Brisket


 
M

Morrey Thomas

TVWBB Super Fan
In South Carolina BBQ (SCBA) competitions, it is rare to have the opportunity to sample beef brisket. KCBS competitions do cook briskets, but I have not become a CBJ in that society yet.
My questions regard cooking brisket on my WSM.

1-What temp is best suited for pit temps?
2-Is foiling during the cook suggested?
3-What internal meat temp is suggested?
4-Is foiling after the cook and resting in Cambro suggested?

I know there are as many opinions as there are good pitmasters out there.

However, there are some good ways to cook a brisket and some not so good.
Any suggestions concerning technique will be respected and appreciated.
 
Morrey, if you use the search, I think you'll find tons of information on the board, but basically:

1 - Here you'll find folks who like low-n-slow and high heat for briskets. I'm strictly l-n-s and I try to keep my temps between 225-250, preferably closer to 225.

2 - I do. I smoke for about four-to-five hours (an internal temp above 140; the closer to 160 the better), foil until I hit about 190 then I unfoil and finish (I like the bark to harden back up a little.

3 - I prefer a finish temp between 200 - 205. Fork tender is what you're looking for.

4 - Definitely. I foil and trow that sucker in a towel-lined cooler for at least an hour. I've had them keep up to five and still be too hot to touch.

It's what works for me (and based on the great advice gleaned mainly from here).
 
Good info Cullen! This is exactly what I was looking for.
For planning purposes, and based on cooking a typical sized brisket flat using the temps and techniques you mentioned, what should be my total cooking time? I can rest it an hour or more, but I can calculate that into the equation later.
 
Cullen -

I've only had my smoker since last Thanksgiving, but I've used it alot. I have not, however, tried a brisket yet, and want to try it for SmokeDay. I'm pretty lo-tech, and only use the WSM lid thermo and a meat thermo (no probes) - generally how long do you smoke it in the foil? I realize there are a lot of variables, but is it generally for 1 hour or 4 hours or what? This info could help me avoid alot of unwrapping and rewrapping trying to get it to 190ish.

I appreciate your input. Peter
 
Cullen,

I just back from the butcher with a brisket. I have the flat portion which weighs 5 pounds. Based on cooking/foiling as we discussed, what do you project my time from start to finish? Thanks!
 
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