91 Tips For Brisket Temperature

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91 Tips for Temperature For A Brisket | what temperature for a brisket to be done

• I’ve been to some famous and no-so-famous barbecue joints over the years, and almost all of them wrap finished briskets in foil or butcher paper or even plastic wrap and hold them in a holding oven or hot box. One popular brand is from a company called Alto-Shaam. These are multi-shelved enclosures with a thermostatically controlled electric heating element that can maintain a low, steady temperature for hours on end. - Source: Internet
• Aaron Franklin Texas Style Brisket Rub For a true Texas style brisket you want to us this simple style rub that will give you a great bark but let the flavor of the beef dominate. 4.28 from 76 votes Print Pin Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 Calories: 297 kcal Author: Joe Clements Ingredients ½ cup Kosher salt - Source: Internet
• . You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve. Meat Thermometer. The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do. - 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
• Wrap the brisket in unwaxed butcher paper or regular aluminum foil. Make sure that there aren’t any open crevices or holes. Before that, baste your brisket with some water, cider, beer, or juice. That can prevent any further loss of moisture. - Source: Internet
• For those of you who follow us on Facebook (and if you’re not following us, make sure you click that Blue F on the right and hit the like button on our page), you know that last week we posted a poll asking what recipe you would like to see next. We gave three options to vote on, but also left it open for write in votes. One of our loyal followers wrote in they would like to see brisket and it won! So, by popular demand, I give you the beautiful brisket… - Source: Internet
• If your brisket’s internal temp comes to 145 F but starts to rise slower, you might have hit “the stall”. That can take hours to rise from 145 F to a proper temperature of 165 F. At this level, the meat starts sweating. The muscles then contract in the brisket to push moisture out. - 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
• Shifting the brisket to an oven to finish the cook is another way of speeding things up. Certain pitmasters suggest against that, but it shouldn’t have too much effect on the taste. Finally, you can entirely avoid the low and slow methods and use different methods. But the hot and fast process has its trials, so it’s essential to learn the correct way to use it. - Source: Internet
• That water proceeds towards the surface of the brisket. It evaporates and reduces the brisket’s temperature and the smoker’s overall heat. In such a situation, you need to do the following: - Source: Internet
• Temperature! I like low and slow for my briskets, but some people like the process to hurry a long a bit. You can try smoking at 275 degrees F to shorten the cook time. There’s no perfect formula to have a perfect time line, so keep an eye on the internal temp of your brisket. - Source: Internet
• Smoked brisket needs to be moist and soft in the middle while smoky and crunchy on the outside. Many criteria affect the smokiness of the brisket, but maintaining the proper internal temperature is critical. We’ll discuss the ideal brisket interior temp, how you achieve it, and how you can quantify it. - Source: Internet
• A second option is to not pull it off at all but rather wait out the stall period. This takes more time as the internal temperature will just continue rising at a slow pace. However, the brisket will have a crispier bark and smokier flavor if you are to use this method. - Source: Internet
• Mix your spices in advance. Mix your salt, pepper, and garlic in an old spice shaker container. Shake the spices out at about 2 feet above your brisket while seasoning. This will create a nice even layer of salt, pepper, and garlic across the entire surface of your brisket. - Source: Internet
• In the early 2010s, we saw the rise in popularity of Central Texas barbecue and the emergence of Aaron Franklin of Franklin BBQ in Austin, TX. Everyone watched his videos, saw him wrapping briskets in pink butcher paper and giving them a long rest before serving them to customers, and wanted to emulate his technique at home. As a result, there’s been a greater appreciation among backyard barbecuers of the importance of holding brisket for a good, long rest after cooking, usually wrapped in aluminum foil or pink butcher paper and placed in an empty cooler for a few hours. - Source: Internet
• Even at the perfect brisket internal temperature, the brisket might not reach the ideal tenderness. So, check the brisket using a probe before taking it off the grill because it may need more time. While the results aren’t usually as delicious as the low and slow process, the hot and fast method is ideal for eating brisket in a shorter amount of time. - 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
