Alright I'm doing a Brisket

Sounds great,
You are going to use a digital thermometer aren't you? I haven't done a brisket yet, but from what I hear, you want the internal temperature around 195-200. Most of the posts I have seen, people are smoking their briskets at 225, but as long as you are monitoring the internal temp, I don't see what harm cooking at 250 will do. Unless, maybe the outside gets too dry. You could always check the internal temp with a regular meat thermometer, but then you would have to keep opening your smoker to check. This will cause the heat and smoke to release and you will lose about 1 hour smoking time for each time you open the door. (at least that is what I have been told) I will find out myself probably in about a week. I'm gonna do my first Pork Butt roast in a couple days. I still have to try Ribs too.

Good luck and have fun and PIG OUT !!!

I think people do brisket @ 225 because its such a tough cut of meat you rally want to go "low & slow" with it. I'm doing a brisket and a rack of baby back ribs on Sunday and I'll probably stay w/ 225 and equal parts apple and cherry woods. Also important for a brisket is to let it rest after cooking. Double wrap in aluminum foil, wrap in old towels and place in a cooler (some prepare the cooler by putting hot water in it for a while and pouring the water out just before you load the meat in0. It can sit in its own juices in there for a few hours and still come out steaming. It continues to slow cook in the cooler--a good thing). Guess we'll all have to compare notes on our briskets on Monday. Good luck fellas!

I'll step in for Smokin' here... You gotta cook it til it's done, cuz it's done when it's done. I do recommend 225, and it will likely take about 1.5 hrs per lb, so I would figure on 15 hours. But... it is done when it hits 195 - 200... however long that takes. You definitely need a Polder or similar to monitor internal temp without opening the door...

thanks for stepping in Woodburner.

Welcome NJ, good to have you around.

I've done the "cooler brisket" many times. One of the keys, for me is to make sure I take it out just a little earlier, temperature wise, than I would normally.

It will increase by 5 or 10 degrees after foiling and putting in the ice chest.

If you haven't cooked many in a cookshack yet, notice one thing, the humidity levels in this smoker stay high, very high, so the meat doesn't dry out at all (unless overcooked). So the only time I foil is your "cooler brisket".

See ya round the forum.

BBTJohn,

Make sure you keep an eye on the temps. That sounds a little long on the cook at 250.

Check out this post:

Brisket 101 Temps

You'll see two briskets cooked and the big one was about 11.75 (check out the Brisket 101 post for the photos and details). This one only took 10 1/4 hours to reach 190.

Brisket 101

Hope it helps.

The briskett I just did was a 14 pounder and I smoked at 250 with 10oz of hickory. I used a polder in each end and took it to 190 and 192 on the other end. It took 11 hours and I did not open the door until I took it out. I wrapped it in foil for 45 min but just let it rest on the counter. It came out great, very moist and sliced great. Very tender.

Hope this helps,

Charlie

Smokin'- It sounds like you'd take the brisket out around 185-190 internal if its going to sit in the cooler for awhile before serving. That sound about right? Also would it be good to sauce it lightly before wrapping in foil to let the flavors of the meat and sauce develop a bit before serving? As always, appreciate the feedback.

Sure.

For sliceable I shoot for about 190 and chunkable about 200...

...so, I would take it out by 185 if you're going to let it sit for a while. Several hours will be fine.

I wouldn't put the finishing sauce on too early. If you sauce it, wrap it, store it...It'll be perfect. Should sit in the cooler for hours and still be great.

Where's the party?

Smokin'

The party's in Northern NJ--maybe not the bbq capital of the world, but I'm doing my part to educate these yankee heathens!

Thanks for all the advice... After reading "Brisket 101" and the replies, I'm gonna go ahead and do it at 225 instead of 250..

This is my first Brisket in the CS, but not the first one I've smoked.... can't wait until I try it...

I'll keep you posted on how it turns out.

Thanks again for the advice!

Gary

bbtjohn the next time if you are not any hurry put it in that evening at 200 and when you get up in the moning bump it up to 225. Cooking slow is the real secret. Mine turn out great every time

Good eatin Jimbo

Thanks for the temp tip Jimbo. I've got a flat going in tonight and I like the idea of the lower overnight temp and bump up in the morning. Think I'll give it a try and will report results back on the forum.

That's exactly what I did, too. Started it at 225 at 7pm. Turned it down to 200 at 11pm. Turned it back up to 225 at 7am and one was at 188 at 10am and the other hit 188 about 11am. They were both "floppy". Can't wait to heat them up tomorrow afternoon.

Thanks guys...I'm certain these will turn out well. A heck of a lot less work than cooking on an offset smoker.

quote:

Originally posted by nj-pony:
[qb]Thanks for the temp tip Jimbo. I've got a flat going in tonight and I like the idea of the lower overnight temp and bump up in the morning. Think I'll give it a try and will report results back on the forum.[/qb]

NJ

Are you cooking just a flat? What did it weigh? Reason I ask is that flats in a CS are pretty particular and I never cook my flats overnight cause I watch them like a hawk. They will dry out if they don't have a fat cap to keep them moist.

Just Wondering.

