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1st brisket #6768658 05/19/17 03:55 PM
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M Wilson Offline OP
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tomorrow i am going to smoke my first brisket. one thing i havent decided on is to mop or not to mop?
does anyone have a preference or tips either way?


Re: 1st brisket [Re: M Wilson] #6768666 05/19/17 04:03 PM
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I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... chef


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

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Re: 1st brisket [Re: M Wilson] #6768667 05/19/17 04:03 PM
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No mop, plenty of natural mop (fat) to go around. Keep the lid closed as much as possible, you're only hurting your self in the end by opening and closing it.


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Re: 1st brisket [Re: M Wilson] #6768672 05/19/17 04:09 PM
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What kinda smoker? Low and slow is the key.


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Re: 1st brisket [Re: M Wilson] #6768674 05/19/17 04:11 PM
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I prefer a nice grape jelly and cayenne mop for mine along with a hint of cedar

Re: 1st brisket [Re: M Wilson] #6768679 05/19/17 04:16 PM
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No mop. Salt and pepper only. Smoke it till its done, low and slow.

Re: 1st brisket [Re: M Wilson] #6768709 05/19/17 04:46 PM
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I'm just kidding don't use cedar....

Re: 1st brisket [Re: M Wilson] #6768733 05/19/17 05:10 PM
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M Wilson Offline OP
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im using a cheapo offset. but i have done some modifications like a Nomex liner around the barrel to prevent leaks and a welders blanket riveted to the top of the barrel to help with insulation. believe it or not the $30 i spent have made a massive difference. ive done a couple butts and some ribs but i want to try a longer smoke like the brisket.
id invite you guys over for dinner tomorrow but i only have a 10 lbs brisket, it will only serve 1


Re: 1st brisket [Re: SnakeWrangler] #6768739 05/19/17 05:23 PM
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Originally Posted By: SnakeWrangler
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... chef


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: 1st brisket [Re: M Wilson] #6768753 05/19/17 05:48 PM
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Originally Posted By: M Wilson
tomorrow i am going to smoke my first brisket. one thing i havent decided on is to mop or not to mop?
does anyone have a preference or tips either way?


In general no mop. But the cut of meat you have...the type of wood you have will guide you a few general directions. I'm a basic salt/pepper guy also. I like prime cuts of meat and will spend more money to get it than the average dood will. I let the meat, wood and the salt & pepper do their magic...low and slow like mentioned already. Lousy meat and green wood will make you have to do some things you normally wouldn't do otherwise.

Re: 1st brisket [Re: M Wilson] #6768757 05/19/17 05:58 PM
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No Mop Smoke for 3 hrs then wrap to finish it.


Josh Koch
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Re: 1st brisket [Re: M Wilson] #6768865 05/19/17 07:49 PM
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I smoke mine for about 3-4 hours at about 225-250, with a rub. Then wrap it with whatever rub or seasonings you want to finish it off. I have pulled it off at 190 degrees several times, and it's good. It ran long once, and pulled it off at a little over 200 degrees, and it was even better. I now let it go to 200 degrees. I use hickory, or any fruit wood. Oak is ok, but not my favorite as it's a little more bitter wood. And no mesquite wood for smoking.

A secret method I was told, was to cook it the day before you plan to eat it. Smoke it like normal, then refrigerate it over night. This lets the juicy fat solidify again. Then, heat it up over slow heat for 2-3 hours, and the fat and juiciness is even better. I did this once, and it was awesome! It just rarely ever makes it to the next day!


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Re: 1st brisket [Re: ChadTRG42] #6768925 05/19/17 08:42 PM
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Originally Posted By: ChadTRG42
I smoke mine for about 3-4 hours at about 225-250, with a rub. Then wrap it with whatever rub or seasonings you want to finish it off. I have pulled it off at 190 degrees several times, and it's good. It ran long once, and pulled it off at a little over 200 degrees, and it was even better. I now let it go to 200 degrees. I use hickory, or any fruit wood. Oak is ok, but not my favorite as it's a little more bitter wood. And no mesquite wood for smoking.

