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Started By
Message
Smoking my first brisket tomorrow
Posted on 9/28/12 at 12:29 pm
Posted on 9/28/12 at 12:29 pm
Never done this before any tips would be greatly appreciated. Thanks.
Posted on 9/28/12 at 12:34 pm to Burt Reynolds
Don't get fancy with a rub, salt and pepper is all you need
Good website
Don't listen to this goober. Pecan, oak, hickory, go easy on mesquite
Good website
quote:
Burt Reynolds
Don't listen to this goober. Pecan, oak, hickory, go easy on mesquite
Posted on 9/28/12 at 1:09 pm to rruss14
Plan for 1.5-2 hours per pound
Posted on 9/28/12 at 1:22 pm to fillmoregandt
Plan on keeping your smoker going for a loooong time. did an 8 lb one last weekend and it cooked for about 17 hours
Posted on 9/28/12 at 1:46 pm to rruss14
Get yourself a probe thermometer. The accu-rite brand they sell at Academy is cheap and surprisingly accurate.
Smoke over pecan at 225 degrees til it hits an IT of 160.
Wrap it in foil (or put in a foil pan and cover with foil) and take it to 190. Let it rest for an hour or so if you can stand it and slice.
I like to save the drippings (separate the grease)
and pour back over the sliced brisky.
Smoke over pecan at 225 degrees til it hits an IT of 160.
Wrap it in foil (or put in a foil pan and cover with foil) and take it to 190. Let it rest for an hour or so if you can stand it and slice.
I like to save the drippings (separate the grease)
and pour back over the sliced brisky.
Posted on 9/28/12 at 1:47 pm to rruss14
I like to make a paste with salt, pepper, garlic, thyme, rosemary, and bay leaf. Rub this all over the brisket and let it sit overnight. Then smoke at about 225 for 6 hours (if a brisket under 5 pounds) and about an hour more per half pound above that.
Any wood will do.
Any wood will do.
Posted on 9/28/12 at 1:51 pm to rruss14
cook with the fat on top and slice against the grain.
Posted on 9/28/12 at 2:34 pm to trillhog
quote:
fat on bottom
insulates you in case there are some heat spikes it wont burn the meat just the fat which you're going to cut off anyway.
i usually put a pokr butt on the rack above my brisket so it marinates the brisket as it goes.
single best advice which hasn't been mentioned, keep the temp down! your brisket will be good even if you frick up the smoking, etc as long as you don't let the fire go over like 230 or 240. i do mine at 210-215.
oh and yep, skip mesquite. too bitter to use for something you're going to smoke 10+ hours
Posted on 9/28/12 at 2:34 pm to trillhog
The last two I did I did with the fat on the bottom and it was much less dry. The old foil and stick in an ice chest move post-smoke seems to really help it from drying out as well.
Posted on 9/28/12 at 2:49 pm to kfizzle85
quote:
The old foil and stick in an ice chest move post-smoke seems to really help it from drying out as well
yep. minimum 1-2 hours to rest. it needs to cool off so the tissue can reabsorb all that juice.
you cut it hot out of the smoker and you're going to lose 50% of the moisture onto your cutting board (and floor)
Posted on 9/28/12 at 2:49 pm to kfizzle85
Quit doing low and slow briskets a couple of years ago and will never do another one. High heat brisket turns out great in a fraction of the time.
1) I trim some of the fat off the fatcap, but leave enough to keep the meat covered in fat. I then take that fat that was trimmed and put it on the side of the brisket that doesn't have a fat layer.
2) I rub it down with Plowboy's Bovine Bold found at Bass Pro Shop. I use a very liberal amount.
3) Set my Weber kettle up for indirect heat at about 325 to 350 degrees. I bank unlit coals on one side of the charcoal grate and then light about 1/2 or 3/4 of a chimney. I put pieces of smoke wood in the unlit and then add the lit to the pile. This is called the minion method as the lit coals will burn the unlit coals throughout the cook giving you a constant burn for hours without having to add fuel.
4) Add a water pan under the brisket on the charcoal grate.
5) Add the brisket to the side that doesn't have the coals underneath. Remember to add the fat strips to the side that doesn't have any fat, which should be the side that is up, since I like to cook fatcap down to protect the bottom of the meat.
6) Set my bottom air vents to about 50 to 75 percent or whatever will give you a temp of 325 to 350.
7) Cook until brisket hits 160 internally (About 2 to 3 hours). Always keep the lid vent all the way open. Then wrap in foil with about a cup of beef broth.
