Soooo confused on Brisket smolking

cenote

cenote

New member
So, i've been getting practice on my new smoker for the last few weeks, and ready to do a Beef brisket on it in two weeks for a gathering. The more I search here, the more I get confused with cooking times and temps. Have friends that smoke them at 225-235 and serve them rate off the grill after only sitting for a few minutes when it hits 180-190. I read here, cook them, than allow to cool for 6 hrs. :confused: Than some seem to cook only at 225, other smoke first, than cook.

My pellet grill seems to smoke best at about 165-170. When it gets above 200, doesn't seem to get a good "smoke" (it a Green Mtn)

Suggestions on smoking times and cooking temps would be great. Oh, do you use foil or not? I am sure that's a interesting subject in it self. The brisket is 13#

Chuck
 
J

JD McGee

New member
Chuck...from what I have gathered so far...most pellet cooks smoke @ 170 for 2-3 hours then ramp up to 225-250 to finish cooking. The meat (any meat) will stop absorbing smoke at around 140 internal...so after that you are just cooking. Rule of thumb for cooking briskets @ 225-250 degrees is around 1 1/2 hours per lb. So...for your 13lb brisket I would smoke it for 2-3 hours @ 170 then raise your temp to 225-250 until a probe inserted against the grain of your flat slides in with little resistance. You're looking at around 12-16 hours of cooking @ 225-250. You can also wrap it very tightly in two layers of foil @ 150-160 then raise your smoker temp to 300-325 to speed up the process...power through the stall so to speak. Rest the brisket (still foiled) in a cooler or cambro for an hour or so before slicing so it can reabsorb all those yummy juices. Good luck! But...better yet...have fun!
JD
 
cenote

cenote

New member
JD McGee said:
Chuck...will stop absorbing smoke at around 140 internal...have fun!
JD
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Cool, just learned something new again, that's like two things today :)
Thanks for the advice JD, makes a lot of sense
Is 190 about right for Brisket? Seems really hot compared to other beef.
 
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addlime

New member
In my very limited brisket experience, 190 is the minimum. It will slice nicely there. You need it to be well done, but to get there slowly. I actually like brisket that has gone to 200 and is almost pull apart, as long as it stays moist of course.
 
Tatonka3A2

Tatonka3A2

New member
My hubby just did a 13lb brisket last weekend.

We smoked at 150° for 2 hours and then bumped the heat to 225°. When the temp of the brisket hit 160° separated the flat and point and wrapped the flat in foil and continued at 225° until the brisket reached 200°. Took the point and made burnt ends while the flat was in the foil. Best brisket yet to day that we have made!!
 
RickB

RickB

New member
Tatonka3A2 said:
My hubby just did a 13lb brisket last weekend.

We smoked at 150° for 2 hours and then bumped the heat to 225°. When the temp of the brisket hit 160° separated the flat and point and wrapped the flat in foil and continued at 225° until the brisket reached 200°. Took the point and made burnt ends while the flat was in the foil. Best brisket yet to day that we have made!!
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So you pulled the flat at 200. What was the point at that stage? And at what temp did you pull the burnt ends? Just to taste? Did you cooler the flat till the point was done? If so how long? Sorry but I want to cook another brisket and dont want it to come out like the first time. Thx
 
FLBentRider

FLBentRider

New member
Of all the things I've put in a smoker, the beef brisket is the hardest to master.

One brisket will be good at 190F, the next one will need 200-205F.

As other have stated, it is more about how easy the probe slides in that the temperature it reads.
 
Tatonka3A2

Tatonka3A2

New member
RickB said:
So you pulled the flat at 200. What was the point at that stage? And at what temp did you pull the burnt ends? Just to taste? Did you cooler the flat till the point was done? If so how long? Sorry but I want to cook another brisket and dont want it to come out like the first time. Thx
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Sorry... i should have been more clear. Once the flat was at 160° we pulled it to remove the flat and point. I didn't have a temp probe in the point. Wrapped the flat in foil and back on the grill to finish cooking. In the mean time we cubed up the point for burnt ends. Didn't go by anytime on those - just by looks and taste. We pulled the flat at 200° and wrapped in towels and into the cooler to rest for about 4 hrs. The burnt ends were done before the flat...we snacked on those before and during the meal.
 
