Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Champ891
    Club Member
    • Feb 2017
    • 69
    • Southern Tennessee

    Brisket

    Never smoked one in, bought a Flat Choice about 5.78 lbs. The question....... how long to smoke @225 ? Should I use a water pan under it ? Salt Pepper will be the rub.
    Thanks Guys
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5700
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    Champ891 what are you cooking it on?

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 6420
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #3
      What are you cooking it on? 225 is just a guide line. Don't get all twisted trying to hold that temp. And as always, it is never about time. Its all about when your piece of meat is ready. Ready is probe tender. Then hold for hour or so. Start checking for probe tender around 190*. Choice could go as high as 205*.

      Comment


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Yup, you cook it til it's done...(probe tender done), then you let it cook itself in the faux cambo for a couple more hours (at least). Curious why one would start with a piece of flat, unless you were maybe making pastrami???
    • Champ891
      Club Member
      • Feb 2017
      • 69
      • Southern Tennessee

      #4
      Cooking in a ceramic vision. Just curious about time.... the vision will hold temperature for 24 hrs. Like mentioned before... never smoked one

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3828
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #5
        Anywhere from 225 to 250 will be fine. Just get it to stabilize, and leave it alone. You won’t need a water pan in a kamado, but it wouldn’t hurt, either. I’ve never used one myself (BGE).

        It it depends on the cut, it might take 6 hours, it might take 10, it might take 12. It’s done when you stick a probe into it and feel no resistance. Start checking around 190*.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          It's a 5# brisket guys, it should be done way sooner than 10-12 hours depending upon the thickness. I buy those sometimes to do pastrami and get them up to 150* in a couple of hours then SV. Taking it all the way in smoke, maybe 3-4 more.

        • Mosca
          Mosca commented
          Editing a comment
          I would normally agree with you, but once I had one of those little guys go forever. That’s why I ranged it.
      • MeatMonster
        Club Member
        • Mar 2017
        • 655
        • Ellon, Aberdeenshire
        • I love beer, BBQ and rugby, just don't make me choose between them!

          GMG Jim Bowie
          ProQ Elite Smoker
          Boomerang 3 Ring Burner
          Fast Eddy Cookshack 120
          Fast Eddy Cookshack 240

        #6
        225 - 250f until internal 190f then probe occasionally for that soft as butta feel! Sometimes simplz is best!

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 5700
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #7
          Mosca is right on. I usually inject flats because they can dry out. Of course, that can lengthen the cook time. I often wrap which can cut the stall time in half. Then it is your call whether to leave itbwrapped to it is finished or to put it on unrapped to dry out the bark.

          Comment

          • Champ891
            Club Member
            • Feb 2017
            • 69
            • Southern Tennessee

            #8
            Click image for larger version

Name:	20180527_094149.jpg
Views:	30
Size:	5.58 MB
ID:	506299 I started @ 6am wrapped at 170 5 minutes ago. Looks like tire
            Took this picture at 11am. If it goes South........ I'll just drink more beer.

            Comment


            • EdF
              EdF commented
              Editing a comment
              The right 'tude!

          Announcement

          Collapse

          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}