Suggestions for Brisket - Please


 
R

RJ Lasek

New member
Hi All,

I have four trimmed briskets (about 5 pounds each) that I need to cook tomorrow. I would like to try to get them done in about 7 hours. I've already prepped them with mustard and rub.

I was going to use the minion method to light the smoker and get it up to around 200-220. I had planned to smoke with mesquite for around 4 hours, basting a couple times, or until the internal meat temp was up to about 165.

I was then going to wrap tightly in foil with a little mop sauce and finish in the oven for a couple hours or until I get the temp up to around 190-195, then let the meat rest for an hour or so.

Do you think I will have any issues getting all the briskets in the smoker?

Any other thoughts or tips? I've only done a few briskets, and they generally turn out ok, but looking to take it up a notch!
 
I would cook at 250ish then foil if you want on the wsm. Unfoil when almost tender and firm up bark on the wsm till perfectly tender!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
I would cook at 250ish then foil if you want on the wsm. Unfoil when almost tender and firm up bark on the wsm till perfectly tender! </div></BLOCKQUOTE>Agree. I would do 250º~275º.
 
Hi,

Flats come out perfect using the "high heat" method. Basically cook @ 300°-325° till internal is 165° then wrap, with liquid if you like,and back on at the same temp. The most important part is to cook until tender not until a specific temp.

Start checking around 2 hours after foiling by inserting a probe or fork into the brisket. When it slides in like its going into butter...it's done. If not check again in 20 mins or so. Then remove from cooker open foil slightly and allow to rest.

Winner every time.

Al
 
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