So if you hit one right it "smells like teen spirit?"
Cannot cook a brisket....
- Thread starter mcorson
- Start date
Depending on the temp you cook at, will likely also change the color you get ( amount of smoke put out/fuel used , amount of rub caramelization, etc) At 225, I would say 4-6 hrs is a safe window - and yes, at that point, tightly wrap - and if you feel the need, reseason, or add another layer of new flavor, (rub, juice, whatever - optional) Then cook until it is done. Done could be 185 or it could be 215... but yes, your temp window is correct. I dont pull based on it hitting a specific temp or time limit... I pull based on how it feels when that probe goes in -- is there resistance? does it feel tight? Once it is pulled I crack the foil to keep it from continuing to cook as much - and let it rest in a cooler/cambro for at least 30 min...(up to two hours).
You will learn overtime what temp the feel equates to. When we were practicing out in Scottsdale, we were playing the temp game. I would guess the temp based on feel, and then we probed it with a thermapen. I think I was within a degree or two most times. You just learn the feel over time. And BTW, using a pellet cooker, will mean that you will get some consistency on those times, if you are cooking similar briskets -- I know after 6 hrs in my FEC, that puppy will be 155-160 internal temp, and after wrapping, and 2-3 hrs more inthe cooker, It will be close to done, and in that temp window you mentioned.
Sparky - so if you want a base line to start from, run the lil Tex at 225, and wrap at 5 hours, ( put in cooker and dont open it for 5 hrs). See if the temp of your brisket is around 155-60. Let it go 2.5 more hrs, and check the feel/temp... when it is right, rest for an hour, then see what you think.save the jus from the foil, and use it as a bath once you slice -- pour it over the top of the slices or put the slices in it, for serving.
txpgapro
New member
Ok. Here's my 2 cents. Smoking a 15 pound packer in this case. Trim excess fat down to 1/4 inch or less. Douse the brisket in Allegro or any Worchestershire sauce, then rub liberally all over with Texas BBQ Rub. I prefer the Wild or the Grand Champion. Then put it on the pre-warmed pit that is steady at 210*-225*. Forget about this fat cap up or down crap, as it does not produce a juicier meat. The juice just runs off when the cap is up. If you leave the fat on, place it down to help protect the meat from direct heat. Smoke that cow for at least 4-6 hours or until the internal temp is right around 165*-170*. That will give you a nice smoke ring and a nice flavor. Then remove and double wrap in heavy foil and add a quarter can of Big Red or Dr Pepper. Wrap it tight and put back on the smoker for another 4-6 hours. Check the tempature and when it's 210*-212* take it off smoker, wrap in a old bath towel and place in a small cooler. The brisket will continue to cook for a while, then cool down and absorb a lot of the juice back into the meat. I promise you can't and won't go wrong. This is one of the easiest meats to cook. Now if you really want a flavorful and tender brisket I would suggest an injection of Butcher's BBQ Brisket Marinade with added phosphates. Now you've got a Championship winning brisket!
So Cal Smoker
New member
Andy your the bomb. Thanks
scooter
Moderator
If brisket is one of the easiest meats to cook, what cut(s) do you consider to be more challenging to cook?
txpgapro
New member
You can't make a raccoon tender or tasty no matter how hard you try.
I still think a comp chicken is one the hardest to master. You've got to brine that yardbird to get any flavor out if it. And find just the right spice to get the flavor into it.
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I still think a comp chicken is one the hardest to master. You've got to brine that yardbird to get any flavor out if it. And find just the right spice to get the flavor into it.
Sent from my iPhone using Tapatalk