8) Cook covered in foil until brisket hits about 195 internal temp (about another 2 to 3 hours).
9) Let brisket rest in the foil for at least an hour.
10) Take out of foil and save the juice. Separate the point from the flat. Slice the flat against the grain. Dice the point up in cubes and add more rub. Add the cubed point to a foil pan and put that back on the smoker for burnt ends. Flipped the meat in the pan after about an hour and cook for another hour.
11) With the drippings you can make a bbq sauce. Here is the recipe for the sauce:
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
1/2 cup meat drippings
Simmer to marry the flavors and thicken as desired.
High Heat Brisket with Pics about half way down
1) I trim some of the fat off the fatcap, but leave enough to keep the meat covered in fat. I then take that fat that was trimmed and put it on the side of the brisket that doesn't have a fat layer.
2) I rub it down with Plowboy's Bovine Bold found at Bass Pro Shop. I use a very liberal amount.
3) Set my Weber kettle up for indirect heat at about 325 to 350 degrees. I bank unlit coals on one side of the charcoal grate and then light about 1/2 or 3/4 of a chimney. I put pieces of smoke wood in the unlit and then add the lit to the pile. This is called the minion method as the lit coals will burn the unlit coals throughout the cook giving you a constant burn for hours without having to add fuel.
4) Add a water pan under the brisket on the charcoal grate.
5) Add the brisket to the side that doesn't have the coals underneath. Remember to add the fat strips to the side that doesn't have any fat, which should be the side that is up, since I like to cook fatcap down to protect the bottom of the meat.
6) Set my bottom air vents to about 50 to 75 percent or whatever will give you a temp of 325 to 350.
7) Cook until brisket hits 160 internally (About 2 to 3 hours). Always keep the lid vent all the way open. Then wrap in foil with about a cup of beef broth.
8) Cook covered in foil until brisket hits about 195 internal temp (about another 2 to 3 hours).
9) Let brisket rest in the foil for at least an hour.
10) Take out of foil and save the juice. Separate the point from the flat. Slice the flat against the grain. Dice the point up in cubes and add more rub. Add the cubed point to a foil pan and put that back on the smoker for burnt ends. Flipped the meat in the pan after about an hour and cook for another hour.
11) With the drippings you can make a bbq sauce. Here is the recipe for the sauce:
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
1/2 cup meat drippings
Simmer to marry the flavors and thicken as desired.
High Heat Brisket with Pics about half way down
This post was edited on 9/28/12 at 2:52 pm
Posted on 9/28/12 at 2:58 pm to RedHawk
quote:
RedHawk
not gonna argue with u..i do too much of that on this board already
but thats really interesting. it kinda goes against everything i've ever done w/ regards to smoking a brisket. i cringe at 325 heat for a brisket and in my head i see all the juice boiling out of it.
but those pics u posted are legit. i'll have to give this a try..gonna be hard to not freak seeing my smoker that hot though
Posted on 9/28/12 at 3:02 pm to CAD703X
quote:
gonna be hard to not freak seeing my smoker that hot though
As long as the heat is still indirect you will be fine using the method I posted. My briskets turn out much juicier with this method than low and slow. I've even ran my smoker at 375 for a while on a brisket and it didn't hurt anything.
Good luck.
Posted on 9/28/12 at 3:02 pm to RedHawk
quote:
Quit doing low and slow briskets a couple of years ago
Put that bitch in a microwave!
Posted on 9/28/12 at 3:12 pm to RedHawk
This makes sense, intuitively. What dries out meat is high temps and long cooking times, if you go higher on your temps but cut down the cooking times, you shouln't have that problem. May try this tomorrow.
Posted on 9/28/12 at 3:17 pm to BlackenedOut
quote:
What dries out meat is high temps and long cooking times, if you go higher on your temps but cut down the cooking times
yep, remember 212 is the 'boiling point' where the juice starts to leave.
shorter cooks would intuitively result in the middle of the brisket getting nowhere near that temp.
so there is iron in redhawk's words of life. might have to give it a go.
Posted on 9/28/12 at 3:21 pm to CAD703X
Reminds me of a recipe for a whole beef tenderloin. Where you blast the tenderloin under the broiler on all sides until it burned, then wrap it in foil for 45 minutes. The result is a charred exterior and a perfect medium rare inside.
Thermodynamics, man.
Thermodynamics, man.
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