Any advantage to starting low temp on full Brisket

[DarienJim]

I’m smoking overnight tonight a full packer 17.25 lb gold Waygu Briaket from SRF.

Usually I smoke the entire time at 225 super smoke. If I get pressed for time, I’ll bump to 250 or 275 after wrap.

Thinking this time I got lots of time and starting maybe at 185 SS. This too means I will probably not have to get up tonight to reload pellets even though it’s 25 degrees outside forecasted tonight. Then when I wake up and hopefully wrap I bump to to 225-250 or 275.

I have seen some videos recommend “low and slow” for pork belly. Does this work on brisket? I was thinking yes given high fat content on the Waygu brisket but don’t want to blow up this $450 slab of meat.

Curious on real life examples.

 

[RayClem]

The key thing is the quality (taste) of the smoke. When it is 85F outside and the grill is sitting in direct sunlight, it can be difficult to hold a temperature of 185F. I have seen the temperature of my grill at 150F without even igniting the fire. With an overnight cook with 25F ambient, holding 185F should not be an issue.

Obviously, it will take longer to cook the protein at 185F than at 225F, but as long as the smoke is not "dirty" (thick white rather than thin blue), you should be just fine. I have heard that many of the off-flavors in smoke tend to be fat soluble, so you might need to be even more careful with Waygu to make sure you are burning a clean fire. The lower the temperature, the greater the risk of having dirty smoke.

 

[MidwestSmoker]

There is no set recommendation, but I can tell you what I do. If I am doing an overnight cook with a full packer, I try to set it as low as possible just as a precaution, usually 190-200. There is little chance of anything going wrong at those temperatures. When I get up in the morning I bump it up to 225 or higher and by noon it is ready to wrap. If I have a smaller brisket, such as only the flat, then I will start it in the morning directly at 225.

 

[DarienJim]

All good points I’m going to stick to 225

 

[midwest]

Curious how this turns out. A friend of mine splurged once on a Waygu Tri Tip. We usually use the Tri Tips from out local butcher which are dry aged before being packed and frozen. Local ones cost us between $25.00-$30.00. The Waygu was over $100.00 and none of us liked the Waygu as much as we do the local ones we get for a fraction of the price. I've eaten a lot of awesome briskets that cost $50.00. I can't imagine one being so much better that it would be worth the extra $400.00.... But then again I've never had one of those....

 

[DarienJim]

Ok the family vote (8 adults) was this was the best brisket ever.

Smoled 20 hours at 225 SS (6 midnight to 6am at 200) rested 7 hours in oven wrapped in foil at 150. Pulled at 205-210 on flat and 200ish on point

Crazy moist point and decently moist flat.

Rub was Harry Soo’s Slap yo Daddy (first time using).

Sorry finished photos where after we ate half the brisket.