So, being a rookie to the bbq game I am just about to cook my first brisket in a few days. Have read through meatheads method of going at 225 degrees as usual but have also seen that Franklin advocates going higher than that at around 255 and then increasing to 270 and even 280 to get the fat to render and to push through the stall.
What experience do you guys have with brisket and temperature? Anyone tried both Franklins and Mestheads method and have any input?
Since it will be your first time take a look at this post for some good advice: https://pitmaster.amazingribs.com/fo...brisket-method
As to what temperature to smoke at, it is whichever one you want to use. Both give great results. I just go for an average around 275 and I’m very happy with the results.
It really is dealer's choice on temps. People smoke anywhere from ~ 225° to ~ 350°. 225° is traditional but smokin' hotter will get ya done faster. People who have done both say there is only a very small amount of difference, if any, when cooked hot.
I shoot for ~ 250°, but if I don't think the cook is going fast enough, I don't mind bumping up to 275°.
The best thing about most of the Amazingribs recipes, is they are all perfect starting points. When you cook everything at 225 you have a baseline that can translate to future cooks. Same with all the rubs Meathead has provided. Everything is an excellent base with plenty of room to tweak to your own preference down the road.
I'm not opposed to hotter cooks, though being on a pellet grill I want as much time in smoke as possible even though I also have the upper hand in consistency thanks to not worrying about temp management.
Ultimately, whatever method you like best... is the best one
I have only done two briskets in my life. One at 235 the other at 325. The low and slow was only very slightly better in the moisture area. The hot and fast was of course much faster. Both were delish. So a said above, your choice I guess.
Don’t get too hung up trying to chase temperatures. Briskets at Franklin’s restaurant are smoked on offset smokers which will give you more temperature fluctuations than if you are cooking with a pellet grill (which also have temperature fluctuations despite the temp shown on the screen). Learn your smoker and how to manage a temperature that is within the range that you prefer. Temps between 180 - 300 are considered to be "smoking" temperatures and can yield outstanding smoke flavor. The recipes from Franklin, Meathead and anyone for that matter should be used as guides. You don’t have to follow them to a tee.
On a separate note, last week I ate at Franklin’s restaurant and experienced his brisket… truly next level! His reputation is well deserved.
gcdmd I also tried the brisket at The Burnt Bean Co. I thought their brisket was just as tender as Franklin's but the flavor wasn't as good. On the other hand, their queso mac n cheese with hot Cheetos and bacon ranch taters was outstanding!
Every method needs to include the weight and grade of the brisket in hand…
I’ve got a small brisket that just came inside… it had been in the WSM for 8 1/2 hours and a thunderstorm forced the move inside to get the last 20° or so…
this brisket didn’t cook the same as a big packer…
The part about watching videos on YouTube is a great and easy learning experience. Search How to smoke a Brisket, and you will have so many videos to watch.
To learn technique and skill are more important than the recipe. In my opinion.
I'm a 225° guy. Also remember there is a difference in cooking a couple brisket for a neighborhood BBQ, cooking a ton for an event or restaurant, and cooking for competition.
What are you cooking on? If your kettle 250-275 would be fine. If on a pellet grill I’d run 200-225 for at least the first few hours, then bump up. If you’ve been reading, you know to cook to temp/tenderness versus time.
I go 225-250 on the wsm. I'll probably go a bit higher on the Bronco when I get around to it. I am never in a rush when I do brisket, I always go overnight.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Comment