Brisket 225F or 250F

[Santamarina]

That’s 10 hours from the time the brisket hits the pit until I pull it off the pit…doesn’t include a post-cook hold.

Most are closer to 9 hours.

[Bob's BBQ]

I'll do a 14# in about 12-14 hours on my home-built smoker @250 degrees.
That's without wrapping.

[ecowper]

gboss LOL I just saw this comment from 15 months ago. You are correct, of course, that the typical home oven does not have a PID. That's really only in the "professional" ovens for residential and commercial ovens.

[SmokeyGator]

25 degrees is not a lot. Generally 250 will cook faster than 225, but does it make that much difference? Nope.

[ILMsmoke]

The temp you can run depends on the size and airflow of your cooker. On a large well built off-set you can run 275°-300° easily, but on a smaller pellet grill you need to live in the 225°-250° range. The biggest difference you’ll see between 225 and 250 is cool time and slightly less bark.

[Ghawtho]

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!

[Ghawtho]

@Santamarina
Is the 10 hours including building the bark, wrapping and the rest? If that was 10 hours total the brisket on smoke wasn’t but only 7 1/2 hours maybe?

[Santamarina]

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!

[DaveD]

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.

[MauleGuy]

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.

[jfmorris]

glitchy you got me! I was on comment overload by the time I typed a reply, and somehow missed yours, and was surprised I hadn't seen it mentioned.

[glitchy]

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.

[Bogy]

glitchy, that comment was so last page ago! You can't expect old people to remember that far back. I'm lucky if I remember what I put on this morning, without looking to make sure I did actually put pants on.

[glitchy]

https://pitmaster.amazingribs.com/fo...07#post1058307 …I mentioned pellet grills getting more smoke at lower temps.

[jfmorris]

What you mean glitchy ? I ain't blockin' nobody! Me saying I would get an OG ain't meant as no disrespect to you...