New to smoking brisket

[mkyxd]

I read to smoke a brisket to 190 or 200 degrees. Is this true? I would have thought around 160 to 165. Beef at 200 wouldn't that be like a brick? Just asking before I ruin meat thanks in advance

 

[SmokinVOLfan]

Brisket has a lot of connective tissue that needs to break down in order for it not to be tough and like shoe leather. Taking it to higher temps does this giving you the result you want. Much like a chuck roast for pulled beef. Take it to 190ish and start probing it with a toothpick or other tool. When it slides in all over like a knife into hot butter you are good to go. Briskets are tricky could be anywhere from 190-205. Trust me you won’t ruin it just don’t smoke off time itself. Get a good probe thermometer and keep track of the temps. Let us know how it turns out!

 

[jake0531]

Like has been mentioned, start probing around 190-195 and when you feel no resistance pull it and rest it. Another way is to feel it. If you pick it up and it’s really soft and moves like jello, it’s done.

 

[PoukieBear]

I just did my first brisket a couple of weeks ago too. I cooked it to 201 and it was perfect!

My only mistake: as soon as it came off the cooker, I wrapped it in tinfoil and towels and put it into the cooler to rest and serve later. When I went to slice it up, it literally just fell apart (like pulled brisket).
It was still delicious and amazing, but I wasn't able to get the nice competition slices that I wanted to show off.

The problem? Not letting it cool down to 170ish before wrapping it and putting it in the cooler. Because it was put in still at a high temp, the collagen still continued to melt which made it fall apart.

So, let my mistake be your lesson for today :) Let it cool down if you want slices.

 

[noboundaries]

Everyone has you covered mykyxd, especially with temps and probing. Just one point of clarification that SmokinVOLfan mentioned. Brisket is not steak. It is an extremely exercised muscle on the animal, full of tough fibers called collagen. That collagen has to melt for the brisket to become tender and juicy. It doesn't even start melting until 160-170F internal temp, and takes a long time to melt to the tender, juicy stage. An underdone brisket will be flavorful, but tough and dry tasting. An overcooked brisket will be tender, juicy, and fall apart (see PoukieBear's post above). It is just about impossible to overcook a brisket.

Also, you didn't mention what you are referring to as a "brisket." Around here, when folks say brisket, they generally mean a "packer," weighing 12-18 pounds consisting of the flat and the point. When new folks say brisket, they generally mean a 3-8 lb brisket flat with the point removed prior to being sold.

When smoking a packer, probe the flat for tenderness, not the point (thicker part of the cut, up to three inches), which is full of fat and will give you a false reading of tenderness. If cooking just the flat, usually only an inch to inch and a half thick, remember, it isn't a steak. An 8 lb flat can take 10 hours or more to become tender at 225-250F chamber temp, faster at higher temps.

If all this seems a bit overwhelming, you might want to wait on the brisket until you have more experience. Either way, good luck with the smoke and let us know what you decide.

 

[mkyxd]

I bought packer watched a video going to separate and trim after work today. Was planning to buy oak for smoking but not available local. What are some other favorites for this cut? And would it be best to just rub salt and pepper or buy some pre-made run. Not into making my own at this point looking to save some time

 

[SmokinVOLfan]

Hickory is great on beef in IMO. Sometimes I will run apple as well just depending on what I have on hand. Mesquite is too overpowering for a long smoke like brisket. And as far as rub goes that's more of a personal preference thing. The TX guys go only S&P but you can add whatever you want. I like a little coarse garlic heavy on pepper and not a ton of salt. For commercial stubbs beef rub and montreal steak seasoning are good ones. Post some pic of how it goes!

 

[BigW.]

I like hickory. In TX, mesquite wood (stronger smoke flavor) with salt & pepper only. Others add some garlic and onion powders also. Simplicity is good.