I just picked up a brisket from costco. I am new to the smoker ( smoked 5 things so far) and was wondering the internal temps this should reach. The package says to cook at 250 for 2 hours, wrap in foil and cook for 4 more hours. It says to let internal temp reach at least 160 but no directions further then that. What is a good temp to let internal get to?
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mortonsofomaha.com
Hi there and welcome!
I've never messed with that specific cut from Mortons of Omaha but I Googled it and it seems to be uncooked. I'm not sure if their "seasoning" also marinades it in something to tenderize it which is the big question. Now this is a brisket flat which the difficult part of the brisket to get right. Also no sensible person wanting BBQ brisket would stop at 160F Internal Temp (IT) on a brisket flat. It is technically safe to eat at that temp but won't be worth a damn at that temp.
I would use tried and true smoking practices for a brisket.
I personally would smoke that guy at 275F smoker temp (briskets don't care what smoker temp you use as long as you don't burn them).
When that brisket flat hit 180F internal temp I would put it in foil, splash 1-2oz of water, beer, old wine, or whatever liquid I had on hand (not vinegar) on it then place the the probe back in it
and tightly wrap with foil.
At 200F IT of the meat I would do the tenderness check.
IMPORTANT: Briskets are done when they are tender NEVER by time or temp. You use the IT of the meat to tell you WHEN to check for tenderness.
It is tender when you can stab ALL OVER with a kabob skewer and it goes in like butter all over.
If there is resistance, let the meat go up another 2F degrees and tenderness check again. Repeat until tender.
Expect roughly 1hr 10min per pound at 275F smoker temp. So a 6 pound hunk of meat would likely take around 7hrs before it got tender. ADD 4 hours to that time.
So if you want to eat dinner at 6pm then put a 6 pound brisket on 11hrs before (6pounds x 1hr 10min + 4 hrs = 11hrs).
If it finishes 4 hours early fantastic!!! Simply double wrap tightly in foil. Wrap in 3 bath towels and set it on the table and 4 hrs later it will be steaming hot and ready to eat!
If it does NOT finish 4 hours early... you have 4 hours buffer time for it to finish before people stab you with forks and knives out of hunger hahaha.
Finally, remember that briskets, pork butts, and ribs don't care what temp you smoke them at as long as you aren't burning them. I'm guessing with 5 smokes under your belt that you are still very much learning how your smoker behaves and learning how to control it.
Get your smoker to steady out where you can (hopefully well above 225F I'm hoping for 275F for ya) and don't sweat it if it want's to sit at 300F or 330F etc. Just keep from burning the meat and learn how your smoker behaves, the brisket will be fine :)
I hope all this info helps :)
