By Invitation Only

[retiredTxfeeder]

Beef, roasts, whole pork, steak.....145 with a 3 min. rest time.

It's not a question of being done at 200, its all in the tenderizing of the brisket, which is a naturally tough cut of beef.

 

[Johney]

Lol. Idk wut the hell im doing. I read to salt rub it like 24 hours before smoking.

I just put a barbecue dry rub on mine an hour or so before going into the smoker.

 

[Wally]

 

[Wally]

200 sounds way too high!!

 

[retiredTxfeeder]

I just put a barbecue dry rub on mine an hour or so before going into the smoker.

I've done that as well. If I have the time, I'll put the rub on the night before and wrap it in saran wrap and put in the fridge.

 

[Wally]

It's not a question of being done at 200, its all in the tenderizing of the brisket, which is a naturally tough cut of beef.

 

[Wally]

I just put a barbecue dry rub on mine an hour or so before going into the smoker.

 

[oldngray]

 

[moreluck]

It's not a question of being done at 200, its all in the tenderizing of the brisket, which is a naturally tough cut of beef.

but, if it's overcooked it's dry and tough. The figure was from the Charbroil book.

 

[oldngray]

but, if it's overcooked it's dry and tough. The figure was from the Charbroil book.

You want to achieve a temperature of 215-220 degrees in your smoker. This is a little cooler than most other smoked meat recipes. The internal meat temperature we need to reach is 200 degrees, so this will take some time.

Depending on the thickness of the brisket, cooking time will take between 10-12 hours. But, the most important number here is 200 degrees internal temperature. Low and slow is the way to go with brisket. I use a meat thermometer with a probe to measure internal temperature of the meat.
Smoked Beef Brisket: Follow this recipe for tender and juicy beef barbeque

 

[MyTripisCut]

but, if it's overcooked it's dry and tough. The figure was from the Charbroil book.

I think that's why brisket is the challenge. Cook it low and slow to a high temp without drying it out! It is not forgiving, that's for sure.

 

[BakerMayfield2018]

but, if it's overcooked it's dry and tough. The figure was from the Charbroil book.

No. I always smoke pork shoulder to 190 then wrap and let rest for an hour

 

[oldngray]

The rest time might be the trickiest part.

 

[oldngray]

No. I always smoke pork shoulder to 190 then wrap and let rest for an hour

Pork shoulder?

 

[Wally]

Pork shoulder?

View attachment 129288

Good stuff!

 

[Wally]

 

[Wally]

 

[retiredTxfeeder]

but, if it's overcooked it's dry and tough. The figure was from the Charbroil book.

My brisket is anything but dry and tough. Brisket is a whole 'nother animal.

 

[oldngray]

 

[Wally]

I think that's why brisket is the challenge. Cook it low and slow to a high temp without drying it out! It is not forgiving, that's for sure.

Slow cooked...

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