How Long Should You Smoke a Beef Brisket
It may accept a while to smoke beef brisket at 250 degrees, simply the results are worth the expect. If brisket spends enough fourth dimension in the smoker, information technology achieves a deep mahogany bark and a delicious woodsy flavour. The question is, how long should you let information technology to cook at this temperature?
How Long To Smoke Brisket at 250
Beef brisket cooks at a rate of about i to i-i/ii hours per pound when the smoker is set to 250 degrees. A ten-pound brisket should exist done in x to fifteen hours at this rate. If yous plan to smoke the brisket overnight, brand sure to check it after 7 or 8 hours.
Is 250 Degrees The Ideal Temperature for Smoked Brisket?
Co-ordinate to some pitmasters, you should always aim for a smoker temperature of 250 degrees when making smoked brisket. At this temperature, the meat will melt more quickly than it would at 225 degrees , but it volition however accept the time it needs to achieve a nice tender texture.
Also, 250 degrees is an excellent temperature for rendering fat. Once the fatty cap has melted, it should create a decadent layer of seasoned fat on the surface of the brisket. At lower temperatures, the fatty still renders out, just information technology doesn't have the same texture.
A Give-and-take About Weight
When it comes to big cuts of meat like beef brisket, you demand to decide the estimate weight before yous start to cook. The estimated cooking time depends on the size of the cut, so this number will requite you a solid template with which to work.
The average whole packer brisket weighs 12 to 14 pounds. The apartment, which is easier to observe in almost major supermarkets, usually weighs between 6 and 10 pounds. Should you opt to separate the point from the flat, yous should finish up with about 5 to 7 pounds of raw beef.
Bear in mind that whole packer briskets are sold untrimmed. Information technology will weigh a bit less if yous intend to carve away the excess fat. Should you decide to trim the brisket, we would recommend leaving at least one/4 inch of the fat cap in place to impart flavor.
How Long To Smoke Brisket at 250 Degrees
At 250 degrees, the brisket should cook at a rate of 1 to 1-ane/2 hours per pound. Therefore, if the cut weighs ten pounds after trimming, it volition take ten to fifteen hours to cook.
While the meat is cooking, remember to keep an middle on the smoker temperature. Just because it'due south set to 250 doesn't hateful information technology volition stay that way. If the weather condition outside is chilly, or if the fuel supply is inefficient, the temperature can drop well below the marking.
To combat temperature swings, set the smoker in a sheltered spot. If you use it a lot during the colder months, consider buying a cover that's designed to fit that specific model.
When a smoker has a hard time maintaining the fix temperature on a regular ground, information technology's usually the result of poor workmanship. If you encounter this consequence often, information technology could exist time to remember about an upgrade.
Internal Temperature: The True Test
Retrieve: The time frame we've mentioned should be used as a guideline, not a difficult and fast rule. Each brisket cooks at its own pace, and there are so many exterior factors involved that it can exist difficult to pin down a precise cooking fourth dimension.
Instead, you should rely on the internal temperature of the brisket itself. After the first few hours of the smoke, outset keeping an center on the brisket temp. This is easy to practice if your smoker is equipped with a built-in meat probe. If y'all have to raise the chapeau in society to exam the brisket, try not to check it more than once per 60 minutes.
If you'd like to attempt smoking the brisket overnight, choose a large cut that will take longer to cook. You should be able to leave a 10- to 16-pound whole packer in the smoker for 7 or 8 hours without needing to check the temperature.
The brisket is considered "washed" when the internal temperature reaches 180 to 200 degrees. Since nosotros recall the meat is at its best when it hits a concluding temp of 210 , we like to remove it from the smoker at the 195-degree mark. The meat will continue to melt slightly while information technology's resting, so you'll want to take information technology off earlier it reaches that point.
Should You Wrap The Brisket?
Even if you're a beginner, you might have heard that wrapping the meat in a layer of aluminum foil can speed things along. That's true, but you might end up paying a price for the shortcut.
When brisket reaches an internal temp of about 150 degrees, it tin stay at that temperature for several hours. This is chosen the stall, and it's an inevitable role of the smoking process. It tin can also be quite frustrating, peculiarly if you're working with a tight schedule.
In one case the brisket'southward temperature begins to plateau, it'southward acceptable to remove it from the smoker and wrap it in foil until information technology'southward finished cooking. It'due south best to use a double layer of foil to ensure that no heat or moisture are permitted to escape. Nosotros would also recommend calculation a small-scale amount of liquid, such as apple juice or cider, h2o, or beer.
When y'all return the wrapped brisket to the smoker, yous should encounter the temperature start to rise again in short lodge. The downside to this method–which is known as the Texas crutch–is that the trapped moisture will cause the bark to turn soggy. To counteract this event, try removing the foil for an hour or and so earlier taking the meat off the grill.
While we understand the appeal of the Texas crutch, we prefer to merely wait out the stall. When yous wrap the brisket in foil, you're essentially braising it instead of smoking it. This shouldn't affect the season if you expect until the stall to wrap it up, but we like to proceed things accurate. If you lot plan ahead, at that place should exist no need to utilise the foil method.
The Bottom Line
Smoking brisket at 250 degrees is a carefree and reliable method that results in well-seasoned, delicious bark. The primal is to make sure the smoker remains at the right temperature for the duration of the cooking time, and to have patience throughout the stall.
Happy grilling!
Source: https://bbqhost.com/how-long-to-smoke-brisket-at-250/
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