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168 Tips for Smoking Brisket Temperature And Time | Smoking Temperature

  • When holding the brisket in the cooler, wrap it in a towel, but be sure it’s one you don’t care about, because it will smell like smoke. Serrated Knife: Get perfect brisket slices by using a long serrated knife. This will help you cut through the bark. - Source: Internet
  • Print Recipe 5 from 7 votes How Do You Smoke a Brisket in an Electric Smoker? This is one of those simple and delicious smoked brisket recipes. In this recipe I use butcher paper to wrap my brisket during the cooking process to avoid the stall – this is totally optional, you can also use aluminum foil. Prep Time 10 mins Cook Time 12 hrs Total Time 12 hrs 10 mins Servings: 8 people Calories: 155 kcal Author: Charlie Cost: 80 Equipment aluminum foil / butcher paper - Source: Internet
  • What is Brisket? The brisket is part of the chest muscle of the cow. It’s located just above its front legs. Unlike other primal cuts, the cow uses this muscle a lot, which is why it requires a certain cooking technique to break down the connective tissue. In the past, brisket was a less desirable cut, because it did take more time and effort to cook than a ribeye or filet. It’s one tough piece of meat, but when you smoke it just right, it becomes a heavenly slab of beef that yields tender meat slices and melt-in-your-mouth burnt ends. - Source: Internet
  • Slice and enjoy your brisket warm with your favorite sides and loved ones. Notes I am using a 8 pound brisket in this recipe. Going by my smoked brisket cooking time calculator, here is my cooking time It will take 1 hour and 30 minutes per pound (lb) of brisket at 225°F (or 107°C) 8lb brisket x 1.5 hours = 12 hours with a cooking temperature of 225 °F - Source: Internet
  • Look for a brisket that bends or flexes with ease. This means the brisket has a smaller amount of connective tissue. A brisket with less connective tissue will make for a more tender final product. - Source: Internet
  • One is whether to marinate it overnight or just apply a dry rub minutes before smoking it. The other is whether to allow the brisket to rest on a cutting board before slicing and serving. Or, should you wrap it in foil, then a towel, and stow it away in a cooler for a couple of hours to allow the juices to absorb back into the brisket before slicing - Source: Internet
  • Not only is a Thermapen handy for testing the temperature throughout the cook, but how it glides in at the end is a key to knowing when a brisket is ready. Foil or Peach Paper: One stage of this brisket cook is the Texas Crutch. That’s a technique used to lock in moisture and speed up cooking through the stall. - Source: Internet
  • While it is cooking, you might observe that the brisket stops rising in temperature at around 150°F internal temperature. This phenomenon is known as “the stall,” and it is caused by the cooling effect of the evaporating moisture off the surface of the meat. Do not be concerned. It will eventually rise in temperature again. - Source: Internet
  • You’ll notice the long sides of your brisket may have some discoloration or hardness. That’s perfectly normal and happens during the processing. You can leave it, but I prefer to shave it off and square it up. - Source: Internet
  • To clarify, we’re talking here about the temperature of the smoker’s cooking chamber and not the internal temperature of the meat. (The latter is another story for another time.) - Source: Internet
  • Smoked Brisket The most comprehensive guide to making no-fail smoked brisket from a champion pitmaster. Includes steps for every type of grill. Recipe by Christie Vanover 4.44 from 129 votes Prep Time 8 hours Cook Time 12 hours Servings 12 Print Recipe Pin Recipe Save Recipe Saved Recipe Ingredients 11 lb brisket - Source: Internet
  • During this long rest, the connective tissue is going to keep breaking down, along with fat continuously rendering and evenly spreading back into your brisket. A major advantage of the Meater probe thermometer is watching the internal temperature of the meat on the app. This will tell you exactly what temperature the brisket is, avoiding any anxiety and letting the meat come down slowly to a low temperature. - Source: Internet
  • Brisket cooked over a real Texas-style hardwood pit gets a thick, black bark with a smoky flavor. To get that bark at home, we can finish the brisket either in the oven or on a grill over indirect heat. Getting that smoke flavor in there is a bit trickier. Here are two methods. - Source: Internet
  • Here is something that we feel needs to be kept in mind as you’re reading this and planning your first or 50th brisket. We use the words cook and smoke interchangeably, so please do not ever interpret “cook” as “cook in the oven”. A brisket is never “smoked” or “cooked” in the oven…ever. I know some people that still do that and somehow they don’t realize that they’re just making roast beef and not smoked beef brisket! If you have a friend or family member that does this, politely encourage them to put their brisket on the smoker versus cutting them out of your family tree. - Source: Internet
  • This will be used as an injection to add both moisture and extra beefy flavor. You can use beef broth or beef consume. Consume is a little richer. Brisket Rub: The Texas standard is kosher salt and pepper. Feel free to stick with that, or try any pre-made beef rub, including my award-winning brisket rub from Spiceology. - Source: Internet
  • Bear in mind that whole packer briskets are sold untrimmed. It will weigh a bit less if you intend to carve away the excess fat. Should you decide to trim the brisket, we would recommend leaving at least 1/4 inch of the fat cap in place to impart flavor. - Source: Internet
  • You can smoke a brisket on any type of grill. Scroll down to see the techniques for a gas, charcoal and pellet grill. Charcoal or Wood Pellets : Select the fuel that works with your grill. - Source: Internet
  • When cooking brisket in the 350°F plus range, leave some extra fat on your brisket so it’s protected, and keep it moist by spritzing/mopping every half an hour. Keep a close eye on the internal meat temperature because it will increase rapidly when cooking at such a high temperature. I’ve written an article on this topic: Hot and Fast Brisket vs Low and Slow - Source: Internet
  • What Size Brisket Do I Need? If you’re smoking brisket for the first time, or you’re still getting the hang of it, I recommend starting with an 11-12-pound full packer brisket. By starting small, your investment won’t be as large and the time commitment you’ll have to devote to the cook will be shorter. If you’re cooking brisket for a larger group and you’re still kind of a novice, you could go with two 12-pound briskets versus trying to tackle a 22-pound brisket. However, if you feel pretty confident about your brisket game, choose the size you need to feed your BBQ fans. Plan on one pound of raw brisket per person, which will equal about a half a pound of cooked meat. - Source: Internet
