WTS,
Need your help. I have an 8 pound angus brisket flat thawing in the frig. Will be rubbing it down Friday evening and beginning the smoke on Saturday. Being from Kentucky where nobody smokes beef and for dang sure nobody uses mesquite, I have a couple of questions. I'm using hickory(I AM from Kentucky), thinking 4 hours at 200-225 and then going to the house oven with it. I'm thinking 200-225 temp in the oven. Do you agree and do you have any estimate on the amount of time it will require in the oven? What temp would you suggest for the finished IT? My initial thought was around 200. You are the resident expert on briskets so I am asking for your expertise.
Any suggestions will be most appreciated.
KyNola
Ky,
I think your plan sounds good to me, preheat the smoker to 220 while the meat rest on the counter into the smoker with about 3 hours worth of smoke. Once the temp has recovered to 220 in the smoker, usually about 4-6 hours then I pull and into the house oven for 12-14 hours and then at least 3 hours (or more) of FTC. I've never taken the IT of brisket, but I think your probabley correct at around the 190-200 mark! Just remember low and slow and ya can't go wrong! Good luck and let us know!
C
Depends on how far done you like it. When I do a Brisket I don't care how long it takes. I'll cook at 200° until the center reaches 170° it'll be well done. Low and slow. Still moist. If you do brisket hotter and fast it comes out like leather just can't rush it.
But I like my steaks done screaming fast the hotter the better, center around 160° medium. If they come out mooing alittle thats Ok too.
i am no expert, but have done 2 i smoke around 220, 4 to 5 hrs of smoke, i use apple just love that stuff! one i took to 175 IT it was very good, easy to slice tasted great! left overs made great taco meat for homemade tacos. the second one i took to 200, also very good, hard to slice as it just fell apart. it kinda depends on what you are after. the one difference that i do when i smoke is i finish what ever it is i am smoking in the bds. and have had no problems. good luck let us know how it goes.
KyNola,
The first one I did I think I trimmed too much fat off, so my advice would be leave more on there than you think.
I put 4 hours of smoke on @200F then Foil wrapped into a 200-205 oven until an IT of at least 190F.
Here is my brisket post: http://forum.bradleysmoker.com/index.php?topic=7661.0
Thanks for all of your information guys. I'm pretty excited to see how this turns out. See what a boring life I lead? Doesn't take much to excite me anymore. :D
Will let you know the results. Will try to remember to shoot a few pics if the adult beverage flame retardant system doesn't take over!
KyNola
Don't forget the pics KyNola
See the new post brisket and butts. Food porn has started.
KyNola