<![CDATA[Smoking Brisket]]>So tomorrow will be my first attempt on smoking a brisket! (I have 6 pounds of snow crab legs as back up if it fails). They are very small at 3 lbs each so I am assuming it isnt going to be very long time in the smoker.

Question: should I smoke at a lower temp for a longer period just to give them smoker time? Or stick with the 225 deg until they are 190 internal?

Wish me luck! I may or may not be drinking Stone IPA the entire smoking process and think it is good either way… 20190315_182448-1209x1612.jpg 20190315_192901-1209x1612.jpg

]]>https://waltonsdev.nodebb.com/topic/1175/smoking-brisketRSS for NodeThu, 10 Sep 2026 20:51:38 GMTFri, 15 Mar 2019 23:30:15 GMT60<![CDATA[Reply to Smoking Brisket on Thu, 15 Oct 2020 17:14:36 GMT]]>scott farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat.

As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did).

All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.

]]>https://waltonsdev.nodebb.com/post/23541https://waltonsdev.nodebb.com/post/23541Thu, 15 Oct 2020 17:14:36 GMT<![CDATA[Reply to Smoking Brisket on Wed, 14 Oct 2020 19:02:11 GMT]]>Jonathon The picture of it on the smoker rack is right out of the bag with salt and pepper added.

]]>https://waltonsdev.nodebb.com/post/23488https://waltonsdev.nodebb.com/post/23488Wed, 14 Oct 2020 19:02:11 GMT<![CDATA[Reply to Smoking Brisket on Wed, 14 Oct 2020 13:32:54 GMT]]>scott farm I wonder why 6 hours of smoke wouldn’t get a bark on it. The fact that it was cooked in your “frankecooler” for 30 hours must have had something to do with it. Maybe that long of a cook cooked so much moisture out of it that it had nothing to “crisp” up for a bark? How did it look coming out of the sous vide?

]]>https://waltonsdev.nodebb.com/post/23457https://waltonsdev.nodebb.com/post/23457Wed, 14 Oct 2020 13:32:54 GMT<![CDATA[Reply to Smoking Brisket on Tue, 13 Oct 2020 00:15:58 GMT]]>scott farm smoked it for about 6 hours starting at 175 and bumping up to 250 for the last hour or so. Reached 195 internal. It was really tender and juicy but the bark was non existent. The flat fell apart like a really tender chuck roast. Wasn’t my favorite brisket bug everyone at camp loved it. Made tacos with the leftovers.

]]>https://waltonsdev.nodebb.com/post/23426https://waltonsdev.nodebb.com/post/23426Tue, 13 Oct 2020 00:15:58 GMT<![CDATA[Reply to Smoking Brisket on Tue, 13 Oct 2020 00:12:33 GMT]]>1010202001_Edited.jpg 1010201253_HDR_Edited.jpg

]]>https://waltonsdev.nodebb.com/post/23425https://waltonsdev.nodebb.com/post/23425Tue, 13 Oct 2020 00:12:33 GMT<![CDATA[Reply to Smoking Brisket on Thu, 08 Oct 2020 16:45:52 GMT]]>scott farm That sounds awesome, please do take pics and post reslults!

]]>https://waltonsdev.nodebb.com/post/23276https://waltonsdev.nodebb.com/post/23276Thu, 08 Oct 2020 16:45:52 GMT<![CDATA[Reply to Smoking Brisket on Thu, 08 Oct 2020 01:43:15 GMT]]>I’ve never done a brisket that way, but it works great for pork shoulder. Well be awaiting your results!

]]>https://waltonsdev.nodebb.com/post/23260https://waltonsdev.nodebb.com/post/23260Thu, 08 Oct 2020 01:43:15 GMT<![CDATA[Reply to Smoking Brisket on Thu, 08 Oct 2020 01:11:47 GMT]]>Jonathon just took my brisket out of my sous vide frankencooler. 155 for 30 hours. Placed in ice bath to cool before putting in fridge. Taking it to camp this weekend and plan on smoking for 4 to 6 hours to put a good crust on it. Will follow up after I get back. No cell ohone signal for miles down there. Can’t wait.

