for you brisket cookers

[yazoomike]

I would set oven at 275 and let it go


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[Ætheling]

275 to 300


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[Rancho]

Listen to SMART... His middle name is BRISKET... pork butt.... ribs...

Especially the part where he mentions 200. That is imperative.

[Hotrodd]

Cook it by internal temp and not by time. About 190 degrees. It will be way better.

This!

[Smart]

for you brisket cookers

Just curious, ya'll keep talking about cooking to internal temp. which I get. My question is, at what temp.? I mean, you can crank the temp to 475 and get it to 195 or cook at 225 until it reaches 195. I would think that would be a big difference in finished product. What temp is recommended in oven and on pit?

Mentioned it my post. I prefer my smoker to be in the 250-275 range personally ....oven would be 275 ish since it's so controlled. Once I wrap/ close the top of the pan, I'll kick it up to 300 to finish.

[BuckRage]

Internal temp is important but so is the time it takes to get there. Brisket needs time to break down the collagen that make it tough and chewy if you dont. That's why you always hear low and slow is the way to go.

[ldoyle]

Thank everyone. I knew that was not the way to cook REAL bar b que but I was in a jam. And I knew it would not taste like bar b que but I can guarantee I will never ruin a nice brisket that way again. EVER ! Oh it will not be wasted as it is now a big roast but it still makes me sick to do that to a brisket. Some things should be sacred. :-) OK , my lesson has been learned and my rant is over. Merry Christmas everyone

[Mertzon Man]

Melt a stick of butter with a third of a bottle of liquid smoke and 1/4 cup of Worcestershire.
Pour over seasoned brisket, cook low and slow.

[DRT]

Ours was delicious. Tender, juicy and flavored right.

Gary