Thinking about doing my first Brisket...Need recipies...

[vaffanculo403]

Personally I think you are pulling a bit early at 190. Minimum 195 for me. And jarjar's toothpick test is tried and true. It should go in with no resistance. Trust me when I tell you that undercooked brisket can be a big disappointment. And don't forget that rest period. Leave plenty of time so you're not forced to rush it.

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What temp do you cook too? Any one else have any other recommendations?

 

[vaffanculo403]

I understand it's about internal temperature. I'm planning on cooking until it hits 190° internal temperature. However, I'm asking what do you try to get your smoker at to cook the brisket until it reaches that temperature? 220°? 250°?

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I did not see an answer to your question.



The cook temp will vary from person to person, sort of like what to season with or what wood to use. It really comes down to what you prefer. The only way to figure that out is to cook over and over and keep track of what you do. Then you will get a feel for it.



Traditional low and slow BBQ is 225 degrees. I personally like to cook at 250-275. I like to have the temp cushion and I find it helps push through the stall a bit faster without wrapping.



Beef is a very fun meat to cook. But like others have said keep it simple and allow the beef and smoke to shine. So for starting out I would go light with any rub you use and then adjust as needed for the next one till you get a feel for it.

I'm really looking for a starting point. As I said I've never done this and I realize this is all about trial and error and what works best for us individually but I just need a place to start lol

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[jarjarchef]

I'm really looking for a starting point. As I said I've never done this and I realize this is all about trial and error and what works best for us individually but I just need a place to start lol

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In my signature is how I do mine. That will give you a starting point.

Read through it and see if any questions are left. if so I will be happy to answer the best I can. Usually quicker response with PM sent. Don't always see the updates to threads.

Here is my first Brisket: http://www.smokingmeatforums.com/t/126546/first-smoked-brisket

Here is my latest method: you will see some minor changes, but basically the same method.  http://www.smokingmeatforums.com/t/133524/brisket-aus-jus-w-pics-and-recipe

 

[vaffanculo403]

http://www.smokingmeatforums.com/t/144323/first-brisket-about-to-go-in-the-smoker#post_1012668

BTW I started a thread over here to document my whole experience with this for reference and to help other people in my position. Here's the link to my thread...

 

[mrleftyduffer]

How long do you typically leave smoke on when cooking a brisket?  Oak? hickory?

Smoker temps 225-250 to an internal temp of 195- 200?

Does that all sound about right?  

 

[vaffanculo403]

How long do you typically leave smoke on when cooking a brisket?  Oak? hickory?


Smoker temps 225-250 to an internal temp of 195- 200?


Does that all sound about right?  

Well this is my first and here's my plan...

I'm cooking to 205° internal temp.

I'm smoking with cherry wood. I love the smell and the taste.

I have my smoker on 250°

Check out my other thread listed above. I have a running log of what I'm doing and the temps. I'm going that it's detailed enough if I do something wrong someone can correct me lol

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