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Message
re: Brisket advice
Posted on 3/16/19 at 2:15 pm to malvin
Posted on 3/16/19 at 2:15 pm to malvin
Since no one else seems to be helping, I am going to give you a somewhat different way to cook your brisket.
You brisket is similar to this one.
Trim it well, or not - your preference.
Rub completely with yellow mustard.
If you have a rub you like, cover it completely with rub. If not dust with garlic powder, onion powder and black pepper.
Smoke it at an open air temp of around 225 on your smoker (with oak chunks) for 2-3 hours. It should look like this after 2-3 hours.
After 3 hours, the brisket should be wrapped in foil and finished in the oven at 225. You can add some BBQ sauce to he top if you like. I thought I had a photo of a foil wrapped brisket, but I can't find one. Put the foil wrapped brisket in a pan so if it leaks, it won't mess up your oven. Finish it there for maybe 3-4 hours. When it finishes you will have this much liquid.
You notice, there is very little fat to contend with, because you trimmed most of it away. This liquid is good stuff. If reduced and a little BBQ sauce added, it makes an excellent topping for your brisket.
If finished at 225, the brisket will hit a good internal temp after 3 hours. If your oven is programmable, have it turn off at 3 hours and leave the brisket there until you are ready to serve it. You can check it if your like, but it will be OK.
The next two photos have less fat trimmed away and you can see a strip of fat across the top of the brisket.
Slice across the grain
This brisket will not have a bark, but it will be tender. It will have plenty of smoked flavor and it will be tender.
Most of all, you can leave it in the oven without any attention while you go and enjoy your daughter's first communion.
If this is not clear, I can answer questions this afternoon.
You brisket is similar to this one.
Trim it well, or not - your preference.
Rub completely with yellow mustard.
If you have a rub you like, cover it completely with rub. If not dust with garlic powder, onion powder and black pepper.
Smoke it at an open air temp of around 225 on your smoker (with oak chunks) for 2-3 hours. It should look like this after 2-3 hours.
After 3 hours, the brisket should be wrapped in foil and finished in the oven at 225. You can add some BBQ sauce to he top if you like. I thought I had a photo of a foil wrapped brisket, but I can't find one. Put the foil wrapped brisket in a pan so if it leaks, it won't mess up your oven. Finish it there for maybe 3-4 hours. When it finishes you will have this much liquid.
You notice, there is very little fat to contend with, because you trimmed most of it away. This liquid is good stuff. If reduced and a little BBQ sauce added, it makes an excellent topping for your brisket.
If finished at 225, the brisket will hit a good internal temp after 3 hours. If your oven is programmable, have it turn off at 3 hours and leave the brisket there until you are ready to serve it. You can check it if your like, but it will be OK.
The next two photos have less fat trimmed away and you can see a strip of fat across the top of the brisket.
Slice across the grain
This brisket will not have a bark, but it will be tender. It will have plenty of smoked flavor and it will be tender.
Most of all, you can leave it in the oven without any attention while you go and enjoy your daughter's first communion.
If this is not clear, I can answer questions this afternoon.
This post was edited on 3/16/19 at 2:16 pm
1
Posted on 3/16/19 at 3:11 pm to List Eater
quote:
This guy is in over his head.
He’s smoking a brisket in his backyard,
Posted on 3/16/19 at 8:39 pm to malvin
Some good advice in this thread already. The rub I like is:
1/2 Cup kosher salt
1/2 Cup course ground black pepper
1/4 Cup celery seed
1 tsp cayenne (optional)
I am pretty sure that on a primo, the heat rolls up the back side of the grill, so put the point (thick fatty side) towards that end. Make a plan and stick with it. Get a temp dialed in. Once the meat goes on don’t open the lid until it reaches the temp/time you decided on (if you’re looking you’re not cooking).
Have fun with it. Unless you’ve got a family of bbq judges, when they see you pull it out and slice it up, they’ll get excited and like it even if it’s not the best they’ve ever had.
1/2 Cup kosher salt
1/2 Cup course ground black pepper
1/4 Cup celery seed
1 tsp cayenne (optional)
I am pretty sure that on a primo, the heat rolls up the back side of the grill, so put the point (thick fatty side) towards that end. Make a plan and stick with it. Get a temp dialed in. Once the meat goes on don’t open the lid until it reaches the temp/time you decided on (if you’re looking you’re not cooking).
Have fun with it. Unless you’ve got a family of bbq judges, when they see you pull it out and slice it up, they’ll get excited and like it even if it’s not the best they’ve ever had.
Posted on 3/16/19 at 8:54 pm to MeridianDog
I love your cooking MD but you really lost me at barbecue sauce on a brisket. 2-3 hours on the smoker was a deal breaker too.
Posted on 3/16/19 at 9:01 pm to Rouge
quote:
I need some follow up on how this is going
You’ll get an update when I’m ready to give an update...
Update...I trimmed the brisket, not up to anybody else’s standards, but it’s trimmed to what I thought was proper. I did not take any pictures.
I rubbed the brisket with salt, black pepper, a little garlic powder, chili powder, cayenne, and paprika. I wanted more flavor than only salt and pepper like Texas style but I don’t like a lot of sugar on my bbq, especially beef. Once again, I did not take any pictures.
I lit the pit, which is currently coming up to temp, I’m shooting for 225-250. We will see how it works out. I doubt it will be the best brisket. But it will be a good brisket. And with any luck I will remember to take pictures of the finished product.
