May 25, 2023 8 min read
Briskets being the favorite dish across families of different backgrounds have had many modifications and changes. Each family puts their own twist on this staple dish - some add extra herbs, some add extra garlic, and some make the sauce extra thick. It all boils down to personal preference after a while.
But, the age-old question, that has plagued generation is the temperature of the slow cooker. What is the best temperature to smoke a flavorful beef brisket? Not too pink, not too dry, just the right amount.
Well, let me give you the layman’s version of the answer, and then we’ll get more into it. Trust me, I can talk your ears off talking about slow-cooked smoked meat.
So, you need to answer one crucial question - do you like your meat to have a subtle or strong smokey flavor? If you like a subtle smokey flavor go for 180 and if you want a strong smokey flavor go for 250.
But, that is just the tip of the iceberg. There is so much more that we should look at. Get your aprons ready, let’s dive in.
Brisket is a cut of meat that is specifically meant for slow cooking. The meat is cooked on low flame for eight to ten hours and the smokiness and the meat is kept both tender and fork-friendly. It is easily cut and also shredded. Brisket meat is quite versatile as a dinner element.
So, to understand the ideal temperature for your cooking you need to understand how the brisket gets cooked. Brisket is a cut of meat that you temper slowly so the connective tissue would slowly become tender and break apart. The cut remains in shape up until you’re done cooking.
The marbling on the beef when you buy it also plays a big role. The more marbling on the meat, the better the taste. It means you have been lucky to score a good piece of meat. Good meat can be cooked and cured at lower temperatures.
Also Read: How Long To Smoke A Brisket At 200?
The crucial difference between 180 and 225 Fahrenheit in cooking is of course the way the smoke particles disburse. The smoke particles move at a lower rate and speed with a lower temperature.
In a higher flame-like 225 Fahrenheit, the smoke particles move much faster and penetrate the meet at speed. This makes the meat taste much smokier than it is plausible at other temperature levels.
The smoke particle thing aside, there is one other factor you should keep in mind the marbling of the meat. The more marbling on the piece of beef the greater the quality of the meat.
A piece of brisket with high-quality marbling is fine to be cooked at lower temperatures. Because it would cook nice and even and the connective tissue would break apart nicely. You don’t need extreme heat to fast-track the process.
With meat that has less or inconsistent marbling, 225 would do better. Since there is little intramuscular fat, if you cook it at a lesser temperature for longer the meat will become dry and rubbery. It is better to blast it with 225 to get it cooking and get the smoked effect all at once.
Now, let’s look at the specific benefits of smoking brisket at either temperature.
Both 180 and 225 are slow cooking methods. But of the two 180 is a lower setting.
This will cook the meat longer, allowing the connective tissue to beautifully melt off.
Again remember the marbling we talked about. If you have a nice consistent marbling on your beef, cooking it at a lower temperature for a longer time is the ultimate concoction for a flavor bomb. The intramuscular fat will melt and work as a marinade. This will keep the meat tender while it cooks.
Thinner cuts benefit largely from this temperature setting, regardless of the marbling. If you try to smoke a very thin brisket on 225, chances are you will end up with some charring on the crust. So, thinner and more marbled cuts of brisket are favored in a 180-degree setting.
There aren’t very significant cons that can become a no-no. But there are still some things that you can keep in mind.
Cooking at a lower temperature is good for consistent and even distribution of heat in the hunk of meat. But it takes longer. You will end up crouching before your stove for half the day to figure out when it will be done.
If you’re going for a lower temperature, make sure you’re cooking on a weekend or your day off.
If you like a crispy exterior on a brisket 180-degree cooking will not cut it. The low-temperature cooking turns the meat tender and juicy. But, it lacks the properties to create the crisp. You might get some crunch, but it won’t be a lot.
To achieve that crisp, you will need to build a bark on your brisket and add a few more steps to your already long hours of cooking.
225 degrees is of course a higher temperature and it burst the meat at a higher rate. Your chances of making sure the meat is cooked through and cooked evenly are good with 225. However, at an increased temperature the final finished meat needs less time to cook up.
So a major benefit of cooking at 225 degrees Fahrenheit is that it would be cooked faster. The cook time may even be cut down to half. If you want to enjoy a smokey brisket but do not want to cook for 10 hours, 225 is your choice for that.
