Brisket Help Needed

190 is when you want to take it out, but first at 175 take it out and wrap it in foil and stick it back in till 190. This will keep it soo moist you wont believe it. Once you take it out let it sit wrapped in a cooler for at least 15 minutes. 225degrees is where i always set my dial at for brisket. After that its off to the races, i hardly have any left on any meat ive smoked in it.

P.S. One xtra tip- use one small chunk of hickory and one small chunk of mesquite. Me and my family and friends find it the best of all worlds.

Kamots

Kamot's advice will get you where you are going.

That small a flat ,you might even consider foiling down about 160�.

You can also add a 1/2 cup low salt beef stock and give it even more moisture.

nysmoker: stick around, you'll prosper!
paul

Thanks everybody. I followed Kamot's advice and wrapped at 170. Timing was getting a little tight for my guests, so I also cranked it up to 250. Not sure if it was the foil or the higher temperature, but that slab of meat broke into a sprint to 190. Probably could have tried at 160, but this may have cut the cooking time significantly as it took a long time to get from 160 to 170. People always mention a plateau of 170 with pork butt and my experience is consistent with that. Do people find that brisket plateaus at a lowere temperature of around 160?

The result was outstanding. Perhaps could have been a little moister, but the flavor was out of this world, and a nice little smoke ring as well. I will try the beef stock suggestion in the future. Is this something you do in the preparation phase or just when you wrap it?

Next projects that I am eager to try include short ribs and salmon.

You can add some when you foil, to continue cooking, and you can add when you are letting it rest in the cooler.

It may not be required ,either time.

Foil will speed up the cook,as will kicking up the temp.

Plateaus tend to be around 160�-170� with meats that are a lot of collagen,and the cook temp is down around 200�-225�.

The long time spent in that zone,at low temp,is the breakdown of the collagen.

The plateau is not a bad thing.

Can you tell me why after you reach the 190 temp and remove it from the smoker that you should wrap it in foil and let if set for 30 minutes? Sorry im a newbie and just trying to learn.

bruno_85,when you remove it & wrap it,the internal temp of the meat still rises.this will give you a better finished product,(taste & internal temp around 200-205 degrees)it will also be more juicy,also it keeps the meat from drying out.hope this helps.

All meat, should be allowed to rest to some varying amount of time. Allows the meat to beat evenly distribute back into the meat. The theory is that the hot temps chase the juices deep into the meat. Resting allows the meat to distribute.

Try this. Cook 2 steaks.

Cut one after you take it off the grill and put it on a plate. See how much juice runs out.

Put one on a plate and wait 15 min, then cut. Little to no juice will run on the plate.

It works.

Smokin'