Brisket Question

Gman2

So I have a 9.19 lb flat usda choice, should I cook at 300 since it's a flat or is it big enough to cook at 250! This is only my second brisket attempt! Thanks for any help!!!

lkapigian

The pros will chime in, for me, it's wherever it settles in, usually 275 ish, don't fret 50 degrees..

The Cen-Tex Smoker

you can cook it wherever you want.

I've never heard you had to cook a flat at 300.

SGH

@Gman2‌
I'm certainly no pro but I will gladly share my findings. I have cooked them anywhere from as low as 200 degrees to as high as 420 degrees with pretty good results. Just be aware that the harder and hotter that you run the unit, the smaller the window of opportunity is to pull without over cooking. There is certainly plenty of time to catch it when running hot, but it's defiantly a shorter time frame versus running the lower temps. If you are wanting to run hot, I find that 325 is a happy medium that cooks fast but still allows ample time to make adjustments on the fly as well as allow for a decent "catch" window if you will. Good luck and standing by my friend.

Gman2

The Cen-Tex Smoker said:

you can cook it wherever you want. I've never heard you had to cook a flat at 300.

SGH said:

@Gman2‌ I'm certainly no pro but I will gladly share my findings. I have cooked them anywhere from as low as 200 degrees to as high as 420 degrees with pretty good results. Just be aware that the harder and hotter that you run the unit, the smaller the window of opportunity is to pull without over cooking. There is certainly plenty of time to catch it when running hot, but it's defiantly a shorter time frame versus running the lower temps. If you are wanting to run hot, I find that 325 is a happy medium that cooks fast but still allows ample time to make adjustments on the fly as well as allow for a decent "catch" window if you will. Good luck and standing by my friend.

Thanks guys, I will keep you posted, gonna cook in the morning!!

SGH

Standing by and wishing you good luck.

hapster

I like my temps anywhere from 225-275, even close to 300 is okay too. Looking for IT to be around 185 and then start checking for tenderness. Also; keep the rub simple, 50/50 sea salt & pepper, and use oak for smoke if you have it.

Gman2

hapster said:

I like my temps anywhere from 225-275, even close to 300 is okay too. Looking for IT to be around 185 and then start checking for tenderness. Also; keep the rub simple, 50/50 sea salt & pepper, and use oak for smoke if you have it.

That's Hapster, I don't have any oak, I have pecan, apple, cherry, hickory and mesquite, any suggertions?

Jeremiah

Hickory then. http://youtu.be/ucUy1k86GdA

Gman2

Good info, thanks

Gman2

And it begins!! Thanks for the help fellas!

Gman2

50/50 sea salt and pepper
I am assuming fat side up?

grege345

Sounds like your off to a good start. 1 question. What time you plan on eating that brisket?

Gman2

That's the big question, suppose to take it to an iron bowl party tonight, you think I'm gonna be late?

The Cen-Tex Smoker

Gman2 said:

That's the big question, suppose to take it to an iron bowl party tonight, you think I'm gonna be late?

cook it around 300 and you will be ok. Anything much less you will be eating pizza at the game

grege345

You could always foil when temp gets up to 160 or so. Lose some of the Bark but it will still be delicious. Oh and don't open lid. This will increase the time. By a lot!

The Cen-Tex Smoker

Holy crap! $6.49 per lb for choice!!!! You can buy almost buy Snake River wagyu for that. Do you have a costco nearby? I bought a Prime CAB packer for $3.67lb yesterday. Even whole foods is less than that here and that is saying something.

I know the feeling though- when I lived in WI they charged that same for a packer or trimmed flats. They were like $6.99 per lb. I tried to explain to the "butcher" (meat guy at grocery store) that they should not charge me the same because they were trimming 30% of it off and handing it etc. He politely explained to me that they had one button on the scale for brisket and that's the one he he was going to push.

I would seriously look around though. That is about as high as I have ever heard of. Sams has choice flats. Costco has choice, Prime and CAB prime down here. All under $4. Whole Foods is $5.99 for really nice, fancy choice briskets that are really good. If you like the way this one turns out, shop around and see what you can find out there.

Gman2

I feel like I was robbed now, she settle in at 250 and internal temp is at 182, been on for 3 hours now, haven't looked at it yet any thoughts?

GreenWave36

Not sure where you live GMAN but I live outside of NYC and have never seen flats under $6.99/lb even at Costco. It's hard for me to find whole packers anywhere but the local butcher.

The Cen-Tex Smoker

Gman2 said:

I feel like I was robbed now, she settle in at 250 and internal temp is at 182, been on for 3 hours now, haven't looked at it yet any thoughts?

something isn't right. You shouldn't be 182 after 3 hrs on a 9 lb brisket at 250. Unless it's stalled there but that is higher than I've seen one stall.

You sure your thermo is callibrated and in the right spot?

The Cen-Tex Smoker

And don't feel robbed- a lot of grocery stores don't know what brisket is so they charge one price whether it's trimmed or whole. I've paid it too. Just look around next time. I think you can do better in VA- that is really high.

Gman2

The Cen-Tex Smoker said:

Gman2 said:

I feel like I was robbed now, she settle in at 250 and internal temp is at 182, been on for 3 hours now, haven't looked at it yet any thoughts?

something isn't right. You shouldn't be 182 after 3 hrs on a 9 lb brisket at 250. Unless it's stalled there but that is higher than I've seen one stall.

You sure your thermo is callibrated and in the right spot?

Not sure about the right spot, You tell me, just stuck it with a therma pen at it read 170 now the other one is at 177 Cooking just below 300 now

The Cen-Tex Smoker

170 is right. your other thermo is in a little thinner part. Always measure the fattest part, not the middle of the brisket.

It's stalled out at 170 which is what I would have expected. It will stay there a few hours then start to climb out. What time are you leaving? I'll get you there with time to spare.

Gman2

The Cen-Tex Smoker said:

170 is right. your other thermo is in a little thinner part. Always measure the fattest part, not the middle of the brisket.

It's stalled out at 170 which is what I would have expected. It will stay there a few hours then start to climb out. What time are you leaving? I'll get you there with time to spare.

Thanks for the help Can-Tex, it's at 188-192 depending which part I but the probe in. The probe goes in real easy in some parts like butter but yet other parts it's a little resistance, when should I take it off? 5 hours at 1:30 I can leave whenever, I'm only going a mile down the road! Thanks

The Cen-Tex Smoker

Let it ride just a bit longer then throw it in a cooler. Maybe when it's all 195

Gman2

Okay, it's around 198-202 in the tender spots, it's around 187 in the tougher places

The Cen-Tex Smoker

that's pretty weird but I would leave it. Only measure in the thickest part- ignore anywhere else

The Cen-Tex Smoker

Also- it looks like you have some of the point on there. It will read hotter in the point than the flat. i'm guessing that's what you are seeing. stick in in the thickest part of the flat and leave it until it's at least 195

Gman2

Good call, its only 182 in the thickest part of the fat, lesson learned on that!!

The Cen-Tex Smoker

You are probably still an hour out. maybe a little more.

Gman2

Time for a cold one then!!