I shoot for ranges. I love a long slow cook between 225 and two 250 with the dialed in range at 235 - 245 with water bowl for both bark and moisture. Cold meat and low starting heat for smoke ring. Just a thought, not a sermon.
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Brisket 225F or 250F
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Club Member
- Feb 2017
- 2157
- At a river near me, MD
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Weber Smokey Mountain 14.5"
Weber 22" Kettel
Weber Smokey Joe (2)
One Grill 45" Rotisserie
Lodge 5 qt. Dutch Oven
Lodge 10.5" Double Loop Skillet
Cast Iron 9" Skillet
Cast Iron 12" Skillet
Weber 22 Grill Grates
Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Club Member
- Nov 2017
- 5078
- Virginia
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Grilla Silverbac
Grilla Primate
Weber Kettle
Camp Chef Escape
Old Hickory Knives
More Cast Iron than I care to admit
Please do not take this as a smart remark. But just cook it. You may fall into 225, 250, 300 or above. Where ever it settles in and you are able to maintain is the place you need to be. As others have said temp is a small portion of this. My sincere advice is dont over think it. My best briskets were the ones where I thought they were going to be the worst.
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Club Member
- Mar 2016
- 1762
- North Central Iowa & the Iowa Great Lakes
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Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
225 or 250, I don't think it matters much. I think what temp the meat starts at makes a bigger difference. If I see someone start out saying, let the brisket or butt or whatever come to room temp, I stop reading. I start my meat at about 30 F. That effects my time more then the temp of the cooker. The meat stays in the zone where it's picking up smoke a lot longer. Cold, moist meat likes smoke. Meat at 160 stops taking on smoke. So, do you want to start your meat at 70, and have it take on smoke from 70 to 160, or 90 degrees, or from 30 to 160, or 130 degrees worth of cooking time. You can open the cooker and spritz, and that will cool the meat down and make it take longer, but I like my way better.Last edited by Bogy; November 6, 2022, 10:56 PM.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
My 2 cents and what has worked for me is starting low @225 for the first 2-3 hours then slowly raise my cooking temp up to 275-300 for the remainder of the cook. I do spritz 2-3 times during the low phase of the cook....i've experimented with this and for me I see a difference in the bark...not so much added flavor but a nice crispy exterior...I'm sure it's just me but why change it if it's working right??
So as you can see there's a million ways to skin this cat...keep experimenting and find what works for you and only make small changes each time until you find that "perfect" way you like brisket.
Good luck and happy grilling!!
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Club Member
- Nov 2017
- 7089
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
As others have said, I've cooked a lot of BBQ in the range of 225 to 275, and not seen appreciable difference going hotter. Something I've not seen anyone mention though is that MauleGuy is using a pellet cooker. On many of those, my understanding is that smoke generation is usually best down around 225 or even lower. If you run the entire cook at 250 or 275, I am thinking the flavor profile may be a little less smokey than at 225.
I see lots of folks suggest running the first couple of hours on a pellet cooker at 225, or wherever your best smoke setting is, before cranking the temperature up.
The other comment is this - once you wrap the meat, you are no longer getting smoke, and it doesn't really matter if its in the oven or in the smoker at that point. There are several times I cranked the temp to 300F once I wrapped my brisket, to speed up the end of the cook. I don't wrap until the meat reaches about 170F though.
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Bogy you just worry about your flock and if you’re wearing pants or not. I’m just giving my buddy Jim some grief because I know he’s bored with tons of free time to fully read every post in every thread. Plus, it’s always fun to connect comment jokes across multiple threads.
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
Nothing has been said about the faux cambro hold. I don't use a cooler with hot towels, I wrap in butcher paper and put the brisket in a table top roaster set on warm, with a small towel on top. I leave it there for a couple hours and get a juices explosion when first cut.. I paid $50 for this one, and it also runs on the invertor in my expedition - that's come in real handy heading out fishing or tailgating.
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I am breaking with Thanksgiving tradition and going with a brisket for 10 (~16lb purchase weight) instead of turkey. I want to get the brisket off the ReqTeq RT-590 pellet grill no later than 4PM
I have seen a couple of threads on "Midnight" brisket. One of which smokes the brisket at 180F for ~8hrs or to 160F, then wrapping w/ butcher paper and bumping the temp up to 225F or 250F. Sounds as if this technique is yields about a 16hr total cook time. My best guess is this would give me a 10-11PM start time and a 6-7AM wrap time then another 8hrs at 225.
I usually cook briskets at 225F but was wondering if wrapping the brisket tightly in butcher paper would yield a lower temp at the brisket and need to bump it up to 250F.
Any suggestions would be greatly appreciated.
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Club Member
- Nov 2021
- 3646
- Alexandria, VA
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Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partidge in a pear treeeeeeeeeee...
I did exactly this a few months ago, got the brisket in late in the evening and ran it overnight, but at 200F/93C on my Pit Boss vertical pellet smoker. It stalled at about 150F internal, and when I got up in the morning I bumped it to 250F/120C for a few hours (it stalled again at about 175F/80C). Then used a foil boat for a few more until it hit 200+F and probed like buttah. Rested it several hours until dinner, and then served, and it was absolutely spectacular. Mind you, this was the first (and as yet, only) full brisket I've ever done.
And honestly, going to 250 is not going to make a huge diff IMO, even with my brisket experience of n=1. You won't lose out on anything by running that little bit hotter.
Full details on this cook starting at this post in a longer thread I was doing at the time.
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I typically run my stickburner between 250-275°F and brisket comes out with beautiful flavor and bark. And I’ve never had a full packer take over 10 hours!
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This has been a great read for me and a learning curve. On my next brisket smoke on my Yoder offset am going to split the temperature mentioned and start my brisket COLD! straight out of the fridge (after dry brining all night) and start at a temperature of 240 maybe 250 for 4 hours then increase my temperature between 250 -275 until internal temperature reaches 160 to 165 and wrap that thing and continue cooking until reaching internal temperature of 203 degrees. Dang! - am ready to get another brisket!Last edited by Ghawtho; November 6, 2022, 07:59 PM.
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