Brisket - Best & Worse

Discussion in 'General Discussion' started by kalua puaa, May 30, 2016.

  1. kalua puaa

    kalua puaa Newbie

    New at smoking meat...in fact I don't even own a smoker...YET!

    However, when I do start smoking meat I would like to know...

    What is the Best thing I should do when smoking a Brisket?

    What is the worse thing I can do when smoking a Brisket?

    Thank you!
     
  2. paul6

    paul6 Meat Mopper SMF Premier Member

    Worst thing you can do is over cook it I have made some really bad brisket by smoking at way to high of temps . I found my best brisket is smoked at about 225 for 3 hours then putting it in a foil pan and covering for about 4 more hours . That is the way I do it but you will get a lot of great advice on this forum .
     
  3. lancep

    lancep Master of the Pit

    Best thing is to have patience and stick to your plan. The brisket will get done. Make adjustments to your method and plan on the NEXT one.
    Worst thing is to freak out about how long it's taking, start changing things, and then pulling it off before its done.
     
  4. kalua puaa

    kalua puaa Newbie

    Thank you Paul and Lance for your advice...I can see myself wanting to pull the plug too early, that will be a challenge for sure.
     
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I fully agree, allot of us start smoking large pieces of meat (brisket & pork butts) the night before. I started my 10lb pork butt Friday at 8:30pm and I pulled it out at 2:30pm the next day (18hrs), with plenty of time to prep for a Saturday dinner. It turned out awesome and no rushing.

    The best thing is to do is read up from what the pros are doing and have the right equipment. Smoke by internal temp (IT), and not by time.

    Have fun!

    What kind of smoker are you thinking of buying, or building?
     
  6. stolps

    stolps Fire Starter

    best thing to do is keep a log. Write everything you did in a notebook from the rub to the wood used temperature you cooked at and how long, even the weather. It will help you start to fine tune your variables for cooking great consistent BBQ
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  8. kalua puaa

    kalua puaa Newbie

    WOW!

    18 hours, talk about planning ahead.

    I'm entertaining the GMG, but not committed just yet.
     
  9. kalua puaa

    kalua puaa Newbie

    Ahhh...I should have thought of this.

    I kept logs when I use to weight train, and Auto Cross, it only makes sense to do the same here.

    Thank you for the advice Stolps!
     
  10. kalua puaa

    kalua puaa Newbie

    Thank you for the link SmokinAl...those dishes look delicious! (Hawaii slang for good tasting food...Broke da mouth!) [​IMG]
     

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