Brisket Cooking time or temp?

[Hornnumb2]

Does everbody go by time or temp on sliced brisket? Thanks Michael

[Buckeye]

Hey there Hornnumb2 ...think tha safest way wood be ta go by temp.....Time iz more er less a gaugin tool as ta how long tha meat shood cook.......jus cuz ya cook a peece o meet fer 18 hrs. as directed/instructed don't meen the meat iz done...Temp is iz yer best bet an yer safest.

[Fred]

I cook to 180-185 for sliced & 200-205 for choped.

Not all meat cooks at the same rate and therefore constant monitoring of the cooking process is essential to perfectly cooked meat. This monitoring is easily accomplished by obtaining an inexpensive meat thermometer. They are usually $10 bucks or less.

The temperature of the pit affects the rate at which you are cooking; the temperatures will vary due to the wind and weather & will affect the overall temperatures & cooking times

[1044]

Well, here's kind of an answer, as I don't slice as much as let it fall apart. Either way, let the thermometer be a guide. But, you have to check the meat to see what it is actually doing.

I've had butts that I could slide the bone out of and pull beautifully at an indicated 175. Generally, it has to be closer to 200. Briskets will do funny things sometimes, as well.


Neither time nor temp alone is dependable. Use both, keep an eye on the meat's condition.

[Anonymous]

I always use Fred's rule.

[Hornnumb2]

Check it in the fat end? Thanks Michael

[Anonymous]

Where ever the meat is the thickest. Put the temp probe tip right into the center of the thickest part.

And...Welcome, Hornnumb2.

[TAR RIVER RAT]

Time and Temp. If you are cooking a butt and a brisket, it would be a good idea to have a probe in both of them, in the largest,thickest part and not touching the bone in the pork butt. Since temp inside your smoker can vary a lot by location, weather,ect, I think you will be more satisified with the results. WELCOME

[Buckeye]

Shooda stated that tha temp I wuz referrin to wuz tha actual temp of tha meat an not tha temp of tha pit..my bad :roll:

[redneck cooker]

I cook to internal temp of 195-200 for sliced and I never cook a brisket for chopped, I just chop the leftovers.... :D :D :D

[1044]

I cook to internal temp of 195-200 for sliced and I never cook a brisket for chopped, I just chop the leftovers.... :D :D :D

Atsa whateyedu. I check temp in the flat. The first 3-4" of the flat kinda just falls apart when I try to pick it up. Soooooo tender...yum, yum, yum.

[Bubba D]

I stick the probe in the big end (the point) of the brisket and cook that raskal at 250 degrees until it reaches 160 degrees. I then wrap that booger in foil until 200 degrees. Then remove and let rest for an hour or so and put in the frig overnight. Take out the next day, cut that silly brisket up and enjoy.

[Cal_BBQ Pit]

Hey Hornnumb2, Welcome to the madness. I cook mine until the temp reaches about 185-190, slice it all up after its rested for an hour or so. The other replies are right on.......hope this helps!! Good luck :!: 8)