I would also like to thank everyone for believing in me
Posted on 3/16/19 at 11:43 pm to malvin
Take pictures of the progress.
It takes 5 seconds.
It takes 5 seconds.
Posted on 3/17/19 at 7:31 am to malvin
Brisket was placed on the pit at 10 last night with the temp at 210°. At 11:30 pit temp was at 229° and everything was looking good. I went to bed and woke up at 2 to check on it. Pit temp was at 175° so I opened the vents a hair and went back to bed. I then proceeded to sleep through my alarm at 4 and woke up at 6:30. Pit temp was up to 270° and the brisket was at 202°. I pulled it off and it is wrapped in foil and a couple of towels in an ice chest. I was expecting 12 hour cook time but it was done in 8.5. Because we won’t be serving until around 4 this afternoon I will put it in the fridge after about 4 hours of rest. I will warm it in a 200° oven while we are at church. Oh and here’s pictures
Posted on 3/17/19 at 8:03 am to malvin
What is the thought process to put it in at 10pm the prior day?
Posted on 3/17/19 at 8:23 am to t00f
I needed to have it off the pit by 1 this afternoon. I was expecting a 12 hour cook time and gave myself extra time in case it took longer than expected. It was done faster than expected obviously but I wasn’t wrong to put it on at 10
Posted on 3/17/19 at 8:29 am to malvin
Sorry for some reason I thought you were going to be pulling it later in the afternoon ... having a kamado grill gives you a bit of wiggle room even though it did cook a bit fast. The temp from 165 to 195 should have been a bit longer I would suspect.
Posted on 3/17/19 at 8:37 am to malvin
You let it rest at least a half hour before wrapping it and putting it in the ice chest, right? If not, it kept cooking and could turn to mush.
Posted on 3/17/19 at 8:41 am to malvin
Nice looking brisket! I dont get a dark bark like that on mine. I have a big green egg. The last time I did one i pulled at an internal temp of 203 in the point and the flat was dry. Do most of you check temp in the flat?
Posted on 3/17/19 at 9:27 am to proger
Temp is a guideline. You should probe it to check that it's at the right consistency. It should feel like it's sliding into warmed butter.
Posted on 3/17/19 at 10:28 am to proger
I pulled it off when the flat was at 201 and the point was at 197. I had a probe in each.
I just cut a little piece off because I’m running out of patience and it was delicious.
I’m now trying to get ribs done in about 3 hours because the wife suddenly decided we wouldn’t have enough food so she went to the store and came back with 3 racks of ribs. They will probably be like jerky
I just cut a little piece off because I’m running out of patience and it was delicious.
I’m now trying to get ribs done in about 3 hours because the wife suddenly decided we wouldn’t have enough food so she went to the store and came back with 3 racks of ribs. They will probably be like jerky
Posted on 3/17/19 at 12:58 pm to malvin
Melvin, not bad at all for only your second attempt at brisket. Brisket is the hardest bbq meat to get perfect everytime, and is the measuring stick for most bbq guys. Keep smoking them, and never stop trying to perfect it. You'll get better with each one, and you'll learn a little something different every time you cook one. Good job man, I'm sure your family will enjoy it.
Now to the technicalities. One person in here had the best answer on doneness IMO. It really is all about feel. The brisket is done when it's done, and not by a set internal temperature. Each grade cooks differently, and each brisket is different from each other. As far as pit temp, that's really up to you and your equipment. Every smoker has it's sweet spot, and people have different schedules for cooking. You can cook a brisket low and slow, or hot and fast and they come out great either way. When it comes to wrapping, and when to do it.....again, personal choice. I like paper, and wrapped when the bark and color get to where I want it. Some guys use foil or pans, and some even add stuff to their wrap.
Now to the technicalities. One person in here had the best answer on doneness IMO. It really is all about feel. The brisket is done when it's done, and not by a set internal temperature. Each grade cooks differently, and each brisket is different from each other. As far as pit temp, that's really up to you and your equipment. Every smoker has it's sweet spot, and people have different schedules for cooking. You can cook a brisket low and slow, or hot and fast and they come out great either way. When it comes to wrapping, and when to do it.....again, personal choice. I like paper, and wrapped when the bark and color get to where I want it. Some guys use foil or pans, and some even add stuff to their wrap.
Posted on 3/17/19 at 7:17 pm to Crawfish From Arabi
I only got a couple of pictures after I sliced. I probably didn’t slice it well. I wish we could have served it earlier without having to reheat as it firmed up and was a little dryer than when I first had a taste. Overall though it came out great and I’m very happy with it. I want to cook another one tomorrow to fix a few things and the next one will be better, but frick I hope I don’t turn into one of those bbq nerds.
Posted on 3/17/19 at 7:45 pm to malvin
It’s your second brisket. I’d say you did alright. For such a simple cut of meat brisket sure is easy to frick up. 
Posted on 3/18/19 at 10:00 am to malvin
Too late sounds like you already caught the bbq bug if you are cooking another one tomorrow to "fix" a couple things.
Posted on 3/18/19 at 12:07 pm to al_cajun
read the thread again.... now im hungry. and this is a brisket.
Posted on 3/18/19 at 3:53 pm to malvin
quote:
malvin
Overall for your second brisket I think you did a fine job bruh. IWEI for sure. But wtf do you mean by "bbq nerd"? Lol.
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