Brisket Smoking Time

[stevemishket]

Brisket Smoking Time

I have had only limited success smoking brisket.  The flavor and texture is good but using the rule of thumb of 1 1/2 hours per pound @ 225°-230° the brisket is till tough and a little chewy.

For a 6 pounder I use a modified 3-2-1 method.  4 hours in smoker, 3 hours in foil (in smoker), 2 hours back in smoker.

I know that longer cooking times yield more tender meat. So I had an idea and wonder if anyone out there has tried this or something similar.

Start the night before and smoke the brisket for 8 - 9 hours at 180° - 190° THEN 

go thru the full 9 hours at 225°-230° (4 hours in smoker, 3 hours in foil (in smoker), 2 hours back in smoker.)

Do you think that would help tenderize the brisket?  Any other ideas or suggestions will be appreciated.

Thanks,

Steve Mishket

 

[boardpuller]

Welcome to the forum. A Brisket is not normaly cooked by time it's the internal temp your looking for the higher the more tender 190 to 200 ish for pulling I go 170 to 180 ish for sliceing