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Message
Brisket advice
Posted on 3/15/19 at 9:34 am
Posted on 3/15/19 at 9:34 am
I am cooking a brisket for the family for after my daughter and nephew make their first communion. The mass is at 2 Sunday afternoon. My best guess is we will be back home by 4.
I have a 12.5 lb prime brisket from Costco and a primo xl to cook it on. What time would you put it on? What rub would you use? What internal temp would you shoot for? What temp would you try to hold on the pit? Basically, what would you do in this situation. The only brisket I ever cooked was on an electric smoker and it was only ok.
I have a 12.5 lb prime brisket from Costco and a primo xl to cook it on. What time would you put it on? What rub would you use? What internal temp would you shoot for? What temp would you try to hold on the pit? Basically, what would you do in this situation. The only brisket I ever cooked was on an electric smoker and it was only ok.
12
Posted on 3/15/19 at 9:43 am to malvin
So you're basically asking "how do I cook a brisket?"
In this case, I would not do a brisket. Stick to ribs or pork shoulder.
You are not going to trim it well. Timing can also be too sporadic.
Coarse salt and pepper all needed for rub. I also recommended smoked paprika and Ancho chili pepper, but not necessary
Smoke for about 5-6 hours, see if you like the crust, wrap in butcher paper, cook until internal of about 190, wrap in towels, place in cooler for 2 hours, then take out and slice
Voila
In this case, I would not do a brisket. Stick to ribs or pork shoulder.
You are not going to trim it well. Timing can also be too sporadic.
Coarse salt and pepper all needed for rub. I also recommended smoked paprika and Ancho chili pepper, but not necessary
Smoke for about 5-6 hours, see if you like the crust, wrap in butcher paper, cook until internal of about 190, wrap in towels, place in cooler for 2 hours, then take out and slice
Voila
Posted on 3/15/19 at 9:45 am to malvin
Personally.... salt and fresh coarse ground black pepper for the rub (also like hardcore carnivore Black if you can find it). 1:1 ratio, with a good coating.
For 12.5lbs I’d cook for a minimum of 13-14hrs maybe even 15 at 225-250. The internal temp Is what I go off of. When the temp gets to 202-205 I pull. Put it in an ice chest wrapped for 45min of rest then serve.
After about 5-8 hrs of smoke I wrap with pink butcher paper for the rest of the cook. I leave that on when I transfer to the ice chest.
I use Texas post oak. And when you serve cut against the grain.
For 12.5lbs I’d cook for a minimum of 13-14hrs maybe even 15 at 225-250. The internal temp Is what I go off of. When the temp gets to 202-205 I pull. Put it in an ice chest wrapped for 45min of rest then serve.
After about 5-8 hrs of smoke I wrap with pink butcher paper for the rest of the cook. I leave that on when I transfer to the ice chest.
I use Texas post oak. And when you serve cut against the grain.
This post was edited on 3/15/19 at 9:47 am
Posted on 3/15/19 at 9:46 am to Rouge
quote:
In this case, I would not do a brisket. Stick to ribs or pork shoulder.
So you saying, even though he already has a Prime brisket, he shouldn't cook brisket?
C'mon man
Posted on 3/15/19 at 9:47 am to CoachChappy
Not to be a dick but there has to be at least a dozen threads on this exact topic that already have a ton of info.
Posted on 3/15/19 at 9:48 am to CoachChappy
quote:he should cook.it, but not for an event as a specific time
So you saying, even though he already has a Prime brisket, he shouldn't cook brisket?
C'mon man
Based on lack of experience, he will likely mess up
Posted on 3/15/19 at 10:03 am to malvin
I would rub with salt and pepper and smoke at 225-250 overnight for 6-8 hours. Hopefully it should be around 160-170 degrees. Wrap it in the morning with butcher paper and bake it in your oven or Primo at 300 until it hits 195-200 then pull it and put it in an ice chest wrapped in towels. Go to church and come home to a warm, rested brisket. Slice and serve.
Posted on 3/15/19 at 10:16 am to Rouge
im gonna throw 2 shoulders on late tonight and let the heatermeter do its work.
I the why i like cook my brisket wounldnt place well in a competition, but i have gotten in the top 5 a few times not following what i really like the best. I like a rather crispy and spicy bark. So i add chili powder and some cayenne. a competition ingredient secret i have read multiple places is a good bit of celery seed. This i dont wrap, so soften the bark, but this does ad a few hours to push through the stall. But with my heatermeter i dont have to worry about checking it. i usually put mine on friday afternoon and it is dont by lunch. If i want it for dinner i put it on late friday night.
I the why i like cook my brisket wounldnt place well in a competition, but i have gotten in the top 5 a few times not following what i really like the best. I like a rather crispy and spicy bark. So i add chili powder and some cayenne. a competition ingredient secret i have read multiple places is a good bit of celery seed. This i dont wrap, so soften the bark, but this does ad a few hours to push through the stall. But with my heatermeter i dont have to worry about checking it. i usually put mine on friday afternoon and it is dont by lunch. If i want it for dinner i put it on late friday night.
