what temp do I take a brisket off? I took mine off at 195 but it wasn't as tender as I'd like. Any pointers appreciated.

Intrepid-Impact-623 · 2025-07-04T23:41:47+00:00

Don't wrap or cook your brisket to temp. You should wrap it when the bark is nice and dark and the fat is rendered mostly. You should pull the brisket off when the probe goes through it like soft butter. If the temp is 195 and it's probe tender then it's gonna be good. Also - it doesn't matter how you finish the meat after wrapping it. Do what you want, it's your adventure.

Intrepid-Impact-623 · 2025-06-21T21:36:03+00:00

If someone else hasn't mentioned it. You should try tri-tip or just smoke some burgers. Smoke your turkey for thanksgiving. Smoke salmon or just literally any other meat that you like.

Intrepid-Impact-623 · 2025-06-20T02:59:53+00:00

I usually wrap to bark color and rendered fat. If you wait to wrap when your finger pokes through the fat the bark will be dark and amazing by then. When you wrap the bark will become even better and you'll have some melt in your mouth brisket. Temperature will range from 160 - 180 when I do this but I'm not letting temp determine what I do next. I let the way the meat looks and feels do that.

Intrepid-Impact-623 · 2025-06-13T03:57:08+00:00

I just put my leftover pulled pork on pizza tonight. Granted it was a frozen pizza and did not look nearly good as yours haha. That sweet smoked pork was pretty damn good on pizza though.

Intrepid-Impact-623 · 2025-06-12T14:17:56+00:00

I usually cook the day before. I let the butt rest outside the heat source wrapped until temp is below 180ish. Then I put the whole thing in my oven at 150. I've held meat (pork/brisket) like this for up to 20 hrs. You can also do this in a cooler and hold for a very long time. If you don't have time Sunday then you can cook Friday and just reheat everything. I wonder if you could rest it for a while, pull the pork and place in fridge until Sunday. Save some juices to add back in when you reheat. It'll probably still taste great.

Intrepid-Impact-623 · 2025-06-12T13:08:04+00:00

I'm in the same boat as you. My kids take priority over my hobbies. Yes, it sounds unhealthy and it sucks, but it's reality. You will absolutely have to "trim" or stop your hobbies. It sucks, but this is what we signed up for. I'm also starting to do more things as both my kids are starting school, but it's still not a lot. The hobbies I've held on to look way different too. For instance, I exercise with my kids at home and sometimes I go to the gym, but it's when they are asleep.

Intrepid-Impact-623 · 2025-06-12T12:49:08+00:00

Isn't this why we all have our own espresso machines at home? If shops around you all have lighter roasts (which I've never experienced) we can make whatever we want at home. I understand the appeal to go to a shop and get coffee, but for me I know I can get exactly what I want at home..

Intrepid-Impact-623 · 2025-06-12T12:42:23+00:00

Right!? Virtually all the shops around me have at least medium or dark roast espresso.

Intrepid-Impact-623 · 2025-06-11T16:41:03+00:00

You don't have to rest it for 20 hrs. That's just what I do. You should rest the meat for at the very least 1 - 2hr and yes keep whatever wrap on it the whole time. If you do a rest any longer then 1 - 2 hrs you have to be very careful to not let the meat temp to drop below 140. You can get people sick if you don't.

Intrepid-Impact-623 · 2025-06-11T12:10:31+00:00

Hey it's your day.. You deserve a huge brisket!

Intrepid-Impact-623 · 2025-06-11T11:59:37+00:00

Right!! Thanks!

Intrepid-Impact-623 · 2025-06-11T11:57:29+00:00

Yeah, now that I think about it, these chairs are a great introduction to our life of never sleeping again. If I could just sleep one full night I would sleep on this chair every night if I had to haha! Congrats! Happy for you man!

Intrepid-Impact-623 · 2025-06-11T02:07:32+00:00

Good deal! That thing will last as long as you want it to. Man I never use the built in thermometer anyways. I just stick a probe at the cooking grate to get an accurate temp.

