low temp brisket advise

Don Jeansonne · 03-05-2012, 02:07 PM

I usually smoke a brisket at 250F the entire time or until it reaches final temp. I heard from someone that they begin their smoke at 180F for a couple of hours. I wonder if this is too low to smoke at? I seem to worry below 200F.

What is the guidance as to the lowest smoking temp to run a pit at?

wet hog · 03-05-2012, 02:16 PM

I run miner between 200 and 225 for the whole cook.

qnbiker · 03-05-2012, 02:36 PM

I cook mine between 250 and 275. I know some people do it, but I don't cook anything under 200 degrees; I worry about keeping the meat in the "danger zone" too long. Just me.

Bbq Bubba · 03-05-2012, 02:51 PM

Quote:

Originally Posted by Don Jeansonne

I usually smoke a brisket at 250F the entire time or until it reaches final temp. I heard from someone that they begin their smoke at 180F for a couple of hours. I wonder if this is too low to smoke at? I seem to worry below 200F.

What is the guidance as to the lowest smoking temp to run a pit at?

Pellet poopers start at 180 to get some smoke. NO reason to cook below 250.

BigHatBBQ · 03-05-2012, 03:16 PM

I keep consistent 225.

rwyatt · 03-05-2012, 03:50 PM

I would second the comment about pellet smokers. I know I set my FEC 100 at that temp to generate more smoke in the beginning then turn it up to cook temp.

El Ropo · 03-05-2012, 04:00 PM

Pellet pooper folks do that all the time. With a charcoal smoker, I like to do hot and fast, maybe start off at 250 for first hour to get more smoke flavor and a nicer smoke ring. Then ramp it up to 300-350 till the middle of the flat is probe tender.

It turns out just as good, if not better then a 14 hour brisket, only I only spend 7-8 hours for the whole process.

Ole Man Dan · 03-05-2012, 04:15 PM

I try to smoke Brisket it 275° to 300°, in my UDS.

My taste buds just don't taste a whole lot of difference between one
smoked at 220° and one smoked at 275° to 300°.
I enjoy the shorter smoking times too...
(Brisket ain't a endurance contest., it's done when it's done)

My criteria is that the Brisket is 'Probe Tender'.

03-05-2012, 02:07 PM	#1
Don Jeansonne Is lookin for wood to cook with. Join Date: 11-10-09 Location: Cottonport, La	low temp brisket advise I usually smoke a brisket at 250F the entire time or until it reaches final temp. I heard from someone that they begin their smoke at 180F for a couple of hours. I wonder if this is too low to smoke at? I seem to worry below 200F. What is the guidance as to the lowest smoking temp to run a pit at? __________________ Nothing's better than Cajun barbeque

03-05-2012, 02:16 PM	#2
wet hog Found some matches. Join Date: 09-27-11 Location: Douglasville Ga	I run miner between 200 and 225 for the whole cook. __________________ Coustum off set- the beast

03-05-2012, 02:36 PM	#3
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	I cook mine between 250 and 275. I know some people do it, but I don't cook anything under 200 degrees; I worry about keeping the meat in the "danger zone" too long. Just me. __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

03-05-2012, 03:16 PM	#5
BigHatBBQ Knows what a fatty is. Join Date: 06-28-09 Location: Mansfield, TX	I keep consistent 225. __________________ Beau Smith - Big Hat Bar-B-Q Smokers and Grills - www.bighatbbq.com

03-05-2012, 04:00 PM	#7
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Pellet pooper folks do that all the time. With a charcoal smoker, I like to do hot and fast, maybe start off at 250 for first hour to get more smoke flavor and a nicer smoke ring. Then ramp it up to 300-350 till the middle of the flat is probe tender. It turns out just as good, if not better then a 14 hour brisket, only I only spend 7-8 hours for the whole process. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

03-05-2012, 03:50 PM	#6
rwyatt Knows what a fatty is. Join Date: 10-25-11 Location: Ashland. Mo	I would second the comment about pellet smokers. I know I set my FEC 100 at that temp to generate more smoke in the beginning then turn it up to cook temp.

03-05-2012, 04:15 PM	#8
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama	I try to smoke Brisket it 275° to 300°, in my UDS. My taste buds just don't taste a whole lot of difference between one smoked at 220° and one smoked at 275° to 300°. I enjoy the shorter smoking times too... (Brisket ain't a endurance contest., it's done when it's done) My criteria is that the Brisket is 'Probe Tender'.