You can't smoke to temp or time

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ynot2k

Meat Mopper
Original poster
Sep 24, 2013
152
29
Marysville, WA
Please....the brisket is done when it's done.  Probe it.  Feel it.  Do whatever you have to do to make sure it's done.  But please don't use time or temperature as a measure of when it's done.  This is an art.  Be artistic.  Be patient.  

Usually, the brisket is done when it's internal temperature reaches about 203 degrees.  But not always.  Sometimes sooner, sometimes later.

I offer my humble opinion here - it's done when it's done.  Trust yourself and your senses.  You'll know when it's done.  Experiment.  If you think you smoked it too long...well, it may be perfect.  Moist and tender is the goal.

Make sure you rest it down to about 150 degrees before slicing and serving.  

My 2 cents.  Happy smoking to all!

Jeff

Jeff's Texas Style BBQ

Marysville, WA
 
Your right, when it's done it's done, but what method do you suggest to a newbie for testing to see if it's done, since they wouldn't be able to use experience for this.
I go by temp then stick it with a toothpick to see if it's tender or not and some people use the bend test.
 
Quote...You can't smoke to temp or time

Done when it's done?...Yes, unless you got one of these...
wife.gif
...Then you dang well better be able to tell her " When " it's going to be done within a 30 minute window. Looks like you are in the Q biz. Are you telling 200 customers, " It'll be done when it's done! "??? I am sure you are not serving day old reheated brisket, at least you shouldn't. You are serving a quality product on time so you have to be making a plan. It may be second nature now but at some point somebody taught you, " here's how you plan your TIME...Get them briskets in X hours before you want to serve or open the doors. " You also mention the temps 203 and 150. So you must be checking your TEMP to see if your meat is done or close. You know thru experience or training that you will be close or there when you see those temps. 

Bottom line, I agree with you. Yes just because the brisket has been in 15 hours or the IT is at 203°F, does not mean it's done and should be taken out because it's at it's peak tenderness and juiciness... It's done when it surrenders to applied pressure but does not fall apart and when a probe slides in with no resistance...BUT...You would not be able to plan the meal or even know when to check for doneness without Time and Temp...JJ
 
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Every piece of meat is different.. true but if you are able to buy a box of briskets at one time from the same place , same grade time after time , that cuts down on your variables.
Us back yard warriors, that buy one brisket a month
From the big box store are faced with all sorts of cuts and ages of the meat. Even though it the same package as last time , it may not be the same quality.
So , look for the color you want after the first 4-5 hours on the smoker , wrap it and keep a eye on the IT. And prob it if it ain't soft. Keep it on .. requardless of the time/temp... its barbecue. It's an art. You want perfect timing.. buy a TV dinner...
 
Im looking for some general guidelines on temp to cook at and ballpark time per lb so I can know where to be on the lookout for these things. This is my first brisket by myself, and I never paid attention for whatever reason, to my buddy when we did these things at his place.
 
I understand what you are saying, and it applies to ALL cooking, even baking cakes.

However, I don't think I'll be throwing out my thermometers and timers. You still need to take temperature to make sure the food is safe because not all smoking involves 200 degree finish points, and many things are cooked to temps that are only slightly above the "safe zone."

My advice would be to still use the temp and time as the guidelines, but as you get close to the finish point predicted by these two very useful tools that you modify the decision to take the food out of the smoker based on how the food responds to touch. Having had many Thanksgiving turkey failures, all of which involved turkey that was cooked too long (dry white meat: yucch!), or not long enough (chewy, stringy drumsticks: disgusting!), I have learned to wiggle the drumstick and press the flesh on the breast, in addition to taking the bird's temperature.

So my advice is to still use the timer and thermometer to get you "in the vicinity" because your pork will not pull well if it is only at 175, and your turkey will be disgusting if its IT is only 155, even if the drumstick is starting to wiggle.
 
