Brisket perfection

[Slowburn Steve]

Some brisket questions for you.
1st. at what temp do you run your pits? and
2nd. How long is on the pit?
I ask because the last two I've cooked have come ready in about 5-7 hours. BTW I'm cooking flats about 7-9 lbs. I'm running them at 235 - 275. they turn out ok but I know they can be better.

[sfisch]

Steve,
thats real close to what we do our comp flats at but the temps usually do not go above
250. Foil at 170 with some liquid then check on and off after it reaches about 190 for the tenderness that you want. Could go above 200 sometimes depending on the individual piece of meat.
Are you injecting?

Scott

[Slowburn Steve]

No, no injections, I soak overnight in a concoction of liquid/rub/special sauce. I just wanted to make sure I was on the right page. The ones I cooked this morning came in at about 4 1/2, pit never got above 270 except for one spike to 300. internal is at 197, they seem to be tender and look great but can't figure out why they're finishing so fast...

[Derek]

I run around 225 - 265.f finishing temp.

I normally put the brisket on the smoker around 9pm a day before the turn in if I am at a comp.

If I am home. I smoke it 9am in the morning, let smoke it smoke until 10-2 am the following morning.

[Bbq Bubba]

No, no injections, I soak overnight in a concoction of liquid/rub/special sauce. I just wanted to make sure I was on the right page. The ones I cooked this morning came in at about 4 1/2, pit never got above 270 except for one spike to 300. internal is at 197, they seem to be tender and look great but can't figure out why they're finishing so fast...

a 7 lb flat has hardly any fat in it to break down. Essentially your just cooking meat, not rendering fat which usually takes more time.

Why flats?

Are you going by temp or feel to tell when its done?

[Rich Parker]

At home I like to cook my briskets at 300 until they are probe tender wrapping at 160ish.

[Slowburn Steve]

bubba, I'm cooking for my self and doing a little testing on a new rub. didn't really want to run down to my usuall meat guy, so just bought a couple flats at Sammie's. I usually shoot for 185 - 195 internal for finish temps. I sliced into one and it was like butter and full of flavor, just not used to having them finish so fast...

[NEWGUY]

I have the same problem with mine both briskets ive done 5-7 hours juicy and great flavor. temp is at 200-250 but i wrap mine in foil to keep juice in side

[SMOKIN ACES CRAPSHOOT BBQ]

Hot and Fast Baby!!!

Pit temp....350 to 375

Done in 4 to 4.5 hours for a 16lbs packer.........

That's how I roll...........

Keep in mind I'm using a insulated water smoker, known to the locals as the microwave!!! :cool:



Some brisket questions for you.
1st. at what temp do you run your pits? and
2nd. How long is on the pit?
I ask because the last two I've cooked have come ready in about 5-7 hours. BTW I'm cooking flats about 7-9 lbs. I'm running them at 235 - 275. they turn out ok but I know they can be better.

[crewdawg52]

Hot and Fast Baby!!!

Pit temp....350 to 375

Done in 4 to 4.5 hours for a 16lbs packer.........

That's how I roll...........

Keep in mind I'm using a insulated water smoker, known to the locals as the microwave!!! :cool:

Didnt know you used a drum....................:p

[Ground Pounder]

My last 2 briskies were hot & fast as well, right in the ol' kettle.

Cooked at 325-375 (just let it go where it wanted once it settled in at 350). Foiled at 165 (around 3 1/2 hours), pulled when the flat was finger-tender (around 5 hours), seperated the flat and point, double-foiled and cooler'd the flat, chopped the point into a tin of beef juice and onions, covered the tin and back into the kettle for an hour and a half with ABT's, potatoes, and corn.

[sfisch]

Can't beat a good brisket dinner, sounds like you had one there.
I'm liking the sound of this hot and fast cooking option, makes more time for Mike to sleep and he won't be so cranky the following morning. :)


Scott