  • An adequate resting period is essential for an impressive brisket. This is because the muscle fibres in the meat tissue need time to relax and soak up some delicious brisket juice. Follow these tips to make sure that your resting time is as good as it can be. - Source: Internet
  • Some people use aluminum foil to wrap their brisket. I hate this because I feel like it dissolves the bark but to each their own. When you’ve put in all these hours of work it would be a shame to throw it away by wrapping it in aluminum foil because the brisket begins steaming and you could have done that in the oven to begin with. When you wrap with foil you make roast beef. Don’t get me wrong, I love roast beef just not when I’m smoking brisket! - Source: Internet
  • Next, flip the brisket over and apply the same rub to the top and sides. Use the same technique. Keep adding it until you can barely see the meat. - Source: Internet
  • How to Smoke a Brisket on a Charcoal Grill If you’re using a charcoal grill like a classic Weber kettle or a PK Grill, you’ll need to create an indirect heat zone. When you light your coals, they’ll be pushed to one side of the grill and the brisket will be placed over the side without coals. Because of this, you’ll need to make sure your brisket isn’t too large. Once the coals ash over, add 3 wood chunks and adjust the vents, so the grill hums at 225F degrees. - Source: Internet
  • At 155°F (68°C), we get much better results than at 145°F. Yes, the brisket will expel a lot of moisture as it cooks, but what it loses in water it gains in tenderness and moisture, in the form of more connective tissue breaking down and fat rendering. For me, 155°F for between 24 and 36 hours is ideal. - Source: Internet
  • Inject + Rub: Inject the brisket with beef broth. Rub it liberally with brisket rub. Cover and refrigerate overnight. - Source: Internet
  • When you return the wrapped brisket to the smoker, you should see the temperature start to rise again in short order. The downside to this method–which is known as the Texas crutch–is that the trapped moisture will cause the bark to turn soggy. To counteract this effect, try removing the foil for an hour or so before taking the meat off the grill. - Source: Internet
  • If you can’t wait 20 hours for your brisket to be ready, you can try smoke a brisket at temperatures upwards of 275°F-300°F. However, if you are going to going to cook in this higher range, make sure you keep the brisket nice and moist with regular mopping, and consider keeping more fat on your brisket so it’s protected from the heat. Also, place the brisket fat cap down to shield the more vulnerable parts of the brisket from the fire. - Source: Internet
  • Brisket is meat alchemy. You take a tough, useless cut of meat full of iron-like connective tissue and turn it into smooth, soft, smoky, savory meat pudding! But, if there’s anything to dislike about brisket, it has to be that it takes seemingly forever to cook. 12 hours? 18 hours?!? There’s no way to cook a brisket on a whim and have it the same day. Or is there? - Source: Internet
  • The amount of rub you’ll need will depend on the size of your brisket. I don’t actually measure my rub before I apply it. I cover it until I can’t see the grain. - Source: Internet
  • A 2 lb brisket is no different than 1.5 lb to cook. The larger size adds more fat and connective tissue which help provide a moist tender bite. It usually requires a 3 to 3.5 hour cooking time or slightly longer if a very tender brisket is desired. - Source: Internet
  • The ideal time to cook a 3 lb brisket on the smoker is 4 to 5 hours. If it’s cut from the pointed end, take note that it will cook faster than the flat end. many chefs cook the point until it is overcooked (or burnt) because it doesn’t make it dry due to higher fat content. - Source: Internet
  • At 210° (98 °C), the brisket will be so tender that it will feel like butter when you slice into it. This allows you to carve out super neat slices. This is also the perfect time to slice or cube your meat if that is what you want to do. Keep in mind that cubed brisket is even nicer if it is chopped up and then put back into the smoker for another hour. - Source: Internet
  • SPG In the world of barbecue, you’ll often hear people use the term SPG. This simply means salt, pepper, garlic. This is also a very popular brisket rub. It starts with the Texas brisket rub foundation and adds granulated garlic or garlic powder. I use the Spiceology SPG on so many different proteins. - Source: Internet
  • Foil Wrap: Smoking brisket in foil is one of the most popular ways to smoke a brisket. This is because the foil creates a mini oven within your smoker. This helps keep your brisket moist and cook it a little bit faster. - Source: Internet
  • Consistently moist brisket with a smoky bark. . Serious Eats / J. Kenji López-Alt - Source: Internet
  • In the case of a 14-pound brisket, figure around 17.5 hours when you’re going at a good pace. The brisket will be ready when it has a nice bark and reaches an internal temperature of 200°F – 210°F. As a general rule of thumb, don’t forget to check the temperature of the meat and desired doneness. - Source: Internet
  • If you find you want leftovers for meals throughout the week, cook a larger brisket. You can easily slice, vacuum seal and store in your freezer for future meals. Find our range of briskets here. - Source: Internet
  • : If using charcoal, add a couple wood chunks for added flavor. When cooking on a gas grill, you can create a foil pouch with wood chips or pellets. Spray Bottle: Several times during the cook, you’ll spray the brisket with liquid. - Source: Internet
  • In 15 hours (based on the 90 minutes per pound rule), you’ll have a tender and juicy brisket that melts in your mouth. There’s no hard and fast rule when it comes to smoking a 10-pound brisket. Some people prefer to give the meat lots of time, while others prefer to get the process done faster. It’s all a matter of preference. - Source: Internet
  • Sometimes you don’t have a spare 20 hours in a day to smoke a tender, juicy brisket and you need one knocked out quickly for a weekend barbeque. Fast briskets at high temperatures in 4-hours are entirely possible and can still taste delicious, but you need have a good grasp on all the other techniques in order for it to turn out tender. I wouldn’t expect a 4-hour brisket to win any competitions, but it can be done if you don’t have all day and half the night to smoke your brisket at 220°F. - Source: Internet
  • What is a Packer Brisket? Technically, the full brisket primal cut includes two muscles: the point and the flat. The point is the thickest part and its the fattier, more flavorful end of the brisket. It’s where burnt ends come from – which by the way are not burnt – they’re just covered with smoked on rub that gives them a burnt appearance. Comparatively, the flat is the less fatty portion of the brisket that lays on top of the point. It’s where your traditional brisket slices come from. - Source: Internet
  • At the 3-4 hour mark of the smoke, the brisket should be a nice mahogany color and the fat should be soft and yellow. At this point, the internal temperature should be about 165°F to 180°F. It is at this point that you should wrap the brisket in two layers of foil. Wrapping the brisket will influence the temperature of your smoker. Normally, the temperature will drop a few degrees after wrapping for up to thirty minutes afterwards. - Source: Internet
