Super low and slow brisket question

daninnewjersey · Apr 20, 2017

Buddy of mine wants to smoke a brisket in the warning cabinet of his smoker and cook at like 175-200 max. He knows all about hot and fast and just wanted to try this super slowmo way. He's cooking a flat like 4-5lbs. Any guesstimates on how long per pound he should expect at that temp range?

Stlsportster · Apr 20, 2017

The rule for an unwrapped brisket at 225 is 1.5 hours/lb. At 175-200 I would guess longer.

JS-TX · Apr 20, 2017

He wants to make beef jerky? :heh::-D

Jason TQ · Apr 20, 2017

I've run low overnight so it didn't overshoot and then crank in the morning when I had to be out the door by like 8am. At 200 I'd guess maybe 8-11hrs for that size. Hadn't done one that small at that temp before.

sturev · Apr 20, 2017

The ole' "asking for a friend" thing... We see you!

daninnewjersey · Apr 20, 2017

sturev said:
The ole' "asking for a friend" thing... We see you!

Ha....good one. Let me tell you my good man...there is ZERO chance I would smoke a brisket at that temp....:mrgreen::mrgreen:

aawa · Apr 20, 2017

I would guesstimate 2 hours per pound.

dadsr4 · Apr 20, 2017

[ame="https://www.youtube.com/watch?v=yK0P1Bk8Cx4"]Kenny Loggins - Danger Zone - YouTube[/ame]

Pocchampion · Apr 20, 2017

Will it ever probe tender at that temp? Meat cannot get hotter than the fire. I would think 225 would be the bottom of the spectrum for brisket.

jasonjax · Apr 20, 2017

Oh it will probe tender eventually. It will crumble too, and taste like beef jerky.

Untraceable · Apr 20, 2017

There is a whole legion of cooks out there that keep temps below 210 in an effort to not lose moisture

Cook · Apr 20, 2017

If you want the meat to get to 200, he better not be cooking at 175.

Burnt at Both Endz · Apr 20, 2017

Cook said:
If you want the meat to get to 200, he better not be cooking at 175.

Why would it need to get to 200*, just wondering?

McSpazatron · Apr 20, 2017

It theoretically would probe tender at a lower internal temp, like souvide.

16Adams · Apr 20, 2017

I know a guy that knows a guy that owned Q joints had one of those conveyor cookers. Everything Q was 180 degrees for 18 hours in green hickory smoke. He'd start checking at 16.

jasonjax · Apr 20, 2017

Untraceable said:
There is a whole legion of cooks out there that keep temps below 210 in an effort to not lose moisture

I don't know if I'd go so far as to say legion ....

That low and slow on a small flat is most likely going to result in beef jerky unless the cooking humidity is just right, and even then I'm thinking foil would be required at some point.

I cook with a dry cooker so maybe that's why my opinion is such.

bam · Apr 20, 2017

What is the goal here?

Demosthenes9 · Apr 20, 2017

Will take quite a long time. Hrs per pound calculation doesn't work on partial flats as the thickness of the brisket determines the cook time, not its weight.

The finished IT will be well under what most of us normally experience. And yes, it will get to probe tender even with that low an IT. The breakdown of connective tissue is a function of temperature over a period of time, or time at temp, same difference.

If I had to guess, if the flat came from an avg sized brisket, he's probably looking at 14-16 hrs.

Sent from my Nexus 6 using Tapatalk

JeffJ · Apr 20, 2017

At that temp range? It will never cook through. I remember cooking a 3 pound butt and a 2.5 pound chuck in my kettle at 230 or so. The stall never ended and I had to wrap in order to finish the cook. Your friend's idea might work only as long as he's not wedded to the notion of doing the entire cook in that environment. He'll have to finish wrapped in a hotter cooking chamber. As was mentioned up-thread - unless his goal is to make a grisly beef jerky.

IamMadMan · Apr 20, 2017

You'd have to be above 180° as that is were connective tissues starts to break down into collagen. Being it's a flat, not a whole packer you also won't have as much protective fat.

I agree with the others I would go to higher cooking temperature 225 - 250 to prevent it from drying out.

Super low and slow brisket question

Babbling Farker

Babbling Farker

is One Chatty Farker

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

Babbling Farker

somebody shut me the fark up.

Full Fledged Farker

Babbling Farker

Babbling Farker

Babbling Farker

Babbling Farker

is one Smokin' Farker

somebody shut me the fark up.

Babbling Farker

is Blowin Smoke!

is One Chatty Farker

Knows what a fatty is.

somebody shut me the fark up.

Similar threads