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fmogg
11-03-2009, 09:37 AM
For a 10-12 lb. brisket what temperature should the smoker be set on?

admin
11-06-2009, 02:31 PM
I always cook mine somewhere between 190 and 200 for about 1 hour per pound +2 hours. So, a ten pound brisket would be 12 hours at 200 degrees.
Hope that helps.
Thanks, Admin

Wheelz
12-09-2009, 06:19 PM
Never cook your brisket by time. Always go for internal temp. For slicing, shoot for 185-190 in the thickest part of the flat. For pulling/chopped go for 195-205.

Personally, I put my brisket on about 9:00-10:00 pm, just before turning in w/temp set on 180* then crank it up to 225* when I get up.

Now, for sure-fire moist & tender, when the brisket reaches about 160*, wrap it in foil along with 1/2 - 3/4 cup of beef broth/BBQ sauce. Put it back in the smoker and take it to desired temp.

Cooking by the hour will only bring you disappointment. Going for internal temp will rarely let you down.

Wiley
11-16-2010, 04:17 PM
I always try to put the temperature probe in the lean, away from the fat and the bone, because the fat and bone will conduct the heat and give you a higher temperature reading than the temperature inside the lean meat.

BillyBob
11-17-2010, 09:27 AM
Wheelz...I have not tried starting at 180 and raising to 225...does this work good for you?

BillyBob

shooterdad
11-17-2010, 02:08 PM
I always cook mine somewhere between 190 and 200 for about 1 hour per pound +2 hours. So, a ten pound brisket would be 12 hours at 200 degrees.
Hope that helps.
Thanks, Admin

What temp does your meat end up at using that formula? I did a 12 pounder last weekend . It went on at 10:30pm at 180. I got up at 7 and raised the temp to 225. It was 137 at that point. It took until about 4pm to reach 190. It was really good but seemed to take waaaaay too long. BTW, I opened the door once at 2pm.

Hardage
12-15-2010, 06:21 PM
Once you hit around 140 you can wrap it in foil with some broth to speed things up if you are pressed for time.

scp0305
04-23-2011, 12:00 PM
Wheels

I am going to show how big a rookie I am here. Doing my first brisket and my first anything on my new Smokin Tex. Do I put the broth/BBQ sauce in the foil with the brisket or in a foil pan separate from brisket. Thanks.

BillyBob
04-23-2011, 09:37 PM
scp0305...what Wheelz was saying is to add the liquid to the foil you wrap the brisket in...also make sure you seal the foil real good. Save the liquid in the foil when the brisket is finished so you can moisten and add flavor to the brisket.

BillyBob

scp0305
04-24-2011, 09:28 PM
Thanks BillyBob,

First Brisket turned out good, but I am sure I can do better. Have you tried putting it on the night before at 180, then turning it up in the morning?

BillyBob
04-24-2011, 09:46 PM
scp0305...no...I start mine at 225 and bump to 250 after I check them in the morning...mine are usually 10+lbs.

BillyBob

JJM
05-16-2011, 02:12 AM
I'm nervous! I have a 13.4lbs piece of brisket waiting to go in my Smokin Tex 1400! Need advice on cooking time!
Judy:eek:

BillyBob
05-16-2011, 07:38 AM
JJM

Should take about 14 to 20 hrs...I know that is a wide range but it just depends on the cut of the brisket. Watch your internal...when it gets to 200-205 it is ready. Wrap in foil and rest for at least 1hr.
Good Smokin!

BillyBob