J

JD McGee

New member
cenote said:
Cool, just learned something new again, that's like two things today :)
Thanks for the advice JD, makes a lot of sense
Is 190 about right for Brisket? Seems really hot compared to other beef.
Click to expand...

190 is a ballpark...use a probe (skewer...thermapen...etc.) when it slides in easily...it's done!
 
Big Poppa

Big Poppa

Administrator
Sorry to disagree with jd...But I have never had a brisky be done at 190 I cook with probes all the time and usually it is 203 and maginc. read my sticky on briskets...I ve been on a mini roll...Pig Skin who is number 5 in the country is cooking my exact brisket...( itold him things I didnt write down here...) Most people are upset about brisket because the cannot fathom cooking a meat to over 200
 
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skeeter09

New member
Hows its going. I also have a GMG the Jim Bowie. I just smoked my first brisket on Sunday. I actually followed the recipe that's in the GMG cookbook (the one that came with your grill). It actually came out really good but took 16hrs for a 7lb brisket. The end results were great though. It kind of takes a lot of up keep however. Smoke 4hrs fat side up at 165, then 2 hours fat side down. Turn it up to 185 and smoke till internal temp is 165. Then cover it with foil and cook till 197-201 degrees. THen.... let it sit for 1hr and half in an icechest lined with newspaper. On top of that, your spritzing it every hour with a apple juice/Worcestershire sauce mix. So for it being my first brisket to say the least I was a little overwhelmed but nonetheless a success. Good luck
 
cowdog

cowdog

New member
BP, I want to attempt a brisket soon and will use your tips from the sticky. I will also be doing a pork butt or two with the brisket. Last time I did a butt, I cooked at 225 after smoking. Your sticky says to cook the brisket at 275. Would it be okay to cook the butts at the same temp as the brisket, 275?
 
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cenote

cenote

New member
- Big Poppa, I have read most of your articles and look forward to trying some of them out. TRUST ME, you have helped me a lot all ready, by whats in those threads.

- Skeeter, didn't think about looking in there...duh! Must be the idiot in me that throws away the instructions before operating anything :)
16hrs, WOW, guess I'm not getting any sleep Friday night if I want brisket by 4:00pm Sat.
 
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HoDeDo

New member
That brisket has alot of callogen and connective tissue inbetween the meat fibers. If you flash cook it like a steak, it will tighten up and become very tough. What a brisket needs is a long slow cook. this allows that material around the meat fibers to break down, moisturize the meat, and add flavor.

You may have heard of the "stall".... this is the point at which we see entropy at work. The temp of the meat quits rising. It does this because some of that thermal engery being applied is no longer being used to increase the temp of the meat, but rather it is being used to begin the conversion of that callogen to gelatin. Once that is well underway, the energy converts back from conversion to cooking, and the brisket temp starts to go up again. Usually between 195 and 205, the brisket has given up, and is ready to rest to allow the juices to redistribute.

That probe feel people have mentioned... I equate it to sliding a warm knife blade, into soft butter. You get a slight bit resistance as you begin, but once in, the blade moves fairly smoothly/easily. Same with your probe.
 
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skeeter09

New member
HAHAHAH ya I had to go buy pizza for my family! After I let it sit in the cooler it was done at 12:00am. For the troopers that stayed that late we had some good brisket. As far as doing it again, Im not sure. A lot of up keep and little sleep if you want it done at a descent hour.
 
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dconder1

New member
Brisket is about the only thing I have learned to do pretty well. At least that's what my eaters tell me. I smoke at 225 and use a thermapen to get to right around 200. No wrapping for me. Just rubbed and smoked. Pull it off let it sit for 30 minutes or so. Plenty juicy and tender. No complaints so far. Just my humble .02
 
muebe

muebe

New member
Pulled this at 190F....

IMAG2093.jpg


Left it together for the whole smoke. 230F for 9 1/2 hours. No boating, basting, or foiling. Pulled at 190F IT.

It was easier than I thought. I know it can be confusing how everyone makes a brisket. I decided that KISS would be my way. And it worked well.

You got this :)
 
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