So, smoke the meat for around 6 hours first, this will let the meat soak enough smoke and acquire the wonderful crust and then wrap it into the aluminum foil with two layers and do the tight wrapping. If you like, you might add some broth or any other suitable liquid for bringing enough moisture to the smoked meat. It may be about one cup of liquid or even more, the flavor of the meat will get better in this case and it will contribute to the braising process.
In case the wrapping is loose, it will take more time to get the brisket done. With the following conditions the temperature of the grill oven should be around degrees Fahrenheit. Written by Eat Drink Rabbit. How to Tell if Membrane Is on Ribs. They get their meat in big chunks already in cryovac, so it varies from store to store based on what they do order.
Our local Costco doesn't even have briskets, flats or otherwise. Our Safeway gets just the flats in Cryovac, although they do get cryovac pairs of bone-in pork butts. Best deals I've found so far are at the local Asian markets.
There is one near our house where they have about a dozen people in the meat department, and they do have full brisket packers in the back, and it is way cheaper as well, they do a lot of volume, and with no trimming, passed on substantial discount.
I got a 13 lb packer for slightly less than the 5 pound flat, both USDA choice. Need to go back there for more brisket and butts next week. So shop around, and don't be shy about asking, I think most of the butchers like to wait on customers that have requests out of the ordinary Especially if you break out in a big smile when they haul out a monster packer, and hug it on the way to the check out counter.
I've actually never seen a packer brisket at any Costco. They always have full flats - around pounds. But I've never seen one there that has the point attached. Since their meat comes from pretty central sournces, I'd be surprised if any had full packers. Adam, You can figure a brisket can take anywhere from 1.
When planning, I always figure 2 hours per pound, if it's done early I just leave it wrapped in an empty cooler.
Bob T. Originally posted by Jane Cherry: If you ask the meat guys at Costco, they will go into the back and get you full packers, which they always have on hand. Click to expand A probe with an external monitor allows you to keep track of the internal temperature without opening the smoker. Resting the brisket after it is done is a final step that adds to the total prep time for smoked brisket. Some people rest their brisket for a short time, but we recommend resting it for two to four hours.
Wrap it in towels and place it in a warm cooler until the internal temperature cools to about F. This section will provide you with details on how long to smoke a brisket based on the size of the individual cut.
Brisket cuts typically come in sizes that are much heavier than a pound or two. The last thing you want is to crank the temperature and wind up with dry, leathery meat. A 2-pound brisket operates under similar rules. Plan on a cooking time of 3 to 3. When smoking a segment of the brisket that weighs in at 2. Even small cuts require this step, as it gives the proteins time to firm up again.
You can expect a 3-pound brisket to take about 4 to 5 hours on the smoker. This is due to the higher fat content in the point end. Some briskets might be finished at this point, while others could need a little more time on the smoker. A 7- to 8-hour cooking time is standard for this size. An 8-pound brisket should cook for 10 to 16 hours—sometimes a bit less if the smoker temperature is running high.
Be sure to plan ahead so you can start checking the meat for doneness at around the 8-hour mark. Using the guideline of 90 minutes per pound, a pound brisket should be done in about 15 hours. For briskets weighing 10 pounds or more, give yourself a generous window of time.
A pounder might be finished in 10 hours, or it could stall multiple times and take 20 hours to hit the degree mark. The temperature and texture of the brisket are more important than the numbers on the clock. As you start moving into double-digit territory, you can dial back the minute-per-pound estimate. For a pound whole packer brisket, this point would arrive about If the brisket weighs 15 pounds after trimming, we would suggest doing the probe test at around 18 hours.
For the initial smoke phase, I plan about 8 hours at degrees F for my pound briskets to reach degrees F. However, your brisket will enter a phase in between degrees F and degrees F where the liquid evaporating from the surface of the brisket will cool it while your grill is trying to cook it. This is where a good internal thermometer comes in. I usually plan an extra 2 hours for each of my brisket cooks because if it is done early, I can always set it in a cooler and allow it to rest for a while.
If it is done late my husband gets hangry. Bottom line: plan for anywhere from hours to fully cook your brisket this includes the initial smoke to degrees and the wrapped smoke to get your meat up to degrees Fahrenheit. Not all brisket methods are the same, and I often try different techniques to get the best results.
Here are a couple of variations you can try:. It has since been updated and republished January Your email address will not be published.
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