I was just reminded why it is very important to add 16 oz water to the pan (in my case, Claudes Brisket Marinate) when it has been in the final stage of 150F for at least 10 hours. i live at 7,400 feet in the mountains. Water boils at 198 degrees F. That means you will lose all the moisture in the brisket if you are trying to get to 203F without foiling. This is why I always foil when I get to 190F or below to avoid turning my brisket into beef jerky. This is also the reason why when resting the brisket at 150F for at least 10 hours, you do not have to worry about a dry brisket.
You mention the 10 hours at 150 is resting time, so what temp should we be at before going into the pan. When in the pan, is it fat side up or down? Is it a good idea to cut the point off and smoke the flat and the point as two separate pieces?
I answered this but some how it never came up. At 150F the brisket is not cooking but is realling resting so this allows you to serve it when you want and not what the clock says. Because the fat is already rendered it does not matter about the fat side up or down at this point in the cook. You can seperate and cook them seperattly but that is just to much work for me.
I know that most pellet grills only go to 180F. When you have that issue then if your oven can go to 150F then use it to keep the brisket from over cooking.
I was just reminded why it is very important to add 16 oz water to the pan (in my case, Claudes Brisket Marinate) when it has been in the final stage of 150F for at least 10 hours. i live at 7,400 feet in the mountains. Water boils at 198 degrees F. That means you will lose all the moisture in the brisket if you are trying to get to 203F without foiling. This is why I always foil when I get to 190F or below to avoid turning my brisket into beef jerky. This is also the reason why when resting the brisket at 150F for at least 10 hours, you do not have to worry about a dry brisket.
Going to try this method...do you add water to the water pan in the smoker?
I should show that. Yes we are at 7,400 feet and the air is dry so I always fill the water pan.
You mention the 10 hours at 150 is resting time, so what temp should we be at before going into the pan. When in the pan, is it fat side up or down? Is it a good idea to cut the point off and smoke the flat and the point as two separate pieces?
I answered this but some how it never came up. At 150F the brisket is not cooking but is realling resting so this allows you to serve it when you want and not what the clock says. Because the fat is already rendered it does not matter about the fat side up or down at this point in the cook. You can seperate and cook them seperattly but that is just to much work for me.
Awesome I'm going to try this method this weekend 😊
Lets us know how it turned out.
i only have one problem with this method. My smoker wont go as low as 150 it bottoms out at 180.
I know that most pellet grills only go to 180F. When you have that issue then if your oven can go to 150F then use it to keep the brisket from over cooking.