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Smoking Brisket
Posted on 12/6/16 at 11:34 am
Posted on 12/6/16 at 11:34 am
So, I am sitting here eating an incredible brisket salad from Blanchards and it got me wondering about smoking a good brisket. I have tried several times and it never turns out that great. I typically only use the point or flat and never a whole brisket. What are some basic fundamentals you use? Thanks.
3
Posted on 12/6/16 at 11:49 am to Janky
1-Use a whole packer brisket either choice or prime grade. Around 12-17lb
2-Use 50-50 kosher salt and cracked black pepper for rub
3- Trim the brisket to 1/4 inch of fat and try to remove all the silver skin (membrane) junk on the bottom.
4-Smoke at 250F use Pecan or Post Oak if you can find it.
5- Cook until internal temp is 195-207F when the probe goes in like butter she's done.
6- Rest on counter for 15 min. Then wrap in foil and then towels. Throw in cooler for 1.5-2hrs
7- Slice across the grain of the flat and slice the point perpedicular to the flat. 1/4 inch slices for flat and 3/8 slices for point.
2-Use 50-50 kosher salt and cracked black pepper for rub
3- Trim the brisket to 1/4 inch of fat and try to remove all the silver skin (membrane) junk on the bottom.
4-Smoke at 250F use Pecan or Post Oak if you can find it.
5- Cook until internal temp is 195-207F when the probe goes in like butter she's done.
6- Rest on counter for 15 min. Then wrap in foil and then towels. Throw in cooler for 1.5-2hrs
7- Slice across the grain of the flat and slice the point perpedicular to the flat. 1/4 inch slices for flat and 3/8 slices for point.
Posted on 12/6/16 at 12:06 pm to Janky
The post beneath yours covers pretty much everything. This is my Bible for smoking brisket.
LINK
The main thing is time. It takes a lot of time to do this right. I had some briskets that were tougher than leather because I tried to cram the cooking in for dinner time. Just figure it's gonna be an all day affair and have a bunch of appetizers on hand.
LINK
The main thing is time. It takes a lot of time to do this right. I had some briskets that were tougher than leather because I tried to cram the cooking in for dinner time. Just figure it's gonna be an all day affair and have a bunch of appetizers on hand.
Posted on 12/6/16 at 12:52 pm to Janky
I just did the Chef Steps Sous Vide brisket and, other than being way too salty, it came out awesome. It was the tenderest, juiciest brisket I've ever done. If you do the Chef Step version, definitely use maybe 1/4 of the salt.
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