How long does it take to smoke a brisket?
It can be difficult to figure out how long to smoke a brisket.The biggest thing that goes into this equation is whether you are cooking low and slow or hot and fast.
If you choose to wrap a 12 pound brisket in butcher paper or leave it unwrapped, it will take between 9 and 15 hours to cook.You can shorten the cook time to about 6 hours if you cook at 300F.
There are guidelines for a full packer brisket.When you are smoking a 3.5 pound section of brisket flat, the guidelines start to break down.
If you are wrapping in foil after smoking for at least 2 hours, a small section of brisket will still take 5 hours to cook.The time per pound guidelines break down for smaller cuts because the real variable is not the weight of the brisket.The thickness of the meat is what matters.
There is a direct correlation between weight and thickness in full sized briskets.A full packer brisket is 1.5 inches thick in the flat while a 17 pound one is 2.5 inches.The thicker brisket is going to take longer to cook.
If we sliced off a four pound section of the flat from the 17 pound brisket it would still be 2.5 inches thick and take a long time to cook.
It will take a lot of time to tenderize a tough piece of meat.brisket takes so long to get tender because it has a high level of insoluble collagen, according to the chefs at Cook's Illustrated.The insoluble collagen found in brisket takes a long time to break down.
The nature of the beef can cause deviations from the time/temperature guides.The fat content of Select, Choice, and Prime briskets are very different and this will affect cook times.The quicker the beef cooks, the higher the quality.This is true when you cook a Wagyu brisket.
The butcher paper and aluminum foil are used for two purposes.The first purpose is to protect the brisket from taking on more smoke that would affect the flavor and appearance of the bark.
The second purpose is to push through the stall.Evaporative cooling causes the internal temperature of the brisket to not budge for a couple of hours.The team at Texas A&M University demonstrated how wrapping helps the brisket push through the stall faster.The graphical data as well as the original article can be found here.
There are trade offs between the two materials when wrapping the brisket in butcher paper or aluminum foil.The tighter the seal, the faster the cook up.It is thought that a brisket wrapped in butcher paper will have a better bark than an aluminum foil one as the paper lets the brisket breathe while the foil can cause the bark to get soggy and washed out.
The biggest mistake people make when smoking a brisket is taking it off the pit before it's done.An under cooked brisket is going to be tough, dry and not fun to eat.
There are two ways to tell when a brisket is done.The internal temperature of the flat will be between 200 and 200F.The real test for doneness is when you insert your thermometer into the meat and it slides through it.You do not need a thermometer to do this test.As soon as the wooden skewer is able to slide through the point like it is going through butter, you have a finished brisket.
The temperature of the point is more accurate than the flat in determining doneness.The fatiguing "point" and the lean "flat" make up the brisket.The point is so fat that it will always finish cooking before the flat.The point will get to 205F and be probe tender, while the flat might only be 190F.
Once the point is fished, you can separate it from the flat.Wrap the point in foil and return it to the pit to finish cooking.Alternatively, now is the time to cut the finished point into cubes, apply sauce and a little more rub, then put back on the smoker to make burnt ends.The flat should be ready by the time the burnt ends are done.
If you have a few extra hours to spare, you can follow in the footsteps of the competition masters and take your brisket to a whole other level.
Myron Mixon is one of the best cooks in the country.Myron has stated many times that the most important factor in making a great brisket is to start with amazing meat.The second most important factor is to wrap the brisket in foil, place it in an insulated cooler, and allow it to rest for a few hours before slicing.The same thing has been said by multiple competition pitmasters.Here is the link to Myron's complete recipe.
If you have the time and patience, you can let the brisket rest in a warm place for a few hours and it will make a huge difference.
I made my first brisket in the morning.When I start cooking, I will have been working the rub in for 35 hours.
As a Brit, I had no idea about leaving it for a few hours and I will be smoking for the first time.