Im a relative newb. I've done 3 briskets. They seem to cook much faster that a pork but of the same weight. They're pretty dry. Outer texture is more red that brown. Definitely getting to 205.
Help me with smoking brisket
- Thread starter gardentiger
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You may want to to take this one over to WZ. This board is full of beta liberal males. If you have a question about baking muffins or sipping hot tea, go ahead and shoot
205 is right. Wrap at maybe 180 in butcher paper.
Cut the flat per usual. Cut off the point (through a big seam of fat), rotate 90 degrees and cut slices. The flat is lean, the point fatty.
The point and the flat are two different muscles and run ~90 degrees against each other. If you do it this way, both will be cut against the grain.
What are you using to cook?
Check out some videos from Matt Pittman of Meat Church.
Make sure you are getting prime or wagyu beef. I order Wagyu from snake river farms.
I cook very low (185) overnight. Raise temp when I wake up, exact temp depends on how far along it is and how much time I have. Take it to around 175 internal temp. Wrap in butcher paper. I spray the paper with apple cider vinegar. You can also add tallow.
I also put a very large aluminum pan on the bottom rack. Brisket on the rack above it. Fill the pan with water. You don’t want any direct heat hitting the brisket. I also cook it fat side up.
Let it rest for a long time. I like at least 2 hours in a cooler. Longer is even better.
I use a pellet grill fwiw
If anyone needs a tip on smoking pickles, JohnHughsPartner is your boy.