Brisket BBQ

Replies to This Discussion

Permalink Reply by Ray Lampe on July 5, 2008 at 5:37am

In general cooking at 180 is way too low of a temp. On pellet cookers like yours we typically run them at 180 for 4-6 hours and then turn it up. The finish temp for a big brisket like that should be around 200 but it won't ever get there cooking at 180. What was your finished temp?

Permalink Reply by Adam R. Cox on July 5, 2008 at 9:30am

You know, did not take the finishing temp. So I do not know.I sliced off a few slices on each end and it all looked good.

I did slice it down the middle lengthwise and the inside looked good. I am planning on re-heating it today so I will get it up to safe levels.

I was not real happy with the whole process. I wanted to encourage more smoke (thicker smoke ring) in it.

I have a Weber Smokey Mtn Bullet and I like how I can control the smoke more on that. It's all about testing.

My goal was to do the low for 12 hours and crank it up for the last 4-6 to finish.

Will let you know.

Permalink Reply by Adam R. Cox on August 14, 2008 at 11:01am

I was just at a dinner and was swapping recipes about how to cook a brisket. The person that I was talking to the most kept asking me how I did mine. I was astonished that she was describing braising and stockpot methods. Strange.

I just rub mine with spice and put it in the smoker. No sauce, just squirt it with a bottle of vinager/apple juice every so often.

What are your ways?