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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 11:51 am to golfntiger32
frick I didn't know Aaron Franklin posted here
Posted on 12/6/16 at 11:53 am to golfntiger32
Bookmarked. Using a whole packer makes a difference hunh? I guess I can give the shite away.
Posted on 12/6/16 at 12:02 pm to Janky
you can do a perfectly good flat by itself.
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 12:50 pm to Zach Lee To Amp Hill
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.
Posted on 12/6/16 at 1:02 pm to I_heart_beer
Not Aaron Franklin, but I have tried several different methods and this is the one that works best for me. I do not wrap in butcher paper however. I dont wrap at all I use a Backwoods smoker and it retains moisture very well so no need to wrap. That is until the rest.
Posted on 12/6/16 at 1:56 pm to TigerRob20
quote:
I wish he still did You Tube Videos:
He is a great presenter, but he lies a lot in them. The sauce one is the worst. That sauce he makes in it is terrible. He's had several recipes he has put in books and that video that he claims is the one he puts in his place. So far none of them are that sauce.
The book ones are ok, because he is trying to sell books. The videos are ok for the most part, but you can find better ways to do it from other sources. The salt and pepper one only on brisket makes me laugh.
This post was edited on 12/6/16 at 2:01 pm
Posted on 12/6/16 at 5:00 pm to Dam Guide
There was some rere a while back saying his briskets are amazing and no brisket should take longer than 8 hours. Pretty sure that guy was challenged.
Posted on 12/6/16 at 5:51 pm to Sherman Klump
qoute " I guess I can give the shite away."
If you have a vacuum sealer just section up what is left and freeze it. Then reheat in water bath.
If you have a vacuum sealer just section up what is left and freeze it. Then reheat in water bath.
Posted on 12/6/16 at 7:54 pm to golfntiger32
I chop my leftovers and put a handful in a flour tortilla with a lil BBQ sauce. Wrap and freeze individual.
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