Want instructions on cooking brisket.k

I do not have a smoker FYI, Thanks in advance. I am looking for instructions on how
it is done like to professionals. If I need a smoker that is okay as well, 2Beez has one.

Step 1: buy a smoker

Step 1 take 2 briskets to 2Beez house. Have him cook both and you get one

Need more info

OK in short hand....People cook briskets hot & fast, low & slow. I'm a fan of low & slow. I only buy packer briskets and trim the way I like them. I remove the deckle (big chunk of hard fat on the side of the point) & trim the fat cap down to 3/16" to 1/4" or as close as possible. Rub liberally with salt & pepper (I like Kosher & cracked black pepper but also use butchers grind sometimes). Cook indirect heat fat side up, don't flip. Depending on cooker rotate if you need and keep the point of the brisket pointed towards heat source if you can. Keep the exhaust on the smoker wide open with the air intake pointed into the wind. Regulate your heat by choking the intake not the exhaust. Try not to open the lid much during the cook. You want clear to light blue smoke coming out of exhaust, white billowing smoke is bad, this is where a lot of people over smoke a brisket. No wet wood chips. Small splits of mesquite or oak work best. I prefer to keep my temp 225-250 and normally cook my briskets 12-16 hrs on the pit not wrapped. You will not over smoke your brisket if you maintain your fire/air properly. If heat comes up occasionally to 300 or so don't sweat it, briskets are pretty forgiving. If you have room in the cooking chamber for a water pan near the fire box, put one in there it makes a difference. Aluminum pans work great. Some folks cook hrs by the lb, by internal temp, or they use the old ice pick poke method. I don't. Briskets are different and will be "ready" at slightly different internal temps. I used to do the poke test but quit years ago because I can't stand to see my brisket lose juice when I poke it. I eyeball mine and go by time. Your brisket will shrink during the cook, and when I see the bark that I want that's when I pull and wrap. I still like using foil when I pull. Triple or quadruple wraps of foil tight, put on cookie sheets and I put in oven @ 175 over night when I sleep. If your brisket isn't quite done it will be in the morning. I turn off oven in the morning and let rest for a good while, then I put in fridge. I like to slice when cold. This is the way I do mine and they come out very tender, juicy, and with a good bark even after being in foil for a long time. Total cook time for my briskets is normally 20-24 hrs between pit and oven. You don't have to do all that though, can just wrap good in foil then wrap in a towel and stick in a cooler for 4-6 hrs to rest but it needs to be done first. The resting is important as the meat will draw juices back in while cooling. You can also wrap in peach paper once you start to develop bark and put back into smoker until you're done cooking. This method is becoming more popular, but I still like using foil. Some folks don't wrap at all. I've tried no wrap several times but was never as tender & juicy as wrapped. Texas crutch or not I like it. Hope this helps amigo.

You can also buy pre-trimmed briskets if you wanna skip all that, if happy with the trim.

Buy electric master built.

Thick coat of salt n pepper.

I smoke for about 18 hours at 225. For about 10 to 12 pounder.

I use post oak chucks, touch of mesquite.

Let rest a few hours in my rtic.

Cut with electric knife.

Appreciate it! How are you skinner

Skinner, smoker runs at 275 and it is BPs old vertical rig. Ramsey, I want brisket Saturday night. Academy is where I get my hickory wood.6 to 8 hours is what wade said.

I think...

I will smoke it for you. You can drop it off at my house before you go into the office in the morning and pick it up after.

Doing good my friend, staying busy. Yall post up some pics of that brisket.

Beez 275 will work, will cook in a little less time. Now I want brisket lol.

Heck of an offer Stub!

well, now I'm hungry for a brisket, may have to give one a try tomorrow.

https://www.youtube.com/watch?v=k0PYZL8lMrA

whatever you do please dont wrap it in foil and put it on the pit...

Try adding some ground coffee to the SPG rub.

Lives at lake texoma, buys wood at academy = smdh

Post Oak and Pecan bruh

Princess, I make proper BBQ up here. I need the good stuff. I do like pecan but we have no pecan trees unfortunately.

If you want to cook a good brisket, start with a quality product. I only use prime briskets from Costco. You can get them other places sometimes but Costco always has them.

I normally don't wrap mine and only used an oven when a storm rolled in and the smoker couldn't handle 40 mph winds. If you do wrap, wait until after it has gotten through the stall which is different for every brisket. Some stall at 155 some stall at 175. Cook it until it's at least 197 internal. Probe it one time. I prefer in the middle of the middle from the side.

For competitions I cook them to about 200-203 depending on how much time I have. At home 205 is good. Any higher and it gets more tender until it shreds.

Like steak, it has to rest. Best to slice it when it's about 130. Watch videos on how to slice it. I've seen great briskets get ruined by a knife cutting the wrong direction. Always cut against the grain and learn where the grain changes. I like to separate the two muscles when I'm slicing.

The best brisket cooking instructions on the Internet.

It needs to rest in a Yeti. Yeti. Nothing else works nearly as well.