Tips for brisket on a smoker
- Thread starter Kaitum
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huntin24/7
Well-known member
Do you guys put anything in with the brisket when you wrap in foil? I see some guys put beef broth in or some other concoctions.
JakeInVegas
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I believe that collagen actually renders at around 160 degrees. Keeping your cooking temps low around 225 degrees allows the meat to slowly cook from the time it reaches your rendering temperature at 160 degrees all the way until your finished product at around 200 degrees without drying out the brisket. I completely agree that a wireless thermometer is the way to go when cooking brisket. I also like to wrap my brisket in butcher paper once it gets to 165 degrees. I use Susie Bulloch's recipe from Hey Grill, Hey.
Texas Style Smoked Beef Brisket - Hey Grill, Hey
Texas Style Smoked Beef Brisket is more than a recipe, it's a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time.
heygrillhey.com
Wildabeest
Well-known member
If the bark looks dry, I’ll spritz with a 1/2 and 1/2 mixture of apply juice and apple cider vinegar. You don’t want to get it too wet or it will mess up the texture of the bark.
ida homer
Well-known member
On a flat only, 1/4 cup beef broth.
huntin24/7
Well-known member
It’s in the oven right now at 170. Got it to 160 on the smoker in about 8 hours. Hopefully it turns out.
huntin24/7
Well-known member
I ended up going with 1/2 cup total of apple juice/apple cider vinegar combo for a 10.5# chunk. Hopefully that’s not too much. I guess worse case, I could quick suck some of it out through the foil and re patch it up. It’s a 1/2 of a full brisket.
dirtclod Az.
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Low and slow is the way to go for juicy brisket.
I only do 1/2 brisket myself since I'm alone, and the
brisket will last me for a week of meals.
Sandwiches, tacos, and the like.
huntin24/7
Well-known member
Yeah, my dad bought one and only wanted half, so this is what I had. So far it’s going well I think. I’m assuming there’s still a stall even when wrapped, just not as long. This is total amateur hour. Lol
huntin24/7
Well-known member
So I wrapped it as tight as I could with 2 layers of foil. Is it normal to still stall for a while even when wrapped? It’s been at 170 for over an hour.
L
longbow51
Guest
Yeah, man it still takes as long as it takes. Maybe 4-5 hours in the stall depending on temp. I just looked at my last brisket cook (full packer cut, well-trimmed) which I tried at 275 (a little hotter than normal for me) in the smoker . Reached 174 and stayed there for a good while. Reached 200 5 hours later.
Would normally show pictures of my huge slab of meat, but not after Friday
thatsjet
Well-known member
I've done either apple juice or nothing at all. The apple juice caramelizes but adds some good flavor, without it is just as good and I've since decided I won't do it anymore. Have only ever done full packers, usually 16-18lb range.
thatsjet
Well-known member
Yes indeed. Get a remote meat thermometer and just watch the temps. It's done when it's done.
huntin24/7
Well-known member
Just pulled it out of the cooler after an hour of sitting. Couldn’t take it anymore.lol Pulled it at 195 degrees because it was really tender. It turned out really good. I definitely underestimated how long it would take. 
