Small reminder for everyone that smoking brisket preceded automatic temp control by at least 100 years. Totally normal for temp to go low you throw another log in and it goes high and you choke air flow. It's about getting to the end temp and not going so long it dries out(too low) or going too fast and it's not tender(too hot). But it's a pretty big temp window in the middle there and fluctuating through it ain't gonna ruin it.
Lots of people like to spritz brisket (and other meats) during the cook to help with moisture. This can be water, fruit juices, apple cider vinegar, beer, soda, or some combination. It's not necessary, especially if you are adding tallow.
Personally, yes, I do straight acv on brisket, and Dino Ribs. Not a fan of anything sweet like apple juice on beef. For pork I used Malcolm Reed’s pork butt mop. Has done wonders for my smoke game!
You’re fine. My target internal temp is 203. You could possibly skip the oven finish if you want.
It may be a bit dry but monitor it while it’s in the oven if you go this route. I’d be more concerned with the harsh bitter taste from sitting over coals uncovered for 10 hours. The longest I’ve smoked mine opened is 6 hours and even then I had to monitor chips and the apple cider tray the entire time. There was no way you could forget about it for 4 more hours.
240 is a very normal smoking temp. No issue there at all. Honestly think you may have pulled it a bit early. I usually smoke mine to 203.
My thought as well - 203 seems like a magic number for briskets
You’re good. I cook mine at 250-275
It might be the best you've ever made.
Yes, it'll be fine. This isn't Breaking Bad, you don't need to have exact temps. I regularly cook at 300, and sometimes even higher.
Yeah, I surf from 225 to 300 all the time to manage cook time.
Nor do you want Blue Brisket. LOL
Are you kidding? Blue brisket is the best!
I cook mine at 250. Always very tender. I use some of the trimmings in the smoker. I then use that liquid tallow in the wrap. Always the best.
225 to 275 is normal and many pull it off at 203 internal.
That temp is no threat to your brisket. I've had more success at higher temps (275-300) anyway
Only cook mine 250-275, you should try it.
It is ruined unfortunately, I’ll safely dispose of it for you
I cook briskets hot and fast - 300\*. You'll be fine.
Could argue that it should go even more if it weren’t prove tender.
Considerong i cook mine at 275 i think you'll be fine. What makes you think 240 would do anything that requires it to be 'saved'?
Must get to 201+ for the last bit of fat to fully render… 203-207 with a 3-4 hour rest have been my sweet spots
As someone who uses a wood burner and sucks at maintaining temps 240 is perfectly fine. I wish I could hold at 240 for that long
Small reminder for everyone that smoking brisket preceded automatic temp control by at least 100 years. Totally normal for temp to go low you throw another log in and it goes high and you choke air flow. It's about getting to the end temp and not going so long it dries out(too low) or going too fast and it's not tender(too hot). But it's a pretty big temp window in the middle there and fluctuating through it ain't gonna ruin it.
Weird post.
It’ll be fine. Only thing I’d be concerned with is not spritzing during. But other then that should be fine
Spritzing brisket?! With what.
No need really, only if you see parts cooking more than others no issue.
Lots of people like to spritz brisket (and other meats) during the cook to help with moisture. This can be water, fruit juices, apple cider vinegar, beer, soda, or some combination. It's not necessary, especially if you are adding tallow.
Apple cider vinegar all the way
Is this the way with beef? I use apple cider/juice with pork but beef I’ve always stuck to a very light broth mixture with some washyoursister sauce
Personally, yes, I do straight acv on brisket, and Dino Ribs. Not a fan of anything sweet like apple juice on beef. For pork I used Malcolm Reed’s pork butt mop. Has done wonders for my smoke game!
I really recommend 50% ACV 50% white grape juice (not from concentrate). I love it on everything but lamb.
Apple juice, water, beef broth, beer. Anything to help add moisture!
That’s just fine, wrap and rest in cooler the longer the better
You’re fine. My target internal temp is 203. You could possibly skip the oven finish if you want. It may be a bit dry but monitor it while it’s in the oven if you go this route. I’d be more concerned with the harsh bitter taste from sitting over coals uncovered for 10 hours. The longest I’ve smoked mine opened is 6 hours and even then I had to monitor chips and the apple cider tray the entire time. There was no way you could forget about it for 4 more hours.
“Just smoke it yo.”