brisket

[scrapit71]

am smokin a 10 lb brisket as we speak what is a good internal temp everyone has conflicting info. i was originally looking for around 135 for medium rare.

[Chef Wil]

just got my cooker in monday, did wings tuesday, AWESOME - did a 12 pound brisket, cooked it 14 hours, AWESOME. Guess i'm gonna have to break out a turkey roll or a sirloin tip roast for thursday.

[Tampasteve]

Chef Wil.....Give us some more details. ST temp set too what temp. And your meat reached what internal temp. Just want too know so others can know... Thanks for a response, and keep that ST smokin'....Steve

[Chef Wil]

chicken wings were dusted with cornstarch, cooked at 225 degrees for 4 hours. Wings came out crunchy, I hate rubbery chicken skin, looks anemic......LOL

Brisket, I followed someones tip on here, 1 hour per pound plus 2. Cooked a 12 lb brisket for 14 hours, rubbed it with mustard and my personal bbq rub which has chipotle, brown sugar, dry mustard, cumin, and other spices. Internal temp was 193 degrees when i pulled it off.

I have a picture posted of the chicken wing on another thread.

[Wheelz]

Sorry this is late & really having a difficult time believing that no one posted a specific internal temp for brisket. Folks, If you continue to cook by time you rarely be able to replicate your results. Not knocking it, just saying that cooking to an internal temp brings about consistency.

I have great success smoking brisket to 197* internal. Usually allow to rest in a cooler for an hour or two then slice cross-grain about 1/4-3/8" thick. Did one just the other day for a Christmas party and it got rave reviews. Absolutely no leftovers!

Have fun! :rolleyes:

[Chef Wil]

Wheelz, I agree on making a note about the temp. A brisket is safe to pull at 190 degrees on up to 210 degrees, after that its just a mush or getting dry depending on what part of the brisket your cutting. I like to pull at the early stages of 190 to have a little bite on the meat as with ribs, fall off the bone ribs are good but personal choice is a like a little not so tender rib just to have a slight chewing action.

[BillyBob]

+1 with Wheelz...I usually cook mine 195-200.

BillyBob

[scrapit71]

thanks for the feedback! 190 degrees seemed a little well done for me but that is what i did after contacting a fellow smoker. turned out pretty well. now i need to workon the rub.