Two-stage briskets.

Tatanka · 05-19-2018, 01:14 AM

Because of an inability to time my brisket smokes with actual consumption, I've developed a method that I suppose many of you smarter folks have used for years, the two-stage brisket cook. Using everything I've learned here and through my own experiences, when a perfect line-up of smoking/cooking/eating is not possible, I smoke the brisket at lower temps (240-280F) for 3-4 hours and then open the lower vents a bit (Weber Smokey Mountain = WSM) to get the smoker up to 290-320F to simply cook the meat. When the internal temp (IT) reaches 170-185F, when most folks wrap the meat before cooking further I pull it and wrap it in heavy foil, let it rest and then refrigerate. When consumption time arrives, I simply place the already well smoked and mostly cooked brisket, still wrapped in foil, in the oven at 300-350F until the IT of the meat reaches 200F, afterward just checking for probe tender. The results are consistently excellent. I use the combo of pecan and cherry wood for smoking. Another good tip I got from this forum!

SmittyJonz · 05-19-2018, 01:57 AM

OklaDustDevil · 05-19-2018, 04:24 AM

Great technique! If you're going to wrap a brisket, from that point forward it doesn't matter whether you finish cooking it on the smoker or in the oven. After wrapping, the smoker is nothing more than a heat source. So your method offers all the upside of folks who wrap and smoke, but with all the flexibility of finishing in the oven when convenient.

This is one reason why I never wrap.

pjtexas1 · 05-19-2018, 09:44 AM

Another great way to get it done!

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Stingerhook · 05-19-2018, 12:14 PM

Sounds like a plan. I suck at brisket and will try this way.

thirdeye · 05-19-2018, 01:58 PM

A friend of mine does something similar but I believe he wraps with some of the heat tolerant clear wrap followed by an outer wrap in foil.

05-19-2018, 01:14 AM	#1
Tatanka On the road to being a farker Join Date: 01-20-16 Location: East Bethel, MN Name/Nickname : Kevin	Two-stage briskets. Because of an inability to time my brisket smokes with actual consumption, I've developed a method that I suppose many of you smarter folks have used for years, the two-stage brisket cook. Using everything I've learned here and through my own experiences, when a perfect line-up of smoking/cooking/eating is not possible, I smoke the brisket at lower temps (240-280F) for 3-4 hours and then open the lower vents a bit (Weber Smokey Mountain = WSM) to get the smoker up to 290-320F to simply cook the meat. When the internal temp (IT) reaches 170-185F, when most folks wrap the meat before cooking further I pull it and wrap it in heavy foil, let it rest and then refrigerate. When consumption time arrives, I simply place the already well smoked and mostly cooked brisket, still wrapped in foil, in the oven at 300-350F until the IT of the meat reaches 200F, afterward just checking for probe tender. The results are consistently excellent. I use the combo of pecan and cherry wood for smoking. Another good tip I got from this forum! __________________ "Government is not Reason; it is not Eloquence; it is FORCE. Like fire, it is a dangerous servant and a fearful master." ~ George Washington Kevin 22.5" Weber Kettle & 18.5" Weber Smokey Mountain

05-19-2018, 01:57 AM	#2
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	__________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

05-19-2018, 04:24 AM	#3
OklaDustDevil is one Smokin' Farker Join Date: 10-13-17 Location: SoCal, by way of Oklahoma & Texas Name/Nickname : Ray	Great technique! If you're going to wrap a brisket, from that point forward it doesn't matter whether you finish cooking it on the smoker or in the oven. After wrapping, the smoker is nothing more than a heat source. So your method offers all the upside of folks who wrap and smoke, but with all the flexibility of finishing in the oven when convenient. This is one reason why I never wrap. __________________ [FONT="Arial"][SIZE="2"][B]Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner[/B][/SIZE][/FONT] Last edited by OklaDustDevil; 05-19-2018 at 04:38 AM..

05-19-2018, 09:44 AM	#4
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	Another great way to get it done! Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

05-19-2018, 12:14 PM	#5
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Sounds like a plan. I suck at brisket and will try this way. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

05-19-2018, 01:58 PM	#6
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	A friend of mine does something similar but I believe he wraps with some of the heat tolerant clear wrap followed by an outer wrap in foil. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln