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Dry aged brisket not stalling? Here’s When To Expect It

Temperature stalling is one of the most aggravating, yet unavoidable, parts of smoking big portions of meat like brisket. It might go for hours, which is especially aggravating if you have a lot of hungry mouths to feed. However, temperature stalling is not always a bad thing. It means that everything is cooking evenly and …

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How to smoke brisket without fat cap? (Explained)

Whether you’re a backyard BBQ enthusiast or a professional pit master, there’s one question on everyone’s mind: Can brisket be smoked without the fat-cap? The answer is yes, but smoking brisket without the fat-cap comes with its own set of challenges.  When it comes to smoking juicy and tender brisket, marbling is key. It not …

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When to defrost brisket? (Explained)

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 …

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Can you eat brisket at 170? (Explained)

If you’re new to the lovely world of smoking scrumptious meats, learning all of the facts and strategies can be daunting. There is a lot to learn on your route to becoming a pitmaster, from smoking temps and internal temperatures to wrapping and resting. The following article is all of the information you will need …

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How Long To Hold Brisket At 195? (Explained)

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 …

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Brisket Temp Went Down After Wrapping? (Here’s Why)

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 …

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How To Store Smoked Brisket Overnight? (Explained)

All meat, whether raw or cooked, should not be left at room temperature for more than 2 hours. Following that, the rate at which bacteria and other microbes reproduce more than doubles, rendering the meat unfit for human consumption. This means, you shouldn’t let your brisket sit out overnight, even if it has been fully …

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Brisket temp stuck at 145? (Here’s Why)

Temperature stalls and drops are a typical, although aggravating, feature of smoking meats. Especially with larger cuts with more fatty and connective tissue. Temperature stalls typically occur between 150 and 165 degrees(f). However, due to a variety of factors, temperature pauses (also known as plateaus) have occurred as early as 135-145 degrees(F). Too much fat …

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Should I smoke brisket at 225 or 250? (Explained)

Brisket smoking can be a tricky endeavor at times. Brisket has a lot of fatty and connective tissues that must be completely broken down. However, because this might take a long time, a low enough heat must be used to avoid overcooking or drying out the meat while still cooking and breaking down all of …

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