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Brisket...need help
#5813083
07/01/15 02:31 PM
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Joined: Oct 2007
Posts: 7,450
FoxTrot
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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.
I avoid Dick's and hope they fold.
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Re: Brisket...need help
[Re: FoxTrot]
#5813153
07/01/15 03:27 PM
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Joined: Oct 2004
Posts: 39,544
redchevy
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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.
It's hell eatin em live
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Re: Brisket...need help
[Re: FoxTrot]
#5813154
07/01/15 03:28 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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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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Re: Brisket...need help
[Re: FoxTrot]
#5813176
07/01/15 03:44 PM
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Joined: Dec 2008
Posts: 22,630
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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.
Cast I have a short attention spa
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Re: Brisket...need help
[Re: FoxTrot]
#5813705
07/01/15 09:32 PM
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Joined: May 2005
Posts: 2,409
Huntmaster
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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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Re: Brisket...need help
[Re: FoxTrot]
#5813725
07/01/15 09:45 PM
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Joined: Sep 2012
Posts: 12,865
PMK
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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!
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket...need help
[Re: FoxTrot]
#5813783
07/01/15 10:37 PM
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Joined: Sep 2012
Posts: 12,865
PMK
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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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket...need help
[Re: Huntmaster]
#5814527
07/02/15 01:20 PM
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Joined: Oct 2004
Posts: 39,544
redchevy
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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!
It's hell eatin em live
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Re: Brisket...need help
[Re: FoxTrot]
#5814666
07/02/15 02:53 PM
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Joined: Dec 2008
Posts: 22,630
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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.
Cast I have a short attention spa
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Re: Brisket...need help
[Re: redchevy]
#5815454
07/03/15 12:23 AM
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Joined: May 2005
Posts: 2,409
Huntmaster
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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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Re: Brisket...need help
[Re: redchevy]
#5815455
07/03/15 12:23 AM
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Joined: Apr 2011
Posts: 8,070
Cool Mo D
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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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Re: Brisket...need help
[Re: Cast]
#5816034
07/03/15 02:17 PM
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Joined: Aug 2006
Posts: 1,094
Ringer1
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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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Re: Brisket...need help
[Re: Huntmaster]
#5816055
07/03/15 02:43 PM
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Joined: Dec 2008
Posts: 22,630
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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.
Cast I have a short attention spa
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Re: Brisket...need help
[Re: Cast]
#5816446
07/03/15 10:29 PM
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Joined: May 2005
Posts: 2,409
Huntmaster
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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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Re: Brisket...need help
[Re: FoxTrot]
#5816677
07/04/15 01:17 AM
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Joined: Sep 2006
Posts: 32,502
kmon11
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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
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
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Re: Brisket...need help
[Re: Cast]
#5816847
07/04/15 03:20 AM
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Joined: Oct 2007
Posts: 8,572
Tres
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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. Ain't that the truth. They have them for $1.65# right now at Randall's. I keep mine simple with just kosher salt and lots of fresh cracked pepper the night before. Smoke at 250ish til 160-170 then wrap, I use butcher paper. Get to 195-200 then pull and wrap in towel and place in cooler for as long as you can before serving.
"Between two evils, I always pick the one I never tried before."
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Re: Brisket...need help
[Re: Tres]
#5817046
07/04/15 12:53 PM
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Joined: Feb 2010
Posts: 6,164
Chief Joe
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Smoke at 250ish til 160-170 then wrap, I use butcher paper. Get to 195-200 then pull and wrap in towel and place in cooler for as long as you can before serving. I got ours in the smoker now! Got a rub blend I get from Larry Bailey in East Texas. Good stuff. I got a case of brisket from the local little market which is pretty good. I think the one step that is really important is to wrap the brisket in a towel after the cooking and let it "rest" in a insulated cooler for an hour.... Helps keep it moist.
"It is the same boiling water that softens the rice, which hardens the egg." It's not always about the circumstances, but what you are made of....
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Re: Brisket...need help
[Re: FoxTrot]
#5817246
07/04/15 03:59 PM
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Joined: Sep 2009
Posts: 18,543
NewGulf
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dont wrap in foil you dont want roast......put it fat side down farthest away from your heat source with your temp 180-200 for 10-12 hrs without flipping it....to check if its ready simply put your thumb at the thickest part of the brisket and with a little pressure if your thumbs pushes into your brisket its done. THEN wrap it in foil and leave it there until about 15 minutes before you are ready to slice. good luck!
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Re: Brisket...need help
[Re: FoxTrot]
#5817653
07/05/15 12:26 AM
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Joined: Feb 2010
Posts: 6,164
Chief Joe
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Well, how did your's turn out?
"It is the same boiling water that softens the rice, which hardens the egg." It's not always about the circumstances, but what you are made of....
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Re: Brisket...need help
[Re: FoxTrot]
#5819937
07/06/15 07:49 PM
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Joined: Oct 2007
Posts: 7,450
FoxTrot
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I had a 10lb'er. Made my own rub. Let it go on smoker for 8.5hrs around 250. I pulled it, wrapped in foil and stuck in my Yeti for 2 hours. It turned out delish. Wish it were a tad bit more tender but all in all, it was great. I smoked it on hickory and mesquite. I felt like I should have left it on the pit another hour.
I probably went through 25 different recipes and kinda combined several to make my own.
I avoid Dick's and hope they fold.
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Re: Brisket...need help
[Re: FoxTrot]
#5819940
07/06/15 07:50 PM
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Joined: Oct 2007
Posts: 7,450
FoxTrot
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Oh yeah and the best part....We had brisket and sausage last night, we are going to haev brisket tacos tonight and a vacuum sealed the rest for another night of sliced brisket.
I avoid Dick's and hope they fold.
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Re: Brisket...need help
[Re: FoxTrot]
#5819955
07/06/15 07:58 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
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Good stuff! What did you let the internal temp get to? You'll also learn how to feel when its ready. No pics?
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Re: Brisket...need help
[Re: FoxTrot]
#5820179
07/06/15 10:33 PM
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Joined: Oct 2007
Posts: 7,450
FoxTrot
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Here is a pic after bout 5-6 hours. The internal temp was 193 when I took it off.
I avoid Dick's and hope they fold.
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Re: Brisket...need help
[Re: FoxTrot]
#5821055
07/07/15 02:18 PM
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Joined: Jun 2010
Posts: 7,852
wacorusty
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Not bad for your first go, I still screw one up every once in a while. If all else fails, chop it up and throw it together with some sauce, pickles, onions.
"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
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Re: Brisket...need help
[Re: FoxTrot]
#5821058
07/07/15 02:20 PM
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Joined: Jul 2009
Posts: 1,804
ijohnston
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Salt and pepper only started at 7am and pulled off at 5pm. Turned out great.
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