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re: best way to cook brisket on pit
Posted on 9/8/11 at 3:45 pm to diat150
Posted on 9/8/11 at 3:45 pm to diat150
Smoke with wood chips/chunks on top of charcoal on one side of the pit @ 230-250 degrees with the brisket on the other side. I put a drip pan underneath the brisket with about an inch of apple juice (rub on brisket is simple salt/pepper/sugar/coffee)
After about 2 or 3 hours, or whenever you get tired of adding hickory to the pit, remove and wrap in foil with some of the apple juice/fat drippings. Put that bad boy in the oven low at 225 until internal temp is 190 degrees (could take 16 hours). I guess you could crank up the oven, but when doing something like this, just plan way in advance and give it plenty of time.
After about 2 or 3 hours, or whenever you get tired of adding hickory to the pit, remove and wrap in foil with some of the apple juice/fat drippings. Put that bad boy in the oven low at 225 until internal temp is 190 degrees (could take 16 hours). I guess you could crank up the oven, but when doing something like this, just plan way in advance and give it plenty of time.
1
Posted on 9/8/11 at 11:34 pm to mf jones
do you have a smoker, a real smoker? this is a no fail.. not all my secrests but close.
whole packer, trim fat cap to arounf 1/4 inch, trim fat between point and flat. if you dont know what any of that means do some research. score fat cap in checker pattern. rub your rub all over, dont go crazy with it if salt heavy.
get smoker to 200-225 average, place brisket fat side up. this is important. cook time depends on size.. figure 1 hour per pound. about half way through your projected cook time, wrap in foil. keep fat side up in foil. call this the texas crutch, but it is a no fail method. start checking temp about 1 hour before you think it should be done. cook to about 190 degress f. you can go longer if wanted to make chopped beef. when you hit your temp, take out and place in foil lined cooler. brisket will rise in temp a little and redistribute juices and beoome more tender. leave for at least an hour.
separate pint from flat and cut each against grain. for competition, turn in slices from point.
tips.. 10-10 pound briskets are easist to work with.
resume:
Texas Barbacoa - HLSR Cookoff Assistant cook
Tanks Pit Crew -
Big Meat BBQ Cook Team- Head Briaket cook- never had a brisket not place.
whole packer, trim fat cap to arounf 1/4 inch, trim fat between point and flat. if you dont know what any of that means do some research. score fat cap in checker pattern. rub your rub all over, dont go crazy with it if salt heavy.
get smoker to 200-225 average, place brisket fat side up. this is important. cook time depends on size.. figure 1 hour per pound. about half way through your projected cook time, wrap in foil. keep fat side up in foil. call this the texas crutch, but it is a no fail method. start checking temp about 1 hour before you think it should be done. cook to about 190 degress f. you can go longer if wanted to make chopped beef. when you hit your temp, take out and place in foil lined cooler. brisket will rise in temp a little and redistribute juices and beoome more tender. leave for at least an hour.
separate pint from flat and cut each against grain. for competition, turn in slices from point.
tips.. 10-10 pound briskets are easist to work with.
resume:
Texas Barbacoa - HLSR Cookoff Assistant cook
Tanks Pit Crew -
Big Meat BBQ Cook Team- Head Briaket cook- never had a brisket not place.
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