Can I partially presmoke/precook brisket and ... - Smoking Meat …
网页2013年7月2日 — I have a family reunion here later this month and I had hoped to use the smoker. I have done brisket my last three smokes and each one has been better than the last and even the first was great. We have a group of about 80, about 60% being kids who can just have hot dogs. All I have is a UDS and I dont think I can cook enough for that …
How to properly smoke 2.5 pound brisket - Smoking Meat Forums
网页2015年5月28日 — First time I smoked a small piece of brisket I smoked it around 225-230 degrees, but it seemed like it was cooking very fast (within a couple hours internal temp was up to 160) I then foiled, and threw it back in the smoker and got the internal temp up to 195, but I didn't get any elasticity, and wasn't tender, pretty tough.
Smoker turned off while smoking a brisket
网页2016年7月22日 — Hello. This is my first post. I have never tried smoking a brisket before now. I have a Traeger. Last night I had the smoker temp running at about 150F and the internal temp of the brisket was at 122F. When I woke up this morning the Smoker temp was at 82F and the brisket was at 87F. Would I...
Smoker/Brisket | Smoking Meat Forums - The Best Smoking Meat …
网页2023年11月11日 — Feb 25, 2018. 4,162. 2,449. E Tn. Nov 12, 2023. #8. Welcome, not sure when you state the temp if that's the meat or the temp inside the smoker, at 225 - 250 it should have been done in 10 hours at the most figuring 2 hrs per lbs, lot of things affect the cooking and good temp probes will help you.
3-2-1 for brisket? | Smoking Meat Forums - The Best Smoking …
网页Midvale, UT. Jun 30, 2013. #4. jajlanderson- With brisket (Whole packer, flat or point) the time that it takes to cook them is well beyond the 5 hour window that Jeff uses for 3-2-1 ribs. With large muscle meats such as brisket and butts, it's a matter of cooking to temperature and not by the clock.
Brisket - Smoke one day and oven the next? - Smoking Meat Forums
网页2011年7月9日 — Left the whole and put them in the fridge overnight. Next day put them in a 200° oven for 4 hrs, then sliced the brisket, put it in a foil pan with hot ajus over it, and back into the oven for 2 more hours. Pulled the pork, put it in a foil pan, dumped hot finishing sauce on it, and it joined the brisket for 2 more hours as well.
16 lb beef brisket smoking help - Smoking Meat Forums
网页Texas. Sep 2, 2012. #1. So, I'm smoking a beef brisket tomorrow. It weighs in at 16 pounds. I've never done one this big before. I plan on waking up at 4am and starting the smoke. I want to smoke it for about 6 hours at about 225. I then plan on moving it into the oven and cooking it for 6 more hours at 250-275.
Brisket cooked low & slow in Yoder 640 - Smoking Meat Forums
网页Sep 28, 2018. #2. 4 hours in the Yoder is holding temp amazingly well. Yoder temp shows 209 to 225, Thermapro probe on the backside of grill/brisket shows 200 to 215, Flat probe temp of 145 & point probe temp of 130. I didn't raise the door but by the look of the subtle smoke coming out of the stack I'd say the AMPS is still producing smoke.
Basic Brisket Smoke - Smoking Meat Forums
网页2006年8月13日 — Smoking Guru. I posted this in answer to a question on how to smoke a brisket. Iceman (Gary) asked that I re-post the answer here and make it a *sticky*. As there are many variations to doing a brisket as there are doing butts and ribs, feel free to share your *secret* technique. Smoke that brisket to 170 deg. Wrap in foil with a good splash of ...
brisket on top or bottom rack? - Smoking Meat Forums
网页Feb 24, 2008. #1. I have a Brinkman ECB H2O smoker and I'm smoking a 7lb brisket today. Should I put the brisket on the top or bottom rack? The smoker has a couple of slight mods including a real temperature gauge on the lid and a rack on the coal pan to raise the coals above the fans for better air flow. Thanks in advance for any advice.