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Franklin'southward recommended brisket temp and times
Thread in 'Beef' Thread starter Started by leftcoastsmoke,
Start date
#ane
I've cooked a few briskets on my LBGE at 275'. I think this is the temp Franklin says he cooks his. Consistently mine are done hours before his estimated times. Am I missing something? I see here and elsewhere that most people come in around 240' to 250'. I mean it tastes cracking, just I don't know if more fourth dimension in the smoker would arrive fifty-fifty better..
Scott
#ii
Are briskets you're cooking the same size equally his?
#3
180
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Joined Dec 27, 2016
I take noticed when I do mine hotter they do get finished sooner every bit it seems to push button through the stall faster. I do brisket on the wsm and when I exercise a "hot and fast" cook I button it to around 300-320. I am changing a lot of things up at the moment trying to find out that same thing for myself. I do recollect the overall cook time is going to vary so much between each brisket I don't become past fourth dimension I just put it on early enough to brand sure it'southward finished early on and permit information technology rest until set up to serve. I retrieve the cook time has much to do with the fat content of each individual brisket, such as if yours are very much leaner than what Franklin used yours will cook faster. Most of our smaller packer briskets effectually here are very lean to my liking and they cook very fast.
#iv
36
47
Joined Oct 24, 2016
I'm no expert by whatever ways, but I don't think a faster cooked brisket is going to brand it taste whatsoever better/worse than whatever other corporeality of fourth dimension. If you go it smoked, tender and with the bawl you like, y'all're good to get.
#5
The briskets I've cooked thus far have been choice grade and between 12-14lbs. With respect to pushing through the stall I have definitely noticed that there is little to no stall at that temp. I take watched pork butts become into the stall and go backwards. Of course that was at 220'. Anyway, the end product is excellent. The flat might exist a little to dry for my taste but I've only done three thus far then nevertheless trying to hone in on the right formula. The reason I went with Franklin's numbers is considering I visited in that location a couple of months agone and wow...That was awesome.
Scott
#half dozen
Oh yes, as well- I took delivery on my 48" custom offset smoker a month ago and I;1000 however getting the hang of temp control using cypher but forest. I will say there is a huge departure betwixt the ribs I've cooked on the offset and my BGE. I haven't tried a brisket on information technology nonetheless. I really love the BGE for certain cooks but in my opinion the offset has the reward in other situations. I'm very fortunate to have both, frankly- this is practice in no small role to a wife willing to let me indulge my hobbies :)
Scott
#7
138
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Joined Oct 16, 2016
I melt all my briskets at 275 in butcher newspaper...14lb briskets normally finish in 12-13 hours...I cooked a 12lb brisket at 300 last weekend and wrapped in foil...cooked to 205IT in 6 hours . Didn't have enough fourth dimension for fat to render. Was a fiddling tough and besides much of the fatty cap was left over. I've constitute that annihilation slower than 275 is only a waste of fourth dimension. No need to get that slow.
#viii
5,245
2,115
Joined January 4, 2014
It's all personal preference equally to how one smokes a brisket... What smoke temp, what the finished temp is, foil/no foil, etc...
However, you cannot melt one to time, Information technology'll exist fix when the meat decides to striking the temperature you've chosen as the completed Information technology.
#nine
ii,269
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Joined Aug thirteen, 2015
I don't really retrieve that you will get the results that Franklin gets. At that place is a big divergence betwixt cooking 1 brisket on a BGE and smoking 30 briskets? on a beginning...A who different cooking environment. He uses good quality brisket and hand selected firewood. The more brisket y'all cook the better you volition go....take notes. And as Cranky said brisket is done when information technology is washed.
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#10
277
54
Joined Oct 25, 2013
Franklin? What does he know near brisket? LOL! I recall he has some pretty good/informative YouTube videos.
If in that location'south one thing I've leaned about any kind of cooking is if you cook to temperature yous're never wrong.
Not caring if it's sacrilegious or not, I always split up the flat and signal prior to smoking since they finish at different times.
I'll take "delicious" over "sacrilegious" any mean solar day of the week.
