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Started By
Message
re: Help with smoking a brisket please
Posted on 7/22/13 at 7:05 pm to Luvpookie
Posted on 7/22/13 at 7:05 pm to Luvpookie
Here's a small 3 pounder I did a while back:
I did it all in a gas smoker without wrapping in foil. I injected it with 6 ounces of beer, a cap of liquid crab boil, some Tony's, onion powder, garlic powder, and worchestershire. Similar rub on the outside minus the beer and crab boil.
I pulled it from the fridge and let it come to room temp. Fired up the smoker at 225. Threw it in turning occasionally. Temped at 4 1/2 hours and it was good to go. Let it rest, cut it against the grain with an electric knife.
The thing I noticed between small and large cuts is to go with a lower temp. I try to keep it around 215-225. With larger cuts, it seems more forgiving with the temp over a longer period of time.
I did it all in a gas smoker without wrapping in foil. I injected it with 6 ounces of beer, a cap of liquid crab boil, some Tony's, onion powder, garlic powder, and worchestershire. Similar rub on the outside minus the beer and crab boil.
I pulled it from the fridge and let it come to room temp. Fired up the smoker at 225. Threw it in turning occasionally. Temped at 4 1/2 hours and it was good to go. Let it rest, cut it against the grain with an electric knife.
The thing I noticed between small and large cuts is to go with a lower temp. I try to keep it around 215-225. With larger cuts, it seems more forgiving with the temp over a longer period of time.
1
Posted on 7/22/13 at 7:33 pm to liuyaming
What sauce did you use for it.
Posted on 7/22/13 at 10:49 pm to Luvpookie
quote:
Next time I will get a bigger flat and use the Franklin method.
No. No. No. Buy a whole brisket, not a "bigger flat". The fat of the point is where the juiciness will come from. If you don't want to eat the fat (which I can't imagine, cut back elsewhere) Just knock it off after you cook the thing. If comes off a lot easier that way anyhow.
Posted on 7/23/13 at 12:34 am to gmrkr5
quote:
when it gets to 165 wrap it in foil and throw it back on the smoker til 190-200
This.
Posted on 7/23/13 at 12:37 am to timbo
quote:
I think you can't use an electric smoker or a gas grill to cook a brisket
This is incorrect.
Posted on 7/23/13 at 5:22 am to tigerfoot
quote:
cooking in oven covered.
I see this mentioned a lot...why not just leave it in the smoker? Y'all ever put a thermometer in your oven? The temp in my smoker is much more stable. 250 is 250 either way.
Posted on 7/23/13 at 7:20 am to Luvpookie
What you're doing is fine. Most people will wrap, at the point that you're at, and then continue to cook until the internal temp reaches 200 degrees or so. Most will also add a little liquid (apple juice, Coke, etc.) to the bottom of the foil, when wrapping, to help keep the brisket moist. Wrapping isn't absolutely necessary but it does offer a more forgiving environment in finishing the cooking process of the meat. Once wrapped, you can finish it on the pit or, as some have said, you can put it in the oven. The brisket doesn't really care where the heat comes from but the oven is generally easier, especially if you using a stick burner that requires constant attention for fire management.
Use the internal temp as a guide line. Every brisket is different and tenderness is what you're looking for. One might be perfectly tender at 190 and another may need to go to 215. At around 190, use a toothpick to start checking the tenderness of the meat (you can do it through the foil). At the point when that toothpick feels like it's sliding into butter, the brisket is done and it's time to pull and let rest.
Whether you're doing a small flat or a large flat, the cooking method is the same. The time will vary because of the mass of the meat but either can result in a great piece of meat. If smaller flats satisfy your needs, then stick with them. With practice, you can be turning out a quality product. Your brisket, when you sampled it at 160, was chewy because it wasn't done yet. It will not be chewy when cooked to the proper doneness. You just need to let it finish.
I, also, like to leave some fat on the brisket to aid in keeping it moist while cooking but I know a number of competition cooks that will trim every bit of fat from a flat. They do this in order to coat the entire surface area, of the brisket, with their rub and also to get a visible smoke ring all the way around the cut of meat. They can turn out as juicy of a brisket as you'll every eat. It's just all in mastering the technique.
Good luck!
Use the internal temp as a guide line. Every brisket is different and tenderness is what you're looking for. One might be perfectly tender at 190 and another may need to go to 215. At around 190, use a toothpick to start checking the tenderness of the meat (you can do it through the foil). At the point when that toothpick feels like it's sliding into butter, the brisket is done and it's time to pull and let rest.
Whether you're doing a small flat or a large flat, the cooking method is the same. The time will vary because of the mass of the meat but either can result in a great piece of meat. If smaller flats satisfy your needs, then stick with them. With practice, you can be turning out a quality product. Your brisket, when you sampled it at 160, was chewy because it wasn't done yet. It will not be chewy when cooked to the proper doneness. You just need to let it finish.
