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What do you think about this brisket cook time?

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  • Saltyag2010

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    Hate Mesquite for smoking. It’s good for grilling and light smoke.

    Keep the temp between 250-275ish. It takes at least 8hr for a 12lb. I use salt and I can tell it’s done by poking it with a bamboo skewer after the bark looks right. It shouldn’t have much push or pull resistance on the skewer. Pepper and butter on it when it’s done in a foil pan and cover with foil.
    Hurley's Gold
     

    billtool

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    Hate Mesquite for smoking. It’s good for grilling and light smoke.

    Keep the temp between 250-275ish. It takes at least 8hr for a 12lb. I use salt and I can tell it’s done by poking it with a bamboo skewer after the bark looks right. It shouldn’t have much push or pull resistance on the skewer. Pepper and butter on it when it’s done in a foil pan and cover with foil.
    I’m typically a fruit wood guy. Been digging pecan lately though. It’s cheaper and still fairly mild.
     

    Higgins909

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    Alright, so right now I don't think I really have any bark going on. I set it to 200 for about 1-2 hours then turned it up to 225 because I had smoke problems. It's been at 225 for about a hour now and I don't really see any bark. At the time I thought I put a lot of seasoning on it, but maybe not looking at SidewaysTA's pic.

    I just remember smoking it around 175-190 with my dad. I decided on 200 after reading around a bit. The plan was to smoke it at 200 for 2-3 hours depending on bark and then the rest of the way at 220. But now I'm at a bit of a loss and questioning how we used to do it. I plan to smoke it until 11:30 since the smoke is now going. Maybe longer if advised. Wrap and keep at 225 or go to 250?
     

    1911'S 4 Me

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    Alright, so right now I don't think I really have any bark going on. I set it to 200 for about 1-2 hours then turned it up to 225 because I had smoke problems. It's been at 225 for about a hour now and I don't really see any bark. At the time I thought I put a lot of seasoning on it, but maybe not looking at SidewaysTA's pic.

    I just remember smoking it around 175-190 with my dad. I decided on 200 after reading around a bit. The plan was to smoke it at 200 for 2-3 hours depending on bark and then the rest of the way at 220. But now I'm at a bit of a loss and questioning how we used to do it. I plan to smoke it until 11:30 since the smoke is now going. Maybe longer if advised. Wrap and keep at 225 or go to 250?
    Patience, give it time. 3 hrs is not long in a brisket's cook time. KEEP the lid closed.
     

    1911'S 4 Me

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    This is for the smoking portion. I thought I was supposed to have some visible bark before wrapping. Luckily I have a window, but the moisture and smoke are building up on the window.
    The longer it gets smoke the better and thicker the smoke ring,(looks professional).
    The bark comes from the outside cooking. Give it more time. Wrapping should only be for about the last 2 or 3 hrs. of cooking if done at all. The longer it goes without wrap the more bark and darker the meat.
     

    SidewaysTA

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    Here it is after 8 hours of smoking and 8 hours wrapped.
    9db8a17c93b4759a3636195e26eeabf9.jpg


    Sent from my SM-G975U using Tapatalk
     

    satx78247

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    And you probably didn't want to eat a chicken for several weeks if not months at least that's the way I was after the Jaycee food booth at the Benton County Tennessee Fair where we served hamburgers and steaks ruined on the griddle among other things. East of the Mississippi barbecue almost exclusively means whole pork shoulder, a rarity in Texas.

    cygunner,

    FYI, what I'm known for in SC (IF I'm known for anything good??) is cooking whole pigs on my pit at the family plantation. = My pit can cook two 80-100 pound whole pigs, some sausages & a few chickens on that pit in one run..