This post was edited on 3/15/19 at 10:22 am
Posted on 3/15/19 at 10:17 am to malvin
S+P only and finish it in the oven to be safe. Hell of a time to play around with your first one. Watch videos on how to trim it. Post a pic here after but these rarely go well.
Posted on 3/15/19 at 10:20 am to List Eater
quote:
S+P only
while it dones make a good brisket, it doesnt make the best. 
Posted on 3/15/19 at 10:29 am to malvin
I followed the steps on Franklin's youtube video for my first brisket and pork butt. While I'm quite sure there are better ways, they both turned out well, and were easy to follow.
Posted on 3/15/19 at 10:42 am to Chucktown_Badger
quote:
Not to be a dick but there has to be at least a dozen threads on this exact topic that already have a ton of info
To be fair, I just didn’t want to search for them. And if I hadn’t made this thread we, as a group, would not have received these pearls of wisdom...
quote:
Stick to ribs or pork shoulder.
quote:
You are not going to trim it well.
quote:
Based on lack of experience, he will likely mess up
quote:
Hell of a time to play around with your first one.
quote:
Post a pic here after but these rarely go well.
Posted on 3/15/19 at 10:43 am to HebertFest08
quote:
For 12.5lbs I’d cook for a minimum of 13-14hrs maybe even 15 at 225-250. The internal temp Is what I go off of. When the temp gets to 202-205 I pull. Put it in an ice chest wrapped for 45min of rest then serve.
OP do this. Personally I just use an all purpose rub (lower sugar content than pork rub). I do not prefer the traditional salt & pepper only. Reheating bbq is very easy. May be worth the peace of mind to cook a day or two early then reheat in low temp. oven if possible.
Posted on 3/15/19 at 10:49 am to malvin
Watch Franklin's video on cooking a brisket, that's how I've done the 3 briskets I've done so far and they've all come out great.
Course salt & pepper
Smoked at 225 degrees until the internal temp is around 165(usually about 7-8 hours).
Pulled it, wrapped in butcher paper, back on the smoker
Taken it off when it hits 205ish internally, wrapped in towels and rested in a cooler for a while.
Since it's your first one and you're trying to hit a specific serve time I'd suggest putting it on the smoker around 10-11pm on Saturday night and get up early Sunday to check it. That'll give you a large window and if it's ready at noonish it'll still be warm if wrapped and left in the cooler until 4pm.
Course salt & pepper
Smoked at 225 degrees until the internal temp is around 165(usually about 7-8 hours).
Pulled it, wrapped in butcher paper, back on the smoker
Taken it off when it hits 205ish internally, wrapped in towels and rested in a cooler for a while.
Since it's your first one and you're trying to hit a specific serve time I'd suggest putting it on the smoker around 10-11pm on Saturday night and get up early Sunday to check it. That'll give you a large window and if it's ready at noonish it'll still be warm if wrapped and left in the cooler until 4pm.
Posted on 3/15/19 at 10:53 am to malvin
I'm not familiar with the Primo but do it allow cooking for a long period of time with no tending? I thought it was a charcoal/wood burner. Is it not? If it is, who is going to refill the fuel source?
My advice would be to smoke it to a temp of about 195 and shoot for that to happen around time to leave for mass. Wrap it and put it in a good ice chest until you get back. Should be good to go then.
My advice would be to smoke it to a temp of about 195 and shoot for that to happen around time to leave for mass. Wrap it and put it in a good ice chest until you get back. Should be good to go then.
Posted on 3/15/19 at 11:26 am to CarRamrod
quote:
hile it dones make a good brisket, it doesnt make the best.
This guy is in over his head. Pretty sure the simple is the way to go here.
Oh, and that's like your opinion man.gif
Posted on 3/15/19 at 11:53 am to List Eater
quote:
This guy is in over his head.
Posted on 3/15/19 at 11:56 am to malvin
My opinion is since you have a Primo is to rub it down the way you want and get grill temp around 250 (which means you need to start early in the morning) and just leave it alone until you get to your IT temp you want and pull it and wrap it.
This post was edited on 3/15/19 at 11:57 am
Posted on 3/15/19 at 12:07 pm to malvin
I would plan to start it where it can pulled and put in the ice chest before you leave for mass.
I certainly wouldn’t want it getting close to being done still on the pit while you’re away.
The margin between perfect and beef jerky is pretty thin with a brisket.
I’d probably have it on between midnight and 2:00 AM follow the advice of the guy who said to wrap after 5-6 hours in butcher paper, and rest in ice chest wrapped in towels for 2 hours.
You want the internal to be at 200-203 when you pull it.
Should be perfect and ready to slice when you get home from mass.
I certainly wouldn’t want it getting close to being done still on the pit while you’re away.
The margin between perfect and beef jerky is pretty thin with a brisket.
I’d probably have it on between midnight and 2:00 AM follow the advice of the guy who said to wrap after 5-6 hours in butcher paper, and rest in ice chest wrapped in towels for 2 hours.
You want the internal to be at 200-203 when you pull it.
Should be perfect and ready to slice when you get home from mass.
This post was edited on 3/15/19 at 12:08 pm
Posted on 3/16/19 at 12:45 pm to dpd901
I need some follow up on how this is going
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