  • Keep a constant temperature by shielding your smoker from the wind. This will help keep your smoker’s temperature nice and high. You could even invest in a cover that is designed to shield your smoker while it is on. - Source: Internet
  • As pictured, the brisket has 2 muscles connected to one piece of meat. This is the point and the flat. The flat is a leaner piece of meat where the point is more marbled. You get your lean sliced brisket from the flat and the fatty slices/burnt ends from the point, but we will get into that a little later down the track - Source: Internet
  • When your temperature probe reads 195° (90 °C) in the middle of the thickest part of the meat, your brisket is done. You must let your meat rest. Resting allows the meat to soak up some of its lost juices. It will also give the brisket time to get a bit warmer as it sits in the residual heat. Aim to begin carving when the probe reads 210° (98 °C) for the best results. - Source: Internet
  • The Texas standard is kosher salt and pepper. Feel free to stick with that, or try any pre-made beef rub, including my award-winning brisket rub from Spiceology. Apple Cider Vinegar: This will be spritzed on the brisket throughout the cook to add moisture and help build bark. Substitutions: You can substitute the apple cider vinegar with water, beer or cola. I prefer the vinegar, because the tartness balances well with the fatty beef. - Source: Internet
  • As explained above, select the best grade of brisket that fits your budget. I’ll talk about size below. Beef Broth: This will be used as an injection to add both moisture and extra beefy flavor. You can use beef broth or beef consume. Consume is a little richer. - Source: Internet
  • Aaron Franklin starts off a brisket at 255°F for three hours, then raises the temperature between 260°F and 265°F. Once the brisket reaches the stall, Aaron holds the temperature at 280°F to 285°F, then drops it to 275°F after wrapping. Once the internal meat temperature goes past 180°F and up into the 195°F range, the collagen in the brisket will have rendered and you should have a tender, juicy brisket. - Source: Internet
  • Equipment to Smoke Brisket This list can look a little intimidating, at first, but you probably have most of these tools already. I just wanted to list them all in one place, so you could prep for your big smoke day. Large Cutting Board: Whole briskets are quite large, so it’s good to invest in a cutting board that can handle that large of a piece of meat. - Source: Internet
  • How Long to Smoke a Brisket One of the most googled brisket questions is, “How long does it take to smoke a brisket?” The answer for cook time will vary, depending on how much your brisket weighs, what temperature you’re cooking at and even your altitude and outside temperature. I’ve had some briskets take 12 hours and some take 20. When you decide you want to smoke a brisket, I recommend adding it to the smoker early in the morning or even the night before. - Source: Internet
  • Whichever way you choose to cook your brisket, there’s no right or wrong answer, and sometimes it can also depend on personal taste. On the other side of the argument, people don’t have all day to wait around, so they may want it to be finished earlier. Also, as we mentioned above, at 250 degrees, the proteins in the meat start to lose their shape, making the meat softer and more enjoyable. - Source: Internet
  • Texas Brisket Rub In Texas, they don’t mess with their beef. The go-to rub is simply a blend of kosher salt and 16-mesh ground black pepper. For Texas-style smoked brisket, combine these two in equal amounts in a shaker that has a lid to allow course grains to evenly flow through it. - Source: Internet
  • This is fun to do when there are friends and beers involved, but it’s not something everyone is willing to do every time they get a hankering for brisket. With sous vide cooking, there’s no babysitting required. Set the precision cooker to the right temperature, drop in the meat, walk away until it’s cooked through, then finish it off on the grill or in the oven when you’re ready to serve. - Source: Internet
  • The cooking time for this brisket will vary based on the smoker temperature, cooking time, the weight of your brisket, and variables outside of our control (such as room humidity and air temperature). But, you can smoke an 8-pound brisket between 10 to 16 hours. Plan and check for doneness at around 8 hours. - Source: Internet
  • Brisket is a primal cut of meat that is taken from the lower chest area of the cow. It is a triangular cut of muscle that has both deep and superficial pectoral and supports a lot of the animal’s weight. This means that a cut of brisket will have a lot of connective tissue. - Source: Internet
  • Searching for the right brisket can be easy, providing you know what you are looking for. A thick even flat and nice marbled point is what you are looking for. For instance, you don’t want your brisket to cook quicker in certain places. - Source: Internet
  • If it feels a little tight, that’s okay, just make your slices a little thinner. For a finishing touch, sprinkle the slices with more rub and brush with remaining juices. Finally, remove the burnt ends from the smoker and serve the crowd. If you follow these smoked brisket recipe tips and techniques, you should end up with the juiciest most flavorful brisket you’ve ever smoked. - Source: Internet
  • My Award-Winning Brisket Rub Personally, I like a hint of sweetness and heat to my brisket rub. And plenty of barbecue judges do too. My Brisket Rub has earned me multiple first place brisket wins and is available from Spiceology. It includes a balance of salt, pepper, garlic with a light touch of chiles, cumin and sweetness. - Source: Internet
  • How Much Brisket Rub Is Needed When applying your brisket, start by sprinkling the rub on the bottom side, which is where the layer of fat is. Hold your bottle or shaker up about 6-12 inches above the brisket and shake it in an even layer. You want to cover your brisket to a point where you can barely see the whiteness of the fat. Let that rub rest for 15-30 minutes. It will start to glisten. - Source: Internet
  • Smoking The Brisket at 250 Now for the main event! Once you’ve followed the previous steps and brought the smoker temperature to 250 degrees, you’re ready to throw your brisket on your smoker. Fat side up or down is up to you. We of course recommend fat side down for pellet smokers and fat side up for offset smokers with the firebox far away from the brisket. - Source: Internet
  • Insert the food temperature probe into the center of the brisket, then place the brisket directly onto the center food grate with the brisket flat on the bottom and the point on the top. Close the door tightly and plug the food temperature probe into the BBQ Guru pit computer. Set the food temperature on the computer to 203°F. - Source: Internet
