How to properly smoke 2.5 pound brisket - Smoking Meat Forums
WEBMay 28, 2015 · First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I then foiled, and threw it back in the smoker and got the internal temp up to 195, but I didn't get any elasticity, and wasn't tender, pretty tough.
Smoker turned off while smoking a brisket
WEBJul 22, 2016 · Hello. This is my first post. I have never tried smoking a brisket before now. I have a Traeger. Last night I had the smoker temp running at about 150F and the internal temp of the brisket was at 122F. When I woke up this morning the Smoker temp was at 82F and the brisket was at 87F. Would I...
Can I partially presmoke/precook brisket and ... - Smoking Meat …
WEBJul 2, 2013 · I have a family reunion here later this month and I had hoped to use the smoker. I have done brisket my last three smokes and each one has been better than the last and even the first was great. We have a group of about 80, about 60% being kids who can just have hot dogs. All I have is a UDS and I dont think I can cook enough for that …
Brisket - Smoke one day and oven the next? - Smoking Meat Forums
WEBJul 9, 2011 · Left the whole and put them in the fridge overnight. Next day put them in a 200° oven for 4 hrs, then sliced the brisket, put it in a foil pan with hot ajus over it, and back into the oven for 2 more hours. Pulled the pork, put it in a foil pan, dumped hot finishing sauce on it, and it joined the brisket for 2 more hours as well.
3-2-1 for brisket? | Smoking Meat Forums - The Best Smoking …
WEBMidvale, UT. Jun 30, 2013. #4. jajlanderson- With brisket (Whole packer, flat or point) the time that it takes to cook them is well beyond the 5 hour window that Jeff uses for 3-2-1 ribs. With large muscle meats such as brisket and butts, it's a matter of cooking to temperature and not by the clock.
Smoker/Brisket | Smoking Meat Forums - The Best Smoking Meat …
WEBNov 11, 2023 · Feb 25, 2018. 4,162. 2,449. E Tn. Nov 12, 2023. #8. Welcome, not sure when you state the temp if that's the meat or the temp inside the smoker, at 225 - 250 it should have been done in 10 hours at the most figuring 2 hrs per lbs, lot of things affect the cooking and good temp probes will help you.
16 lb beef brisket smoking help - Smoking Meat Forums
WEBTexas. Sep 2, 2012. #1. So, I'm smoking a beef brisket tomorrow. It weighs in at 16 pounds. I've never done one this big before. I plan on waking up at 4am and starting the smoke. I want to smoke it for about 6 hours at about 225. I then plan on moving it into the oven and cooking it for 6 more hours at 250-275.
2 lb. brisket in my Old Smokey Electric Smoker - Smoking Meat …
WEBMay 5, 2012 · Another way to guarantee a tender moist hunk of brisket brisket is to wrap it in foil after the cook. Like a good steak, it'll need about 20 minutes to rest (more time for more meat, though). You ca also foil it when it reaches about 160-165 degrees, and finish cooking it on the smoker or in the oven.
Is it safe to smoke brisket at 160-170 degrees? - Smoking Meat …
WEBMay 8, 2010 · Arg! The smoker has been cooking for 5.5 hours and it's hottest peek was 170. Is it safe to eat the brisket after cooking in this range for so long? I'm smoking the brisket in a pan with the fat cap up. I want to flip it over for a couple hours but I'm afraid to open the smoker (if you're lookin your not cookin). Please advise.
Basic Brisket Smoke - Smoking Meat Forums
WEBAug 13, 2006 · Smoking Guru. I posted this in answer to a question on how to smoke a brisket. Iceman (Gary) asked that I re-post the answer here and make it a *sticky*. As there are many variations to doing a brisket as there are doing butts and ribs, feel free to share your *secret* technique. Smoke that brisket to 170 deg. Wrap in foil with a good splash …