FIRST BRISKET ------- (for the month)

[remsr]

Here is mine at 195

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• remsr
• Sep 5, 2016

 

[lancep]

I always take mine over 200. Usually in the 205 ish area. Pulled a flat one time at 209. It was awesome! And I've never had a stringy brisket. Now I wrap my briskets so there may be a difference unwrapped, but the only time I've had brisket on the dry side was when pulling below 200. Give it a shot!

Lance

 

[remsr]

In my 72 years I have smoked many briskets but it wasn't until I joined the forms that my briskets became consistently good because I listened to good advice. Nex brisket will be pulled at 205. The only reason my last briskets took 24 hours is that I like those jucies so I put them in foil pans at around 160 170 with some apple juice and rub mixture. Then I transfer them from my WSM to my Masterbuilt 40". Problem is that the bottom one blocks the heat from getting to the top. If I had wrapped them in butcher paper that wouldn't have been a problem. Live and learn! Oh and I inject my briskets Ann smoke them at 200 degrees.

 

[gary s]

I like to run my smoker at 225º and sometimes take it to 250º  Again -  This is my first time using the Maverick Temp probe.

I couldn't tell you in the past What My IT was I never check temps, I have several threads on Brisket  that may help .

I would no start to tell anybody that a Brisket is done at 205º or that is the Magic number.  I have always said it's done when it's done,

Fact is there are a lot of circumstances that will affect the "Perfect Temp"    Age of the cow, Type, what it was fed, cooking time and temps, lots of factors So please don't just assume that 205º is the magic number

I think anywhere around 195º to 207º are what most people shoot for and a pretty good range.

Gary