I, also, like to leave some fat on the brisket to aid in keeping it moist while cooking but I know a number of competition cooks that will trim every bit of fat from a flat. They do this in order to coat the entire surface area, of the brisket, with their rub and also to get a visible smoke ring all the way around the cut of meat. They can turn out as juicy of a brisket as you'll every eat. It's just all in mastering the technique.
Good luck!
This post was edited on 7/23/13 at 7:23 am
Posted on 7/23/13 at 8:26 am to Bayou Tiger Fan Too
Nice post
This post was edited on 7/23/13 at 8:27 am
Posted on 7/23/13 at 8:43 am to Good Times
We need an update on how it came out luvpookie
Posted on 7/23/13 at 9:03 am to dpd901
quote:The flats at Sam's have plenty of fat and are a better grade. I prefer them to packers. Otherwise, I agree with you.
No. No. No. Buy a whole brisket, not a "bigger flat".
Posted on 7/23/13 at 9:04 am to Kingwood Tiger
When it's put in the oven foiled do you add liquid to the foil?
Posted on 7/23/13 at 9:14 am to Sherman Klump
Yes, when I cook 'em in the oven, I always add a little liquid to the pan. Some are trimmed so lean, you don't get much "juice" during the cooking. Better to err on the side of too wet than end up with a dried out slab of beef.
Posted on 7/23/13 at 11:06 am to Jax-Tiger
OK. I have been corrected. I read somewhere that an electric smoker or gas grill couldn't keep the heat going for the hours it would take to cook a brisket. Of course, I think I read it in the same place where a guy said to never wrap a brisket in foil and put it in the oven....
Posted on 7/23/13 at 11:47 am to timbo
I have done some in the oven with nothing but Woody's Cook-in sauce that turned out really good. Different than smoking obviously, but still very good.
Posted on 7/23/13 at 2:53 pm to AlxTgr
quote:
The flats at Sam's have plenty of fat and are a better grade.
Better grade than what? This would certainly be relative to where you do your shopping. Unless Sam's has Waygu or prime flats, it should be pretty easy to find a comparable grade packer.
quote:
I prefer them to packers. Otherwise, I agree with you.
Different strokes, I guess, but why anyone would want to cook a brisket with no point puzzles me. It's the best part of the brisket...
Also, relative to the crutch, I prefer not to wrap my brisket unless time is pretty critical. I agree with Otis in that I like to take mine out of the smoker when it's just about got the color and bark that I want, then I put it in the oven at 225-250 to finish. I find wrapping moistens up the bark too much for my taste...
Posted on 7/23/13 at 2:55 pm to GeauxldMember
quote:Preach.
why anyone would want to cook a brisket with no point puzzles me. It's the best part of the brisket...
Posted on 7/23/13 at 3:11 pm to Luvpookie
I always feel so strange when brisket posts come up, because folks seem to think they are difficult to cook.
Here is mine.
Brisket My Way
I've done 40 or more over the years and can't remember doing one that didn't come out the way I intended. The only down side with a brisket is the length of time they take. It is an all day deal, but other than that not such a big thing.
Follow what I did or most any other of the posts shared in this string and you will be OK.
Just please don't tell anyone it was a difficult cooking challenge. It's just a brisket and needs to be cooked like a brisket should be cooked, which is any of five or six different ways, all of which come out fine if they go slowly and stay away from high temperature direct heat.
And not to enter the argument, but you can cook a brisket in the oven, on an electric smoker, in a charcoal and wood smoker, on a Webber Kettle or a BGE if you go slowly and stay away from direct heat.
Nothing better than a decently smoked brisket.
Here is mine.
Brisket My Way
I've done 40 or more over the years and can't remember doing one that didn't come out the way I intended. The only down side with a brisket is the length of time they take. It is an all day deal, but other than that not such a big thing.
Follow what I did or most any other of the posts shared in this string and you will be OK.
Just please don't tell anyone it was a difficult cooking challenge. It's just a brisket and needs to be cooked like a brisket should be cooked, which is any of five or six different ways, all of which come out fine if they go slowly and stay away from high temperature direct heat.
And not to enter the argument, but you can cook a brisket in the oven, on an electric smoker, in a charcoal and wood smoker, on a Webber Kettle or a BGE if you go slowly and stay away from direct heat.
Nothing better than a decently smoked brisket.
Posted on 7/23/13 at 3:28 pm to MeridianDog
quote:
The only down side with a brisket is the length of time they take
Agreed.
quote:
don't tell anyone it was a difficult cooking challenge
Agreed.
quote:
you can cook a brisket in the oven, on an electric smoker, in a charcoal and wood smoker, on a Webber Kettle or a BGE if you go slowly and stay away from direct heat.
Agreed, but a smoked brisket is far superior than the other options, and it isn't even close in my opinion.
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