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Message
Smoking a brisket
Posted on 9/26/18 at 10:11 pm
Posted on 9/26/18 at 10:11 pm
This topic has probably been covered a time or two, but give me your pro tips on smoking brisket. My setup is prime brisket from Sam's, trimmed, rubbed with salt, pepper, and garlic powder, place on my Weber Smokey Mountain over hickory chunks and Kingsford blue bag, running at 275-290(I know a lot of folks like low and slow, but it seems like this method works just as well, in significantly less time.)
The most beneficial piece of advice that I've discovered is to wrap a piece of aluminum foil around the end of the flat at about 175 to prevent the tip of the flat from turning into jerky. Any of you smoking baws have a tip to take my brisket game to the next level?
The most beneficial piece of advice that I've discovered is to wrap a piece of aluminum foil around the end of the flat at about 175 to prevent the tip of the flat from turning into jerky. Any of you smoking baws have a tip to take my brisket game to the next level?
14
Posted on 9/26/18 at 10:16 pm to Dave_O
Start low and slow at 225 for the first 4 hours, then crank to 295. Will keep the flat from drying out so bad. Also spray with beef broth periodically.
Posted on 9/26/18 at 10:18 pm to Scooby
I do what scooby does and start lower and move up to 280. Of course only smoke with oak.
Posted on 9/26/18 at 10:22 pm to nerd guy
Any insight on the benefit of starting lower and jumping the temp? Not doubting you guys, just wondering if I’m missing out on something.
Posted on 9/26/18 at 10:22 pm to Dave_O
Everything you said is great, I don’t think you need that foil wrap. Shame on you if you dry out a prime brisket
I do mine about that temp and it is always juicy. I use an offset though
I do mine about that temp and it is always juicy. I use an offset though
Posted on 9/26/18 at 10:24 pm to nerd guy
I smoke on pecan and lump at 225-250 for 8 to 10 hours and then put on a rack in an oven at 225 until it’s running 195 or so. I prefer not to wrapif the tenderness is good.
I use an Old Country offset. My rub is black pepper, salt, brown sugar and dry mustard.
I use an Old Country offset. My rub is black pepper, salt, brown sugar and dry mustard.
This post was edited on 9/26/18 at 10:46 pm
Posted on 9/26/18 at 10:26 pm to RonFNSwanson
Yeah I usually start testing the tenderness with a probe at 190. I test every 5 degrees until it’s done. I’ve only messed one up. Had a faulty thermometer probe and I dried it out. I corrected that problem before the next smoke and haven’t had any trouble since.
Posted on 9/27/18 at 5:24 am to Dave_O
Where are y'all getting PRIME meat at Sam's? I've never seen it in B.R.
Posted on 9/27/18 at 5:28 am to Dave_O
quote:
but give me your pro tips on smoking a brisket
Posted on 9/27/18 at 9:00 am to Dave_O
quote:
The most beneficial piece of advice that I've discovered is to wrap a piece of aluminum foil around the end of the flat at about 175 to prevent the tip of the flat from turning into jerky. Any of you smoking baws have a tip to take my brisket game to the next level?
I would wrap the whole brisket at 165-170 if you are cooking at a higher temp. Will give the brisket a better chance at breaking down internal fat in the point while still protecting the flat from drying out.
Posted on 9/27/18 at 9:19 am to Dave_O
225F for 12-13 hours. No need to raise the temp.
I use Pecan for smoking.
Order some Cook Shack Rib Rub.
Rub the brisket down with mustard and then coat it with the rib rub.
Put it on the smoker fat side up, straight on the rack. Set the temp. Walk away.
I use Pecan for smoking.
Order some Cook Shack Rib Rub.
Rub the brisket down with mustard and then coat it with the rib rub.
Put it on the smoker fat side up, straight on the rack. Set the temp. Walk away.
Posted on 9/27/18 at 9:36 am to TheOutsiders
quote:
Put it on the smoker fat side up,
Depends on where your heat/smoke source is on your smoker. I do mine fat side down in a cabinet smoker
Posted on 9/27/18 at 9:40 am to Dave_O
Franklin has a youtube video that walks you through the process. I recommend it.
Posted on 10/4/18 at 2:57 pm to Dave_O
This thread is full of helpful information if you can just decide who to believe. 
I just got an electric smoker and I'm doing a brisket this weekend.
If there are any electric specific tips, I'd like to hear.
And if you are an offset, wood only, charcoal only, pellet charcoal offset, bury it in the ground, I get it.
But electric is what I'm doing! 
I just got an electric smoker and I'm doing a brisket this weekend.
If there are any electric specific tips, I'd like to hear.
And if you are an offset, wood only, charcoal only, pellet charcoal offset, bury it in the ground, I get it.
But electric is what I'm doing!
Posted on 10/4/18 at 3:09 pm to Dave_O
Around the boiling point of water until done.
In an offset with mostly oak...some hickory
Fat cap down like a space shuttle shield.
Save the foil to protect the beans and potato salad from flies.
Ice chest to keep beer cold.
Towels for drying your hands.
Rest.
Slice on the bias and across the grain.
In an offset with mostly oak...some hickory
Fat cap down like a space shuttle shield.
Save the foil to protect the beans and potato salad from flies.
Ice chest to keep beer cold.
Towels for drying your hands.
Rest.
Slice on the bias and across the grain.
This post was edited on 10/4/18 at 3:10 pm
Posted on 10/4/18 at 3:21 pm to Tigertown in ATL
its easy on an electric. My cheap red rocket electric smoker is easy to smoke things on but its been discontinued. It only gets up to 225 max.
Make sure you have a digital meat thermometer that can be left in the meat. Keep the smoke rolling until 165. This is where you will get to decide on whether to wrap, etc... you make that call. Smoke cant penetrate the meat so dont worry about keeping the smoke up.
I take mine off around 199-202 and wrap it in foil. Then wrap a towel around it and put in an ice chest for 1 hour.
Also, another thing... once you have smoked to IT of 165. If the stall is taking forever, always transfer to your oven to speed the process up. Essentially an electric smoker is similar to an oven IMO.
Make sure you have a digital meat thermometer that can be left in the meat. Keep the smoke rolling until 165. This is where you will get to decide on whether to wrap, etc... you make that call. Smoke cant penetrate the meat so dont worry about keeping the smoke up.
I take mine off around 199-202 and wrap it in foil. Then wrap a towel around it and put in an ice chest for 1 hour.
Also, another thing... once you have smoked to IT of 165. If the stall is taking forever, always transfer to your oven to speed the process up. Essentially an electric smoker is similar to an oven IMO.
This post was edited on 10/4/18 at 3:24 pm
Posted on 10/4/18 at 3:23 pm to LSUvegasbombed
Do you get smoke rings with the electric?
Posted on 10/4/18 at 3:40 pm to Dave_O
quote:
The most beneficial piece of advice that I've discovered is to wrap a piece of aluminum foil around the end of the flat at about 175 to prevent the tip of the flat from turning into jerky.
When i do this i throw in a little butter, apple juice, apple cider vinegar. Keeps it moist and so good.
Posted on 10/4/18 at 3:55 pm to J Murdah
no but I have read that i could through in some lit charcoals which could possibly provide some smoke rings.
I havent tried it though
I havent tried it though
This post was edited on 10/4/18 at 3:56 pm
Posted on 10/4/18 at 4:14 pm to Dave_O
quote:then why are you asking for help?
I know a lot of folks like low and slow, but it seems like this method works just as well, in significantly less time.
brisketm oak or pecan shoud be used. thats it. I also like mine with some heat so i add some cayenne
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