Good morning - I'm using a book which generally recommends a smoker temp of 225F and an internal temp of 165F.
On recommendation, I purchased a second book, "Smokin" by Myron Mixon. His recommendations for smoking appear to be much higher; for example for a brisket, he recommends a smoker temp of 350F and an ending internal temp of 205F.
Any idea why such a difference in approaches? Is one better than the other? Thanks, Mike
Labor day (today) I smoked a brisket 10.5lbs before trim, just over 2 inched thick.
basic $300 OJ offset smoker.
My 1st Brisket 12lbs before trim about 3 inched thick,
took 10 hrs with 1 hr hold
at 265-285F.
40% Pepper/40% Salt 20% mixture of Ancho, Mulato, and Pasilla dried chilies
Injection of Beef Broth/Apple Cider Vinegar,
and touch of Worcestershire and cayenne powder
Started at 5am-7am 230-250F for 2hrs
- Internal Temp 145F Flat/155F Point (point facing fire)
Ramped to to 300-325F 7am -8am - Internal Temp 155F Flat/165F Point
Placed into high sided 1/2 Sheet Tin and foiled the top.
8-10am 300-325F - Internal Temp 199F Flat/203F Point)
Pulled, opened foil top, bathed in juices with nice dark bark and jello like jiggly meat on point, flat seemed stiff.
(softer bark than my first brisket wrapped with butcher paper)
Waited for internal temp to drop to low 190's and
placed in 170F Oven until dinner to be served at 3pm.
Internal was down to 170F by 12pm.
It ddi not get served til 6pm.
In the oven the foil was loose.
As a result it was dried out.
Also even though it reached Internal temp it was tough.
Every loved the Taste of what they were able to chew.
Possible Errors Made
1)Should it have been tightly wrapped during a hold time,?
Frankiln BBQ holds meats all day at 170 waiting to be served,
ofcourse wrapped in butcher, which i did not do.
Kicking my self for not remembering to ask the butcher for a few extra sheets.
B) When they say Time and Temperature to melt collagen (165-185F)
they mean it!
C) lower slow ramped some how contributed to Dry
Not exactly Myrons method,
it was similar with a few tweeks...
Either way it was a failure