Quick Brisket Temp Question

Discussion in 'Beef' started by ptbrauch, Jan 23, 2010.

  1. ptbrauch

    ptbrauch Newbie

    I'm a newby when it comes to briskets and I'm getting ready to do my whole first packer. Do I want to insert the probe thermometer into the point or the flat?
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    If your not separating the point from the flat, always go with the thickest part of the meat.
     
  3. ptbrauch

    ptbrauch Newbie

    So that won't overcook my thinest part?
     
  4. bbally

    bbally Master of the Pit OTBS Member

    What type of equipment are you smoking it on? Most time you don't even need a thermometer. A whole packer for 14 hours will be nice if you have a tight unit.
     
  5. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    If you keep your temps modest, 225-250 and give it s spritz with some apple juice or whatever spray you think you might like, no. Briskets are usually fairly heavy in fat thruout and it will keep it nice and moist for you. Do you plan on slicing or pulling it?
     
  6. bbally

    bbally Master of the Pit OTBS Member

    Pan the thing
     
  7. ptbrauch

    ptbrauch Newbie

    I've got an MES and plan on slicing it. I was going to cook it at 225.
     
  8. bbally

    bbally Master of the Pit OTBS Member

    how much does the packer weigh?
     
  9. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Sounds like a plan. If this is your first one, like you say in your post, remember a few things. It may stall on you, don't panic. If you drink beer, now is a good time to have one or 2[​IMG]. Just ride the stall out.

    I don't know what temp you plan on pulling it out of the smoker at, but for slicing, I would go for 175-180. Wrap it up good in a few layers of foil, a towel around that if you can and into a cooler so it can rest for at least 30 minutes, more if you can. It will still continue to cook when its in there a few degrees.

    Oh yeah, don't forget to take some pics for us. And of course, any problems come up or you have questions during the smoke, you know you can always come here and someone will help you out. Good luck with it, I know it will turn out great[​IMG]
     
  10. ptbrauch

    ptbrauch Newbie

    It's about 11 lbs untrimmed.
     
  11. bbally

    bbally Master of the Pit OTBS Member

    season, place aluminum or other pan, fat side up, 14 hours. You will love it!
     
  12. sloweredcivic

    sloweredcivic Smoke Blower

    Place it in the pan or the pan underneath it? I am also planing on doing a brisket in my MES tomorrow. I just got some tile cut to do the RonP mod which is supposed to help equal out the heat.
     
  13. bbally

    bbally Master of the Pit OTBS Member

    In the pan. Panning brisket when you are cooking a single is the way to go IMO.
     
  14. ryanhoelzer

    ryanhoelzer Smoking Fanatic

    Check my thread here on a brisket in the MES last weekend. I had my thermo in the point and when I checked the flat it was way done..

    http://www.smokingmeatforums.com/for...ad.php?t=87550

    The best idea would be multiple thermometers. The next one I do, I'll start with the thermo in the flat and when it's done, move it to the point. I also like my point pretty well done so think I'll be separating when the flat's done or I might try separating and cooking separate next time.
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I always let my meat smoke for a while (a couple of hours) and then I probe it after a couple of spritzes. I alway probe my meat it the thickest part of the meat now your thinner parts will cook faster and will be alittle more done but them thats for the folks that don't like it rare. With a brisket you are going to take it so high to get it to temp that you would have an under cooked portion.
     
  16. I use a dual-probe thermo for briskets (I'm anal that way) and use a pan. Bbally is correct on the pan...you get a lot of great juice that way to use for dipping or whatever else you like, after skimming the fat off, of course.
     
  17. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    no. the thicker point is loaded with fat and therefore cooks faster than it would without all that fat. the result is that the flat and the point are done at the same time.

    expect to lose 40% of your starting weight over the course of the smoke. for isntance, if you start with a 10-lb brisket, expect it to be about 6 lbs when finished.
     
  18. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

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