My Favorite Brisket

[st3v32k12]

As someone who travels for work in Canada and frequents BBQ joints, I find that brisket is typically served two ways: either cooked to the point where it disintegrates like pulled pork or it sliced but still VERY tender - like melt in your mouth tender.  Unless it is unclear I prefer the latter.

One of my favorite spots is in Toronto and I went there recently and it was so busy they set me up with a seat that faced their massive smoker.  I was in awe.  Then I started asking some questions.  Turns out they smoke their brisket at 185 for 12 hours.  4 hours uncovered, then 4 hours covered in foil, and then another 4 hours uncovered.

Would that work on a Bradley digital 4 rack smoker?  From all I have read the preferred temperature to smoke a brisket at is 225-ish, but would 185 work if the brisket was covered for 1/3 or the time?

I've delayed doing a brisket as it would be a $30 - $50 cut of meat (which means it is so big I would have to invite company) plus it is anywhere from 12 to 24 hours of smoking depending on what method is used.  I would be devastated if I had people over and it turned out to be still mooing or complete shoe leather.

What say you Forum sages?

[Grouperman941]

No reason that couldn't work. With a PID, you could hold 185 forever.

Brisket freezes pretty well, BTW.

[st3v32k12]

Pardon my ignorance: PID?

I would love to do the first one just for my family and freeze the leftovers... that's looking like what I'll have to do the first couple of times to get really good at it.

[piratey]

A PID is a device that helps keep a constant temperature in a smoker.  Do a search around the forums to see some tutorials.  Basically, it uses a temperature probe to monitor the tower's temperature and then turns the heating element on or off depending on what the desired temperature is and what the actual temperature is.

Auber Instruments is the company that I've seen mentioned the most.  Check this link for an example.

[Grouperman941]

Pardon my ignorance: PID?

I would love to do the first one just for my family and freeze the leftovers... that's looking like what I'll have to do the first couple of times to get really good at it.

Without the PID controller, it would definitely still be possible. You would just have to monitor a little more closely.

Some guys have been doing pork butts at lower temps with success. I bet brisket would work. The only issue I can see is that with a box temp of 185, you can never get to 195 degrees IT, which is what most recipes call for for brisket. I don't have too much brisket experience. Maybe you don't need to get that high to achieve the results you want. Experimenting is half the fun.

[bundy]

I agree with the grouperman.