internal brisket temp?

Anything below 185 internal and you'll have a tough to chew brisket.

The best way to know is to use the internal temp as a guide, not a rule, as the fat content will have an effect on the brisket as it cooks and the collagen does it's magic.

I use a pencil thermometer to check various spots inside the brisket for temp. The outer ends will have a different temp then the internal. Now, the key, then is as you push the probe in, how much give does it have? If the probe doesn't go in easy, the brisket isn't done. Practice and keep good notes.

As for marinades, rubs, injections, etc. Everyone has a theory and mine is to go with a simple brisket until you get it how you like. The start with marinades or whatever. Briskets in Texas are simple, they add a rub of salt, pepper, maybe garlic and the smoke. If you can smoke a brisket that way, you're doing well.

How ling did yours take. I did a 8.5 lb and it took about 11.5 hours @ 225 setting. I though that it was a little long. But, the flavor was great. I got a cryo. from the local bucher. 9lbs I trimed it to 8.5 and should have done more but I wanted some fat since I did a flat and it dried out.

I think mext time I will go bigger by at least 3 - 4 lbs then trim a little more.


Smokin' I know you did the 101 on these but can you shed some light on the best wat to trim these bad boys before the rub & cooking?

dma,

Why did you think 11.5 was long? My rule of Q still stands, it's done when it's done. Sometime they'll do faster, sometimes slower, but "usually" near 1.5 hours per pound, not 1 hour per.

However, rule #1. Keep good notes. After you've done a series of briskets or whatever, you'll now your cooker and product pretty well and can repeat it pretty good.

As far as trimming briskets. Don't trim them at all. No reason to. The fat will render during the cook and you can "scrape off" the leftover stuff before you slice if you want. About the only work I do on briskets is look for any "hard fat". It's usually yellow and very dried out/hard. I trim that off. Other than that, I just use simple seasonings and let the smoke and brisket do the work.


Now, if you're competing in a contest just trim the fat down to about 1/4" all around, but for home use I wouldn't trim more than down to about 1/2"