Will this method work for brisket?

Rubmyrock · 07-23-2012, 07:58 PM

My brisket on my large BGE is good but not quite as moist as it should be. I cook it at 250 dome raised indirect with a drip pan for as long as it takes to reach an internal temp and tenderness I target. With that said, my ribs used to turn out dry too until I start using the following method. Smoke at 250 for two hours. Remove put in foil pan with liquid and cook covered for two additional hours. Then remove from foil pan return to smoker until the end of hour five. Then baste and cook at least one more hour until they pass the 90 degree tenderness test. NOW, would and improvised method similar to what I use on ribs also work with the brisket? Like maybe pulling the brisket after four hours and putting in in a foil pan with liquid for a few hours mid cook then return to smoker to finish? Thanks in advance!!!

MilitantSquatter · 07-23-2012, 08:01 PM

many people foil brisket and add a liquid....they usually apply the foil not at a certain hour, but more by exterior color/bark or internal temp (160-170 is common).

landarc · 07-23-2012, 08:02 PM

Yes, you will need to experiment a bit, but, the short answer is yes, smoking for around 4 hours, then panning works fine. You suffer some in bark, often, but it will give you a nice tender and moist product.

Rubmyrock · 07-23-2012, 08:05 PM

Thanks! Im willing to give up a little bark for moisture.

Boshizzle · 07-23-2012, 08:20 PM

I'd bump the temp up to 300* at the top of the dome. If you are cooking at 250* at the dome the grate may be in the 225* orlower range. That in and of itself can dry out ribs.

This brisket was cooked at about 325* grate level temp.

That's my story and I'm sticking to it.

07-23-2012, 07:58 PM	#1
Rubmyrock Knows what a fatty is. Join Date: 07-17-12 Location: Belmont North Carolina Downloads: 0 Uploads: 0	Will this method work for brisket? My brisket on my large BGE is good but not quite as moist as it should be. I cook it at 250 dome raised indirect with a drip pan for as long as it takes to reach an internal temp and tenderness I target. With that said, my ribs used to turn out dry too until I start using the following method. Smoke at 250 for two hours. Remove put in foil pan with liquid and cook covered for two additional hours. Then remove from foil pan return to smoker until the end of hour five. Then baste and cook at least one more hour until they pass the 90 degree tenderness test. NOW, would and improvised method similar to what I use on ribs also work with the brisket? Like maybe pulling the brisket after four hours and putting in in a foil pan with liquid for a few hours mid cook then return to smoker to finish? Thanks in advance!!! __________________ www.charlotte-pest-control.com

07-23-2012, 08:01 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	many people foil brisket and add a liquid....they usually apply the foil not at a certain hour, but more by exterior color/bark or internal temp (160-170 is common). __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

07-23-2012, 08:02 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Yes, you will need to experiment a bit, but, the short answer is yes, smoking for around 4 hours, then panning works fine. You suffer some in bark, often, but it will give you a nice tender and moist product. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

07-23-2012, 08:05 PM	#4
Rubmyrock Knows what a fatty is. Join Date: 07-17-12 Location: Belmont North Carolina Downloads: 0 Uploads: 0	Thanks! Im willing to give up a little bark for moisture. __________________ www.charlotte-pest-control.com

07-23-2012, 08:20 PM	#5
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I'd bump the temp up to 300* at the top of the dome. If you are cooking at 250* at the dome the grate may be in the 225* orlower range. That in and of itself can dry out ribs. This brisket was cooked at about 325* grate level temp. That's my story and I'm sticking to it. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.