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#5813083 - 07/01/15 09:31 AM Brisket...need help
FoxTrot Online   content
THF Trophy Hunter

Registered: 10/03/07
Posts: 6988
Loc: West
Ok boys, I have never smoked a brisket myself. I have been apart of smoking a few.

Here lately, I have been smoking ribs and chicken a lot and have that down. I can control my temps really good on my smoker.

So, how long and at what temp? What temp do I want to get it to? Leave unwrapped the entire time? Im lost. Seasonings? I have my rib seasoning down good.

Im going to the store later today to hit up the cheaper prices on briskets.
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#5813153 - 07/01/15 10:27 AM Re: Brisket...need help [Re: FoxTrot]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 23419
Loc: Texas
Cup kosher salt
1/2 cup course black pepper
1/8 cup garlic powder

Most of the way through cooking ill rub on a little brown sugar.

I like to cook 250-350 depending on size of brisket and how much time I have. Out of foil fat cap up for first 3-4 hours then wrap fat side down till its done.

Never measured internal temp. I judge done by firmness.
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#5813154 - 07/01/15 10:28 AM Re: Brisket...need help [Re: FoxTrot]
BuckRage Online   happy
THF Celebrity

Registered: 10/25/10
Posts: 20512
many better on here than me but heres what i do.

trim fat cap to about 1/4 inch
rub
put in the smoker fat cap up at 250
smoke for the first 4-5 hours
wrap good in foil
I let it get to about 170 then remove the wrap
I'll let it get to 190-195
remove it re wrap and set in a ice cooler for at least 2-3 hours usually double that until its time to eat.
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#5813176 - 07/01/15 10:44 AM Re: Brisket...need help [Re: FoxTrot]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
My favorite recipe involves brown sugar, salt, pepper, garlic and pureed chipotle.

Make a rub of dark brown sugar and SPG. I use Canadian Steak Seasoning for SPG and add a little kosher salt. Rub the entire brisket down with the rub.

Puree the chipotle in a blender and scrape it out into a bowl. Get a basting brush at the ready.

Smoke the brisket fat side up at or below 200*.
- Mesquite 2-4 hours, no more with mesquite
- Hickory or Pecan 4-6 hours or longer

Bring the brisket in the house and paint it with the pureed chipotle, then pack all the rub into the puree that it will hold, both sides.

Wrap the brisket in several layers of wide, heavy duty foil and place in oven at 250* overnight. In the morning remove and let it rest and cool/finish. When it has cooled enough to be handled, slit the foil and drain the juice into a bowl. Let it cool some more, it's too wet to handle now. Keep draining off the juice every few minutes until you have it all. Save the juice, it's gold. When it solidifies enough to be handled, ease it out of the foil onto a large cutting board, clean up your mess, take a pic to post here. Sharpen your big knife, slice it, take another pic of the smoke ring for us and tear that puppy up.

I also clean up my brisket before seasoning. I remove all the silver skin and if the fat is real thick, I'll trim some off. As for the juice, you can use it as is for basting the slices, or mix it up with your BBQ sauce for something pretty special.

Oh, this recipe also involves beer, lotsa beer.
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#5813705 - 07/01/15 04:32 PM Re: Brisket...need help [Re: FoxTrot]
Huntmaster Online   content
Pro Tracker

Registered: 05/02/05
Posts: 1195
Any of those will work; but your last sentence concerns me. The cheapest piece of meat is usually select grade. It is tougher than a piece of meat graded choice. Sometimes at this time you can find choice priced at select. You pay for what you get. Look for a piece of meat with marble running like lines through. Oh, by the way, Cosco has Prime briskest-but they cost.

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#5813725 - 07/01/15 04:45 PM Re: Brisket...need help [Re: FoxTrot]
PMK Online   content
Extreme Tracker

Registered: 09/10/12
Posts: 4952
Loc: Central TX (Gtown/Austin)
there are many different "right" ways as you can see above. Everyone has a slightly different twist and can still come out with some great Q ... I have a variety of different methods, just depends on the mood I'm in and how much time I have available. The simplest is trim to ~1/4 inch fat, rub with salt & black pepper (heavy), let rest over night in fridge, remove from fridge to come up to close to room temp. go start your fire... with my pit, I have a vertical smoker on the end that I get up to 175-185, toss on mainly live oak & pecan alternating, put brisket on fat up (have tried fat down and don't really see that much difference) and let the smoke roll. I like a very heavy smoke flavor and with the low temperature, I leave it in the smoker for 6 up to 14 hours, tightly double wrap in heavy aluminum foil and move to hotter area of pit (or can transfer to oven for ease and more controlled temp). Until you get the touch technique down, use a internal meat thermometer, and get the thickest part of the meat (be sure not to be in the fat layer between point & flat) internal temp to 195-200 and hold for 1 hour for every 10 lb. take out of pit (or oven) wrap in a towel, toss in a cooler for a few hours ... golden!
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#5813783 - 07/01/15 05:37 PM Re: Brisket...need help [Re: FoxTrot]
PMK Online   content
Extreme Tracker