I've however to apply the "pinkish paper", simply with the Amazon gift carte I got from the kids at Christmas I've been considering to buy a curlicue...the 24", not the 18".
#12
I know this thread is a year quondam but certain others who are seeking answers will read this then hither is my 2 cents. I think that melt temp and meat quality have everything to do with what internal temp you pull a brisket. Information technology also has everything to practise with what your cooking for. The briskets I have cooked in contest are taken off much earlier then what I melt for friends and family equally in competition you have the slice thickness examination and pull exam every bit part of your scoring. I similar my brisket a little more tender for personal preferences. I call up Aaron may say 195 degress Information technology considering he is cooking hot to save labor time of cook. At higher cooking temp then your going to see a greater rise in internal temp after you pull that brisket from the smoker. You'll see at ten degrees ascent in internal temp right after you pull brisket from smoker if your cooking at 275. On the other hand, if your cooking at 210 so y'all'll be lucky to ever go an internal temp over 200 and the brisket will start to drop IT nearly every bit soon as you pull it from smoker. Both ways piece of work and give the same stop result with the same Information technology in one case the brisket is left to rest. My preference with briskets at home is never over 225 and like to try to keep it dialed in at 210. I like to concur mine in a Yeti for up to 5 hours straight from smoker. Of course I could not practise this in competition because fourth dimension would non let for that since competitions are on a time clock. The way I cook in competition or how I would in a restaurant is completely dissimilar then I cook at home. At home I take my fourth dimension. Both ways I do use USDA prime briskets from Coscto aged to the max before they go bad
#13
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Joined Feb 24, 2018
Something that people forget or dont know about franklin'due south technique is later on his brisket is "finished" in the smoker he puts it in a heated cabinet at around 165 deg to "concord it" for upwards of 12 hours. Now anyone that does sous vide knows that you can infact cook at those temps and it's around that internal temp that collagen begins breaking downward to further tenderize the meat. Information technology is when he takes it out of the heated cabinet that the brisket is finally finished and information technology is my opinion his secret to awesome brisket.
#14
Sorry to dig this one up from the tomb but BKING lets united states of america in on a trade secret here.
When he says when the brisket is finished then put into the caninet
Does he mean this: Brisket is smoked to IT of 203, taken off then placed into the cabinet which has a temp of 165. Or is he saying the brisket itself is being taken off at 165 IT and placed in a cabinet (unknown temp) to melt for 12 hours until it gets to 203?
Dave
#xv
1,568
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Joined Jan 13, 2015
I doubt 'finished in the smoker' part equals an IT of 165º. More likely the Information technology would be in the 190-200º range then held in a 165º cabinet until served. JMTC
#16
3,179
1,758
Joined Nov 16, 2016
+1 Another trade secret is he dry out brines/rubs and holds overnight before smoking. I personally think the pepper plays a bigger role than many call back. Fresh course ground pepper is several levels above patently jane shop bought.
Read the reviews: amazon" style="width:120px">
#17
437
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Joined Mar 23, 2009
Sorry to dig this i upward from the tomb just BKING lets us in on a merchandise secret here.
When he says when the brisket is finished then put into the caninet
Does he mean this: Brisket is smoked to IT of 203, taken off then placed into the cabinet which has a temp of 165. Or is he saying the brisket itself is existence taken off at 165 It and placed in a cabinet (unknown temp) to cook for 12 hours until information technology gets to 203?
Dave
No, the brisket is smoked to 203(or whatever Franklin does his temps to) and then information technology is put into a warming cabinet set at 165 to hold the meat at temperature. I watched a video of Franklin saying he likes his brisket to be sliced to gild to maintain the juices in the meat. This is tough to practice with as much meat as they get through in a mean solar day, so the warming cabinet is a must.
#18
277
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Joined Oct 25, 2013
IMO, 12 hours at 165F while slowly coming down from 203...is nevertheless cooking.
#xix
3,179
one,758
Joined November sixteen, 2016
#20
283
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Joined Jul 12, 2016
SO at present I take to purchase a metal warming cabinet. Gotcha.
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