A secret method I was told, was to cook it the day before you plan to eat it. Smoke it like normal, then refrigerate it over night. This lets the juicy fat solidify again. Then, heat it up over slow heat for 2-3 hours, and the fat and juiciness is even better. I did this once, and it was awesome! It just rarely ever makes it to the next day!


Why no Mesquite wood? That all I ever use because I cut it at the lease for free. Sometimes I cut the scrub oak, but I prefer Mesquite.


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Re: 1st brisket [Re: M Wilson] #6768957 05/19/17 09:12 PM
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Mesquite only at the end of a mild smoke. Too much mesquite will turn bitter on you.


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Re: 1st brisket [Re: M Wilson] #6768963 05/19/17 09:16 PM
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Beer.
Beer.

Don't forget to marinade yourself with beer.


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Re: 1st brisket [Re: M Wilson] #6768991 05/19/17 09:56 PM
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I only use mesquite-- all the other woods are for wimps.

Re: 1st brisket [Re: M Wilson] #6769075 05/19/17 11:13 PM
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I like pecan myself, if can find apple or cherry good. Have used mesquite just don't overdo it.

Re: 1st brisket [Re: M Wilson] #6769415 05/20/17 12:42 PM
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I think I marinaded myself well in bourbon last night so it's going on a little later than I would like


Re: 1st brisket [Re: BigPig] #6769425 05/20/17 12:59 PM
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Originally Posted By: BigPig
Originally Posted By: ChadTRG42
I smoke mine for about 3-4 hours at about 225-250, with a rub. Then wrap it with whatever rub or seasonings you want to finish it off. I have pulled it off at 190 degrees several times, and it's good. It ran long once, and pulled it off at a little over 200 degrees, and it was even better. I now let it go to 200 degrees. I use hickory, or any fruit wood. Oak is ok, but not my favorite as it's a little more bitter wood. And no mesquite wood for smoking.

A secret method I was told, was to cook it the day before you plan to eat it. Smoke it like normal, then refrigerate it over night. This lets the juicy fat solidify again. Then, heat it up over slow heat for 2-3 hours, and the fat and juiciness is even better. I did this once, and it was awesome! It just rarely ever makes it to the next day!


Why no Mesquite wood? That all I ever use because I cut it at the lease for free. Sometimes I cut the scrub oak, but I prefer Mesquite.

It's all I use too.....some people think the smoke is too heavy..... confused2


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: 1st brisket [Re: M Wilson] #6769717 05/20/17 09:11 PM
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Been going since 830 this morning.


Re: 1st brisket [Re: M Wilson] #6769720 05/20/17 09:15 PM
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food


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Re: 1st brisket [Re: M Wilson] #6769740 05/20/17 09:51 PM
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Is there any left?? looks some kinda good..

Re: 1st brisket [Re: M Wilson] #6769757 05/20/17 10:10 PM
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Might be dry.....when you pull it off the pit put it in a cooler to rest......you can put a can or two of beef broth to rehydrate.....


Originally Posted by Sneaky
I believe in science and I’m an insufferable [censored]
Originally Posted by beaversnipe
Actually, BBC is pretty damn good

"You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
Re: 1st brisket [Re: SnakeWrangler] #6769771 05/20/17 10:32 PM
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Originally Posted By: SnakeWrangler
Might be dry.....when you pull it off the pit put it in a cooler to rest......you can put a can or two of beef broth to rehydrate.....

Yep or 2 bouillon cubes boiled in a cup of water.


Bobby Barnett

Re: 1st brisket [Re: M Wilson] #6771350 05/22/17 04:25 PM
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So how'd it turn out?

Yes, the mesquite wood can be a little bitter in flavor. I have also used it to smoke pork and brisket. When you compare it to hickory or a fruit wood, the smoke flavor is much more soft than mesquite. If you like the mesquite flavor, it will work just fine. I just prefer a softer less bitter flavor for smoking. But mesquite makes the best flavor for grilling.

Any of these woods are better than a pinion wood! Yes, a buddy of mine cooked dinner on the grill with pinion wood.


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