For ribs 1st simple thing I heard from Mike Delmarva, 3-2-1 method he likes 250 deg cook temp, 3hrs cook uncovered, 2hrs foiled cook, 1hr rest cooks on a pellet grill
Now for Brisket 1st smoke method on a reverse flow smoker, smoke steady 250 deg use a meat probe monitor cook to 160 deg and this will average about 5 to 6 hrs. Foil put rub and stuff on there like coke or burbon, close foil cook to 198 deg (meat probe) cooking chamber 280 to 300 about 2.5 hrs and done.
So on this first one I put serrano pulverized with seeds and blended with some burbon and I salted to tasted, splashed some burbon on at 160 deg foil time too.
Total cook time about 9 hours having nice looking smoke rings I guess looking 3/8 to 1/2 inch some places.
Is this generally most others cook method or close to it, how DO you cook your brisket????????
Here's where this question comes from.
When looking up what people charge for cooked brisket per pound, I find one company claims they give their briskets a full 18 hour cook in their hickory fired smokers. The other company claims 16 to 18 hrs using post oak wood just salt and pepper to taste.
Does a low temp smoke below 225 deg for a longer period really make a better tasting more tender brisket???????
Anyone find out or know how they cook theirs, like at 200 deg or lower. My temp gauge labels smoking starting at 140 degrees. I saw an interesting video about cooking vac sealed meat in a bag weighted down under water at a low 140 degrees for a few hours called Sous Vide
Seeing these articles, some variety of cook methods at different temperatures, I've been thinking of trying a long low temp cook at about 150 degrees, will take much longer but the firebox won't burn up the wood too fast, it will be choked down a little and I would have to start early in the morning.
How do you cook your brisket and with how much smoke flavor?
Nothing wrong with low and slow if you have the time.