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What's your smoked brisket method?
Posted on 4/9/17 at 2:11 pm
Posted on 4/9/17 at 2:11 pm
I've never smoked one, and i might attempt one next weekend. Most of the briskets I'm seeing in stores are 13+ lbs. If what I've read at 1.5 hours per lb that seems like a 20ish hour smoke. Can I cut the brisket in half to cut some smoking time down? Do you just do a dry rub on the outside and baste every few hours? Do you wrap in foil at any point?
5
Posted on 4/9/17 at 2:17 pm to Glock17
Franklin method is very good. Just google it and there is a YouTube tutorial. Salt + pepper and oak wood.
Posted on 4/9/17 at 2:32 pm to Glock17
Salt and pepper is all you need fam.
Smoke it until an internal temp of 195° - 203°.......when it's done wrap it in butcher paper and a towel and then stick it in an empty cooler to rest.
The franklin method works well too......he wraps in butcher paper during the cook.
Smoke it until an internal temp of 195° - 203°.......when it's done wrap it in butcher paper and a towel and then stick it in an empty cooler to rest.
The franklin method works well too......he wraps in butcher paper during the cook.
Posted on 4/9/17 at 2:43 pm to CBLSU316
If I buy a 12-15lb brisket is there anything wrong with cutting it in half to shorten the total smoking time a little?
Posted on 4/9/17 at 2:50 pm to Glock17
if you buy a whole brisket you can separate the point from the flat
there are proponents for each for smoking
if you buy a big point or big flat yes you can cut it in half
if you really are pressed for time I'd smoke the flat and use the point for soup meat or crock pot BBQ beef
there are proponents for each for smoking
if you buy a big point or big flat yes you can cut it in half
if you really are pressed for time I'd smoke the flat and use the point for soup meat or crock pot BBQ beef
Posted on 4/9/17 at 3:09 pm to cgrand
If you buy a whole packer cook it whole, if you dont you really risk making beef jerky. Especially on your first brisket.
Posted on 4/9/17 at 3:11 pm to golfntiger32
What's a good sized brisket to look for? I don't think time will allow me to to a really big whole brisket
Posted on 4/9/17 at 3:14 pm to Glock17
It depends on your smoker and how well it is sealed up, I usually buy in the 15 lb range and it is done in 9-12 hrs.
Posted on 4/9/17 at 3:16 pm to golfntiger32
I'm pretty new to smoking... just have a basic master built electric but it seems to hold heat we'll
I'm reading where some people pull the brisket at 165 and baste wrap in foil and put back in the smoked until it gets to 190? Is that a good idea?
I'm reading where some people pull the brisket at 165 and baste wrap in foil and put back in the smoked until it gets to 190? Is that a good idea?
This post was edited on 4/9/17 at 3:18 pm
Posted on 4/9/17 at 3:26 pm to Glock17
quote:
Most of the briskets I'm seeing in stores are 13+ lbs. If what I've read at 1.5 hours per lb that seems like a 20ish hour smoke.
The way we cook them is a way my brother-in-law learned from a multiple award winning BBQ chef in Texas. Forget the temperature of the meat and all the other crap. Cook it 4 to 4 1/2 hours unwrapped at 225 to 250 to get the smoke ring and smoke flavor. Then wrap in foil and cook 4 to 4 1/2 hours. It will be done and very good.
I do 5 and 4 hours but the last four I open the bottom vents on my WSM and don't care what the temp gets to. It makes the meat just fall apart (even the flat) after the rest when you unwrap it.
My BIL does 4 and 4 and turns out some damn good brisket. He has an offset smoker and only uses wood with no charcoal.
It is a fool-proof way to do brisket that will have people asking if you are a competition BBQ cook. AND, you know when it will be done.
Good thing I have brisket in the freezer I just got hungry thinking and typing about this.
This post was edited on 4/9/17 at 4:10 pm
Posted on 4/9/17 at 3:28 pm to Glock17
I would say since you have an electric smoker wrapping at 160-65 is a good idea. Personally I dont wrap, however, I use Lump and it won take any more smoke above 140 anyway. So to get it done sooner yes wrap, it may taste a little more pot roasty, but it will get done a hour or more sooner.
Posted on 4/9/17 at 4:41 pm to Glock17
Please don't listen to TigerRee. There are other threads with "his" method and not many people agree.
Posted on 4/9/17 at 4:48 pm to Sherman Klump
I don't really see a red flag in his post.
Posted on 4/9/17 at 5:08 pm to GRTiger
Idk if I want my brisket falling apart like he described
Personally I don't wrap, I feel it comprises the bark that I'm seeking. I always get a nice crusty ring and juicy interior.
To the OP, you're going to prob have to cut that big of a brisket to fit in a masterbuilt anyway. People like to over complicate brisket. Just rub it up and stick a thermometer in the meat. Smoke til temp. It's not hard
Personally I don't wrap, I feel it comprises the bark that I'm seeking. I always get a nice crusty ring and juicy interior.
To the OP, you're going to prob have to cut that big of a brisket to fit in a masterbuilt anyway. People like to over complicate brisket. Just rub it up and stick a thermometer in the meat. Smoke til temp. It's not hard
Posted on 4/9/17 at 7:46 pm to Sherman Klump
quote:
Franklin method is very good. Just google it and there is a YouTube tutorial. Salt + pepper and oak wood.
That's not all he uses in his restaurant, salt/pepper only is lacking.
Posted on 4/9/17 at 9:47 pm to Glock17
Nah.....just have to be careful not to dry it out.
I'd definitely wrap it if I cut it in half. Wrap in some foil and maybe add a little beef broth.
I'd definitely wrap it if I cut it in half. Wrap in some foil and maybe add a little beef broth.
Posted on 4/9/17 at 11:04 pm to GRTiger
Yeah there really ain't much in his post that is "bad". I'm just not a fan of cooking a brisket to falling apart. If I can't cut it and then pull it, I'm not gonna enjoy it. The difference between 203 and 210 is one is sliced and tender and the other is pulled beef. His times and methods (other than whatever temp and let it go till its fall apart tender), in my opinion, and those who eat my brisket, are spot on.
Posted on 4/10/17 at 5:44 am to Glock17
Does anyone else have issues with the flat being dry? I pretty much do the Franklin method. Could have been my last one wasn't Angus Choice. Just not enough marbling to start with...
Posted on 4/10/17 at 6:25 am to dpd901
I seem to produce inconsistent flats. Point is always tender and juicy, me flat sometimes comes out great and sometimes a little tough.
Posted on 4/10/17 at 6:37 am to Sherman Klump
quote:
Please don't listen to TigerRee. There are other threads with "his" method and not many people agree.
This is not Tiger Ree's method. This was learned at a competition in Texas. It is the winner's method and he wins a lot of money and trophies doing it.
If you want to be close-minded and argue something that has been proven in many cook-offs that's on you. I'm sure you have won a lot more money cooking competition BBQ than the guy who passed this method down.
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