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I cooked a 5 lb brisket yesterday but i did something a little different than I normally do. Usually I smoke it at 225 until done. This time I smoked it at 200 until done. The thing that I noticed right away is that the smoke flavor seemed to permiate the meat completely through where as at the higher temp, the smoke flavor was contained to the outer portion of the meat. I used the same amount of wood as usual. This is a problem I've had with smoking butts. I haven't been able to get the smoke flavor to permiate the meat like I want it to. Maybe I just need to go lower and slower!
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I have no answers, but I am going to try the 200 thing. I have had my 55 for about 6 months, and notice that on bigger cuts, the smoke doesn't absorb too much. I have basically stuck with 225, but I am ready to start the journal all over with a lower temperature to see if it makes a difference. By the way...my first post.
The cooking time was about 14.5 hours. From about 11:30 pm to 2 pm the following day. I applied a basic rub about 12 hours before cooking time. The internal temp of the meat was about 185 degrees when it came out of the CS. I couldn't believe how juicy it was. By far the juiciest brisket I've ever had. Of course I still consider myself an amateur, but I'm learning....
The key idea here, let's not miss, it that Crazy tried something new and it worked. It's always fun to try something new.

Well, then you probably don't want to hear about my 24 hour cooks at 180 degrees...

In the old days, when I cooked a lot of briskets I cooked them that long, because that's what I was taught.
The "concept" we're talking about here, Low and Slow is SO subjective. The 180 works great, but I don't do them that way anymore, because I'm happy with the product @ 225 & 250.

Whether 180 or 200 works for you is the subjective part. You might try it and see, if as Smoke Crazy did, and it works for you.

It's fun to experiment. Went to a Q class couple of weeks ago and heard of few ideas that I hadn't really heard but I like the idea of new ideas.

That's why I spend so much time in the forum, I like to learn too.

And if you aren't learning, you're dead...

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