rick357mag
Newbie
Started a 5# brisket at 5 this morning. Already at 160. Treager at smoke temp. How do I stop and start again later this
i have had a masterbuilt 40'' for 1+years... what I have noticed with beef and pork is u don't get that nice bark ... we normally smoke at 225/230.. its also tough to get em up to temp... the last brisket we did was a bit tough when taken out at 185/190... if we let it go to 200/205, I fear we would have had a piece of shoe leather...
I'm new to smoking and have one of those Masterbuilt electrics. Anyone have any tips for a brisket (this may have been discussed already but I didn't read the whole thread)?
I don't want to do anything fancy, I was just going to try salt and pepper and wrap in foil and blankets when I'm done. But I'm more just wondering about the temperature and time.
How does Franklin (and others) do it? They cook the brisket long enough so that it is tender!!! If your brisket was tough, you didn't cook it long enough.
i have had a masterbuilt 40'' for 1+years... what I have noticed with beef and pork is u don't get that nice bark ... we normally smoke at 225/230.. its also tough to get em up to temp... the last brisket we did was a bit tough when taken out at 185/190... if we let it go to 200/205, I fear we would have had a piece of shoe leather...
I see aaron franklin smoke a brisket for 12hrs, take it out and it pulls apart... how the heck does he do it???... I've even tried injecting the meat... that's not the answer either
Would be kind of difficult as you would most likely be doing a direct heat cook with the meat only about 4 to 5 inches from the burners. Now, if you could figure out a way to elevate the brisket and also put a pan or something between it and the burners to act as a heat deflector, it could work.Just curious how hard it qould be to smoke a 15lb brisket on my 4 burner gas grill?
Gotcha. Didn't know how wide/big your 4 burner was. Short version is that you want to do whatever you can to minimize direct/radiant heat. Say that your grill is 36 inches wide and the brisket is 24 inches. The burner tube on the end might be 6 inches in which puts it 6 inches or so away from one end of the brisket. I'd lift the grate and lay a brick or two (on their side) between the burner and the edge of the brisket to act as a heat shield. If that isn't feasible, get creative with some aluminum foil to create a barrier.I was only going use one burner, the tray between the meat and burners is a good idea
The only reason I don't mind you doing that, is because I can always go to your old posts when I need to View some Awesome Smoked Salmon!!!
Think I'm going to stop smoking so much dang Salmon and do a brisket. Don't tell my fishing buddies. Have learned a lot from this thread, just need to go brisket shopping.
Poke test over rides temp.So do you have the poke test over-rule the temp once you hit 185? So say 190*IT you poke and it is all soft like butter, do you go ahead and pull it, or continue till 195. 200?
Foil mushes the brisket.I keep hearing that butcher paper is the way to go... I have yet to try this. Is there a specific reason this is done? Does it lead to a different effect than foil wrapping? I am always game to try something new...
Hello SmokyOkieI have a flip up lid on my firebox w/ a grate under it. It's just the right size to accomodate a brisket. I sear the meat over a hot flame on all sides, not just the fat side, all sides and ends too.
We smoke flat in a foil pan fat side up for 2 hrs. flip& smoke for 1 hour, flip back and finish w/ a foil cover tight on the pan. Usually another 4 or 5 hours.