Smoke Meat Temp

[balata1007]

Hi i brined a brisket for 14 days now ready to put on smoker what is the temp to wrap and to what temp do you let it go

[OneEyedJack]

I'm a noob, but, with my first brisket (whole packer) I wrapped at 170* and took it to 203*, then into the faux Cambro for 2 hours. The total cook was 12 hours for a trimmed 12 pounder. Grill temps held pretty close to 230* The faux Cambro is an important step and could have kept the meat warm for 4 hours. Be sure to let the meat get down to about 140* (unwrapped sitting on the cutting board) before carving. If it's too warm, it will not slice well. Post some pics before and after your cook.

[Danjohnston949]

Guest, As I mentioned below I rererly wrwp but 203* F is the "Temp"! You are absolutely right about the Faux Cambro I forgot to put it in My Post!
From a Backyard Cremator in Fargo ND, Dan

[Danjohnston949]

balata1007, Did you Wet Brine or Dry Brine Your Brisket? I won't purport to be a brisket expert but I wouldn't wrap the brisket until you have reached the Stahl! "I usually don't wrap!" Generally I raise the Smoker Temp to power through the Stahl! A Rule of Thumb Temp for Brisket and Pork Butts is 203* F for Pulled Meat! I think you will find Brisket Recipies in the Home Page Recipie Section for Beef!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[RonB]

There is no set temp. What you want is the probe to slide in like a knife in warm butter. It could be done before or after reaching 203*. Start testing with your probe around 190*.

[DWCowles]

I notice this is your first post. Welcome to the pit

[fuzzydaddy]

Welcome balata1007. We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

[HorseDoctor]

Little more info please? By "brined for 14 days", what do you mean??? What does the brine consist of? Are you trying to make corned beef? or are you trying to do a BBQ brisket? What recipe suggested brining for 14 days? If you just "dry brined" (salted @ 1/2 t/# with kosher salt), then proceed with normal brisket cook as per http://amazingribs.com/recipes/beef/texas_brisket.html Seriously confused on what you are tryingto acheive????

[Huskee]

Welcome aboard! As the others have pointed out, we do need a bit more info. A 14-day brine sounds like maybe a corned beef cure, for either Montreal Smoked Meat or pastrami?

In either case I like to smoke at 220-250F until the meat passes through "the stall" and the IT of the meat gets to about 170-180F, then I wrap with foil, tightly, and continue on up to about 200 or so. Then let it "faux cambro" for another ~2hrs. If it's regular smoked "Texas" brisket, I'll then slice & eat. If it's pastrami I'll toss it in the fridge, and steam it tomorrow up to serving temp.