take less than 12 hours?

post #4 of 5
If they are only 6 lbs then 12 hours should be plenty of time. if they are done early just wrap in foil and rest in a cooler. I would also pack the cooler with towels or a blanket to help keep it nice and toasty.
post #5 of 5

>I would like to know if there is a faster way to get the brisket up to 200F?


I'll just add that you should not be cooking brisket to a specific temperature. A brisket is done when it reaches the tenderness you desire. Tenderness occurs when connective tissue breaks down. Depending on the size, age of the steer and cooking temperatures and other factors, the final IT can vary greatly. Instead, do a probe test to determine when it's done. Cooking at higher temps will get you there faster with a higher final IT than cooking with lower temps.


I don't bother cooking trimmed brisket flats on the smoker - they've never turned out well for me - but plenty of folks like em that way. I'd rather braise them or grind em for burgers. Get a full untrimmed packer if you can.

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