Most of us don't smoke brisket day in and day out, so we rely on the time & temp, then check for doneness with a probe or just how it feels. I like the consistency I get using the available tools that are around these days. I can remember when I was growing up, many a TG Day turkey that was so dry it sucked the juice right out of your mouth.
Al
 
Lack of planning is the #1 killer!

Too many times I have been faced with a hungry family or crowd and "it aint done yet". People have schedules, bed times, lives that carry on outside of my cooking schedule. I think we have all probably been there at some point. So you learn to plan ahead better. I found it takes at least a day ahead of time to prepare for a good meal, and usually longer. In my wife's mind, dinner can come out of the freezer right after work and be on the table that same evening! Which is probably the typical mind set of most households these days. Timing is so important, that it is probably the #1 determining factor of when, how, and what, I will be preparing so that it is not rushed or not done when expected. Even then I will pad the clock with some extra time. I especially refuse to thaw meats in the microwave! Can you slice into and serve a 190' IT brisket or butt right out of the smoker? Sure! Bottom line is that a lack of planning is sure to ruin a meal, but also make the difference between a marginal one and an exceptional one.

Plan your meals/cooks days in advance. Do you have all the ingredients? What sides will compliment the entre? How many guests? Do you really have time in your own schedule to attend to what needs attending? There will be interruptions! I will probably get flamed for saying this, but generally speaking -as far as smoked meats go, it is far easier to extend hold and resting temps after a cook than most other foods. In fact, in most cases will benefit from the hold-over. Heck, even finishing on a grill or reheating later is a viable option! Its not like fried foods that are best served sizzling hot out of the fryer.

Everyone is so bent on Time and Temp. Yeah, its important. But I assert that adequate planning and comes before anything else.
 
When I worked, time and temp were important to me. Schedules were everything. My life was filled with stress and deadlines, so my smoking/cooking kind of followed the same pattern. Find a chamber temp, final meat temp, and smoking time that worked, then repeat it.

After being laid off in Feb 2016, and having a wife supportive enough to say, "Now's the time, write your novels," I've begun to learn the true art of smoking. Time isn't critical at all any more. The stress is gone. My blood pressure has dropped. And I can cook/smoke to any schedule I want.

I've stopped relying on my "gadgets" as much to tell me when things are done. It was earlier this year I stopped using the meat probes on my Mav and Guru. Experience using time and temp has played a big part in my evolution. I have not used my Guru on my last three smokes. Yes, I still monitor my chamber temp with the Mav. Still probe for tenderness (primary indicator) and check IT with an instant read therm for doneness, but I allow myself enough time for the meat to finish well ahead of time (planning), eliminating any stress.

One of these days I hope to only use the lid therm and the feel from inserting a probe with an instant read to tell when something is perfect. Jerky is all by feel now. I'm getting close on spares and butts. Not far off with brisket. I'll always temp chicken and fish.
 
Im looking for some general guidelines on temp to cook at and ballpark time per lb so I can know where to be on the lookout for these things. This is my first brisket by myself, and I never paid attention for whatever reason, to my buddy when we did these things at his place.
Brisket is usually done anywhere from 195-210.That range is when you want to be checking for probe tender.
For me there are variables...Quality brisket usually finishes at lower temps, Majority of choice briskets usually finishes between 200-205. "but not always"
The bottom line is It's done when it is done.
 
Personally i decide what time i want the meat to be ready.. calculate the rough cook time according to the thickness of the particular cut and hours/lb.. add on 3 more hours to the calculated time

Ive never cooked commercially though i have worked in hospitality.. a restaurant or similar (cooking for friends or guests) cannot delay begin of service because "she just aint done yet, everyone has to wait an hour+" i think proper planning can eliminate alot of the potential problems with being done on time.. foil is your friend in these situations and think ahead.. dont wait half hour before service to make the decision to foil

If cooking for myself and the lady.. time is a non-issue.. when that probe slides like butter is when we are eating
 
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