3rd attempt at Brisket

[Seed]

Patience on the plateau pays off. It takes time for all that connective tissue and collagen to render out before the internal temp begins to climb again. I'll bump it to 250 max if I'm in a hurry, but still budget about 15 hours to smoke a whole brisket. Thanks for the info.

I used to believe that but I don't find it true really in practice. It's not like 275 makes it happen in 30 minutes. It's still a long time and really good. It's a technique that Franklin uses as well and I believe in it from over 30 briskets ive experimented with over the years. To each their own.

 

[Davey]

I'm going to do my first brisket on my 885 this Saturday. A monster 20 lb. packer. It's going on the top rack with a foil pan with water underneath it.

I normally use my Big Green Egg for brisket, but this puppy is too big for it and I'm dying to try it out on the Ironwood 885.

I put a light coating of yellow mustard on mine and a dusting of Burton Sausage BBQ rub on it and smoke it with Mesquite & Hickory mixed.

I think elevating it and a water pan will go a long way in keeping it from drying out before the butcher paper wrap at 170.

LIke others said, pull at 195 or so and let it rest for an hour. It will come up to temp all by itself.

I've done a lot of brisket on my Pro Elite 34 and i've never had a bad one yet, I've tried both wrapped and unwrapped, i prefer it unwrapped as it gives it a little more bark than wrapped. I smoke it for about 2-3 hrs then turn it to 225-250 and pull it at 194 and let rest in the cooler for at least 1hr. I usually coat mine with Sriracha instead of mustard, i just like the little zip at the end of the bite. good luck Saturday.

 

[scroydon]

Last night we prepped a 6 lb flat beef brisket. Was up before 6am to start the process for the "Beginner's Smoked Beef Brisket."

With about 3 hour remaining in the process, I was disappointed to find that the internal temperature did not rise above 150F.

Now I have read that the final 3 hours the internal temperature will rise as the collagen breaks down. Maybe, but I'm not waiting. I increased the grill temperature to 260F to get the brisket temperature to 165F. While this is not per the recipe instruction, I will look further into this situation.

The question I have is why does the grill temperature read 225F while the firebox shows 150F via a no-contact laser gun? Is this normal or is this a faulty firebox sensor?

Thanks!