Favored Brisket Temp range

What is your average TARGET cooking temp for Brisket. NOT INTERNAL, the house temp

  • 180-200 Fopr total smoking NOT ring set

    Votes: 1 1.2%

  • 225-240

    Votes: 23 28.4%

  • 250 to 325

    Votes: 51 63.0%

  • 330-350

    Votes: 5 6.2%

  • 355 to - anything below 425 BLAZING SPEEDS

    Votes: 1 1.2%
  • Total voters
    81
  • Poll closed .
B

barbefunkoramaque

Guest
This is the best cross section of bbqers out there... from the Ark Royal to the Taylor International. Compers, caterers, resturant owners with huge racks on display, and back yarders.

Heres the question in Poll form?

Pay careful attention to the verbiage in the polls.

What average temps you cook BRISKET at? This exclude those who take their briskets out and finish them in the oven. Also, those if us (like me) how set the ring at say, 200 then ramp it up... its that ramped up temp average I want to know.
 
I expect option two will be the most people. I smoke with you Third.
 
This crazy farker from a YouTube video showed cooking briskie at a high temp in a strip club parking lot. I originally thought he was either drunk or high on Church Village crack. I thought, WTH, my method isn't working. I'll give it a try.

As it turns out, the Church Village crack made the guy a bit smarter.
 
LOL Shane... joke is one me, when I started subbing, well, i did so well with the Church Village and Pine Forest Kiddies they make sure I get the classes other sub walk out of.

I am planning to show up and do burgers and Pork sandwiches at that apartment complex one day this summer. The kids, who all know Mr T... will love it.
 
Yep, option 2 is a wide enough range to include most. Now if that option was split at 275, you might get more of a lopsided poll.

But I've been doing grate temps between 300-325 as well. Works as well in the Eggs as it does the Spicewine.
 
Yeah well I did that because I am comparing some stuff from about 2-3 years ago with now. I am amazed actually. I thought that the range of basically below 240 or so would blow out.

I stoipped it at that level because if I used 275 it would kind of be a catch all for everyone. I base this on records from this forum and another of how people ridiculed or rejected temps above 250. Maybe we hot and faster are not such a minority anymore. I look at it this way.... if you eat brisket it cuts of a certain portion of your life due to it being unhealthy... so taking 12 plus hours to make it cuts off more. There should be balance. LOL Solution, cook faster and the time you loose from dying early from a stroke will be offest (no pun entended) by the time you saved not nursing it. Of course like those fat free cookies, some may just eat more.

But I am not sure why the 225 region is not exploding. I knew there where a handfull of us at one time that cooked at above 270 or so (My first Brisket at 350-400 is resting in the oven right now and I did it on the weber so it screamed to completion at about 4.5 hours , a 14 lber. (95 cent a pound at HEB untrimmed so what the hey).

I keep seeing a new word pop up in our usual every 6 hour "Brisket Help" threads and that's HotnFast. Lots of people are trying it. Heck, I am actually doing a TRUE hot and fast as my Brazos pit I usually cook under 325.

But I had NO idea (I know its early in the game) that the ranks would blow out the lower temp (not the really really jerky making temps of under 220, but the 225 range.

LEts get those votes in!

thillin said:
Yep, option 2 is a wide enough range to include most. Now if that option was split at 275, you might get more of a lopsided poll.

But I've been doing grate temps between 300-325 as well. Works as well in the Eggs as it does the Spicewine.
Click to expand...
 
barbefunkoramaque said:
Yeah well I did that because I am comparing some stuff from about 2-3 years ago with now. I am amazed actually. I thought that the range of basically below 240 or so would blow out.

