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 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?
Awesome I'm going to try this method this weekend 😊
Lets us know how it turned out.
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.