]]>https://waltonsdev.nodebb.com/post/23258https://waltonsdev.nodebb.com/post/23258Thu, 08 Oct 2020 01:11:47 GMT<![CDATA[Reply to Smoking Brisket on Wed, 01 May 2019 19:46:25 GMT]]>IVERYAN that should work for injecting, it might not be perfect but it should work well enough. Im sure it will come out well!

]]>https://waltonsdev.nodebb.com/post/5262https://waltonsdev.nodebb.com/post/5262Wed, 01 May 2019 19:46:25 GMT<![CDATA[Reply to Smoking Brisket on Wed, 01 May 2019 17:16:10 GMT]]>Hi Jonathon- I dont have the soluble, but I might try grinding the marinade for injection in my whirly blade coffee grinder I use for spices. Ive never tried this before so I will see what happens. If everything goes well, I will post some pictures.

Thanks

]]>https://waltonsdev.nodebb.com/post/5258https://waltonsdev.nodebb.com/post/5258Wed, 01 May 2019 17:16:10 GMT<![CDATA[Reply to Smoking Brisket on Wed, 01 May 2019 13:52:01 GMT]]>IVERYAN Absolutely will have a benefit on a big cut like a brisket. In 36 hours you could expect it to penetrate about 1.5 inches but it won’t be as even as it would be if you inject then vac and let it sit for 36 hours. Now, if you have the Pa’s that is not designed for injecting (there are two) I would recommend just letting it marinate. This one is soluble and this one is for marinading and they have different particle size so you might have trouble injecting the marinade.

Pa’s is my favorite marinade for Brisket, good luck, cant wait to hear how it turns out!

]]>https://waltonsdev.nodebb.com/post/5255https://waltonsdev.nodebb.com/post/5255Wed, 01 May 2019 13:52:01 GMT<![CDATA[Reply to Smoking Brisket on Wed, 01 May 2019 00:43:44 GMT]]>Hi Waltons- I am planning on smoking a brisket this weekend. I will be marinating with Pa Bulls & vacuum sealing for 36 hours. I am wondering if it will be beneficial to injecting if I am already vacuum sealing.

Thanks

]]>https://waltonsdev.nodebb.com/post/5250https://waltonsdev.nodebb.com/post/5250Wed, 01 May 2019 00:43:44 GMT<![CDATA[Reply to Smoking Brisket on Thu, 21 Mar 2019 12:28:23 GMT]]>mousefuzz What do you think the 48 hours did for you? Just continue to break it down? I’d imagine once it hits 195°(or thereabouts) it wouldn’t need to be held there for holding it at that temp for any length of time?

]]>https://waltonsdev.nodebb.com/post/4482https://waltonsdev.nodebb.com/post/4482Thu, 21 Mar 2019 12:28:23 GMT<![CDATA[Reply to Smoking Brisket on Mon, 18 Mar 2019 17:13:39 GMT]]>Jonathon yes Jonathan I have souis vide my brisket for 48 hours but I started by dry briningfor 24 hrs and also adding my seasoning of garlic powder and onion powder when it is done cooking I drain off the juice and then I cold smoke it for a couple of hours.save the juice as it makes a great dip for sandwiches or put it on mashed potato’s the brisket doesn’t get any bark on it but it is still delicious it doesn’t last very long when my kids find it in the fridge

]]>https://waltonsdev.nodebb.com/post/4456https://waltonsdev.nodebb.com/post/4456Mon, 18 Mar 2019 17:13:39 GMT<![CDATA[Reply to Smoking Brisket on Mon, 18 Mar 2019 01:07:19 GMT]]>Jonathon im not endorsing anyone but theirs a youtube guy called sou vied anything (i think is his channel) and hes done brisket as you described a bit. If you can smoke brisket for a few hours then increase the RH it would dramatically cut your time.

]]>https://waltonsdev.nodebb.com/post/4454https://waltonsdev.nodebb.com/post/4454Mon, 18 Mar 2019 01:07:19 GMT<![CDATA[Reply to Smoking Brisket on Sun, 17 Mar 2019 22:24:49 GMT]]>Jonathon I will try that next time for sure…I have nothing to lose but plenty to gain. My pathetically small pastrami took forever to reach 160 before I gave up on it for the night. I’m braising it now in the oven with kraut, cabbage, onions, carrots, garlic and beer to finish the cook.

