How Long to Cook a Brisket or The Misconception of the 1 to 1.5 hour rule

Discussion in 'Beef' started by gary s, Jul 9, 2014.

  1. Very interesting! How fun that you shared! Cheers! - Leah
     
  2. Thanks Leah !!

    Gary
     
  3. flash

    flash Smoking Guru OTBS Member

    Interesting, I did a 13 lber starting around 200º , had to cut in two but it was done in 9 1/2 hours.
     
  4. That is great info. That should help a lot of people. Great job Gary. :thumbsup:
     
  5. Thanks 5oclock

    Gary
     
  6. No confusion. very well said. This helps a lot.
     
  7. Thank you glad it helped

    Gary
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice post , Gary , [​IMG]

    Way to go...
     
  9. Thank you for the information. I still am not sure about getting a good bark.  I am about to do my first and for sanity sake I am starting off with about 5 pounds of brisket.  My plan is to olive oil and then rub it about 45 minutes before it goes on the smoker (MES 30")  which I planned on setting at 250.  Based on what I am learning I should smoke for about 5 hours but based on the brisket starting checking tenderness around 3.4 to 4 hour mark. With this small of brisket and I am still going to get a good bark, because I dont want to over cook it.

    I had not but now plan on using a cooler for at least an hour after removing from the smoker.

    Should I plan on a butcher paper wrap with this size of brisket?

    Thanks
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    J, If max bark is the goal, smoke till tender with no foil or paper, rest on the counter 30 minutes loosely tented with foil if at all and enjoy. Any time you wrap a hunk of meat the steam generated with in the wrap softens the bark. Paper has less of an impact because it is does not seal as well as foil. Any time in a cooler will soften the bark regardless of paper or foil. Coolers are to Hold the meat hot because it is ready and the rest of the meal or guests are not. There is no magic that happens in a cooler. In fact a perfectly cooked Brisket will get mushy because the contained heat  and steam continues to cook the meat just as if you left it in the smoker another hour or so. Good luck...JJ
     
  11. Be sure and let us know how it turns out. I may take you several briskets to get them just the way you want. 

    Gary
     
  12. The brisket turned out not as I anticipated. Although my boys like it, I was disappointed. I just smoked the flat. It turned out dry and not as tender as I was expecting. I started with a small piece of meat which was 2 pounds of flat. I set the smoker at 250 and temp checked the meat every hour. After four hours the thickest portion was still only around 160 however the edges were around the 190 mark. I took it off let it sit in foil and pan for about thirty minutes. I apparently left a chunk of fat when I cut the point off and I am thinking that is what caused some of my problems as that was also the area I was checking the temps. Ideas?

     
  13. heubrewer

    heubrewer Meat Mopper

    In reading the forums it seems like people have problems smoking flats. The flats by me are "over trimmed" when compared to the full packers that I get. The issue is likley an overtrimmed flat.

    Try to get a full packer that you have to trim yourself. Freeze part of it if you cannot smoke/finish the whole thing. Watch Franklin's youtube video on trimming a brisket.
     
  14. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Biggest issue is at an IT of 165 a Flat is still only slightly more tender than Shoe Leather. Additionally the collagen connective tissue did not break down adding some juiciness. Collagen does not begin to break down until the IT hits 160°F, then it needs Time. With brisket the needed time usually coincides with every inch of the meat getting to 195, but it may go tender earlier 185 or take longer 205-215. IT is a Guideline to lead you to the point you start testing for tenderness. It don't matter if the temp is 165, 195, or 210, if the therm probe doesn't slide in like that meat is a stick of soft butter...That meat is not done! You jumped the gun...JJ
     
    Last edited: Jan 1, 2015
  15. Thanks for the info, I also just learned about the plateau and figure that was part of it, impatient is what I was.
     
  16. Thanks Gary, GREAT post!

    Scott

    Hamapton, VA
     
  17. blturner64

    blturner64 Newbie

    Thanks for the info.  I have been smoking rib's, pork, deer, wild hog and have great results.  I have never been able to do a good brisket.  After reading all the post, I know why.  I was making some basic mistakes.    I'm new to using my elect smoker and I'm smoking a brisket for the Cowboys game tomorrow.  Yea I'm a Texan and Cowboys fans.. So the slow and low will start tonight.  Going to follow Gary's suggestions and I will post how it turns out..  Thanks for all the info
     
  18. " Go Cowboys"    You need any help or have any questions just ask,  Just allow PLENTY of time for your brisket. If it does get done early It will hold nicely 

    Gary
     
  19. inkjunkie

    inkjunkie Master of the Pit

    I need to show this to the wife, perhaps seeing the "thickness, not length" matters in writing she will comprehend it. Every time we cook steaks she tells me that I can put them on together because hers is short. She likes things done to the far end of shoe leather...tired of telling her the same thing every time we have steaks lol...

    Thanks Gary
     
    Last edited: Jan 20, 2015
  20. Yeah, My wife started out a well done person, finally got her to Medium I'm a rare to med. rare guy  I like thick she likes thin so works out pretty well 

    Gary
     

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