Brisket

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The magic temp aroud the site is that the pores close when temp of meat reaches 140 deg, therefore no more smoke is being absorbed but the bark will be more smoky. I normally just put brisket in right from fridge to cold smoker to ge as much smoke as I can early.

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Originally posed by Iowahawks77:
What temp should i set the amerique at?

Brisket seems to cook okay somewhere between 225*-250*, some cooks even cook at slightly higher temps.

My preference on packer briskets:

240 + 6 oz wood. I place half the chunks in the pan areas sitting over the elements; the other half away from the elements.

In the past I've tried starting with 4 oz and adding 2 more after an internal of 100o was reached ---didn't seem to make a difference.

For "new" users, less wood is better. Over the years I see more comments about too much smoke (creosote) than too little. You can't eat Creosote. Well, you CAN, but you won't like it.

I'd go with less for a first smoke. I'd also read through Brisket 101, look at the Brisket 101 video update at the top of this folder and read through a few posts. There's a LOT of info here it's hard to repeat.

So read through those, and I'm sure you'll ask questions, and let us know what other questions you have.

Key? Big is better in briskets.

One thought from what we often hear, on big briskets, is" I don't seem to get a lot of smoke all thru".

Remember,if we are working with a 4-5 inch thick hunk of meat,it is very difficult to penetrate all the way through, and on slices,folks are gettiing one relatively small bite off the edge .

I put it all in to start and cook at 225.
I like to start the cook somewhere tween 7:00 and 9:00 PM and just check to see if it's smoking before I go to bed around 10:30. No sence getting up much before 8:00

You're really gonna like the way you smoke!