I am about to smoke a small brisket on my pit boss vertical smoker. How long should i leave it on the smoke setting for?
- Thread starter Bob D.
- Start date
Steve In Pa
Well-known member
My take is that’s all part of the art and science of it all. It’s my take the because a brisket takes so long it’s going to pick up enough smoke just through the normal process.
So I usually don’t use the smoke setting on my vertical for a brisket if I can get a good long cook with an early start. However, I’ve had a large brisket once that would take a long time so I started it on smoke at about 11 PM and overnighted it until about 6ish where I cranked it up to 225ish.
225 degrees until the internal temperature is around 165 degrees
Wrap in peach butcher paper and when internal temperature is 205-206 degrees pull it and place in a ice chest for an hour
Pull , slice n serve
Hopefully this helps you
Wrap in peach butcher paper and when internal temperature is 205-206 degrees pull it and place in a ice chest for an hour
Pull , slice n serve
Hopefully this helps you
Jimsmokes
Well-known member
Running on smoke didn't seem to add as much as smoke tubes did. So I run on smoke till my grill gets settled in good. Then set my temp and let it go. I tend to like hot and fast now with a long hold.
I have read thing on line about the protein in the meat and other thing in the smoke process meat reaches a certain temp it no longer absorbs the smoke and thats the smoke ring after that its just cooking the meat it come down to science and how the heat react to the fats and proteins in the meat
Redoctapus
Well-known member
When you say small, is it a flat or small packer? I do 14-20 lb packers pretty well. Flats not so well.
Have you checked out brisket in a boat on youtube? Using a boat is a braising method with smoke.
I concur with Cowboy and all these guys. Go for finish temp and take notes on time.