Smokin'

Smokin'-I forget the exact weight but it was a big one with a decent fat layer. I put it on about 11:30 last night @220. Woke up about 9 this morning and it was done (185 at thick end, 192 at thin end. Sauced it and double wrapped it and will probably re-heat tonite for dinner. I'll have to find a butcher who can get me the packer cut brisket, but so far I haven't been able to locate them. So I've been going with the flats from the warehouse store. Will report back on how this effort turned out.

Good news from NJ q-headquarters. Brisket turned out very nice. Sliced it up and double wrapped and bagged it for the freezer. Also made a small bag of burnt end and scraps to use for baked beans. May invite so folks over for q next weekend. Got a rack of ribs in now, just for practice. Thanks to all for the imput. Hope you all have similar results.

Hey Guys and Gals,

I never did reply to this post to let you know how the brisket turned out. Well, first things first... my polder probe went flaky on me, so I had to play it by ear. Took the brisket off after 12 1/2 hours at 225 (felt good to the touch). Wrapped in foil for another hour. I was kinda disapointed, as it was not as tender as I am used to. The family did, however enjoy it, so maybe I'm too critical. I'll do another brisket soon, and will have the polder available, so I can see what I'm doing.

Gary

Interesting discussion. These brisketts bring out the best in people. But, I've got a question. It seems like acquiring the internal temp of 190*+ is crucial. Why? Because the colagen breaks down at that temp. That's what defines "tender." Is that right? Then, why not go at 250-300? Why does it matter how hot you run (especially in a sealed up CS) just so long as you get the internal temp of 190. Why does low and slow matter? It's the internal temp that matters, no?
Don't get me wrong. I believe in low and slow, but why do I? Just out of tradition?
(I'm going to smoke a mullet, and leave it at that.) acarriii

Hey bbtjohn....you asked if we might sww anything wrong. I DO! What's the address and time of the party! Mouth is watering already.LOL Glad the brisket worked out for ya. Ribs will be great also.

we always have an answer...might not be right or wrong, but we always have an answer here at the forum, don't we GANG!

AAHH is correct, it is the Collagen that helps break down the tough meats into tender meats. I have a bunch of information on that but i'll leave it out, I know how Tom hates my long posts --Hi TOM

By the logic of cooking at a higher temp, just throw a brisket in a 350 over and it'll cook fast right?

Yes and know. Years (and I do mean years) before I knew how to make a smoker work (I think I was 21 at the time) I used to wrap a brisket, throw in an over at 350 and it came out fine...but not really.

If you cook it Toooooooooo fast (at a higher temp) the collagen will render away into nothing before it can work it's magic. So the longer you can let it work, the better.

I've usually seen the 200 to 225 range, but I know people who cook at the 250 and like their product. Tried it once, it that 25 degrees did make a difference to me. So now, I cook them at 225 and off I go.

You might run a test for us and let us know if you think it is different.

SmokinOkie

Here comes the Devil's Advocate...

I, too, cook brisket at 225 in CS. However, at a Qfest I hosted a couple of years back, a pitmaker from FL cooked a 13 lb packer cut with hickory logs, at 325 to I don't know what internal, because he taught me to use a "magic fork" test. The brisket was fabulous. It cooked about 8-9 hours.

However, the first outing on my CS was perhaps a tad more juicy than his. Not to lead you astray, his was very juicy.

I've cooked several packer cuts at 250-275, both direct and offset, and never had a problem.

But, one of the best things about CS is that you can set temp to whatever, walk away from it, come back and enjoy a great brisket.

Regards, Mike

I have very little experiance cooking briskets only having done 2 flats and 2 whole. I haven't been able to get one that is "to die for" and I'm not sure if it's my cooking or if maybe I'm not a brisket kind of guy (I grew up in Alabama where pig is preferred).

I cooked a brisket last weekend that had been in my freezer for a few months. It was a packers cut in cyrovac. I don't know the wieght but I was guessing 12 lb.s. I put it on at 10pm (225) and at 8am the next morning it was already at 190 (at the flat). I was figuring it would take longer than 10 hrs. but I went ahead and triple wrapped in foil and put in a cooler. We didn't take it out until 5pm that evening and although it was still warm enough to eat and tender, I didn't like it much. It tasted pretty much like roast beef which was not bad but also not what I was looking for. Maybe sitting in the cooler for so long didn't help. We cut it all up and will use for chili or fajitas.

John

Evening,JohnP.....You may be correct in that it is a personal taste kinda thing. ....It sounds like you have the technique down and that is about half the pleasure IMHO....A good spicey bark and some nice sauce on the side to dip your bread into,good pinto beans with plenty of fresh jalapenos and onions,a mustardy potato salad,some creamy slaw and a cold longneck to wash it down with.....It's just part of the heavenly repast.

The things I do :
slice the point and flat but don't seperate-just to put seasoning in between.
Rub with standard yellow mustard.
Cover thick with spices.
Let sit over night.(the key)the mustard's Vinegar help break down the collogin.
Place in smoker FAT side up.
Heavy smoke 10oz of pecan/mesquite 250 for the first 3hrs- to get a good sealed crust. then 180-210 the rest.(size)
I turn it over about half way.and baste
I try to start the brisket the same time I plan on eating it 24hrs because I can slow it down(leave it on warm) it is easier than trying to speed it up.

p.s.
I will let the cat out of the bag for the first time.
I use most of the Stubbs products: ***moppin sauce/***bbqsauce/
***beef rub /chile-lime on fish/chicken breast/
www.stubbsbbq.com