Texas Smoked Brisket
It didn't take long for us to pick up a pellet smoker to add to our outdoor RV kitchen. The pellet smoker took a little getting used to, coming from an offset smoker of 25 years but, getting the han...
Forum Discussion
Cook in foil till 145 degrees, and then when the meat gets to 205 degrees remove it, or the bbq is set to 205 degrees?
Sorry, I didn't think meat would get so hot.
I have a asmoke pellet stove with a temp probe and love it. While cooking a steak, once it clears 135 degrees, I take it off. Perfect every time. I have been tempted to try a brisket as I enjoy brisket at BBQ joints.
- I run the pellet smoker at 225 the entire time.
- Once the internal temperature of the brisket reaches 145, then I wrap it in foil.
- When the internal temperature hits 205, I take it off the smoker.
- Crack the foil and let the brisket rest until the internal temperature drops to around 170, then slice it.
I start out with usually a 10-12 pound brisket, trim off the excess fat on the cap and slab and yield around 8 pounds. However, the overall smoking time is based off of original package weight so, the brisket will usually go for 10-12 hours overall.
Note, I also use a remote digital thermometer so, I can keep an eye on the temperature at all times.
