Beef brisket

Discussion in 'Beef' started by pitman78, Jun 19, 2013.

  1. Hi may mark I love to smoke food my wife got me a masterbuilt 30" smoker an I would like to try to cook a brisket on but I never tried to smoke 1 before I don't know what temp to start with an how long to cook for an what to go about with it what ever y'all can do to help thanks
  2. try using the search bar this questions been asked about 10,000 x you can read for days on How to cook a Brisket
  3. suie

    suie Meat Mopper

  4. geerock

    geerock Master of the Pit SMF Premier Member

    Need patience for brisket. And you need to monitor internal meat temp. And then, after having suffered thru the patience of waiting for it to have to wrap it and let it rest for at least an hour. Two or more is even better. The links the guys gave you will help you get there. Just don't rush it.
  5. bruno994

    bruno994 Master of the Pit

    250 pit temp, smoke for 4 to 6 hours until the IT reaches 160 or so.  Wrap in foil or butcher paper, your choice, continue the cook until the meat reaches 195 IT, at this point start probing the flat section (thin, lean end) every 30 minutes or 5 degrees of IT, until a toothpick can be slid in easily, like probing a tub of butter. Once you have reached this point, pull the brisket from the pit, vent the foil for about 10 to 15 minutes to allow the cooking to stop and the excess steam to escape, wrap in foil or foil pan if it is not already, place in a cooler wrapped in towels for at least 1 hour, 2 or more is better.  Once the IT of the meat has dropped down to 160 (optimal temp for the juices to have been redistributed through the meat) or below, it is time to slice it and enjoy.

    Have fun and most all have patience!
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

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