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Brisket - how low can you go?
the pictures I posted were of beautiful, juicy and tender brisket...my first brisket ever. My mom said it tasted like filet minion. I'm guessing she meant the prime filet I cooked for her a week ago. If you're cooking at lower temperature, why would you think it would be dry? Probably would...- heislord5
- Post #20
- Forum: Food Safety
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Brisket - how low can you go?
Mainly because I'm smoking on a pellet grill and would like to maximize the smoke flavor. While the one I did yesterday was very juicy, very good and had a beautiful smoke ring, it could have used a little more smoke flavor. I want to achieve full "stick burner" flavor so on a pellet grill I...- heislord5
- Post #18
- Forum: Food Safety
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Brisket - how low can you go?
very helpful. I found the chart showing 130 for 86 minutes is good. Considering my lowest setting on smoker is 160, sounds like I only need to be concerned about getting to 130 (internal temp) fairly quickly and can cook indefinitely at that temperature without worrying about germs. That...- heislord5
- Post #15
- Forum: Food Safety
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Brisket - how low can you go?
ended up doing 160 super smoker for about 1.5 or 1.75 hours, 8 hours at 195, then wrapped and another 8 hours at 195 in oven then 2.5 hour rest approximately. Probably could have cooked a little longer. Next time I think I'll start with 8 hours at 195 then 3 hours at 160 super smoker setting...- heislord5
- Post #14
- Forum: Food Safety
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Brisket - how low can you go?
Still kinda wondering if smoking at below 200 will prevent full “rendering” of fat.- heislord5
- Post #8
- Forum: Food Safety
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Brisket - how low can you go?
I think I will put one of the thermometer slightly into meat at surface and the other in center. If surface seems close to 145 after the 1 hour supersmoke, maybe I’ll leave it there. Super smoke appears to fluctuate between 158 and 194 so if surface gets to 145, it’s not going lower after...- heislord5
- Post #7
- Forum: Food Safety
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Brisket - how low can you go?
Yes I should probably get a smoke tube.- heislord5
- Post #6
- Forum: Food Safety
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Brisket - how low can you go?
Smoke vs Food Safety. Baseline facts: Steaks/roasts/chops need to be cooked to a minimum temperature of 145 according to FDA (https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) Speaking about safety, not tenderness Starting a brisket off at lower temperatures...- heislord5
- Thread
- Replies: 44
- Forum: Food Safety
