Brisket Cook Time
Q: I bought an 18 pound piece of majestic beef. Sheared about four+ pounds of EXCESS fat, leaving a nice collar of trim. Did a delicate dry rub for overnight, and "yes" split the two pieces for thinness/thickness issues. Have seen a varied amount of (cook/smoke) times. I think too much smoking is overkill and still needing proper cooking times for best meat tenderness. Hence my fears, over smoke and under cook ~ what is the in between factor?
A: Proper smoking/cooking times is something to use as a guideline but the real guide is the internal temperature of the meat and this is true for almost anything. These is that perfect temperature when it is at its best and ready to melt in your mouth.
This is why I recommend a instant read probe meat thermometer like the ones that I advertise on the website from amazon.com.. it allows you to constantly monitor the temperature of the meat instead of trying to guess by touch or visually when the meat is done and ready to take out of the smoker.
I have also seen these recently at places like Wal-mart, Home Depot, Lowes, Ace Hardware, etc. at very reasonable prices.
I like to cook my briskets until they reach about 185 internally and this is ideal for slicing thick and having that tenderness that is not falling apart but easy to cut and eat. I usually pull the brisket at 180 knowing that it will continue to rise a few more degrees before it levels out and begans to cool down.
If you are using lump charcoal for heat and wood for smoke then you only need to apply smoke until the brisket reaches about 140 degrees. From my experience this will yield the best flavor.
This same theory would apply to smoking with gas as well.
If you are using an all wood smoker then I suggest plenty of airflow to keep the smoke moving into and out of the smoker so as to not oversaturate the meat with smoke. I also recommend a good mild base wood like well seasoned oak with a little cherry, apple, mesquite, or hickory added in for that additional flavor.
You can normally figure on 1.5 hours per pound as a simple guideline but it is just that.. a guideline and like I said, the real test of doneness is in the internal temperature of the meat.
Since you cut the brisket in half then the time per pound will be based on the weight of the individual pieces and not the combined weight.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Brisket Cook Time
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
A: Proper smoking/cooking times is something to use as a guideline but the real guide is the internal temperature of the meat and this is true for almost anything. These is that perfect temperature when it is at its best and ready to melt in your mouth.
This is why I recommend a instant read probe meat thermometer like the ones that I advertise on the website from amazon.com.. it allows you to constantly monitor the temperature of the meat instead of trying to guess by touch or visually when the meat is done and ready to take out of the smoker.
I have also seen these recently at places like Wal-mart, Home Depot, Lowes, Ace Hardware, etc. at very reasonable prices.
I like to cook my briskets until they reach about 185 internally and this is ideal for slicing thick and having that tenderness that is not falling apart but easy to cut and eat. I usually pull the brisket at 180 knowing that it will continue to rise a few more degrees before it levels out and begans to cool down.
If you are using lump charcoal for heat and wood for smoke then you only need to apply smoke until the brisket reaches about 140 degrees. From my experience this will yield the best flavor.
This same theory would apply to smoking with gas as well.
If you are using an all wood smoker then I suggest plenty of airflow to keep the smoke moving into and out of the smoker so as to not oversaturate the meat with smoke. I also recommend a good mild base wood like well seasoned oak with a little cherry, apple, mesquite, or hickory added in for that additional flavor.
You can normally figure on 1.5 hours per pound as a simple guideline but it is just that.. a guideline and like I said, the real test of doneness is in the internal temperature of the meat.
Since you cut the brisket in half then the time per pound will be based on the weight of the individual pieces and not the combined weight.
Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Brisket Cook Time
Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)
posted by Jeff at 6:58 AM
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