The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME!
Apr 19, 2024 · Once you've put the meat on the smoker, leave it until the internal temp (IT) of the meat hits 165° F. Usually about 3-6 hours depending on the smoker and the meat. You can use a standalone digital meat thermometer to check the meat every 60-90 mins.
3-2-1 for brisket? | Smoking Meat Forums - The Best Smoking …
Jun 30, 2013 · getting ready for my maiden voyage on a Primo XL and want to start with a brisket and a pork butt. Jeff Phillips talks about using the 3-2-1 method of open, wrapped and open for ribs. would that work for brisket as well to help with the …
How to properly smoke 2.5 pound brisket - Smoking Meat Forums
May 28, 2015 · First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I then foiled, and threw it back in the smoker and got the internal temp up to 195, but I didn't get any elasticity, and wasn't tender, pretty tough.
Can I partially presmoke/precook brisket and finish the next day?
Jul 2, 2013 · I have a family reunion here later this month and I had hoped to use the smoker. I have done brisket my last three smokes and each one has been better than the last and even the first was great. We have a group of about 80, about 60% being kids who can just have hot dogs. All I have is a UDS and I dont think I can cook enough for that many in ...
Smoker turned off while smoking a brisket
Jul 22, 2016 · Hello. This is my first post. I have never tried smoking a brisket before now. I have a Traeger. Last night I had the smoker temp running at about 150F and the internal temp of the brisket was at 122F. When I woke up this morning the Smoker temp was at 82F and the brisket was at 87F. Would I...
Brisket is dry and not very tender...what happened? (with pics)
Jan 13, 2015 · - Positioned above the brisket was an 8lb Boston Butt (which came out nicely in the end, by the way). Log: 5:15am: Brisket placed on smoker preheated to 240F, fat-side down, a few inches above the water pan, and nearest to the smoker's built-in temperature probe. Boston butt placed on top rack above brisket.
Burning question of the day .... beef ribs vrs brisket
Nov 17, 2024 · But there has to be a lot of flavor diff between chuck and plate ribs. The diff between the chuck/brisket and the ribeye. I think that's where beef ribs are sometimes called " brisket on a stick " , those are the chuck ribs. And those are the ones I smoke in the backyard. They're so similar to brisket, that I'd just as soon have the fatty brisket.
Smoking time for 9lb brisket - Smoking Meat Forums
Mar 31, 2016 · It will get to 165-170 rather quickly, then it may stay in that range for hours. If it does foiling will get it going again. If it goes right thru the 165-170 zone then you can always back the smoker temp down to 210-215 and it will slow down the cook time. The exact time frame for cooking brisket is almost impossible to predict.
Brisket - Smoke one day and oven the next? - Smoking Meat Forums
Jul 9, 2011 · Left the whole and put them in the fridge overnight. Next day put them in a 200° oven for 4 hrs, then sliced the brisket, put it in a foil pan with hot ajus over it, and back into the oven for 2 more hours. Pulled the pork, put it in a foil pan, dumped hot finishing sauce on it, and it joined the brisket for 2 more hours as well.
1st Brisket in my Masterbuilt Propane smoker - Smoking Meat …
Dec 28, 2011 · Pulled the brisket out and placed it in a foil pan. Pour in a cup and a half of beef broth, seal it up tight with HD aluminum foil and back in the smoker. Set the temp to about 225-250 depending on wind. Let the brisket reach 190 ( about 2 hours ). Remove from smoker and let it sit wrapped in the foil pan for 1 hour and some change.