What is the go to temperature for smoking a brisket? 225? 250? 275?
Thanks
Thanks
Post Reply
1 of 1
Smoker temperature for brisket
1,576 Views |
19 Replies |
Last: 9 days ago by Dirty-8-thirty Ag
225 on an offset smoker
Same for a pellet grill?
Dumbfounded said:
Same for a pellet grill?
Someone else will have to chime in on that one, I don't use a pellet grill.
240-250 on a pellet grill, fat side DOWN.
The pellet burner creates radiant heat against the drip pan directly under the grill grates. That radiant heat will dry out your meat for long smokes.
The pellet burner creates radiant heat against the drip pan directly under the grill grates. That radiant heat will dry out your meat for long smokes.
I judge my smokes by the size and quality of the fire.
I try to keep it between 225-250 degrees.
Every smoker is different, so there is not really just one temp for everyone. You can cook them faster or you can cook them slow. Just depends on what you want to accomplish. On a pellet smoker, I'd use the lowest temp setting for the first 3 - 4 hours to really give it a good smoke bath, then turn up the temp to 225 - 250 until the stall. Once wrapped, you can increase to 275 to finish it out. I'd also put it on cold so that it will really soak up the smoke. There is a lot of science behind it.....too much for one post. To determine when it is done, use temp as a guide. It's not done until it is probe tender. You might hit that at different temps on different cooks.
There are a lot of different methods and opinions. Just have to figure out what works best for you.
There are a lot of different methods and opinions. Just have to figure out what works best for you.
Pellet grill - 250* - dry rub - fat side down - don't open the lid again til internal is 203* - pull/rest 1hr - eat
Dumbfounded
Joined:
Sep 22, 2020
Posts:
234
How long do you want to ignore this user?
Thanks to all
Low and slow has resulted the best briskets for me. I leave them over night at 200 and wrap after a good 10-12 hours of smoke. Once I wrap them the temperature goes up to 250 until I hit that internal temperature of 203-205.
This might swim upstream some but I do a couple of briskets a year on a Traeger, usually around 18 pounds. I always buy a Prime brisket. Dry rub. 275 for 4-5 hours til it's 164 or so, wrap it and put it back on til it's 204 or so. Let sit for an hour and eat. I'm consistently told it's the best brisket people have ever had. Total of about 9-10 hours from cutting the package open, an hour for the dry rub to set up, about 4 for the smoke and 4 for the second then an hour to rest.
"The goal of socialism is communism." - Vladimir Lenin
I use the Meat Church recipe/guidelines for smoking on a pellet grill (fat side up), with great results. The one modification I do is I'll put a piece of foil under the flat after about 4-6 hours to keep the flat a little juicier.
KR Training staff instructor - www.krtraining.com
Gundog said:
Pellet grill - 250* - dry rub - fat side down - don't open the lid again til internal is 203* - pull/rest 1hr - eat
Why fat side down?
Sticks&Stones said:
Why fat side down?
Insulation against the heat
Offset stick burner -- anywhere 225 to 250 and I leave it alone. At 215 or so I'll watch it and feed when it gets to 210 or so. If that makes it go above 250 I'll leave alone until it gets above 260 and then start bringing it down.
So basically 210-260.
I've put off smoking a brisket lately because its been so f'ing hot. Once a front rolls through with a cool fall breeze I'm on it. I'm thinking Bama game.
So basically 210-260.
I've put off smoking a brisket lately because its been so f'ing hot. Once a front rolls through with a cool fall breeze I'm on it. I'm thinking Bama game.
I usually do 250 fat side up on my gravity feed and have had good results.
Weber Smoky Mountain
Bottom air vents closed.
Water pan full.
Open air vents wide open.
Tends to run around 250F.
Fat side down.
Throw it on before bed, check once in the early morning (probably need to refill water pan), pull and wrap and rest when it's done. Long rest (hours) is one of the most important steps.
Bottom air vents closed.
Water pan full.
Open air vents wide open.
Tends to run around 250F.
Fat side down.
Throw it on before bed, check once in the early morning (probably need to refill water pan), pull and wrap and rest when it's done. Long rest (hours) is one of the most important steps.
If using an offset, you need to find where your hotspots are. My buddy that I cook with for competitions taught me this trick. Place a bunch of biscuits down on the cooking surface and see which biscuits get done way faster than the other spots. Try avoid placing your brisket in the spots that cook the biscuits way faster than the rest of them.
We run between 225-250 smoker temp. We pull ours at 203 internal temp, wrap and straight in to a cooler for 4 hours. Like the poster mentioned above, long rests are key to a great brisket.
We run between 225-250 smoker temp. We pull ours at 203 internal temp, wrap and straight in to a cooler for 4 hours. Like the poster mentioned above, long rests are key to a great brisket.
Featured Stories
See All
61:50
1d ago
6.1k
Scrutinized Ags search for comfort inside uneasy surroundings
by Olin Buchanan
7:15
20h ago
1.9k
Key Matchups: No. 23 Texas A&M at No. 10 Louisiana State
by Olin Buchanan
Presenting Texas Aggies United's Aggies vs. The Citadel Sweepstakes!
by Texas Aggies United