moiste brisket?


 
C

Chase Ray

New member
What is the best temp to smoke brisket at if you want it to come out juicy? I have done 225 in the past and cooked it to 190 and it comes out dry. Thanks in abdvance for your help!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have done 225 in the past and cooked it to 190 and it comes out dry. </div></BLOCKQUOTE>

I don't cook at 225 for briskets or any Q. Cook at 250 +, at 160ish internal temp wrap in foil to tender (not temp). Feel with a pick or probe when foiling so you will know what tender doesn't feel like! Temps are false with foil!

Luck to ya,
wsmsmile8gm.gif
 
Chase, there isn't a set temp to cook a brisket, the key is knowing when its done. A brisket goes through stages:

<135* rare, moist, tough
>145* well done, dry, tough
(done) well done, moist, tender
(past done) well done, dry, tender, falls apart

Any temp will get you to ideal doneness, but the higher the temp, the smaller the window is before you over cook it.
 
J Biesinger, can you please clarify the 3 stages. I'm not sure I completely follow.

I have not done a brisket yet but I'm wanting to try one. My limited knowledge is to cook to 190 internal temp and let rest for 1-2 hours.

Thanks.
 
The temps that J is referring to are comparable to the standard doneness temps of beef, like steaks. Brisket is NOTHING like. They are done when they are done, and the only true way (IMO) to tell is with a probe. It should go into the brisket like you are pushing it into butter. You can do a brisket at 200 degrees for 24 hours or do one at 375 for 3.5 hours and get perfect doneness, but I couldn't begin to tell you what the temp of the meat is. I've cook a ton of briskets using the high heat method, but i've never stuck a probe in one for temperature purposes, as I find the internal temp immaterial for anything but worrying about the temp. I HIGHLY recommend reading the high heat brisket compilation thread for the first time brisket smoker. The high heat method is very very easy, and it's not an all day deal, 4 hours start to finish and you've got brisket.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The temps that J is referring to are comparable to the standard doneness temps of beef, like steaks. Brisket is NOTHING like </div></BLOCKQUOTE>

sorry but beef is beef, you cook it over 145* and you are toast. Notice I didnt specify an internal for done and over done because they vary depending on cook temp. I've cooked a brisket to tender with a finished internal of 145*.

The key with briskets is their toughness. Tough meat is full of collagen that nicely melts into gelatin. You hit tender when the meat fibers are still lubricated by this collagen and you have tender and moist. Go past this point and the collagen and fat has rendered out and you have tender and dry.
 
Over cooking any meat will make it dry. As the others have pointed out; you can get a great finished product by taking different routes. High heat, low heat, foiled, not foiled. The key is testing for tenderness and not cooking it any longer.

Paul
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
The temps that J is referring to are comparable to the standard doneness temps of beef, like steaks. Brisket is NOTHING like </div></BLOCKQUOTE>

sorry but beef is beef, you cook it over 145* and you are toast.


Completely agree J. Your 145 degree brisket is interesting though.
Click to expand...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Completely agree J. Your 145 degree brisket is interesting though. </div></BLOCKQUOTE>

Check out sous vide cooking. Its some wild stuff and the next logical progression after BBQ. It's like low low and really slow. It takes a couple of days to get a brisket tender at 145
 
OK, lots of good advice here. I aim for 190 -- you don't have much room for error at this temp, but the results are excellent. Don't underestimate the choice of brisket -- a brisket with a full fat cap is what you want. They are getting more difficult to find -- the briskets we see at the local grocery stores and even the big warehouse club stores, are trimmed to the extreme. Try and find a real butcher shop. Let it go to about 190, let it rest in foil for an hour or so and enjoy. I keep the smoker temp around 225-250 for the duration (usually overnight).

Bob
 
You must log in or register to reply here.

 

Back
Top