- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Is it possible to go too low and slow?
Posted on 2/21/24 at 11:52 am
Posted on 2/21/24 at 11:52 am
For a brisket what is the temp yall normally start at? I was thinking of starting one out at 180 or so, so it absorbes a ton of smoke flavor, then remp it up towards the end to get to the final 205. Has anyone ever tried this and is it worth the extra cook time?
9
Posted on 2/21/24 at 11:59 am to Yeahbuddy35
You must have a pellet grill/smoker. I used to start most things on my RecTeq at 180 for a few hours before turning it up to 200+. Now that I've added a Smokai to the rig, there is more than enough smoke at any tmep. I'd recommend looking into one of those if you need more smoke.
As to your question, here is a thread on the subject from the SmokingMeats forum.
As to your question, here is a thread on the subject from the SmokingMeats forum.
This post was edited on 2/21/24 at 12:07 pm
Posted on 2/21/24 at 12:09 pm to Yeahbuddy35
Yes, it is possible, but not with good results. There is a health issue. If the meat stays within a certain range (I forget the actual range) for too long, it can make you sick. I am 955 certain this happened to me once a few years ago.
Posted on 2/21/24 at 12:21 pm to Yeahbuddy35
Posted on 2/21/24 at 12:54 pm to Yeahbuddy35
The trick of a brisket is getting the fatty point done at the same time as the leaner flat. I have found that 250F in my Backwoods is a good temp. They hardly ever come out perfect, but enjoyable.
Posted on 2/21/24 at 12:55 pm to Yeahbuddy35
I think smoking anything below 225° for any amount of time on purpose seems like a waste of time. I even think smoking at 225° is a waste of time. You'd rarely be able to tell the difference between beef smoked at 225 vs 250
Posted on 2/21/24 at 1:01 pm to Boudreaux35
quote:
Yes, it is possible, but not with good results. There is a health issue. If the meat stays within a certain range (I forget the actual range) for too long, it can make you sick.
Gotta be over 140 internal temp within 4 hours
Posted on 2/21/24 at 1:05 pm to geauxfortwo
quote:
Gotta be over 140 internal temp within 4 hours
That's it! I was trying to look it up.
Posted on 2/21/24 at 1:26 pm to Pledge
quote:Man do I ever disagree with this.
I think smoking anything below 225° for any amount of time on purpose seems like a waste of time. I even think smoking at 225° is a waste of time.
Posted on 2/21/24 at 2:14 pm to Yeahbuddy35
it's possible. Just remember heat will always be taking moisture
That's why fatty meats do well in long smokes and cooks are always adding moisture elements to the cook either with injections, mops, water pans, etc.
That's why fatty meats do well in long smokes and cooks are always adding moisture elements to the cook either with injections, mops, water pans, etc.
Posted on 2/21/24 at 2:19 pm to Yeahbuddy35
quote:
get to the final 205
Don't wait to get to that temp. In most cases, you will overcook the brisket. Start probing for doneness at 195ish.
I typically start my briskets at 225 (on the pellet grill) and cook overnight at that temp to get good smoke. I raise the temp to 250 for a few hours and then 275 until done.
Posted on 2/21/24 at 2:43 pm to RockyMtnTigerWDE
Water pans are for maintaining temperatures as it uses the water as a heat sink. Humidity is added via evaporation but I've found that it's not enough to make a difference in moisture content.
Posted on 2/21/24 at 3:07 pm to dtett
Water pan does several things in a smoker. Temperature control, moisture, heat diffuser, can even help with flavor through the steam and condensation on the meat attracting smoke to that area.
It helps more than you suggest.
It helps more than you suggest.
Posted on 2/21/24 at 4:21 pm to Yeahbuddy35
quote:
too low and slow
Impossible. I've done 72 hour cooks before.
Posted on 2/21/24 at 9:56 pm to Yeahbuddy35
I guess to each his own.
A more conventional brisket schedule would be the first 3-4 hours at 225F to let the bark form. Then the cook can be accelerated to say 275F.
A more conventional brisket schedule would be the first 3-4 hours at 225F to let the bark form. Then the cook can be accelerated to say 275F.
Posted on 2/22/24 at 10:33 am to AlxTgr
quote:
Man do I ever disagree with this.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News