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Feb 12th, 2024
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 1st brisket
#6768658
05/19/17 03:55 PM
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Joined: Jul 2014
Posts: 149
M Wilson
OP
Woodsman
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OP
Woodsman
Joined: Jul 2014
Posts: 149 |
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?
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Re: 1st brisket
[Re: M Wilson]
#6768666
05/19/17 04:03 PM
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Joined: Jan 2011
Posts: 66,877
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 66,877 |
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender...... 
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: 1st brisket
[Re: M Wilson]
#6768667
05/19/17 04:03 PM
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Joined: Aug 2016
Posts: 8,532
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,532 |
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.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: 1st brisket
[Re: M Wilson]
#6768672
05/19/17 04:09 PM
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Joined: Dec 2008
Posts: 22,630
Cast
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
What kinda smoker? Low and slow is the key.
Cast ![[Linked Image]](http://winsounds.com/wp-content/uploads/2013/11/Longhorn-Logo.png) I have a short attention spa
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Re: 1st brisket
[Re: M Wilson]
#6768674
05/19/17 04:11 PM
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Joined: Jul 2009
Posts: 3,202
HoldPoint
Veteran Tracker
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Veteran Tracker
Joined: Jul 2009
Posts: 3,202 |
I prefer a nice grape jelly and cayenne mop for mine along with a hint of cedar
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Re: 1st brisket
[Re: M Wilson]
#6768679
05/19/17 04:16 PM
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Joined: Aug 2011
Posts: 2,705
MacDaddy21
Veteran Tracker
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Veteran Tracker
Joined: Aug 2011
Posts: 2,705 |
No mop. Salt and pepper only. Smoke it till its done, low and slow.
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Re: 1st brisket
[Re: M Wilson]
#6768709
05/19/17 04:46 PM
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Joined: Jul 2009
Posts: 3,202
HoldPoint
Veteran Tracker
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Veteran Tracker
Joined: Jul 2009
Posts: 3,202 |
I'm just kidding don't use cedar....
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Re: 1st brisket
[Re: M Wilson]
#6768733
05/19/17 05:10 PM
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Joined: Jul 2014
Posts: 149
M Wilson
OP
Woodsman
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OP
Woodsman
Joined: Jul 2014
Posts: 149 |
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
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Re: 1st brisket
[Re: SnakeWrangler]
#6768739
05/19/17 05:23 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
I don't mop.....marinate, dry rub, smoke, wrap.....pull off when tender......
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill ![[Linked Image]](https://texashuntingforum.com/forum/pics/usergals/2017/07/full-3669-105539-full_16668_105507_image.jpg)
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Re: 1st brisket
[Re: M Wilson]
#6768753
05/19/17 05:48 PM
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Joined: Jan 2014
Posts: 1,517
BDB
Pro Tracker
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Pro Tracker
Joined: Jan 2014
Posts: 1,517 |
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.
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Re: 1st brisket
[Re: M Wilson]
#6768757
05/19/17 05:58 PM
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Joined: Sep 2016
Posts: 44
Josh Koch
Light Foot
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Light Foot
Joined: Sep 2016
Posts: 44 |
No Mop Smoke for 3 hrs then wrap to finish it.
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Re: 1st brisket
[Re: M Wilson]
#6768865
05/19/17 07:49 PM
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Joined: Sep 2009
Posts: 19,285
ChadTRG42
THF Celebrity
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THF Celebrity
Joined: Sep 2009
Posts: 19,285 |
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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Joined: Aug 2009
Posts: 23,415
BigPig
THF Celebrity
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THF Celebrity
Joined: Aug 2009
Posts: 23,415 |
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.
Wade Dews, REALTOR ® Rendon Realty, LLC Frontline Real Estate Team www.RendonRealty.comWadeDews@gmail.com 214-356-2410 Up to 1% for closing costs for First Responders & Veterans Proudly partnered with Assist The Officer Foundation https://atodallas.org/
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Re: 1st brisket
[Re: M Wilson]
#6768957
05/19/17 09:12 PM
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Joined: Dec 2008
Posts: 22,630
Cast
THF Celebrity
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THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
Mesquite only at the end of a mild smoke. Too much mesquite will turn bitter on you.
Cast I have a short attention spa
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Re: 1st brisket
[Re: M Wilson]
#6768963
05/19/17 09:16 PM
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Joined: Aug 2009
Posts: 4,778
decook
Extreme Tracker
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Extreme Tracker
Joined: Aug 2009
Posts: 4,778 |
Beer.
Beer.
Don't forget to marinade yourself with beer.
Press ![[Linked Image]](https://texashuntingforum.com/forum/pics/usergals/2017/01/full-15091-89291-full_15091_35556_phone1a.png) for an AMERICAN.
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Re: 1st brisket
[Re: M Wilson]
#6768991
05/19/17 09:56 PM
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Joined: May 2005
Posts: 2,529
Huntmaster
Veteran Tracker
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Veteran Tracker
Joined: May 2005
Posts: 2,529 |
I only use mesquite-- all the other woods are for wimps.
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Re: 1st brisket
[Re: M Wilson]
#6769075
05/19/17 11:13 PM
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Joined: May 2015
Posts: 4,163
Dalee7892
Extreme Tracker
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Extreme Tracker
Joined: May 2015
Posts: 4,163 |
I like pecan myself, if can find apple or cherry good. Have used mesquite just don't overdo it.
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Re: 1st brisket
[Re: M Wilson]
#6769415
05/20/17 12:42 PM
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Joined: Jul 2014
Posts: 149
M Wilson
OP
Woodsman
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OP
Woodsman
Joined: Jul 2014
Posts: 149 |
I think I marinaded myself well in bourbon last night so it's going on a little later than I would like 
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Re: 1st brisket
[Re: BigPig]
#6769425
05/20/17 12:59 PM
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Joined: Jan 2011
Posts: 66,877
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 66,877 |
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..... 
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: 1st brisket
[Re: M Wilson]
#6769717
05/20/17 09:11 PM
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Joined: Jul 2014
Posts: 149
M Wilson
OP
Woodsman
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OP
Woodsman
Joined: Jul 2014
Posts: 149 |
 Been going since 830 this morning.
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Re: 1st brisket
[Re: M Wilson]
#6769720
05/20/17 09:15 PM
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Joined: Oct 2010
Posts: 20,988
BuckRage
THF Celebrity
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THF Celebrity
Joined: Oct 2010
Posts: 20,988 |
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Re: 1st brisket
[Re: M Wilson]
#6769740
05/20/17 09:51 PM
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Joined: Sep 2016
Posts: 320
DryFire
Bird Dog
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Bird Dog
Joined: Sep 2016
Posts: 320 |
Is there any left?? looks some kinda good..
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Re: 1st brisket
[Re: M Wilson]
#6769757
05/20/17 10:10 PM
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Joined: Jan 2011
Posts: 66,877
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 66,877 |
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.....
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: 1st brisket
[Re: SnakeWrangler]
#6769771
05/20/17 10:32 PM
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Joined: Jul 2007
Posts: 8,626
bobcat1
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jul 2007
Posts: 8,626 |
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
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Re: 1st brisket
[Re: M Wilson]
#6771350
05/22/17 04:25 PM
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Joined: Sep 2009
Posts: 19,285
ChadTRG42
THF Celebrity
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THF Celebrity
Joined: Sep 2009
Posts: 19,285 |
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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