How much smoke for brisket?

Discussion in 'Grilling Beef' started by rivers001, Apr 15, 2013.

  1. rivers001

    rivers001 Newbie

    Hey guys,

    I'm about to embark on my first brisket this weekend and wanted your thoughts on how much smoke I should give it throughout the time that it's cooking. 

    I will be using Todd's AMNTS with Pitmaster's Choice pellets in my Masterbuilt Gas XL.  Should I be giving it smoke the whole time, or for just a certain number of hours?

    Thanks!
     
  2. I think I read somewhere that after about 3 hours the meat doesn't take in any more smoke. I could totally be wrong though :)

    Barry
     
  3. bear55

    bear55 Master of the Pit

    I have smoked several briskets, and usually give them 4 hours of smoke.  This seems to provide the best flavor to my family and I.
     
  4. rivers001

    rivers001 Newbie

    Thank you for your replies. I had read that about pork, but did not know how it applied to brisket.
     
  5. flash

    flash Smoking Guru OTBS Member

    Supposedly meat will not take on anymore interior smoke once an IT of 140º is met, but the exterior of the meat will take on smoke thru the entire cooking process.
     
    Last edited: Apr 16, 2013
  6. rivers001

    rivers001 Newbie

    Is common practice then to provide smoke throughout the cook, or just until about 140 degrees or so?  What's everyone do?
     
  7. fwismoker

    fwismoker Master of the Pit

    Rivers this is something i've struggled with as well...is it necessary to smoke past the 140 degrees that we hear about?

    The 140 that is put out there is the temp (+ or - ) 10 degrees that the chemical reaction that forms the smoke ring stops.  It's more complicated than that but that's the Readers Digest version. 

    Meat will continue to absorb smoke flavor through out the whole cook though, personally i just go a little lighter on the smoke from 140 area to the end of the cook. There is no need to over think things, just find out what works for you and stick w/ it.   Hope that helps.  Keith
     
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I smoke though the whole cooking time, try it both ways and then you will know what works best for you.
     
  9. rivers001

    rivers001 Newbie

    Thanks guys!  I do tend to overthink this stuff - appreciate the input.
     
  10. flash

    flash Smoking Guru OTBS Member

     As stated, you can continue to smoke, it just won't affect the interior of the meat as much. I continue to smoke thruout the cook also, though tend to slow down a little. It impresses the friends waiting for dinner. [​IMG]
     
    Last edited: Apr 16, 2013

Share This Page