Comments on: Smoking Brisket

By: obert

obert — Wed, 24 Aug 2011 12:47:11 +0000

What if I wanted to smoke a pork butt at the same time I put the brisket on? would opening the smoker to “mop” every 1 1/2 hours affect the butt? ALso with about 5 hours remaining I wanted to put a “Beer can CHicken” on the bottom rake of the smoker. Can these 3 meats be on the smoker at the same time?

By: TulsaJeff

TulsaJeff — Fri, 29 Jul 2011 14:43:14 +0000

I am not familiar with the stove top version of smoker. Maybe one of these days I'll get into that a little just so I can give some advice but I will tell you that brisket, unlike some other meats, gets more tender the longer it cooks and thrives on what we would call "overcooking". If it was tough then that is a sure sign that it wasn't cooked long enough. There is no set time for cooking brisket, it must be cooked to temperature and will only get to the proper tenderness when it reaches an internal temperature of about 200 degrees. The amount of time this might take is relative to how thick the meat is and how long it takes the heat to reach the center and raise it to that 200 degree mark. Another hour or two would probably do wonders for that brisket. The adverse effect to cooking this long is that meat tends to dry out the longer you cook it. Brisket tends to have a lot of fat marbling in the meat and will handle cooking it to high temperatures pretty well however, many folks inject it with seasoned butter, marinades and other concoctions to help it turn out moist and juicy after it's long stint in the smoker. You can also just season up some beef broth with my rub recipe or some Cajun seasoning, salt and pepper, etc. and pour that over the slices just before serving to "juice it up".

By: Dan

Dan — Thu, 28 Jul 2011 16:34:30 +0000

I have a stove top smoker and only smoke a brisket (2 to 4 lbs) for two people. I have tried twice and followed the instructions that came with the smoker, but both times the brisket came out overcooked and tough. Any recommendations?

By: lisa

lisa — Sun, 24 Apr 2011 08:51:07 +0000

THANKS SOOOO MUCH!!! we just made our first brisket and i guess we put it on the grill too early so it cooked faster than we were prepared for. now the meat is done just not tender. So i’ve wrapped it ever so tightly in foil and placed it in the oven on 200…will wake up in a few and see how i turns out..thanks for your advice!

By: steven r

steven r — Sat, 20 Mar 2010 23:44:07 +0000

Gary, Google this: cookshack forums. Use the find function when you open the page, and I would use words like, “3 briskets”. I think that you’ll find cookshack can answer just about any smoking question that exists.

By: Gary French

Gary French — Sat, 06 Feb 2010 15:22:18 +0000

what if I am trying to smoke three 10 pound briskets at once? how much extra time do I need to allow