BBQ Brisket Question?

[hammackc]

Yes on the Bradley I use 225 degrees!

[gdawg]

I use 225 - and my cooking became alot better when I strted cooking to temp not time - I had been overcooking before

[ElWhompo]

Interesting ... I've always paid attention to pit temp. What meat temp do ya cook to?

sent from my Time Waster usin TapaTalk

[salth2o]

Interesting ... I've always paid attention to pit temp. What meat temp do ya cook to?

sent from my Time Waster usin TapaTalk

I just cook my briskets for an hour a pound and know it is done to my liking. However, I cool a pork butt to 200-205 so I can pull it. I like my brisket to be a little firmer so I can slice it.

[Jesg1224]

Don't see why you need to wrap in an electric smoker. Low and slow.

[Nova]

Cook at 225 on the pit and pull it at 185 to rest it a bit. The internal temp usually comes up a little more after you pull it.

[Desperado]

You want to cook the brisket to an internal temp of 190-200. You can't put a time on it and most all pro's go by temp.

BEST answer! Personally I always do mine on the pit at around 180

[cnttxmdc]

One more vote for low, slow, add some butter on top, and cook by temp! I usually cook mine to 170 internal temp. That's enough to kill whatever (in beef) that might kill me! I try to let it soak for an hour or two before I start, then it gets a rub consisting of whatever spices smell good that day... I always have a pan full of water (maybe beer mixed in there too) between the heat and the meat. I usually use charcoal and mesquite to get it started, then just add pieces of mesquite or a little bit of oak to keep it going. Mine never has foil on it, and it gets turned ONCE in the cooking process. Every hour or so I'll mop it to keep it moist. I don't have any specific rules I hold myself to every time I do a brisket though, which allows me to have some variety. Mine have always turned out better than almost anything I've bought from someone else!