Thread: Bbq Brisket

Hey some of you guys in Texas and LA give me some imput on smoking a brisket. How long per pound at what temperature. Much appriecated

Your in the wrong forum! This one here is about crappie fishin'.

Wish I knew the answer cause, I'd like to know too. I can tell you how to cook some mighty fine pork but, I don't know much about cooking brisket.

Bluegill

I didn't know a crappie had a brisket. lol

aj

I didn't know they had hobbies either.

Bluegill

Originally Posted by rocket rich

Hey some of you guys in Texas and LA give me some imput on smoking a brisket. How long per pound at what temperature. Much appriecated

1.5 hrs per lb is the rule of thumb i go by.

If its a big brisket...smoke it about 5 hrs with the fat side up.....then double wrap it in foil...build your fire back up and LEAVE IT ALONE for another 3hrs or so....it really doesnt matter after it is wrapped.....I usually cook them at 250 to 300........if it is one of those small briskets cut the time in half

I use and recommend 225-250°F.

cook them for 1 to 1-1/2 hours per pound (after trimming fat)

until the meat registers an internal temp of 185°F and fork tender.

I'm not from TX or LA. But from Tn. Last one I smoked was on the smoker for 9 hours. Weighed in at 14 lbs and was not a piece of it left. Tender and juicy as in juice running out when I sliced it. And tender but not falling apart.
I have a full packer that will go on the smoker at 7 am in the morning. it will be on the smoker for about 10 hours. When I take it off to take to church tomorrow night for the 4th sunday dinner.
I will wrap it in foil when it comes off the smoker and place in a cooler. That will hold it for 3 or 4 hours. But it will only have to hold the temp for 2 hours tomorrow evening.
Pete

Ps did not get this posted. But put the brisket on at 7am. Took it off at 5;15 pm. It was tender moist and down right good. LOL All was eat,
pete

I'll run my Briskets at 225 for anywhere from 12 hours to 24 hours. Time has nothing to do with it. It's all about the internal temp. Same goes for a Boston Butt or Shoulder. 195 internal. Don't use one of those rod type temp gauges, get a digital read. ONLY WAY TO GO. I used to use one of those rod types and then I figured out it was 50 degrees off. LOL To check it it's on temp IF you want to use one here's what to do. Fill a tall glass with ice and then water. just put the temp gauge in it and see if it reads 32 degrees or close to it. It SHOULD be 32 degrees. Back to the Brisket. I cheat. I've got a Big Green Egg and don't have to do anything for up to 20 hours except look at my digital read thermometer to check the temp. I'll run decent smoke on it for the first 5 or 6 hours then don't really need any more smoke. You'll have a grea smoke ring and you won't ruin the meat with to much smoke. Pork, you have to be very careful on how much smopke and what kind of wood. I use Hickory or Pecan on Briskett with the upper hand going to Pecan, just leaves a smooth smoke flavor.