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Max Online: 16728 @ 03/25/12 08:51 AM
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#6066644 - 12/04/15 11:38 AM Brisket smoke time?
BLUERIBBONS Offline
Tracker

Registered: 03/30/10
Posts: 961
Loc: NW San Saba county
There hasn't been a brisket conversation in awhile on here and I don't have time to review all the posts. I am cooking my first brisket on my electric Masterbuilt smoker. I read earlier that it only needs "wood" smoke for 3-4 hrs. What do you guys recommend?

Also the brisket was too big (16 lbs) so I cut about a 4 lb chunk off the end and am cooking it separately. So this will change the cook time for the main piece of brisket correct?

I don't have a cooler to put it in once I remove it from the smoker so in lieu of that can I take it out wrap it in foil and put it back in the smoker with the smoker off?

thanks in advance!

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#6066676 - 12/04/15 11:50 AM Re: Brisket smoke time? [Re: BLUERIBBONS]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
It's hard to mess up a brisket. Do it, document it, post the pics.


THEN, we will tell you what went wrong.

J/K, it'll be good.
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Cast



I have a short attention spa

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#6066717 - 12/04/15 12:07 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
Dave Davidson Offline
Extreme Tracker

Registered: 06/24/06
Posts: 4273
Loc: Hurst, Tx
I also just bought one. Go to YouTube. Lots of stuff there.

Masterbuilt also has a web site with a lot of recipes.


Edited by Dave Davidson (12/04/15 12:12 PM)
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#6066804 - 12/04/15 01:24 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
If your only gonna do 3-4hrs in the smoker, your gonna have to finish in the oven. I prefer an electric turkey roaster to the oven.
How long? Till it's done. Brisket is cooked to a final temp, not a length of time.
If it is important to you, you will not get a smoke ring in the master built unless you throw in a piece of charcoal or two with the wood. If using chips or pellets, crunch the charcoal up a little.

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#6066828 - 12/04/15 01:49 PM Re: Brisket smoke time? [Re: Classic Rocks]
wacorusty Offline
THF Trophy Hunter

Registered: 06/09/10
Posts: 7828
Loc: Six Shooter Junction
Originally Posted By: Classic Rocks
Brisket is cooked to a final temp, not a length of time.

clap
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#6067194 - 12/04/15 05:34 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
BLUERIBBONS Offline
Tracker

Registered: 03/30/10
Posts: 961
Loc: NW San Saba county
To clarify I am talking about just adding wood chips for 3-4 hours. The smoker is electric!

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#6067236 - 12/04/15 06:02 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
BuckRage Offline
THF Celebrity

Registered: 10/25/10
Posts: 20511
any cut of meat can only absorb so much smoke. 4 hours is about the time determined by most. I smoke for at least 4 hours and then wrap until internal temp is about 195-200 then rest in a cooler for a few more hours.
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#6067311 - 12/04/15 06:48 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
bp3 Online   content
Tracker

Registered: 08/06/11
Posts: 847
Smoke at 250 for 2 hours then wrap in foil and cook another 10 hours or more. the longer the better. Ask the good BBQ places, some go 12-14 hours. food

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#6067399 - 12/04/15 07:46 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1850
I've gone 24hrs just to see what happened. Turned out great. I try to "time" my brisket around when it is to be eaten, then try to hold temp until then.

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#6067500 - 12/04/15 08:41 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
Huntmaster Online   content
Pro Tracker

Registered: 05/02/05
Posts: 1193
6 hours-no less, different wood, different penetration, fruit woods take longer, pecan a long time.

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#6068870 - 12/05/15 09:40 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
Auctioneer1 Online   content
Veteran Tracker

Registered: 09/03/04
Posts: 2387
I smoke mine until the it hits 160 then I wrap in foil or butcher paper until it hits 190-200 internal temp. Once it hits 190-200 take it inside and just open the foil until the stream comes out don't take it out of the foil just let it cool for 10 min. Them wrap it back up with foil then take a towel and wrap it and put it into a cooler for another hour after that enjoy.

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#6069187 - 12/06/15 08:51 AM Re: Brisket smoke time? [Re: Auctioneer1]
whitewing maniac Offline
THF Trophy Hunter

Registered: 06/19/13
Posts: 6686
Loc: Katy, Tx
Originally Posted By: Auctioneer1
I smoke mine until the it hits 160 then I wrap in foil or butcher paper until it hits 190-200 internal temp. Once it hits 190-200 take it inside and just open the foil until the stream comes out don't take it out of the foil just let it cool for 10 min. Them wrap it back up with foil then take a towel and wrap it and put it into a cooler for another hour after that enjoy.


This^^^^^^^^

Wrap in foil around 160-165. Length of smoke also determines temp you smoke at. Usually I get 6 to 8 hours of smoke on my meat cooking at around 220. 4-6 hours if cooking at 250 and higher.
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#6083167 - 12/14/15 11:16 AM Re: Brisket smoke time? [Re: BLUERIBBONS]
Spoonbillakilla Offline
Light Foot

Registered: 10/07/14
Posts: 26
Loc: Denton County
Smoke it about 6 hours, then wrap it in aluminum foil and pop it in the oven at 185 degrees when you go to bed. When you wake up, adjust the temp to get the brisket to 190 degrees in the lean portion (it may already be there). You can then hold it in the oven at 170 degrees until you're ready to eat it.

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#6087965 - 12/16/15 04:02 PM Re: Brisket smoke time? [Re: bp3]
oldoak2000 Offline
Veteran Tracker

Registered: 09/16/07
Posts: 2041
Loc: Denton, TX
Originally Posted By: bp3
Smoke at 250 for 2 hours then wrap in foil and cook another 10 hours or more. the longer the better. Ask the good BBQ places, some go 12-14 hours. food

this; after smoking set temp to 165 for 10+ hrs an just be careful to keep meat temp below 205 degrees (water boils out @212 = dry meat)!

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#6088137 - 12/16/15 05:54 PM Re: Brisket smoke time? [Re: BLUERIBBONS]
bigbob_ftw Online   content
THF Celebrity

Registered: 07/26/08
Posts: 13936
Loc: White Settlement, TX.
Go by temp not time. At 160 wrap in brown butcher paper and cook till it hits 200 internal. Should poke like butter. Rest in a cooler for at least an hour before slicing. Profit!
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