  • Though the low-and-slow method of brisket cookery is by far the most classic method, there are those who also swear by a hot and fast method. Here, we’ll discuss the temps and tricks you need to cook your brisket in half the time. Buy it Saturday morning, have it ready for an early dinner! What a concept. - Source: Internet
  • I’d argue that 250°F is the average temperature to aim for when smoking brisket in a barrel smoker or charcoal kettle. It’s neither too high nor too low. Considering that the temperature will rise and fall by 5 to 10 degrees during the cook, you get great results, even on cold days or in windy weather. - Source: Internet
  • Whole briskets are quite large, so it’s good to invest in a cutting board that can handle that large of a piece of meat. Boning and/or Butcher Knife : When trimming a brisket, I use both a Cutco butcher knife and a boning knife. The butcher knife helps to cut off the larger pieces of hard fat. The boning knife has flexibility which aids in removing the thin silver skin. - Source: Internet
  • Dry Rubbed Smoked Brisket Yield: 12 Prep Time: 1 hour Cook Time: 10 hours Total Time: 11 hours Brisket is one of the best cuts of beef for smoking. Follow our step-by-step instructions on how to smoke perfect brisket in your Masterbuilt smoker. Print Ingredients 12 pound uncured brisket - Source: Internet
  • Smoking 2.5 lbs of brisket will take approximately 4 hours. Resist the urge to serve this section right off the smoker — even strips of beef benefit greatly from a brief rest period, allowing their proteins to firm back up again. - Source: Internet
  • Continue cooking the brisket, until your meat temperature reaches 200-205F degrees. Some competition diehards swear by 203F degrees, to be exact. For an 11-pound brisket, this can take another 3 hours. - Source: Internet
  • Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here. - Source: Internet
  • Once you have pre heated your smoker to 225°F and you have a clean smoke add in your brisket fat side up. Set your thermometer and water pan then close her up. You want to smoke your brisket for 3 hours without opening the smoker. At 3 hours open the smoker and spray with your chosen basting liquid. Do this every 30 minutes. - Source: Internet
  • Second, the high heat does not eliminate the stall. Your brisket’s proteins are still going to squeeze water out, and that water will still cause evaporative cooling. A crutch is essential here, and it should be a full-on tinfoil crutch. Wrapping your brisket in foil after the bark has set (at about 160–170°F [71–77°C]) will create a high-humidity environment for it to cook in, preventing evaporation and the associated cooling. And because the brisket can’t “sweat” itself cool, the higher temperature will be able to break down that collagen faster than a lower temp would. - Source: Internet
  • If you want to smoke a whole brisket, but don’t have all day. You can do what the professionals do, cut the point and flat, and smoke them separately. They’ll need a shorter smoking time and will be easier to arrange on the grill. - Source: Internet
  • First, with a higher temperature, the bottom side of your brisket is more likely to get scorched, so it’s important to cook it fat-side down. (Most pitmasters recommend this anyhow, but it’s especially important with this method.) - Source: Internet
  • Be sure to let your brisket rest for at least 30 minutes after it comes out of the smoker. This will let the muscle fibres relax and reabsorb some of their lost juices. This will keep everything super flavorful, juicy, and very tender. - Source: Internet
  • With a sharp knife trim out some of the fat that is in between the two muscles of the brisket so it will cook evenly. Trim any extreme fat from the top, but most of it should remain. Rub the brisket all over with the oil, then season it liberally on all of the exposed meat using Big Green Egg Classic Steakhouse Seasoning. - Source: Internet
  • Should I Use a Binder? If you inject your brisket, you don’t need to use a binder like mustard or oil. The liquid of the injection will help the rub stick. If you don’t inject your brisket, I’m still not a fan of using a binder. But if link binders, apply a very thin coating of vegetable or olive oil or yellow mustard. - Source: Internet
  • Sweet Brisket Rub When people start to add sugar to their brisket rub, that’s when the Texans chime in to let you know that you’re doing it wrong. But hey, if you like a little sweetness with your beef, go for it. This is your brisket, after all. For a good sweet brisket rub, combine 1 part kosher salt, 1 part 16-mesh ground black pepper, 1/2 part sugar in the raw or pourable brown sugar and 1/4 part granulated garlic. - Source: Internet
  • Good brisket is often called the holy grail of barbecue. I’ve tasted barbecued brisket all over the country, and while you can certainly find some truly transcendent barbecued brisket, the vast majority of the time, it’s a dry, bland disappointment. What makes it so hard? - Source: Internet
  • Brisket is a tough cut of meat so it needs to be cooked at a low temperature over many hours to break down all the connective tissue so it melts and turns into the tender, juicy brisket we all know and love. If the brisket temperature is too high, all the moisture will escape and it will turn out tough and dry. I wanted to find out what temperature the pros smoke their brisket in barbeque competitions, so I did some research. - Source: Internet
  • Two factors: It’s tough and it’s lean. With traditional smoking methods, a pork shoulder will tenderize in a matter of hours, and it has tons of connective tissue and fat to help keep it moist as it slow-cooks. A brisket needs to be cooked overnight to completely tenderize. There isn’t as much fat or connective tissue to lubricate the dry meat when it’s finally tender. Unless you have either the experience or the luck to nail every single step of the process, moist, tender brisket exists only in the realm of dreams. - Source: Internet
  • (95°C). When the alarms sound, verify the temp with your Thermapen®, and also verify that the probe of your Thermapen encounters little to no resistance going through the meat. Your brisket may need more time to finish breaking down the collagen. - Source: Internet
  • The flat is the meat side or what people call the lean meat of the brisket. There won’t be as much marbling in the flat as in the point. It’s easily distinguishable from the point of the brisket because it’s thinner and flat. - Source: Internet
  • It may take a while to smoke beef brisket at 250 degrees, but the results are worth the wait. If brisket spends enough time in the smoker, it achieves a deep mahogany bark and a succulent woodsy flavor. The question is, how long should you allow it to cook at this temperature? - Source: Internet
  • : When trimming a brisket, I use both a Cutco butcher knife and a boning knife. The butcher knife helps to cut off the larger pieces of hard fat. The boning knife has flexibility which aids in removing the thin silver skin. Meat Injector: Use an injector to add more flavor and moisture to the brisket before it cooks. - Source: Internet
  • Place the brisket fat-side down in a smoker preheated to 350°F (177°C). Using a Signals multi-channel thermometer, place one probe in the flat and one in the point. Set the high-temp alarms on each channel to 170°F (77°C). (170°F will ensure better bark formation than 160°F.) - Source: Internet