Registered: 09/10/12
Posts: 4952
Loc: Central TX (Gtown/Austin)
another that I use about 1/2 the time is the method I learned from my dad that was passed down several generations on my mom's German heritage (dated back to 1870s) side that uses a tangy mop sauce. Similar prep but using a mop sauce during the smoking and cook cycles. Comes out with a much lighter bark but typically much moister smoke layering (doesn't dry out the outside as much). I used to have measurements but now its pretty much all by taste. Beef stock is the base, Worcestershire sauce, apple cider vinegar, lime & orange juice (original was lemon), butter (or oil or melted beef tallow), finely chopped onion and spices (mainly salt, black pepper, paprika, onion & garlic powder) blended together and put on the pit to collect smokiness of its own, then use this to baste the brisket every 30-45 minutes thru the smoke cycles and then heavy baste before wrapping. Then I take the remainder of the mop sauce, add tomato sauce (or paste to thicken) and brown sugar or honey as a dipping sauce. I usually split into two containers before adding the brown sugar or honey, as I prefer less sweet but my wife likes it more sweet.
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#5814527 - 07/02/15 08:20 AM Re: Brisket...need help [Re: Huntmaster]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 23419
Loc: Texas
Originally Posted By: Huntmaster
Any of those will work; but your last sentence concerns me. The cheapest piece of meat is usually select grade. It is tougher than a piece of meat graded choice. Sometimes at this time you can find choice priced at select. You pay for what you get. Look for a piece of meat with marble running like lines through. Oh, by the way, Cosco has Prime briskest-but they cost.


I cant tell you how many select grade briskets I have eaten cooked by me and countless others that were simply classic great bbq. All briskets are a poor cut of meat, that's why you cook them 10 hours!
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#5814666 - 07/02/15 09:53 AM Re: Brisket...need help [Re: FoxTrot]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
When I buy brisket I never look at the grade, only the meat, and finally the price. I groan and take the one I picked out.
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I have a short attention spa

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#5815454 - 07/02/15 07:23 PM Re: Brisket...need help [Re: redchevy]
Huntmaster Online   content
Pro Tracker

Registered: 05/02/05
Posts: 1195
I would love to sell meat to you, oh, my gosh your on to something, we should fire all USDA meat graders and sell horse meat to everyone. There is a system-and it works. Watch pro Bbq shows, they order $100 each special briskets.

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#5815455 - 07/02/15 07:23 PM Re: Brisket...need help [Re: redchevy]
Cool Mo D Offline
Veteran Tracker

Registered: 04/15/11
Posts: 3081
Loc: E. TX.
Originally Posted By: redchevy
Originally Posted By: Huntmaster
Any of those will work; but your last sentence concerns me. The cheapest piece of meat is usually select grade. It is tougher than a piece of meat graded choice. Sometimes at this time you can find choice priced at select. You pay for what you get. Look for a piece of meat with marble running like lines through. Oh, by the way, Cosco has Prime briskest-but they cost.


I cant tell you how many select grade briskets I have eaten cooked by me and countless others that were simply classic great bbq. All briskets are a poor cut of meat, that's why you cook them 10 hours!

up

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#5816034 - 07/03/15 09:17 AM Re: Brisket...need help [Re: Cast]
Ringer1 Offline
Pro Tracker

Registered: 08/01/06
Posts: 1027
Loc: Rowlett, Tx
Originally Posted By: Cast
When I buy brisket I never look at the grade, only the meat, and finally the price. I groan and take the one I picked out.



This ^^^

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#5816055 - 07/03/15 09:43 AM Re: Brisket...need help [Re: Huntmaster]
Cast Offline
THF Celebrity

Registered: 12/14/08
Posts: 14901
Loc: North Texas - God's Country
Originally Posted By: Huntmaster
I would love to sell meat to you, oh, my gosh your on to something, we should fire all USDA meat graders and sell horse meat to everyone. There is a system-and it works. Watch pro Bbq shows, they order $100 each special briskets.


I'd put my brisket up against a pro grade $100 special order brisket. How much better can it be? Do you think all the good brisket across Texas is high dollar brisket? Just the opposite I yell you.
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Cast



I have a short attention spa

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#5816446 - 07/03/15 05:29 PM Re: Brisket...need help [Re: Cast]
Huntmaster Online   content
Pro Tracker

Registered: 05/02/05
Posts: 1195
Are you really serious or just adding to your posts. There is no way a top restaurant would sell a select steak over a prime cut. On the other hand, if you're Bubba, continue on.

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#5816677 - 07/03/15 08:17 PM Re: Brisket...need help [Re: FoxTrot]
kmon1 Online   content
junior

Registered: 09/27/06
Posts: 20290
Loc: Texas
There are lots of steaks, brisket and other meat that Select cut is sold in resturants. Prime cuts call for prime prices and many places, I doubt their Prime Rib is actually graded prime, some yes but doubt all are.

Like the prime cuts but do not spring for them often on my budget. Matter of fact at home I eat mostly venison which I prefer to beef
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