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Started By
Message
Need Tips--Smoking Brisket for the first time.
Posted on 2/21/13 at 11:14 am
Posted on 2/21/13 at 11:14 am
What are some your tips?
I'll be using this bad boy
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I'll be using this bad boy
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13
Posted on 2/21/13 at 11:21 am to LSUtigahhz
gonna play hell maintaining temp for as long as you need to in that thing.
Posted on 2/21/13 at 11:25 am to LSUtigahhz
Get a good thermometer to monitor the meat.
You dont need a fancy rub....a good coating of salt and pepper will do the trick. I add just a little Cayenne.
Grill temp should be around 225 degrees.
Doneness will be an internal temp of anywhere from about 180 - 205 depending on whether you want to slice or pull the meat.
Cook it fat side up.
You dont need a fancy rub....a good coating of salt and pepper will do the trick. I add just a little Cayenne.
Grill temp should be around 225 degrees.
Doneness will be an internal temp of anywhere from about 180 - 205 depending on whether you want to slice or pull the meat.
Cook it fat side up.
This post was edited on 2/21/13 at 11:27 am
Posted on 2/21/13 at 11:40 am to CBLSU316
Don't be afraid to foil it for the last few hours of cooking...better to have tender brisket than a dried out piece of wasted beef.
Posted on 2/21/13 at 11:47 am to LSUtigahhz
Posted on 2/21/13 at 12:02 pm to LSUtigahhz
DO NOT get impatient during "the stall." Unless you like shoe leather.
Posted on 2/21/13 at 12:05 pm to LSUtigahhz
Posted on 2/21/13 at 12:28 pm to LSUtigahhz
quote:This is important. It WILL stall out on you but be patient and keep cooking it. The internal temp will rise to where you want it.
DO NOT get impatient during "the stall."
Posted on 2/21/13 at 12:31 pm to LSUtigahhz
quote:
Old Smokey
Posted on 2/21/13 at 1:05 pm to LSUtigahhz
I really can't offer much that hasn't been said already.
Keep the heat around 200, fat side up, I dry rub the hell out of mine and go through a whole bag of wood. Put a probe in after a few hours. Let it rest.
My smoker has two racks so I will smoke a chicken or even a turkey under the brisket usually.
Keep the heat around 200, fat side up, I dry rub the hell out of mine and go through a whole bag of wood. Put a probe in after a few hours. Let it rest.
My smoker has two racks so I will smoke a chicken or even a turkey under the brisket usually.
Posted on 2/21/13 at 1:37 pm to LSUtigahhz
LINK
This high-heat method might be your best bet with the "old smokey".
And yes, I've tried it several times on my Weber Bullet and it comes out great.
Can't tell that it wasn't smoked overnight.
This high-heat method might be your best bet with the "old smokey".
And yes, I've tried it several times on my Weber Bullet and it comes out great.
Can't tell that it wasn't smoked overnight.
Posted on 2/21/13 at 3:28 pm to LSUtigahhz
Don't inhale.
Posted on 2/21/13 at 3:31 pm to LSUtigahhz
i did one on an old smokey but, you will not be able to do it for a long period of time.
here is what i did:
boiled some crawfish. added seasoning back to the water after last batch came out. added the brisket to the boiling water and boiled it for 45 minutes. took it out and wrapped in 3 layers of heavy duty foil. put it on the smokey for 2.5 hours. it was out of this world.
here is what i did:
boiled some crawfish. added seasoning back to the water after last batch came out. added the brisket to the boiling water and boiled it for 45 minutes. took it out and wrapped in 3 layers of heavy duty foil. put it on the smokey for 2.5 hours. it was out of this world.
Posted on 2/21/13 at 3:35 pm to LSUtigahhz
Start very early. A whole brisket could take a whole day to smoke. If it finishes early you can always keep it wrapped in foil and towels for a few hours and it will maintain temp.
Cook to 165 IT at 225, wrap in foil with a little apple juice and continue cooking to 185-195 IT. The higher the IT the more tender it will be as long as it foiled.
If you want a better bark coat it with yellow mustard before rub. You won't taste it in the end. Take it out of the foil for the last hour or so to dry the bark out some.
Cook to 165 IT at 225, wrap in foil with a little apple juice and continue cooking to 185-195 IT. The higher the IT the more tender it will be as long as it foiled.
If you want a better bark coat it with yellow mustard before rub. You won't taste it in the end. Take it out of the foil for the last hour or so to dry the bark out some.
Posted on 2/21/13 at 3:38 pm to LSUtigahhz
The guy that posted the Franklin Link gave you all the information you need. Look for his other videos called "The Cook" and "The Payoff". I ate there two weeks ago and it's the best I've ever had and I've had just about all of them. Franklin should be worshiped as a BBQ God.
Posted on 2/22/13 at 12:33 am to mx579
fricking boiling meat before grilling. 
Posted on 2/22/13 at 12:40 am to USMCTiger03
quote:
fricking boiling meat before grilling.
huh? where does he say to do this??
This post was edited on 2/22/13 at 12:40 am
Posted on 2/22/13 at 7:23 am to ReefDonkey
quote:
boiled some crawfish. added seasoning back to the water after last batch came out. added the brisket to the boiling water and boiled it for 45 minutes.
This post was edited on 2/22/13 at 7:23 am
Posted on 2/22/13 at 7:53 am to Rouge
Franklin method is the way I go. I used the butcher paper method on some ribs. They Really turned out well.
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