    That much meat with the sides/drinks make for a pretty large party.

    yours, satx
     

    Havok1

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    When I do my briskets I season them up(I just buy a dry rub) and cook them at 275 on the smoker. I know a lot of people cook at 225, but I haven’t noticed any difference in outcome but it brings my cook times down quite a bit, which means I can put a brisket on at 6am and have it done in time for dinner. As far as wrapping, I can go either way. Lately I’ve been avoiding it. Brisket is done somewhere between 195-205 internal temperature. Should jiggle like a block of jello when it’s done. Rest for an hour, or longer if you like, then slice and eat.

    that’s my method.
     

    billtool

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    When I do my briskets I season them up(I just buy a dry rub) and cook them at 275 on the smoker. I know a lot of people cook at 225, but I haven’t noticed any difference in outcome but it brings my cook times down quite a bit, which means I can put a brisket on at 6am and have it done in time for dinner. As far as wrapping, I can go either way. Lately I’ve been avoiding it. Brisket is done somewhere between 195-205 internal temperature. Should jiggle like a block of jello when it’s done. Rest for an hour, or longer if you like, then slice and eat.

    that’s my method.
    I like it. It's a bit warm for me, though. I'm a 250 degree guy, wrap with pink paper at 165 and pull at 203. Vive la difference!
     

    Axxe55

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    Lost in East Texas Elhart Texas
    When I do my briskets I season them up(I just buy a dry rub) and cook them at 275 on the smoker. I know a lot of people cook at 225, but I haven’t noticed any difference in outcome but it brings my cook times down quite a bit, which means I can put a brisket on at 6am and have it done in time for dinner. As far as wrapping, I can go either way. Lately I’ve been avoiding it. Brisket is done somewhere between 195-205 internal temperature. Should jiggle like a block of jello when it’s done. Rest for an hour, or longer if you like, then slice and eat.

    that’s my method.

    That method may work fine for you and on your smoker. But every smoker is different, and will turn out different results.

    For those new to smoking meats on a smoker, I tend to lean towards them erring on the side of less than done. If the meat comes off the smoker less than the desired doneness, it can be reheated or cooked an additional amount of time in the kitchen oven with controlled temperature and time, and still end up with meat with a great smoke flavor.

    If they cook at too high a temperature or time on the smoker, and too high an internal temperature results and the meat is overly done, pretty much can result in inedible meat that is way too tough to eat.
     

    satx78247

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    I like it. It's a bit warm for me, though. I'm a 250 degree guy, wrap with pink paper at 165 and pull at 203. Vive la difference!


    billtool; All,

    IMVHO, there are about as many ways to do brisket as there are people who BBQ beef.

    As long as it is TASTY/TENDER, I like them all.

    yours, satx
     

    Havok1

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    That method may work fine for you and on your smoker. But every smoker is different, and will turn out different results.

    For those new to smoking meats on a smoker, I tend to lean towards them erring on the side of less than done. If the meat comes off the smoker less than the desired doneness, it can be reheated or cooked an additional amount of time in the kitchen oven with controlled temperature and time, and still end up with meat with a great smoke flavor.

    If they cook at too high a temperature or time on the smoker, and too high an internal temperature results and the meat is overly done, pretty much can result in inedible meat that is way too tough to eat.
    Yeah. Plenty of ways to cook it that result in great food. This is just the way I’ve found works best for me. When I cooked at 225 I would usually have to cook overnight, which wasn’t the end of the world but not as convenient as firing it up in the morning. I also have a wireless thermometer that makes it very easy to keep track of the internal temps.
     

    billtool

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    I too, splurged on a wireless thermometer. MEATER is the brand I purchased. Very pleased and recommend it highly. I bought the upgrade and have smoked with it 10-15 times. Still works great. About $100.00 when I bought it three or so years ago.
     

    cygunner

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    I too, splurged on a wireless thermometer. MEATER is the brand I purchased. Very pleased and recommend it highly. I bought the upgrade and have smoked with it 10-15 times. Still works great. About $100.00 when I bought it three or so years ago.
    As Axxe says, every smoker is different. I have used my Masterbuilt so much that I can tell by time and by looking through the window at about when it's done and I use an instant(nearly) reading Taylor electronic meat thermometer to check myself. Majority of the time I have guessed pretty well.
     

    satx78247

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    I’m typically a fruit wood guy. Been digging pecan lately though. It’s cheaper and still fairly mild.

    billtool,

    PERSONALLY, I prefer NO mesquite for smoking, as I don't care for the taste.

    Make mine PEACH or PECAN with some GREEN HICKORY. I use OAK only if I cannot get enough peach/pecan/hickory.

    just my OPINION, satx
     
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