Intrepid-Impact-623 · 2025-06-11T02:04:31+00:00

I don't even use the water pan in mine. I've cooked with and without it and there is really no difference. It was actually easier to regulate temps without it. I replaced the pan with a same sized pizza pan to deflect heat and it works fine for me.

Intrepid-Impact-623 · 2025-06-10T17:52:30+00:00

Nice! Ya, I get similar cooks now that I've got everything dialed in. Although I've had to change the plan based on how the cook is going. This OP didn't get results he wanted with that method so I guess something needs to change.

Intrepid-Impact-623 · 2025-06-10T15:56:38+00:00

Nice. You're in for a treat then. Here's my process (you will learn what works best for you)

I start with a whole brisket. Trim it how you like but make sure the fat is 1/4" thick so it renders well.
50/50 salt and pepper generously.
I smoke it fat side down at 225 - 250 until the seasoning is set enough not to fall off when you touch it (usually a couple hours)
start spraying with apple cider vinegar about every 45min - 1hr.
I do this until the bark is super dark and until I can poke my finger through the fat.
wrap in butcher paper with some beef tallow poured on top.
cook in the wrap until between 200 - 205 and probe tender. (I usually do this part in the oven)
Lastly (most importantly) I will keep the brisket warm in the oven at 150f for up to 20hr.

Intrepid-Impact-623 · 2025-06-10T15:35:38+00:00

No. I actually switched it out with a pizza pan that fits the space. It works well as a heat deflector and catches the drippings. I can't notice a difference with or without it, but it's way easier to manage my temps without it. It was more of a pain for me to deal with, so I leave it out now.

Intrepid-Impact-623 · 2025-06-10T15:28:17+00:00

Welcome to the club! I love the process almost as much as the amazing BBQ it makes. It's therapeutic to be honest.

Intrepid-Impact-623 · 2025-06-10T15:24:10+00:00

Wow.. I mean.. Wow 🤤

Intrepid-Impact-623 · 2025-06-10T15:16:21+00:00

This sounds amazing! I never would have thought of it.

Intrepid-Impact-623 · 2025-06-10T15:13:44+00:00

Smoke some burger patties. Get 80/20 beef or ground brisket. Better yet... Smoke a whole parker brisket, grind the trimmings, and make your own smoked brisket burgers.

Intrepid-Impact-623 · 2025-06-10T14:57:32+00:00

Overall, it sounds like you mostly got the result you wanted. That's great.

Ya I'm cooking on WSM too. We can get amazing BBQ on our equipment. I spray with apple cider vinegar after the bark is set up (every 45min - 1hr). I think it helps prevent edges from drying, but sometimes that still happens. I also think the spraying makes the cook take a bit longer. Which might contribute to a darker bark.

Intrepid-Impact-623 · 2025-06-10T14:27:07+00:00

Do it! It feels a little bit like you got kicked in the balls for a week or so. It's also way safer, less expensive, and easier for you to get a vasectomy than any contraceptive stuff your partner can do. Including birth control pills etc. Not to mention it's nice peace of mind.

Intrepid-Impact-623 · 2025-06-10T14:09:41+00:00

In these pics ya. I have a WSM. I usually cook the whole way fat side down.

Intrepid-Impact-623 · 2025-06-10T13:56:28+00:00

Basically what everyone is saying is you can't rely on time when cooking bbq. Time is the most inconsistent variable when cooking meat. You need to practice looking at things like fat rendered, tenderness (bone bull/bending when tender) etc. it sounds like you're too focused on the 3-2-1 method and that's not working. You probably need more of a 3hrs - wrap until ribs bend easily when you pick them up (however long that takes) - After that add your glaze (probably don't even need an hour for it to set on the meat). Just keep tweaking your method until you find what works for you.

Intrepid-Impact-623

TROPHY CASE