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Thread: brisket temp for 10-12 lb.

  1. #1

    Default brisket temp for 10-12 lb.

    For a 10-12 lb. brisket what temperature should the smoker be set on?

  2. #2
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

    Default Brisket Temperature

    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

  3. #3
    Join Date
    Aug 2009
    Location
    Arkansas
    Posts
    103

    Wink

    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.

  4. #4

    Default Thermometer Placement

    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.

  5. #5
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Wheelz...I have not tried starting at 180 and raising to 225...does this work good for you?

    BillyBob

  6. #6
    Join Date
    Oct 2010
    Location
    North Texas
    Posts
    6

    Default

    Quote Originally Posted by admin View Post
    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.

  7. #7

    Default temp

    Once you hit around 140 you can wrap it in foil with some broth to speed things up if you are pressed for time.

  8. #8
    Join Date
    Mar 2011
    Location
    McKinney, TX
    Posts
    20

    Default

    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.

  9. #9
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    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

  10. #10
    Join Date
    Mar 2011
    Location
    McKinney, TX
    Posts
    20

    Default

    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?

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