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Smoked on my pit boss with a combination of pellets. Seasoned with salt, pepper, garlic and with sucklebusters pecan seasoning. Smoked overnight starting at 11 pm at 200 until 9 am, then wrapped and turned up to 250 until noon. Sat for an hour.
Don't get discouraged. Your bark is decent and you have a nice smoke ring. I agree that its ok for your first brisket but you can only improve from here. Good luck!
200F is what dried out your brisket. We see it time and time again
Yes just keep it between 250-275 the entire cook
I just threw that number out there based on what OP did. You can probably count on spending at least an hour per lb, but in the end the brisket is just done when it's done, not including the rest time.
I personally use beef stock, but water and apple cider vinegar are also commonly used.
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I'd cut out all this nonsense about smoking a brisket at 180-200F for 10 hrs. I'm not sure how it's even caught on as a trend on these subs but it's really a terrible way of doing it. The tried and true way is smoking at 250-275F. It's gonna sit in smoke for hours and hours anyway at that temp, so there's no need to go lower AND double your cook time AND dry out your meat. If you don't like the smokiness of your brisket, look at the quality of the wood or pellets you're using. Are you burning a clean fire and getting thin blue smoke? Make sure you spritz your brisket whenever necessary. I could go on and on about things I'd do differently but those things are a good start.