Food Smokers and Smoking Tips/Tricks/Techniques

Put a brisket in the smoker for about 6 hours and then finished it in the over. Turned out pretty good and fairly moist. I sliced some up to land on a white bun w/ sliced onions, pickles, and some bbq/hot sauce mix. Tasty tasty.

 

Looks delicious! Looks like a good crust as well!

 

Thanks! I'm still trying to dial in my brisket smoking, I don't find it as forgiving as pork.

 

That looks good. Boston Butt is my favorite for smoking - almost impossible to mess it up. I have never cured it like the guy in the link though.

 

Agreed. I have had it come out too dry, and other times using the exact same methods it came out perfect, so I don't even know what to adjust.

Pork butt is easy, but I do like a good brisket and would like to get my recipe dialed in also.

 

I never thought about doing a cured boston butt. I tend to enjoy the pulled pork... some slices might be nice though.

My next attempt will be a brisket though. I just need to find one smaller than 10lbs my butcher had left.

 

I did the bacon the way he described in that link and it was fantastic. I have a family get together coming up in 2 weeks that i decided i would try the cured version of a Boston Butt. The hardest part is waiting 2 weeks to make it.

 

I think Erica would kill me if I had meat "curing" in the fridge for 2 weeks.

 

My wife told me that if i'm going to do this, it has to be stored in the fridge in the garage. So I have to give up some beer room if i want to cure meat.

 

My advice to everyone having trouble with brisket, and I believe my fellow central Texan, Trufunk, will back me up. Stop wasting time and money on flats, half/quarter briskets. They dont have enough fat and end up drying out. To make a great brisket you must start with a whole or Packard style.
And keep in mind, a brisket will lose 40% of its weight during cooking. I try to get a smaller whole brisket which is usually 9-12lbs around here. When it is done, it will feed about 3-4 people for 3 days....and believe me, you don't to twist anyone's arm to eat my brisket for 3 days straight. I know brisket can be pretty pricey around the country, and yes will take 12 hours to smoke properly, but I think it will be worth your while.

 

^^^

 

subbed!

at what temp do you guys pull your briskets? from asking people and reading forums/recipes, opinions vary greatly (anywhere from 185-210*).
just curious what you guys think

 

225 is considered the optimal...i have gone as high as 275 with no ill effects. I think below 200 is too low.

 

internal meat temp is what i'm asking

 

I aim for 195

 

I pull when its done meaning probe tender. I don't go by temp on briskets. Usually that can be anywhere from195 to 206 degrees. every brisket I have cooked has varied when it is done usually I'm cooking large ones from 13 to 18 lbs. If you cook enough of them you pretty much will know when they are done by feel.

 

I 100 percent agree if you can get full packers that is what you want!!

 

Just started a brisket about a hour ago. First time doing a brisket. I'm planning on at least 12hrs. I'll post when done

 

This is freakin awsome! Me want!

 

Cant wait to see results