  • And let’s be honest here: That’s better than what can be said for at least 98.3% of the “true” barbecue brisket out there (I did a count to verify that number). How many times have you had brisket that’s rubbery and tough? How many times have you had brisket that falls apart in your mouth like it’s made from sawdust? Yup, I thought so. Sous vide makes those scenarios a thing of the past. - Source: Internet
  • One stage of this brisket cook is the Texas Crutch. That’s a technique used to lock in moisture and speed up cooking through the stall. Cooler: Once the brisket is done smoking, you’ll place it in a cooler without ice to allow the juices to settle. If you’re interested in upgrading from a cooler, most pitmasters who compete on the circuit use a Cambro. - Source: Internet
  • If you’ve got yourself a kettle grill or smoker, then you can enhance your sous vide brisket through a bit of honest-to-goodness smoking. I find that by letting my brisket cool a bit (or even refrigerating it for up to a week), I can place it on the cooler side of a kettle grill that I’ve heated to around 300°F (149°C) with charcoal and wood chunks and let it smoke for a good three hours or so before it starts to dry out at all. This is ample time to develop a deep, dark crust and to get some smoky flavor in there. - Source: Internet
  • The most comprehensive guide to making no-fail smoked brisket from a champion pitmaster. Includes steps for every type of grill. 4.44 from 129 votes Recipe Video Subscribe - Source: Internet
  • If you don’t have an oven you can always try a ‘faux Cambro’ – it is a little less high-tech than an oven but will get the job done, even when you are outside! Just fill up a cooler with hot water and wait for about half an hour to warm it up. Then you need to get rid of the water and line the inside with some clean towels. Put your brisket in here, fold the towels over the top, and put the cooler lid on. This will keep your beef enjoyable and warm for a good few hours. - Source: Internet
  • Another method you can use is to smoke the brisket at 225°F then raise the temperature to 275°F after wrapping. Increasing the temperature will excellent the cooking and help push the brisket through the stall. In the first stage of the cook, the brisket will sit in the smoker at 225°F and absorb smoke and develop a nice crust. Once the brisket has a firm bark and the internal meat temperature is about 150°F or 160°F, wrap the brisket in foil or butcher paper and raise the temperature up to 275°F. - Source: Internet
  • [M]y hot and fast brisket turned out really good. I was more than pleased with it. Not sure I would go to bat with it in a contest, but I would definitely be confident to serve it if you came over for a Saturday BBQ.” –Malcom Reed, HowtoBBQright.com - Source: Internet
  • If you are about to attempt your first smoked brisket, 225°F is a good temperature to begin with until you have learned the basics of smoking brisket. There are a lot of techniques that you need to learn such as temperature control, mopping, wrapping, brining, injecting, rubs, bark development and resting, so play it safe when starting out and keep the temp low-and-slow. A 225°F brisket will take most of the day and night to cook, but in the end you will get a tender, juicy brisket if you get all the other techniques right. - Source: Internet
  • Trim your brisket. Trim any excess fat, the deckle and any silver skin. Make sure you trim the fat layer so the brisket is even so you get a nice even cook. - Source: Internet
  • There’s a massive debate about whether it’s best to cook brisket at 225 or 250 degrees. The argument is that slow cooking at a low temperature for a longer time is excellent, and it works for all types of meat. This is the main reason people opt for the lower heat, and they’re not wrong since it’s a proved and tested method that works well and produces tasty meats. - Source: Internet
  • Where to Buy Brisket Brisket can usually be found year-round at your local grocery store, Sam’s Club or Costco. I have found that most of the time the brisket at the grocery stores is graded as USDA choice; whereas the big box stores occasionally carry USDA prime. You can also order briskets online from different farms and butchers. When ordering online, they usually arrive frozen, so be sure to work in a couple of days of thaw time when you plan your cook timeline. - Source: Internet
  • It was a long evening, but I enjoyed the pace at which we dined and enjoyed each other’s company. My favorite part was the slow cooked brisket. Well, maybe the apples (new fruit) dipped in fresh honey or the braided challah bread that we shared was just as good. - Source: Internet
  • Temperature is more important than time When smoking a brisket, it’s more important to focus on the color and temperature than it is to focus on the time. If you simply add your brisket to the smoker and set a timer and then move onto the next step without checking the temperature or bark formation, your results may not be as enjoyable. Use a meat thermometer to monitor the temp of your meat throughout the cook instead of a timer. This will tell you when it’s time to move onto the next step. - Source: Internet
  • Once the brisket is done smoking, you’ll place it in a cooler without ice to allow the juices to settle. If you’re interested in upgrading from a cooler, most pitmasters who compete on the circuit use a Cambro. Towel: When holding the brisket in the cooler, wrap it in a towel, but be sure it’s one you don’t care about, because it will smell like smoke. - Source: Internet
  • Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. - Source: Internet
  • While your brisket is smoking, you will be wise to think about temperature stability. In a smoker that keeps dipping below your set temperature – ideally 225° (110 °C) – your cooking time will be extended. If it gets too warm, your cooking time will be shorter, but you are more likely to have dry meat. - Source: Internet
  • Meat Injector: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. An injector is the only way you will be able to get flavor and moisture into the middle of the meat. The Beast Injector is a stainless steel injector that is sturdy and affordable. Check the latest price on Amazon here. - Source: Internet
  • The first 2 hours is when your meat will take in the most smoke flavor. After that time use a spray bottle and spray water, beef stock, vinegar or apple juice onto your brisket. Do this every 30 minutes -1 hour. This will help keep the meat moist, and also help develop that tasty crust (bark). - Source: Internet
  • At 135°F (57°C), brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while retaining its structure. After 12 hours, it’s still quite tough. After 24, it’s as tender as a New York strip steak. After 36 hours, it’s even more tender, and, by 72 hours, you’ll have brisket that can be cut with a spoon, while still giving you a meaty bite and juicy texture. - Source: Internet
  • The best temperature for smoking brisket is between 225°F and 275°F. Whole briskets and big cuts warrant a lower temperature within this range to ensure even cooking. Smaller briskets, on the other hand, can tolerate haste and higher heat. - Source: Internet