225 is also a great option for meat with less marbling. It would cook the meat faster, making sure the meat doesn’t dry out on the stove. The initial marinate would suffice and the meat would come out just as tender.
Since the stove is blasting the meat consistently at a higher temperature for quite some time, it forms a nice smoke ring and gives you a crispy exterior without having to go into the entire process of building a bark.
Okay now that you know the benefits and the main differences between the two - let’s decide on what temperature you want to smoke your meat at. Let’s recap the whole thing in a few words for you-
What do you look out for? Preference of smokiness, marbling and quality of the meat, and cook time.
If you prefer subtle smokiness, have high-quality meat, and have about 8-10 hours at hand to cook the dish, go for 180 degrees Fahrenheit. On the contrary, if you prefer a stronger smokey flavor, have a piece of meat with inconsistent marbling, and would like to cook fast, go for 225 degrees Fahrenheit.
So much debate over the two temperatures because it all comes down to personal preference. It’s also quite polarizing. What if you are someone in the middle? What if you want a subtle smokiness but also want a crispy ring?
Here’s what you do:
Prepare the meat with a rub of your preference, and then slow cook it at 180 degrees Fahrenheit till the meat is almost finished. Right before it's cooked to your preferred tenderness crank up the heat and leave it there, undisturbed, for another 10 minutes or so.
It won’t be the same as a bark on ribs but it will give you some delicious crunch on top of very tender meat. A winning combo, if you ask me.
Okay, so I have been discussingbuilding the bark here and there. What if you want to cook the whole thing at 180 and then build the bark?
The major thing to remember when building a bark on your meat is that the lower the temperature the better.
The process starts with prepping the meat with a nice seasoning rub. Remember to be generous but don’t overdo it. Make sure the entire piece of it is evenly coated in a thin layer of seasoning.
What sort of seasoning you are going to use is completely up to you. There is no one size fits all. Make sure to try out a few and find the one you like the best. The rule of thumb is to have a seasoning rub that contains paprika, salt, and garlic powder. You can add your herbs to the mix to make it more to your liking.
Once you have the seasoning rubbed all over the meat, you need to set it to slow cook. Meanwhile, you need to prepare a spritz.
There is little scientific explanation behind why the spritzing method works. Every time you spritz your meat (which is on the stove) with a liquid it slows down the process. The heat subsides and the contents of the spritz coat the meat which then becomes the bark.
You can make any sort of mix. It is best if it is an acidic sauce. It can be equal parts vinegar and water. It can be balsamic vinegar or Worcestershire sauce. Any sauce that has a salty, vinegary flavor should do. You can tweak things the way you like.
Every time you spritz the meat, some of the seasonings will slip off or spray off. Make sure to reapply the seasoning. If you don’t, your brisket will be unevenly spaced.
This is time-consuming work, but the results are always very much worth it. Once you slice into this beautifully cooked brisket you will thank yourself for all the extra steps and the extra work.
Also Read: Smoking Brisket at 250 vs 225: Which Temperature is Right for Perfectly Tender Results?
One common issue I used to run into is storing my briskets. Since it's quite a hefty large cut of beef, you probably won’t finish it in one setting. This is where things go wrong. Reheated brisket tastes disgusting to me. So, over the years, I have had to perfect my method of storing a well-cooked brisket.
You have to properly wrap the brisket in foil before you refrigerate it. Otherwise, your brisket will harden. The refrigerator air should not come in direct contact with the meat. Wrap it and then put it in an air-tight container before storing it.
When it's time to reheat, take it out of the refrigerator and let it thaw. The secret is letting it reach room temperature. While it thaws, preheat your oven to the temperature you cooked it at.
Once everything is good to go, take the foil-wrapped brisket and place it on a baking sheet and let it cook for almost an hour.
Again, once it's finished, let it rest and then slice, and enjoy!
I will be leaving you with an understanding of cooking temperatures, seasoning mixes, and of course the brisket bark. Now you have all the knowledge you need to cook a nice, juicy brisket to wow the crowds.
If I have missed out on anything, or if YOU have any particular practice you follow that makes the brisket turn out oh so good, don’t gatekeep. Share with all of us and let us enjoy a nice meal too.
That’s going to be it for me for now. Happy Cooking, everyone!
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