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Pulled Brisket.????

post #1 of 10
Thread Starter 
i've never even tried that. I can say that i've gotten my brisket pretty tender, but, not THAT tender. LOL

can i get some tips on how i can get my brisket to pull.? and maybe a good mop recipe and finishing sauce?? thanks.
post #2 of 10
Thread Starter 
i did just get Jeffs Rib Rub.. anyone use that on pulled brisket.?
post #3 of 10
When I do brisket, I take the internal to 200 if I'm going to pull it or 185 if I'm going to slice it.

I see your next post and yes, I have used Jeff's on pulled and sliced. It's very good. I have also used a Memphis rub which has less sugar so the bark isn't quite as thick but it's still good.
post #4 of 10
Thread Starter 
i just saw this..


about wrapping the brisket and letting it sit for a few hours. do you do that too.?
post #5 of 10
Yes, depending on how I'm cooking it I either wrap or cover it at 170. The reason I say cover is that I cook them in a pan sometimes as well as naked on the grill.

The other thing I would suggest is letting it cook for at lesat 3 hours so the bark can formn before you try and use any sort of mop.

As for a few hours in a cooler, I let it rest for a least an hour so the juices redistribute. The great thing about the cooler is that you're timing doesn't have to be perfect for the dinner table. You can get done early and put it in the cooler.

I have done the same thing with chicken, pork, etc.

Here's a small pulled flat I did awhile back:

post #6 of 10

Shredded Brisket

here's the thread to a pulled brisket i did for thanksgiving.. getting ready to do another here shortly so stay tuned

post #7 of 10
Thread Starter 
i've been trying to keep my temp on my smoker no higher than 220 with my briskets. i've only used 1 digi and i just bought a 2nd one. so i can get a REAL good idea of the brisket temp.

so what you did was get the temp to 170 and then wrap it.? then the temp got up there.?

i never get that big of a brisket actually. Mine are only about 2.5# since its really just me and the wife.
post #8 of 10
If I understand the question correctly...I think your temp on the smoker are fine. I usually try and do 250 but 220 is fine.

As far as getting to 170, yes when I get there I foil it. With that said, you can do one of two things. The purists will keep the brisket on the smoker until it hits the desired internal temp. At that point, you won't be getting any more smoke in the meat as the pours have closed.

Since I live in a colder climate, I simply take the foiled meat and put it in the oven at 225/230. I like the lower oven temp as once it's in the foil, the temp will climb pretty quickly regardless of being on the smoker or the oven.

There are a lot of ways to skin this cat and alot of good advice out there. Frankly, the next one I try I am going to try searing it first per Smokyokie's recipe.

Here are a couple of briskets I posted:



I'm not an expert by any stretch on these but I like to try new things and see what happens. Hope that helps.

Let us know how it goes.
post #9 of 10
The one I did yesterday the smoker was 250 and I pulled it at 170 internal double foiled it and put it into the oven at 250 till it hit an internal temp of 200 then wrap it in a towel and into the cooler for 2 hours and it pulled great. I could have put it back onto the smoker after foiling but decided to save gas and just stuck it in the oven.
post #10 of 10


there are all kinds of different ways and opinions on how to do a smoke. you gotta go with what suits you or that you now works..i myself try different ways and methods and when i find one i like i stick to it
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