  • You see, collagen breakdown is a function of both time and temperature. That means that it breaks down faster at higher temperatures. And that means that by increasing the temp of your BBQ cook, you can get your brisket done significantly faster. - Source: Internet
  • Once your brisket has rested, it is time to slice and serve. Cut your brisket flat against the grain roughly a pencil in thickness. Once you reach the point, rotated the brisket 90 degrees and slice large pencil sized slices, as the point muscle fibres run in the opposite direction. - Source: Internet
  • A brisket is done once the internal meat temperature reaches 203°F. This is much higher than the recommended USDA recommendations for meat, but brisket has a lot of connective tissue that needs time to render. At 203°F, the brisket should feel like butter when you probe it with a thermometer. - Source: Internet
  • Prepare the smoker for 225°F smoking with oak wood (see detailed instructions for the Kalamazoo Smoker Cabinet following the recipe). Smoking duration will be 18 to 22 hours. After smoking, it should rest for at least 1 hour, but can be held in the oven at 140°F for several hours. Plan to put the brisket in the smoker 24 hours before serving so that you can be confident it will be done and ready. - Source: Internet
  • The brisket is considered “done” when the internal temperature reaches 180 to 200 degrees. Since we think the meat is at its best when it hits a final temp of 210, we like to remove it from the smoker at the 195-degree mark. The meat will continue to cook slightly while it’s resting, so you’ll want to take it off before it reaches that point. - Source: Internet
  • It’s now time to trim your big hunk of brisket. We like to start with carefully taking the brisket out of the packaging and trimming the bottom side first. Be sure you get rid of any hard bits of fat and most of the silver skin. Flip the brisket over and start trimming the hard fat. We like to leave about 6mm of fat on top of the flat and remove all hard fat from the top of the point. - Source: Internet
  • This above video will walk you through how to trim a brisket. All you need is a really large cutting board and a sharp knife. I love using my Cutco butcher knife, but a boning knife works nice, as well. - Source: Internet
  • The traditional method of smoking a brisket low-and-slow evolved to handle the high collagen content of brisket, though the pitmasters at the time didn’t know that. Given the origins of BBQ in small pithouses and fields and the lack of aluminum foil during said evolution, it makes sense that the lower, slower method predominated. But there is another way. - Source: Internet
  • Use an injector to add more flavor and moisture to the brisket before it cooks. Smoker or Grill: You can smoke a brisket on any type of grill. Scroll down to see the techniques for a gas, charcoal and pellet grill. - Source: Internet
  • “A well-documented phenomenon that as you smoke a brisket, the temperature will rise, then stay at around 160 degrees, and actually drops a few degrees, for an hour. We call this the stall and it results from the evaporation of the moisture from of the brisket“. Steve Raichlen - Source: Internet
  • It happens because of the way that muscle fibres react when it is exposed to heat – as in when you cook your brisket. Moisture is squeezed out of the fibres and up to the surface. This surface moisture then evaporates and cools the meat down slightly – a bit like what happens when you sweat. This process is evaporative cooling. - Source: Internet
  • This temperature also causes the fats in the meat to melt, creating a rich sauce that coats your mouth with delicious flavors. If you’ve ever eaten barbecued ribs, you know how much better they taste when cooked at a high temperature. To achieve the best taste for it, you have to slow cook it over time. - Source: Internet
  • When it comes to smoked meats, American beef brisket is the holy grail of the low and slow movement. Tender, full of flavour and super easy to make, beef brisket is cut from the beef flank and a cut above. This is one of those crowd-pleaser dishes that takes a while to prepare but is made to be savoured, both in the cooking and eating. - Source: Internet
  • Use this definitive guide the next time you are smoking a brisket. This article will cover the ideal smoking temperature for brisket and an idea of how long this should take to cook your piece of meat. Follow this guide for the best smoked brisket every time! - Source: Internet
  • Once the internal temp of meat reaches 170° F, we’re going to double-wrap our brisket with pink or peach butcher paper that you can get if you can’t find it locally. This is called the Texas Crutch and helps you get through the dreaded brisket stall in much less time than if you didn’t wrap it. We’ve had enough time for the smoke to penetrate the meat and now we need to help it reach an ideal temperature without going through the stall. - Source: Internet
  • We recommend that you keep a good quality thermometer on or near where you plan on smoking your briskets. This makes sure that you will always know what temperature your brisket is internally. We are budgeting for extra cooking time, but remember that it is equally likely that the brisket will take less time to cook than you think. - Source: Internet
  • You still need to cook your brisket to about 203°F (95°C), but there is a good chance it won’t be completely tender by the time you get there. You still need to check the tenderness with a knife, a probe, or by jiggling the whole thing. We cooked one easily within a workday, clocking in at about 6.5 hours. But it was a 16 lb packer—a smaller piece would cook faster. - Source: Internet
  • Marbling is very important when selecting a brisket and can make all the difference. For a deeper understanding of brisket marbling, you might be interested in reading an article that I wrote on marbling on brisket. You can find the article here: Marbling on Brisket. - Source: Internet
  • While the meat is cooking, remember to keep an eye on the smoker temperature. Just because it’s set to 250 doesn’t mean it will stay that way. If the weather outside is chilly, or if the fuel supply is inefficient, the temperature can drop well below the mark. - Source: Internet
  • On average, most barbeque gurus smoke brisket between 225°F and 250°F. A traditional Texas-style brisket is smoked low-and-slow at 225°F, and this is the safest temperature for barbeque competitions and beginners. Once you have a good understanding of the fundamentals of smoking brisket, you can experiment with temperatures in the 275°F to 300°F range so you can cook a brisket much faster. - Source: Internet
  • Connective tissue needs fairly low temperatures and lots of time to melt down a little. All of this time allows collagen to break down into gelatin, creating a succulent and delicious meal when cooked properly. Don’t forget that any fat in your brisket will have more than enough time to render and penetrate the muscle fibres. This will give your beef a juicy and rich texture. - Source: Internet
