Briskets are BBQ delicacies loved by anyone who enjoys a properly smoked meat. They are delectable in and have a distinct
texture when chewing them. However, not everyone knows how to prepare this
highly flavored BBQ meat using the proven BBQ
tips for smoking in electric smoker. Smoking Brisket is usually
the easiest and most popular way, because it is pretty much fool proof. It is delicious and you can add instant flavor in a variety of ways; flavored woodchips such as hickory or mesquite, you can marinade your meat in a bbq sauce or you can prepare a dry rub. You will get a perfect brisket every time, however, the smoking process takes a bit of
time. This delicious piece of meat became as popular as it did from Texas. The Texas style that these pitmasters have perfected into their barbecuing skills sometimes just calls for the simplicity of kosher salt and black pepper to create magic. Feel free to let your experimental side show through and maybe you will create the next big thing in the brisket world!
That’s why so many people don’t actually know when it’s the right time to complete their cooking. Remember that beef brisket is a large cut from the cow’s lowest breast region. It is usually tougher than most other parts of the meat. Briskets have high level of connective tissue, which makes them very strong to eat when not cooked properly. So be sure to place the fat cap, or fat side of the brisket face down onto the heat to act as a shield and create are juicier piece of meat. This content will help you understand
how to tell when smoked brisket is done in your cooker.
Step 1: checking the time
are usually smoked under a temperature of 2200 F. But if the
particular cut you are cooking is large or your cooking the whole brisket, you can raise the temperature to 2500
F. Generally, the quantity of brisket you are smoking will determine the cooking time needed to get it done. If you are smoking only a pound of brisket, about
1.5 hours of cook time should be enough for you to reach the desired internal temperature.
a 4-pound brisket, you should expect the brisket to get ready in 5 hours time
when you maintain the same level of temperature. You can use this ratio to
determine the amount of time needed to smoke any propound of brisket. However,
time is not the only thing you should be concerned about. There are various
factors that can affect the smoking time, so you should also pay attention to
the brisket. But be aware ahead of time of the cooking process and that it is worth slow cooking. You can always use the Texas crutch method, which is wrapping in aluminum foil to speed cook time.
Step 2: Using meat thermometer in
electric smoker and others
some apparatus to verify when brisket is actually done
meat thermometer is a very popular apparatus for this. It’s the single most
important measure for newbies. Essentially, you can check the doneness of the
meat by nudging the meat thermometer unto the meat. When the internal temperature
reaches about 180 degrees Fahrenheit, it’s a good indication that the inside of the
brisket has become tender.
Do not use a grill hood thermometer
If you don’t want to get fake-outs, it’s best not to use a grill hood thermometer. It will only measure the air temperature close to the hood, without actually reading the meat temperature. So, it’s highly unreliable. It’s not a proper way on how to tell when smoked brisket is done. Instead, use a very good temperature probe.
you are checking the temperature, it’s important not to concentrate only on
when it is tender. It’s also not good to overcook the meat. Do not allow the
meat temperature to exceed 2100 F. Any temperature range above that
only means one thing.
meat has likely been overcooked. It will cause the brisket to get undesirable
and mushy. So, you have to be watchful and target when the meat is actually
done without overcooking it. The meat thermometer will surely come in handy for
this. Aim at between 1800 F and 1900 F. Anything below
that or above that may not be enough or too much.
Step 3: Manual check
you don’t have a proper working instant-read thermometer to check the internal temperature of the brisket, you can check manually.Be sure to place your thermometer into the thickest part of the meat. Take
a sharp knife and cut a small portion of the meat (about 1/4inch thin). With
your two hands, try to tear the meat apart. If it tears easily, the brisket is
if the meat still shows some level of resistance, it’s a clear indication that
it’s not yet done. If the pressure of your hands as you pull wide does not tear
the meat, it only means it’s still tough. And a tough meat is not anyone’s
Step 4: Poke It
Another manual way of determining a properly cooked meat is by poking the meat with a knife. Use a knife to poke your brisket. When the meat does not show any resistance, your meat is probably done. However, a level of moderation is needed here. Constantly poking your meat may take out some levels of heat that has already built up in the smoker.
Instead, use this method as a final check to be very sure the meat is cooked. One of the key strategies of cooking brisket is to give it enough enclosed heat as much as possible. For proper temperature and time you need for smoking any meat/ brisket you may need to refer here for time and temperature charts in an electric smoker
To make sure your meat is properly done, give it some time after taking it out from the oven. Generally, as the outer part of the meat gets cold, the inner part may continue cooking for some time. Remember that the outer part is most likely going to get cooked before the inner part. So, you have to be absolutely sure the inner part is also cooked.
With all these ways on
how to tell when smoked brisket is done, you can’t go wrong when you observe properly. Even if you don’t have a meat thermometer, other methods mentioned above are equally effective.
you can’t go wrong when you observe properly. Even if you don’t have a meat thermometer, other methods mentioned above are equally effective. Be sure to let your meat rest and come to room temperature before cooking, it will provide a more even doneness throughout. It will make for the most flavorful and tender brisket with the perfect amount of smoke flavor.