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brisket

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Metalhead
Metalhead Posts: 668
edited November -1 in EggHead Forum
okay here goes...[p]4 llb flat w/some fat cap[p]fat cap down[p]indirect w/guru at 200 grid until 190 internal[p]should this work? my last brisket got thrown in the trash[p]what type of wood? I got cherrypeach,hickory,maple I just don't know which to use.[p]Jan
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  • KevinH
    KevinH Posts: 165
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    Metalhead,[p]I like cherry wood. If you are going to cook at only 200 degrees grid level, it will take a long time to finish and you might dry it out. 200 is just too close to 190. I would recommend that after the brisket exits the plateau, you should ramp the temperature up to the 250-275 range. Otherwise, it should work fine.
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  • Metalhead
    Metalhead Posts: 668
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    KevinH,
    what about a grid temp of 225? Is that a good compromise?[p]I cooked 1 other and I cooked it at 250 and it was awful...don't remember what temp I cooked it to but it was awful. I just don't want to muck this one up.[p]Jan
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  • KevinH
    KevinH Posts: 165
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    Metalhead,[p]Grid temp of ~225 is what I use.[p]Some people wrap the brisket in foil after it finished the plateau stage. It finishes more quickly and steams a bit in the foil, which makes it more tender. The bark isn't as crunchy, but the flavor isn't hurt. You could try that.[p]Some people claim that you need a choice brisket to make tender BBQ brisket. Maybe your last brisket was select? Another theory is that some briskets aren't fork tender at 190, but will be at a higher temp. You could cook a little longer if it doesn't seem to be tender.[p]Another trick is to wrap in foil & towels and hold in a small cooler for 30-60 minutes after cooking. The meat becomes more tender as it rests.[p]Good luck!
    Kevin
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  • onelegchef
    onelegchef Posts: 119
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    Metalhead,
    I would use mesquite,second choice hickory. Ping Mollyshark, she cooks a great brisket.
    Good Luck
    Bobby-FTW,Tx
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