69D1A5A0-FBEE-4158-A745-6C65EE97EBE6.jpeg

]]>https://waltonsdev.nodebb.com/post/4451https://waltonsdev.nodebb.com/post/4451Sun, 17 Mar 2019 22:24:49 GMT<![CDATA[Reply to Smoking Brisket on Sun, 17 Mar 2019 18:18:07 GMT]]>Has anyone tried using a sous vide cooker for a portion of the cook on a brisket? I am planning on trying it, I will start in the smoker, go for about 3 hours then pull it and vac seal it and sous vide it at max temp for an hour and then move back to the smoker until it is 195 internal temp. I think I can cut my time down to right around 5 hours.

I’d be interested to know if anyone has tried this already?

]]>https://waltonsdev.nodebb.com/post/4444https://waltonsdev.nodebb.com/post/4444Sun, 17 Mar 2019 18:18:07 GMT<![CDATA[Reply to Smoking Brisket on Sat, 16 Mar 2019 00:51:15 GMT]]>I generally like to cook full packer briskets not just the flats. But if you cut the fat off, toss the fat in the smoker too! Its a delicious little snack or if its too much for people toss it in a stew! 20171128_224415-1.jpg

]]>https://waltonsdev.nodebb.com/post/4405https://waltonsdev.nodebb.com/post/4405Sat, 16 Mar 2019 00:51:15 GMT<![CDATA[Reply to Smoking Brisket on Sat, 16 Mar 2019 00:40:08 GMT]]>deplorablenc1 You are one hell of a friend to buy several 12-packs of IPA and provide dinner! Although I don’t drink beer these days I like everything from Keystone to Guinness. Every beer has its place!

]]>https://waltonsdev.nodebb.com/post/4404https://waltonsdev.nodebb.com/post/4404Sat, 16 Mar 2019 00:40:08 GMT<![CDATA[Reply to Smoking Brisket on Fri, 15 Mar 2019 23:51:18 GMT]]>Joe Hell that’s what I figured, 225 it is! I hate IPA but a friend is coming over so I bought a few 12 packs of it (and a case of keystone light just in case)…

]]>https://waltonsdev.nodebb.com/post/4402https://waltonsdev.nodebb.com/post/4402Fri, 15 Mar 2019 23:51:18 GMT<![CDATA[Reply to Smoking Brisket on Fri, 15 Mar 2019 23:50:01 GMT]]>lamurscrappy thanks for those tips. I do plan on using apple so hopefully that will be good. I will keep y’all updated and hopefully will have happy friends over tomorrow .

]]>https://waltonsdev.nodebb.com/post/4401https://waltonsdev.nodebb.com/post/4401Fri, 15 Mar 2019 23:50:01 GMT<![CDATA[Reply to Smoking Brisket on Fri, 15 Mar 2019 23:47:57 GMT]]>deplorablenc1 225 is perfect. Set it and forget it! I generally take mine to 195 but your right in that magic number. Just let it rest for at least 1/2 hour in a cooler or similar with a towel over it. I love using applewood to smoke it with to satisfy people around here but my prefered is hickory wood. Let us know how it turns out! I would plan on maybe 6-8 hrs to cook. Might stall around 150 to 160 especially if you injected them.

]]>https://waltonsdev.nodebb.com/post/4400https://waltonsdev.nodebb.com/post/4400Fri, 15 Mar 2019 23:47:57 GMT<![CDATA[Reply to Smoking Brisket on Fri, 15 Mar 2019 23:36:20 GMT]]>deplorablenc1 When I do brisket I go with 225 for the entire duration. I’m not sure I could drink stone IPA for that many hours though! Good luck with the cook! I’m considering throwing my St. Patrick’s Day corned beef on the smoker this weekend. I’ll pair that with Irish whiskey

]]>https://waltonsdev.nodebb.com/post/4399https://waltonsdev.nodebb.com/post/4399Fri, 15 Mar 2019 23:36:20 GMT