I stoipped it at that level because if I used 275 it would kind of be a catch all for everyone. I base this on records from this forum and another of how people ridiculed or rejected temps above 250. Maybe we hot and faster are not such a minority anymore. I look at it this way.... if you eat brisket it cuts of a certain portion of your life due to it being unhealthy... so taking 12 plus hours to make it cuts off more. There should be balance. LOL Solution, cook faster and the time you loose from dying early from a stroke will be offest (no pun entended) by the time you saved not nursing it. Of course like those fat free cookies, some may just eat more.

But I am not sure why the 225 region is not exploding. I knew there where a handfull of us at one time that cooked at above 270 or so (My first Brisket at 350-400 is resting in the oven right now and I did it on the weber so it screamed to completion at about 4.5 hours , a 14 lber. (95 cent a pound at HEB untrimmed so what the hey).

I keep seeing a new word pop up in our usual every 6 hour "Brisket Help" threads and that's HotnFast. Lots of people are trying it. Heck, I am actually doing a TRUE hot and fast as my Brazos pit I usually cook under 325.

But I had NO idea (I know its early in the game) that the ranks would blow out the lower temp (not the really really jerky making temps of under 220, but the 225 range.

LEts get those votes in!
Click to expand...

OOPS, I meant option 3. 250 will include the 225-250 range most people use to shoot for. I remember starting out and I always shot for 225-250. Now I don't have the time to waste and if I can keep turning out briskets in 4-5 hours like the 15 lber I did Sat, I'll stay around 300. Gives me more time to spend with the family.:clap2:
 
I wish I had all the sleep back I missed from 1997 to about 2003 when for some reason after all the time I spent at Kreuz, I lowered my temps to that 230 range. Lots and lots of sleep missed.

Here is an example of what I mean. I got word at 10:30 that we had company over and I didn't want to go to the store and had a brisket in the fridge. I cranked up the weber kettle (no way I am pulling the meat mama out of the garage anymore (A pit that can do about 24 Briskets or my Brazos which can do maybe 80 if you bank them) and go buy extra ribs and extra briskets to make the 1/4 cord face of wood that feeds that beast worth the effort.

Sop anyway I put it on at 11:00 By 3 it was ready to wrap, and yes I did pan and wrap it in foil because I had no time to waste. At 4 I check the flat portion and it was done. I just snatched a piece and it was phenomenal. Sure I will have a about an inch at the tip of the flat that's two dry to do anything with but BURNT ends but the rest is juicy, smokey, BEEFY and tender and drenching like a hot 3rd cousin in the back seat of my Corvair after we both ate a spiked Cantelope at my family reunion.
 
I'm up on the downstroke - I aim for 300 and generally run 280+.
 
thillin said:
OOPS, I meant option 3. 250 will include the 225-250 range most people use to shoot for. I remember starting out and I always shot for 225-250. Now I don't have the time to waste and if I can keep turning out briskets in 4-5 hours like the 15 lber I did Sat, I'll stay around 300. Gives me more time to spend with the family.:clap2:
Click to expand...

Ty,

What do you do to keep temps high in your spicewine?
 
Option # 3 for the swamprb!

I will kindly defer to the man from Duvall on his choice of target temps! I will be keeping a keener eye on the pit temps on the road, as that is his baby-but on my deck, I hit 'em hard with smoke between 330*-350* dome.
 
My Bandera offset has too many air leaks to be able to keep it in the 225 range, so I've always been closer to 275. Trying a bit higher these days.
 
I never cooked at 225.

With my first pit (a Pitts & Spitts) I usually rode around 235-240 as seemed like it gave me a cushion at the time if temps dropped or spiked a bit.. When I had the WSM's, 245-255 was where I used to lock them in at. Then I moved to the Spicewine and carried the 245-255 over with a Guru but cooked the briskets hotter to the top and rear where I believe it was more like 260-270. Haven't done a brisket in the BGE.

Now, based on my initial experiences with the Klose as primary brisket cooker, I'll likely be in the 275 range and I can also work closer to firebox for more heat if I choose but I don't forsee pushing 300+ regularly.. I like the 275 range as a happy medium.
 
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