By Invitation Only

[cosmo1]

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.

I do mine at 250º to 275º. They don't dry out and I don't inject.

You need one that's fairly well marbled. That is where the juiciness comes from.

Actually, the Sam's Club here has just about the best briskets I have seen.

 

[cosmo1]

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

If I cared, I could find half a dozen recipes to counter that.

 

[oldngray]

If I cared, I could find half a dozen recipes to counter that.

No doubt. My point was that @moreluck 's numbers were way off.

 

[MyTripisCut]

@Operational needs

 

[cosmo1]

hey, it all eats the same

Nope. With the grain is tough and stringy. Against is tender. Ever cook a London broil?

200 sounds way too high!!

Just right for brisket. That's about where all the connective tissues melts away.

USDA recommended safe minimal internal temps
Beef, roasts, whole pork, steak.....145 with a 3 min. rest time.

Different meats and different cuts.

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

Charbroil makes grills. We cook on them by our rules.

No doubt. My point was that @moreluck 's numbers were way off.

I don't see her posts.

 

[FrigidFTSup]

My family and her family together for Easter

 

[burrheadd]

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Hell yeah!!!

 

[burrheadd]

USDA recommended safe minimal internal temps
Beef, roasts, whole pork, steak.....145 with a 3 min. rest time.

Have you ever smoked a brisket?

 

[FrigidFTSup]

Have you ever smoked a brisket?

Not on purpose

 

[Future]

My family and her family together for Easter
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U 2 morrow

 

[burrheadd]

Bout to go dig my platforms
And leisure suit out

Show these kids how we did it back in the day

 

[cosmo1]

Not on purpose

Gay.

 

[burrheadd]

Bout to go dig my platforms
And leisure suit out

Show these kids how we did it back in the day

You knew when you strapped that leisure suit on slapped some hai karate on your face it was going down

Man I miss those days
A much simpler time
Go out with $20 in your pocket and get a good buzz and laid

 

[MyTripisCut]

Hell yeah!!!

That was my first. Fed 25 people. The pork was amazing.

 

[Wilson1397]

You knew when you strapped that leisure suit on slapped some hai karate on your face it was going down

Man I miss those days
A much simpler time
Go out with $20 in your pocket and get a good buzz and laid

Come home with change and the clap!!

 

[burrheadd]

That was my first. Fed 25 people. The pork was amazing.

Brisket is one of the hardest meats to get right but when you do there's nothing better

I always throw a pork butt on when iam doing brisket

Just in case

 

[burrheadd]

Come home with change and the clap!!

Nothing a shot of penicillin couldn't take care of

 

[Brownslave688]

Have you ever smoked a brisket?

I think the answer is obvious

 

[Brownslave688]

Must be Easter

 

[burrheadd]

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Must be Easter

I love me some pickled eggs