  • The brisket itself can weigh between 40 and 70 pounds. Its flavor and texture vary greatly depending on the meat’s breed, age, and quality. When cooking a brisket, the goal is to heat the surface of the meat without overcooking it. This is done using an internal temperature probe, which allows cooks to adjust their methods accordingly. - Source: Internet
  • Instead, you should rely on the internal temperature of the brisket itself. After the first few hours of the smoke, start keeping an eye on the brisket temp. This is easy to do if your smoker is equipped with a built-in meat probe. If you have to raise the lid in order to test the brisket, try not to check it more than once per hour. - Source: Internet
  • Once the brisket’s temperature begins to plateau, it’s acceptable to remove it from the smoker and wrap it in foil until it’s finished cooking. It’s best to use a double layer of foil to ensure that no heat or moisture are permitted to escape. We would also recommend adding a small amount of liquid, such as apple juice or cider, water, or beer. - Source: Internet
  • The infamous brisket temperature stall happens at around 150° (65 °C). Don’t be surprised if it takes a while for the temperature to begin to climb until after 160° (71 °C). This delay in temperature rise between 150° and 160° has caught many brisket newbies off guard. Don’t worry – it is completely normal! - Source: Internet
  • Injecting a brisket with a salty brine is a good way to safeguard it against potentially drying out, while also seasoning the interior of the meat. That said, with the precision of sous vide, there isn’t really an issue with the meat drying out, so I find brine injection to be superfluous. (It certainly won’t hurt if you choose to do it, though.) - Source: Internet
  • Q: Sir, Do you have a best guess on how long a 8-10 lbs brisket at 200-225 will take to get done. I was thinking about 1 hour per pound. Is this close. thank you! - Source: Internet
  • Briskets can come in all different shapes and sizes. From a small trimmed 5 lb cut to a full-sized packer cut. However, the average brisket is 10 to 16 pounds. The size and weight you decide on will depend on several factors. How many people you are cooking for, the size of your smoker, and your budget. - Source: Internet
  • Coat the brisket all over with the rub, working it in with your hands. Refrigerate the seasoned brisket, uncovered, until the smoker is ready. A cold brisket going into the smoker is able to develop a more intense smoke ring than a room temperature brisket. - Source: Internet
  • You won’t have to spray it with our brisket spray since we have our handy dandy water pan creating the humidity inside for us and the brisket is going to be finished in half the time. The meat will also naturally cool itself when heated as a result of it tightening up and forcing the water out from the muscle. This is called evaporative cooling and is a natural process. - Source: Internet
  • A typical brisket will weigh about 3 to 4 pounds, but you can have 1.5 lb, especially if you opt for the steak option. This brisket cut should take approximately 2 hours (or longer) to cook. At 90 minutes, you should test the brisket to ensure it is not overcooked. - Source: Internet
  • Electric and gas smokers are fantastic for regulating consistent temperatures, but if you are smoking using more traditional means like a barrel or pit smoker you will have more of a cooking temperature variance. This is due to the fact that initially, a fire is created, and that fire eventually creates the hot embers that will slowly cook your brisket. This heat gradually reduces during the cooking process. Different smokers operate differently, so it is never accurate to adhere to a specific time when cooking a piece of meat this large. - Source: Internet
  • The only way to get an accurate reading on a thermometer is by using a quality leave-in thermometer. A thermometer takes all the guesswork out of smoking and can also help you measure the temperature of the cooking chamber. If you want more info on thermometers, check out our Thermometer Guide. Here’s another article I wrote an article a while back that you might interest you: How Long To Smoke A Brisket? - Source: Internet
  • While we understand the appeal of the Texas crutch, we prefer to simply wait out the stall. When you wrap the brisket in foil, you’re essentially braising it instead of smoking it. This shouldn’t affect the flavor if you wait until the stall to wrap it up, but we like to keep things authentic. If you plan ahead, there should be no need to use the foil method. - Source: Internet
  • A typical untrimmed brisket flat weighs 6 to 10 pounds. After trimming, it will yield around 5 lb. For this cut, the average cooking time takes 7 to 8 hours. You won’t have to babysit a larger brisket, but you will have to keep an eye on brisket this size. This is to avoid overcooking and drying the meat. - Source: Internet
  • Some smokers combat evaporative cooling by wrapping the brisket in some butcher paper or aluminium foil once the internal temperature hits 150° (65 °C). This prevents evaporation, keeps your brisket nice and warm, and will take off a couple of hours from the cooking time. The bigger the brisket, the more time you save wrapping it up. - Source: Internet
  • Also, 250 degrees is an excellent temperature for rendering fat. Once the fat cap has melted, it should create a decadent layer of seasoned fat on the surface of the brisket. At lower temperatures, the fat still renders out, but it doesn’t have the same texture. - Source: Internet
  • Look for a brisket that bends or flexes with ease. This means the brisket has a smaller amount of connective tissue. A brisket with less connective tissue will make for a more tender final product. Size and Weight: - Source: Internet
  • You can easily get prime brisket at Sam’s Club or Costco. You can get them at your local butcher as well. (Our experience at local butcher shops is that prime grade is sold at a significantly higher premium when compared to Sam’s or Costco.) - Source: Internet
  • Briskets weighing between 15 lb are done at around 18 hours. Chances are yours won’t be done by then, but we suggest using the probe test to be sure. Briskets can take up to 24 hours to finish cooking. You’ll want to monitor the internal temperature regularly once it hits 18 hours. - Source: Internet
  • For this recipe, you will need to spray the brisket every 30-minutes and hold the temperature between 350°F and 400°F. After about 3-hours, the bark should be firm. For the last stage of the cook, wrap the brisket in foil and place it in a conventional oven for an hour set to 275°F. Harry teaches his students of barbeque how to know if a brisket is ready by poking a bamboo skewer into a jar of peanut butter. When you poke the brisket, it should feel the same. - Source: Internet
  • You are nearly ready to throw your perfectly trimmed brisket onto the smoker. But first, we need to season with your favourite Lane’s Rub. When seasoning the brisket, it’s best to season from a height, so you get even distribution of the rub. After you’ve seasoned the brisket, be sure to let the rub set up for about 20 minutes at room temperature before it hits the pit. - Source: Internet
