Smoked a brisket at 200 for roughly 12 hours, then turned it up to 225 foil boated it and let it ride till the flat was probe tender. Point was reading 192 and still had a little resistance. You can see that the fat wasn’t fully rendered down in the photos. What should I have changed about this cook? Was concerned that if I kept smoking it the flat would become overdone before the point rendered down.
Also rested in a cooler till it was 145, then threw in oven @ 170 to keep the temp up until dinner.
by Rock-Hard-Caulking
4 Comments
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You might have been smoking at too low of a temperature. Would have done the cook at a minimum of 225F, but normally I run around 235-250F for the entire cook. Have found when down around 200, the results are similar to yours. You’ve got nice color on the brisket though.
225° until 170° internal, wrap in pink butcher paper, turn it up to 275° until 203° internal. Let rest on counter for 30-60 minutes to stop the cook, then let rest in cooler for 2-3 hours.
I do not understand why people go so low. Start at 250 minimum. Most pitmasters go at 300 anyways.
Rendering fat also needs heat, so going at 180/200 makes no sense.