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Brisket 225F or 250F

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  • jfmorris
    commented on 's reply
    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
    commented on 's reply
    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
    commented on 's reply
    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
    commented on 's reply
    https://pitmaster.amazingribs.com/fo...07#post1058307 …I mentioned pellet grills getting more smoke at lower temps.
    Last edited by glitchy; July 13, 2021, 12:57 PM.

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

  • glitchy
    commented on 's reply
    Well, now I know who has me blocked 😜

  • JGo37
    replied
    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.


    Leave a comment:


  • jfmorris
    commented on 's reply
    Bogy if I ever get a pellet rig, you can be sure its the OG. And I'll "trust the swing" as they used to say on the Grilla website.

  • Bogy
    commented on 's reply
    Only caveat I would add about pellet smokers is that if you have an OG, particularly an Original OG with an old rotary dial controller, you get smoke at all temps. Can't speak to the new fangled wifi, Alpha/beta/gamma version controller.

  • SavageSmoke
    commented on 's reply
    I wrap based on color rather than temp. GOod point about the pellet cooker. I use a gateway and it has a great smoke profile as your cooking right above a wood fire. The pellet cookers truly dont have a robust smoke flavor

  • jfmorris
    commented on 's reply
    I'll second that. 275 is where I shoot for these days as well.

  • jfmorris
    replied
    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.

    Leave a comment:


  • SavageSmoke
    replied
    275 degrees is the optimal temp to cook in my opinion. I cant taste a bit of difference cooking lower and it shaves A LOT of time off the cook.

    Leave a comment:


  • gboss
    commented on 's reply
    This is great information! I'll just nitpick a tiny bit because most ovens are definitely not PID controlled. They are all pretty much a "bang bang" controller. If they were PID, they'd be able to keep the Process Variable much closer to the Setpoint. The "bang bang" control is what gives the fairly large temperature range. Cheers and happy smoking!

  • ecowper
    commented on 's reply
    BarbecueBob if you need input while cooking that brisket, create a post in beef discussion. A bunch of folks will be happy to jump in and help.

    Also .... allergic to beef? I can't imagine anything worse! I feel for your son.

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