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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-05-2012, 02:07 PM   #1
Don Jeansonne
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Default 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?
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Unread 03-05-2012, 02:16 PM   #2
wet hog
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I run miner between 200 and 225 for the whole cook.
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Unread 03-05-2012, 02:36 PM   #3
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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.
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Unread 03-05-2012, 02:51 PM   #4
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Quote:
Originally Posted by Don Jeansonne View Post
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.
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Unread 03-05-2012, 03:16 PM   #5
BigHatBBQ
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I keep consistent 225.
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Unread 03-05-2012, 03:50 PM   #6
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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.
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Unread 03-05-2012, 04:00 PM   #7
El Ropo
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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.
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Unread 03-05-2012, 04:15 PM   #8
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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'.
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