If you’ve ever smoked a brisket, you know that it’s a long process. And once the brisket is done, you want to make sure it’s eaten as soon as possible! But what if you can’t eat it all right away? Can you keep smoked brisket warm in a cooler? The answer is yes, but only …
There are all sorts of opinions out there on what the perfect internal temperature is to smoke brisket. Some people say it’s best when it’s meltingly tender and falls apart with just the slightest touch, while others maintain that you should go for a nice, crispy crust. Where do you stand? In this blog post, …
A temperature stall while smoking brisket can be a frustrating, but often unavoidable, experience. Stalls are common in meats with significant concentrations of fatty and connective components, such as brisket, due to the rendering and breakdown of these tissues. Stalls are frequently caused by rendering fluids rising to the surface of the brisket, where they …
Brisket can take a long time to smoke, sometimes taking up to 20 hours to fully cook! Unfortunately, defrosting a brisket can take much longer… Whether you’ve been storing your treasured brisket in the freezer since December, or you’re ready to show off your smoking abilities during the summer months, understanding how to defrost a brisket …
Brisket smoking can be a time-consuming operation. It has a lot of fatty and connective tissues that must be broken down at low and slow temperatures, which can sometimes take up to 15 hours to fully smoke! It varies from brisket to brisket. It’s what gives the brisket its beautifully rich flavor, as well as its …
A lot of people are unaware that an entire brisket is actually made up of two separate muscles: the flat and the point. Despite being part of the same cut of meat, they have slightly different textures, flavors, and cooking methods. When they are not split, they are referred to as “whole packer brisket” or …
Brisket can be a difficult cut of meat to smoke. Meats with a lot of fatty and connective tissue can be tricky. They prefer stable settings with minimal to no variation. The smallest change can result in a variety of problems, such as being forced into an unexpected stall or temperature drop. This can happen …
Brisket can take a long time to smoke completely, sometimes up to 24 hours! All of those tissues must be thoroughly broken down and redistributed into the meat, which can only be accomplished by cooking the brisket at low and slow temperatures. But, because brisket has so many fatty and connective fibers that allow it to cook …
Becoming a pitmaster entails not just flawlessly smoking meats, but also learning how to handle these meats safely once they have finished cooking. Whether your brisket finished cooking much faster than expected or you simply want a longer resting period, knowing how to hold meat for extended periods of time is a crucial skill. In …
Wrapping a brisket (or any thick cut of meat with a lot of fatty and connective tissue) is a tried-and-true way for preventing temperature stalling and dips. So, why would the temperature of the brisket drop after wrapping? Isn’t it meant to be helpful? Brisket is highly sensitive, and any alteration or change in its …