Brisket Temps

Hey,jerryh.....I'll let some of the company pros or Smokin' Okie give you lots of answers.....In the meantime, think about 190�-to 195� in the flat for slicing and around 205�for pullable.....There are lots of variables,which are discussed in Smokin's Brisket 101,that can guide you in your particular situation....Yell, if we can help after that . Think about cooking the brisket at 225� CS temperature ,until you have your technique down pat.....If you plan on slicing very thin on an electric slicer, then you have a different product.

A select brisket will more than likely need to be cooked to a higher internal temp 195� to 205�. A choice or a CAB with higher fat content 188� to 195� is normal.
I will slide a Polder (not ploder) probe into the flat and the gauge if the brisket is done or not, is by how easy it slides in. Don't use internal temps as the only gauge if there done.
Hope this helps
Jim

JerryH,

My advice, take the information from this forum as more "up-to-date" and "accurate". I know they're revising the manuals, but they'll probably use a lot of the information from the forum.

Besides, you can ask us questions. You can't ask the manuals

But if you have a question about the manuals, please give CS a call, they'll help you out.

Smokin'

Cookshack's official position is to smoke-cook briskets at 225 degrees, one hour per pound. This was changed last year from 180 to 225. We decided that 225 works better, and we are always looking for a better way.

And, of course, this is not rocket science, low temp cooking is very forgiving, and you can play around with that formula to a considerable extent to get exactly what you want.

Donna

Everybody keeps refering to internal temps when deciding whether you want to slice or pull the meat. I agree with everything that has been said, in general. The higher (200 - 205 degree) internal temps do have the meat ready to be pulled apart by the fingers of a weakling, but I think that the texture tends to suffer. While I don't like to gnaw on the product, I like it with a little firmer 'tooth' to it, so I have ended up pulling the meat out of the oven at about 195, particularly brisket. I haven't noticed any real difference in flavor though I do probably get a little less 'burnt end', which is a shame because it adds to the textural interest of the product as well as the taste. Anybody else feel the same?

Hey,Cog.....Why not let it set 30 mins. in foil,separate the point from the flat, throw the point back in the CS and let it go a couple more hours.....A little experimenting and it could be the best of both worlds.

and that, Tom, is exactly the traditional way to make Burnt Ends. The extra fat in the Deckle allow it to handle the longer cook.

Good idea, think I'll make some.

Smokin'

Yep.That's on the agenda for my weekend,as well.