MMMM.. BRISKET..
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Old 04-20-2017, 01:21 PM   #1
daninnewjersey
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Default Super low and slow brisket question

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?
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Old 04-20-2017, 01:54 PM   #2
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The rule for an unwrapped brisket at 225 is 1.5 hours/lb. At 175-200 I would guess longer.
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Old 04-20-2017, 02:06 PM   #3
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He wants to make beef jerky?
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Old 04-20-2017, 02:13 PM   #4
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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.
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Old 04-20-2017, 02:18 PM   #5
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The ole' "asking for a friend" thing... We see you!
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Old 04-20-2017, 02:43 PM   #6
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Quote:
Originally Posted by sturev View Post
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....
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Old 04-20-2017, 03:12 PM   #7
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I would guesstimate 2 hours per pound.
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Old 04-20-2017, 03:25 PM   #8
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Old 04-20-2017, 03:35 PM   #9
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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.
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Old 04-20-2017, 03:39 PM   #10
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Oh it will probe tender eventually. It will crumble too, and taste like beef jerky.
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Old 04-20-2017, 03:46 PM   #11
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There is a whole legion of cooks out there that keep temps below 210 in an effort to not lose moisture
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Old 04-20-2017, 04:03 PM   #12
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If you want the meat to get to 200, he better not be cooking at 175.
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Old 04-20-2017, 04:55 PM   #13
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Quote:
Originally Posted by Cook View Post
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?
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Old 04-20-2017, 06:17 PM   #14
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It theoretically would probe tender at a lower internal temp, like souvide.
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Old 04-20-2017, 06:23 PM   #15
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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.
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