• A brisket is a challenging piece of meat that comes from the lower torso of the animal. Such a muscle needs a long and slow cooking method to give the muscles and tissue time to break down. The extra time also helps the fat render better, providing a more decadent, juicier cut of meat. - Source: Internet
• The ideal way to smoke brisket is to smoke it low and slow, allowing the meat to break down effectively. You can then pull the brisket from the smoker when a probe slides in smoothly or the internal temperature sits between 180 to 200 F. Most pro pitmasters agree that 204 degrees is the perfect brisket internal temperature. - 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
• 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
• 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
• Aluminum foil quickens the smoking process greater than butcher paper. That said, butcher paper is ideal for preserving the crunchy exterior of the brisket since it’s more porous than foil. Regardless, using this method shortens the cooking time to around 45 minutes for every pound without negotiating the smokiness and crispiness of the meat. - Source: Internet
• Doneness Determination: I really expected to some interesting pitmaster tips on how to determine doneness. Wicked Good and both Vencil Mares and Aaron Franklin in The Prophets of Smoked Meat said to use a fork to test doneness, but 21 of the recipes say to use a thermometer. Twenty of those place the target anywhere between 185 and 200 degrees, while eight of those put the magic number right at 190. You might get tough brisket if you use the Salt Lick range of 165-175 degrees. - Source: Internet
• Cooking Temperature: In Legends of Texas Barbecue, Edgar Black suggests that we crank the fire to 300 degrees for his brisket and Vencil Mares in The Prophets of Smoked Meat goes even further to 325. On the other end of the spectrum, the Salt Lick goes all the way down to 185 for a good portion of their cooking time. These are the definite outliers considering every other recipe falls within a fifty degree range from 225-275 degrees. - Source: Internet
• In February 2020, I enjoyed some barbecue at Caldwell County BBQ in Gilbert, AZ. Pitmaster Jimmy Perez was kind enough to show me around, including in the kitchen where they hold briskets in holding ovens at 170°F for 17 hours. Yes, you read that right. They put briskets into the pit at 6:00 am, take them out of the pit at 6:00 pm, and hold them at 170°F until they open for service the next day at 11:00 am. Seventeen hours of holding time in a hot box! - Source: Internet
• To do this, it is recommended to use a leave-in instant-read thermometer to watch the internal temperature. You may already have a built-in thermometer on your grill and smoker. Pellet smokers actually come with two probes, so one can be put in the flat and one in the point. - Source: Internet
• . I like to use my CampChef SmokePro, but any variety that can hold a steady temperature of 225 degrees F will work great. Large Cutting Board . You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve. - 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
• 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
• To speed up the cooking process and to stop your brisket from drying out, wrapping it is the way forward. Wrapping keeps in the heat, smoky flavor, moisture and reduces bitterness. To achieve maximum flavor, it is important not to wrap too early. - 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
• While smoking brisket, it’s essential to reach that sweet spot in temp. We already know the consequences of the hot and fast method of cooking. But if you go too low, then the meat stays for too long, between 40 F to 140 F. That is a dangerous temp range for bacteria to grow. - 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
• Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately. Nutrition Calories: 282 kcal | Carbohydrates: 1 g | Protein: 36 g | Fat: 1 g | Saturated Fat: 4 g | Sodium: 775 mg | Potassium: 19 mg | Vitamin A: 5 IU | Calcium: 4 mg | Iron: 0.1 mg Ready to Become a Backyard BBQ Hero? Join The Grill Squad today! - 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
• Remove the brisket to a platter and let rest in the wrap for at least a half hour. Carefully remove the brisket from the foil to a cutting board. Slice thinly against the grain. - Source: Internet
• The time per pound to smoke meat relies on a smoker’s temp and the brisket’s size and weight. So, for smoking a brisket at 225 F, 1.5 to two hours is ideal for every pound of meat to get moist and tender briskets. - 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
• 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
• On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight. - 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
• Watch the video below the recipe card and I’ll show you step-by-step how I make this smoked brisket at home. I’m on a mission to help you become the best backyard BBQer of your life, so head on over to YouTube, Instagram, or Facebook to get more recipes, videos, and tips from Hey Grill Hey. We can’t wait to hear from you! - Source: Internet
