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
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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'.:):rolleyes:
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
1.5 hrs per lb is the rule of thumb i go by.Quote:
Originally Posted by rocket rich
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.
very good I'm going to do that new weekend Thanks again Rich
1.5 is a good barometer but it isn't the bible....a brisket is done when its done.
i've had 14lb briskets get done in 6 hours...and some take 18.
i use a heavy brown sugar rub. then smoke from 225-250 using a variety of woods...i like oak and a little hickory for brisket. i don't totally foil my briskets just a top cover after about 6 or 7 hours...
i pull my briskets at 190....and then let it sit for about an hour....
if i'm cooking a packer i cut off the point and chop it up into large chunks and reseason and drench in bbq sauce and put them back on the smoker for about an hour....great appetizer.
I season my briskets with a rub and refrig it at least 12 hours. Smoke it for 2 hours with hickory. Then rap it in foil and put it in 300 oven for several hours. The juice will be in the foil. Save the juice to add to gravy for flavor. I would be interested in recipes for the rubs that you like. This is what I use. Everyone seems to like it.
4 T paprika
2 T chili powder
2 T ground cumin
2 T dark brown sugar
2 T salt
1 T ground oregano
1 T granulalted sugar
1 T ground black pepper
1 T ground white pepper
T = tablespoon
You guys got my mouth watering can't wait to try several of these great recipes. Thanks Again RICH
Got these recipes off bbqpitboys.com the rub and vodka sauce is really good. These guys make some good looking food check out some of the videos.
BBQ Rub
1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Cayenne Pepper
1/4 cup Coarse Salt
1/4 cup Brown or White Sugar
Vodka bbq sauce
1 cup Vodka
1 qt. (32oz.) Ketchup
1 cup Apple Cider Vinegar
1 tbs. Ground Cumin
1/2 tbs Garlic Powder
1 tbs. Chili Powder
1 tbs. Cayenne Pepper
1/4 cup Sugar
1/8 cup Coarse Salt
Juice of a fresh Lemon
Mix well and then Low simmer for about 15-30 minutes.