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Brisket help
Posted on 12/4/18 at 4:28 pm
Posted on 12/4/18 at 4:28 pm
I am wanting to make a brisket for a party we are hosting this Saturday. I plan on making a fairly small one a (around 7-8 lbs). I want to smoke them using indirect heat on my gas grill and smoker tube, but am not sure I am going to have enough time to finish them since the party starts at 5. Would it come out good if I started them on the smoker and finished in the oven, or maybe on the grill with higher heat. Any methods to make sure this works?? TIA
5
Posted on 12/4/18 at 4:31 pm to scott8811
low and slow, i'd start it the night before or as early as possible saturday morning (maybe 5-6am) and you should be fine. you don't want to panic and rush it by turning the heat up because it 'stalls out' at say 168 and doesn't rise for an hour or 2 because thats just the meat breaking down and eventually it will start to rise again.
once its done, foil it and wrap a towel around it and put into an igloo and it will still be so hot it will burn your fingers 8 hours later when you go to slice it.
once its done, foil it and wrap a towel around it and put into an igloo and it will still be so hot it will burn your fingers 8 hours later when you go to slice it.
This post was edited on 12/4/18 at 4:32 pm
Posted on 12/4/18 at 4:44 pm to CAD703X
Dang...was really hoping to avoid waking up early to do this 
Also, should I let it rest before slicing...if so..how long?
Also, should I let it rest before slicing...if so..how long? 
Posted on 12/4/18 at 4:59 pm to scott8811
Smoke at 250 for 2 hrs starting at 10ish, wrap in foil and finish in oven at 350 for a few hrs, should be good if you don’t want to wake up early
Posted on 12/4/18 at 5:10 pm to scott8811
I can cook a full packer 15lb in my smoker at 250f in about 10 hours. I would think you have plenty of time
Posted on 12/4/18 at 5:16 pm to golfntiger32
awesome... I was told 1.5 hours per pound so that had me worried.
This is probably what I'll shoot for
quote:
Smoke at 250 for 2 hrs starting at 10ish, wrap in foil and finish in oven at 350 for a few hrs, should be good if you don’t want to wake up early
This is probably what I'll shoot for
Posted on 12/4/18 at 8:08 pm to scott8811
quote:
Dang...was really hoping to avoid waking up early to do this Also, should I let it rest before slicing...if so..how long?
I think a 2-4 hour rest is very important.
Don't overcook, but make sure to pull it off the grill when it probes easily - internal temp will probably be 195-203. Vent it for 10 minutes or so to cool it off a little bit to prevent overcooking, wrap it in foil, then towels, and hold in an ice chest till serving time.
Will this small brisket be just the flat? I think the point is best, but some people prefer the flat portion.
Posted on 12/4/18 at 8:27 pm to ChEgrad
quote:
some people prefer the flat portion
Those people are insane
Posted on 12/5/18 at 9:44 pm to scott8811
With a brisket make sure you have a meat thermometer.
Take your brisket out of the fridge until it gets about room temp. About an hour.
Season the brisket very liberally. I keep it simple (Kosher Salt, and heavy Black Pepper (prefer 16 mesh) equal salts to pepper parts.
Cook at 250-275, take off and wrap when brisket gets to 175-180 degrees. I prefer butcher paper but if your don't have that use foil.
Cook again at 275 (you can now do this in the oven) until it hits 200 degrees.
Let sit still wrapped, in a ice chest for at least 30 minutes. You must wait at least 30 minutes before cutting, this is very important.
Also make sure you then cut the brisket correctly. That can also make a big difference. You slice the point and flat in different directions.
This in a nutshell is the Franklin BBQ in Austin method. I do this on my Green Egg and it comes out great. You can see his brisket videos on youtube.
Also if you really want to do it right order your Brisket from Creekstone Farms. There 12-14 pound briskets are half off right now. (Usually about $120)
Take your brisket out of the fridge until it gets about room temp. About an hour.
Season the brisket very liberally. I keep it simple (Kosher Salt, and heavy Black Pepper (prefer 16 mesh) equal salts to pepper parts.
Cook at 250-275, take off and wrap when brisket gets to 175-180 degrees. I prefer butcher paper but if your don't have that use foil.
Cook again at 275 (you can now do this in the oven) until it hits 200 degrees.
Let sit still wrapped, in a ice chest for at least 30 minutes. You must wait at least 30 minutes before cutting, this is very important.
Also make sure you then cut the brisket correctly. That can also make a big difference. You slice the point and flat in different directions.
This in a nutshell is the Franklin BBQ in Austin method. I do this on my Green Egg and it comes out great. You can see his brisket videos on youtube.
Also if you really want to do it right order your Brisket from Creekstone Farms. There 12-14 pound briskets are half off right now. (Usually about $120)
This post was edited on 12/6/18 at 4:51 pm
Posted on 12/6/18 at 7:09 am to scott8811
If you want good meat you gotta put in the work and time.
Posted on 12/6/18 at 7:17 am to martiallaw
I think you have an error in paragraph 3 concerning the meat temp. 
Posted on 12/6/18 at 7:51 am to martiallaw
quote:
wrap when brisket gets to 275-280 degrees.
Posted on 12/6/18 at 8:26 am to scott8811
For a 7-8# brisket, you should have plenty of time to get it ready and fresh. If you "plan" on about 1.25-1.5 hrs per lb, you can get a decent idea about how long it will take. That said, a 7# brisket is pretty small and I would bet that it is already trimmed. That can change things a lot. If you trim away most of the fat, your cook time is going to shorten (and you risk a dry end product if you aren't careful).
Posted on 12/6/18 at 8:28 am to martiallaw
quote:
Cook at 250-275, take off and wrap when brisket gets to 275-280 degrees.
What?
Posted on 12/6/18 at 8:49 am to Boudreaux35
quote:
That said, a 7# brisket is pretty small and I would bet that it is already trimmed
Or possibly just the flat portion. If only flat portion this brisket will cook much faster than a full packer because there is less internal fat to break down. I would imagine that you would not cook the flat for the same duration and IT as a full packer brisket with point attached.
Posted on 12/6/18 at 9:16 am to Saskwatch
I ended up going with a flat that is about 6 lbs. Given everything I'm reading here I should have plenty of time. Planning on applying the rub the night before and beginning to smoke at about 9-10 am for the 5:00 pm party. After reading this I think that'll give me time to fully cook and rest. I'm shooting for 190 degrees correct?
Posted on 12/6/18 at 10:17 am to martiallaw
quote:
Cook at 250-275, take off and wrap when brisket gets to 275-280 degrees. I prefer butcher paper but if your don't have that use foil.
I wouldn't suggest following this guy's advice.
Posted on 12/6/18 at 10:35 am to scott8811
quote:
beginning to smoke at about 9-10 am for the 5:00 pm party. After reading this I think that'll give me time to fully cook and rest. I'm shooting for 190 degrees correct?
Sounds right to me
Posted on 12/6/18 at 10:37 am to Jonas
quote:
I wouldn't suggest following this guy's advice.
I kinda want to find out how to turn the brisket into a heat source myself.
This post was edited on 12/6/18 at 10:38 am
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