  • Brisket Rub: These days I make my own rub when possible, but I always have a few pre-made rubs for when I’m running low. Barbecue guru Malcom Reed produces Killer Hogs, one of the best brisket rubs I’ve found over the years. Another great rub is Slap Yo Daddy, made by brisket master and multiple World Barbecue Champion, Harry Soo. - Source: Internet
  • With a little thermal knowledge, tools like the Signals™ 4-Channel Alarm and the Thermapen®, and a willingness to break outside the traditional BBQ box, you can have brisket in less than half the time of a low-and-slow cook. It’s smoky, it’s tender, it’s juicy, and it’s ready by dinner time. Give it a try! - Source: Internet
  • How Long to Cook Brisket at 250? You’ll need to cook brisket at 250° for about 30-40 minutes per pound. Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results! You see, when we smoke brisket at 225° F the timing is around 1-1.25 hours per lb. Shockingly at 250°, you’re cutting about 50% of the cooking time off! - Source: Internet
  • Beef brisket cooks at a rate of about 1 to 1-1/2 hours per pound when the smoker is set to 250 degrees. A 10-pound brisket should be done in 10 to 15 hours at this rate. If you plan to smoke the brisket overnight, make sure to check it after 7 or 8 hours. - Source: Internet
  • How long, exactly, does it take to smoke a 4 lb brisket? When a 4 lb brisket is cooked to perfection, note that it needs approximately 6 hours on the smoker. Some briskets might be ready before this while others will take more time. Thus, make sure to check the internal temperature when it reaches the 6-hour mark. - Source: Internet
  • The average whole packer brisket weighs 12 to 14 pounds. The flat, which is easier to find in most major supermarkets, usually weighs between 6 and 10 pounds. Should you opt to separate the point from the flat, you should end up with about 5 to 7 pounds of raw beef. - Source: Internet
  • I asked my hostess how the brisket was prepared. She went into detail about letting it rest in herbs, spices, and aromatics and then braising it for hours. I asked if smoking it was acceptable. She said she didn’t see why not and decided she might try that next time. With further research, I discovered that smoked brisket is a holiday tradition in Texas Jewish culture. - Source: Internet
  • Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated. - Source: Internet
  • When brisket reaches an internal temp of about 150 degrees, it can stay at that temperature for several hours. This is called the stall, and it’s an inevitable part of the smoking process. It can also be quite frustrating, especially if you’re working with a tight schedule. - Source: Internet
  • A small shot of liquid smoke added to the bag before cooking the beef sous vide will give it a mild smokiness that captures most of the flavors of real outdoor cooking. (After all, liquid smoke is nothing more than the condensed contents of actual wood smoke.) The liquid smoke approach is great if you’re finishing the brisket in the oven, but it will also work if you are finishing outdoors. - Source: Internet
  • Once the rate of evaporative cooling is the same as the cooking rate of the brisket, it becomes more difficult for the temperature of the meat to rise. In essence, your brisket is cooling itself off more quickly than the smoker can compensate. This creates a temperature flat line until the bulk of the water has gone. Once this happens, the temperature of your brisket will start to rise again. - Source: Internet
  • When smoking brisket, the ideal temperature is around 250 degrees Fahrenheit for multiple reasons, and we’re going to talk about them here. This is the temperature at which the proteins in the meat begin to denature, meaning they start to lose their shape. Denaturing proteins makes them easier to chew and digest. - Source: Internet
  • We use a pellet grill and our heat comes from underneath the brisket, so we do not trim the fat cap very much. This is sacrilegious to some people and that is perfectly fine, to each their own. We love smoking brisket this way because it keeps our brisket protected from the radiant coming from below. This helps in keeping our brisket extremely juicy and much less prone to drying out. - Source: Internet
  • How do I get my brisket ready for the smoker? First, a little bit of anatomy on your brisket. There are 3 important areas to know about when it comes to your brisket. You have the flat, the point, and the fat cap. The flat and point of the brisket - Source: Internet
  • Typically, whole packer briskets weigh 12-14 pounds. The flat which is more accessible ranges from 6-10 pounds. In contrast, the point ranges from 5-7 pounds. - Source: Internet
  • Brisket is one of those meats that should be cooked at a low temperature such as 225 and slow to achieve maximum tenderness. It takes longer than other cuts of meat to cook because it has more connective tissue and fat. Smoking helps break down these tissues, so they become more tender. Cooking brisket at higher temperatures will cause the collagen fibers to tighten up, making the meat tougher. - Source: Internet
  • Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. - Source: Internet
  • Trimming the Meat Side The general rule of thumb when it comes to trimming the meat side of your brisket is to trim everything white (fat) to where you see pure, bright red beef. Trimming the meat side of the brisket of excess fat and silver skin. After you’ve trimmed all of the cloudy silver skin from the flat or top portion of your brisket, you’ll move on to trimming the fat. At this point, we’re going to stay on the top and side of the brisket and not move to the fat cap yet. - Source: Internet
  • It takes 12 to 18 hours for a 9-pound brisket to cook to perfection. Temperature fluctuations and other environmental conditions can cause it to cook faster or slower, so keep this in mind. At the 10-hour mark, don’t forget to check for doneness. - Source: Internet
  • With debates such as pork shoulder vs. pork butt, brisket fat side up or down, and pork shoulder fat side up or down, it is no wonder people have begun debating brisket smoking temperatures too. One of the biggest debates in the BBQ world is whether to smoke brisket at 250°F or 225°F. - Source: Internet
  • Pro Tip: I will tell you from experience that you do not want to trim a room-temperature brisket because it’s terribly slippery! It will be super flexible and slide all over the place while you trim it. Instead, put your entire brisket in the freezer (still in its original cryovac plastic) for about 30-45 minutes. This will give the brisket plenty of time to firm up and trimming will be a breeze even if you do not have a razor-sharp knife. - Source: Internet
  • Malcolm Reed smokes brisket anywhere from 195°F to 275°F depending on the smoker. When using a pellet grill, barbeque guru Malcolm sets the temperature to 195°F until the wrapping stage, then he raises the temperature up to 250°F until the brisket is done. He holds the temperature at 250°F on a charcoal smoker and 275°F on an offset wood smoker. - Source: Internet
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