• The brisket internal temperature is one of the benchmarks to determine your brisket’s doneness. Unfortunately, as an aspiring brisket cook, you come across dozens of opinions by many pit masters on “what should be brisket’s internal temperature when you pull it off the smoker.”. - Source: Internet
• Trimming: Thankfully, none of these recipes call for removing all of the fat from the brisket. The Wicked Good team gets the closest by having you trim the surface fat from the point while retaining the entire fat cap over the brisket flat. Fourteen say to leave all the fat on and keep the brisket untrimmed, while eleven say to trim the excess fat down so that there is a quarter-inch to half-inch fat cap remaining. It’s a close one, but leaving it untrimmed wins by a hair. - 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
• 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
• Most BBQ pros suggest smoking a brisket within a range of 225 F and 250 F. While it might take a long time to cook at 225 F, the outcome is a moist brisket that everyone loves. Once you figure out the basics of smoking briskets, it’s possible to cook them at higher temperatures. - 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
• 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
• 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
• So, a twelve-pound brisket takes around 18 hours to smoke at 225 F. That should give you a reasonable estimate, but always keep some extra time if the cooking takes longer. Also, always remember to save time for the brisket to rest when done. It’s also essential to maintain a keen eye on the thermal probe since the rate varies according to the meat and the smoker. - Source: Internet
• The next time I smoked a brisket in my WSM, I wrapped it in pink butcher paper part way through the cooking process. When it was done, I placed it on a rimmed baking sheet pan and moved it into the electric oven set to 170°F. The oven temperature wandering between a low of 143°F and a high of 147°F. - Source: Internet
• This will stop the muscle from drying out. Also make sure that the point is closer to the fire and that the flat is closer to the smoke. However, realistically, how you put the brisket on the grill is all down to a matter of preference. - 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
• From Our Shop Smoke Kitchen 6.5 Boning Knife $69.95 Trim the fat cap off a brisket or square up a rack of ribs in seconds. SHOP NOW - Source: Internet
• Wrapping: Using a foil wrapper for the meat during cooking is an easy way to retain moisture and to keep the heat of the brisket increasing steadily. Foil is considered taboo by some, while others say it’s the key to moist meat. In this grouping, eleven of the recipes called for wrapping the meat during the cooking process, and sixteen recipes instruct novice pitmasters to leave your brisket naked. - Source: Internet
• Slather! Some people like to use a binder to help the rub adhere to the brisket. My favorite is yellow mustard. This helps the seasoning stick, but the acidity also helps break down the surface of the meat and create a gorgeous bark. It’s not necessary, but worth a try to see if you like it! - Source: Internet
• Lay out a big double thick sheet of heavy duty aluminum foil. Lay the brisket on the foil fat side down. As you begin to fold up the foil around the brisket pour the coffee over the meat. Wrap the foil all around the brisket to form a complete package, being careful not to puncture the foil. Transfer the brisket back to the EGG and cook until it reaches an internal temp of 200°F/93°C, about 2 hours. - 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
• A technique known as the Texas crutch is often used by pros. By doing this, you can remove the brisket early if the temperature stalls. It is then wrapped in foil, reinserted with the probe, and placed in the smoker until done. Stall occurs when the internal temperature stops rising. - Source: Internet
• If you want to learn how to smoke a brisket, this article is for you. Several factors go into determining how long to smoke briskets. These include the size of the brisket, the desired level of doneness, and the smoker you use. With these three factors in mind, you can easily determine the perfect amount of time to smoke your brisket. - Source: Internet
• The brisket is a cut of beef that is usually found in the lower part of the cow’s shoulder area. It is known for being tender and juicy and is often used in barbecue dishes. If you are new at smoking meat, you may wonder how long to smoke brisket at 225 degrees? In this article, I will show you exactly how to determine the right amount of time to smoke a brisket. - Source: Internet
• Probe testing to monitor the internal temperature of the meat is the primary method of checking whether the brisket cook is complete. When the internal temp reaches 190 F, you can slide in a thermometer probe. It should go in and out with barely any resistance when the brisket reaches proper cooking temperatures.. - 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
• The number of hours for every pound is a decent way to estimate the time to smoke a brisket, even though it’s not a hard or fast rule. The smoking time per pound relies on a few conditions but primarily focuses on the smoking temp and method. It can range between 30 minutes and two hours for every pound. - Source: Internet
• Getting the perfect brisket internal temperature of 204 F can give you a delicious piece of meat. As long as your smoker’s temperature stays constant and you allow the right time for the resting period, you’ll have a delicious brisket. So, happy smoking! - Source: Internet
• For the rub, I recommend buying a brisket/beef/all-purpose rub or use our Award Winning Brisket Rub. Figure out what you like. I found I like peppery rubs for brisket, but you may totally disagree. - 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
• When I first started smoking meats, brisket quickly became my first obsession. Why? Because I was terrible at them – and so are most people. Brisket, in my opinion, has no equal in difficulty. It’s an extremely tough cut of meat, and to smoke it to a juicy, tender completion is no easy task. - Source: Internet
• This will even out the temperature. Recommended resting times are around one hour. But professionals recommend between two and four hours. - Source: Internet
• Brisket is an especially tough cut of beef. Although its reputation is that it is difficult to cook, it can be learned by anyone. Cooking brisket for a long time is the key to making it tender. - 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
• 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
• The only ideal temperature is when your brisket is fully soft inside. I also don’t suggest going so high for the 210 brisket’s internal temperature for the brisket will keep on rising and cooking inside even after you’ve removed it. So, if you’re a beginner with brisket smoking, going so high can overcook the brisket. - Source: Internet
• Wrap! I recommend wrapping in butcher paper, but foil is also an option. In fact, foil is the original Texas crutch to help push smoke dmeat through the stall. It’s still used in many BBQ joints. Your brisket may have a softer bark, but it will maintain a lot of moisture inside the meat itself. - Source: Internet
• Once wrapped, put the brisket back on at 250°F until done. Aaron uses appearance and feel of the brisket to measure when it’s done but he has smoked thousands of briskets. We recommend using one of the leave-in thermometer reviewed here, and taking it off when it’s at an internal temperature of 195-203°F - Source: Internet
• They never rest their smoked brisket for a short time of 2 or 4 hours. Instead, they love resting their brisket for a longer period e.g. 8-14 hours. - Source: Internet
• This Texas style brisket is wrapped in butcher paper during the stall. You can pick up some Hey Grill Hey Peach Butcher Paper over at Patio Provisions today! Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job. - Source: Internet
• Ensure to preheat the smoker to 350 F and put the meat fat side down to avoid burning the base. Then, wrap the brisket once it gets to an internal temp of 170 F. Finally, you put it back on the grill, this time fat side up. Continue smoking till the internal temperature gets to 204 F. - 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
• 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
• The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do. Butcher Paper. This Texas style brisket is wrapped in butcher paper during the stall. You can pick up some Hey Grill Hey Peach Butcher Paper over at Patio Provisions today! - 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
• Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours). - Source: Internet
• The stall occurs when the moisture from the beef evaporates into the atmosphere and reduces the grill’s temperature. You can prevent this entirely by wrapping your meat. This method is public with pro pitmasters and is called the Texas crutch. - Source: Internet
• If you don’t have much time to wait for a brisket to finish cooking, there are certain things you can do to fasten the process. The most compelling way to move the process along is to boost the temp. At 300 F, meats can cook much faster, but you do risk the chance of getting a drier and less flavorful brisket. - Source: Internet
• For the initial smoke phase, I plan about 8 hours at 225 degrees F for my 12-13 pound briskets to reach 165 degrees F. However, your brisket will enter a phase in between 145 degrees F and 165 degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it. This is called the stall, and the time frame is different during this phase for every brisket I’ve ever cooked. This is where a good internal thermometer comes in. - 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
• The second phase (once it’s wrapped in butcher paper), can take anywhere from 5-8 hours. I usually plan an extra 2 hours for each of my brisket cooks because if it is done early, I can always set it in a cooler and allow it to rest for a while. If it is done late my husband gets hangry. - 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

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