Ok. I’m new to the smoked brisket thing. Did my first one in my electric smoker last weekend and I think it was pretty damn good. Followed a friends recipe. Injected it with beef broth and Dale’s for 24hrs. In the smoker for 13 hours at 230 degrees. Some mesquite chips for the first 2 hours. Had brisket sliders for 3 days. I’m am now in the need to perfect this. Different injection options? Cook longer and slower? Had a rub on that brisket too. Options there? TIA

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Posted by OTIS2

NoLA

Member since Jul 2008

50137 posts

Posted on 5/18/19 at 9:03 pm to JBM210

I’d ditch the Dale’s. I rub a packer trimmed brisket with this mix: 2 cups brown sugar, 4 T Tony’s, 2 T black pepper and 1 T ground mustard.

Let it sit in the fridge overnight. Smoke at 225-250 for 16-20 hours over pecan and charcoal.

I often pull at 8-10 hours and finish in the oven at 225.

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Posted by cave canem

pullarius dominus

Member since Oct 2012

12186 posts

Posted on 5/18/19 at 10:25 pm to JBM210

Most important thing is you were happy with it.

I do not inject briskets nor do I wrap them as I have never had a dry one and enjoy the bark too much to wrap.

Just play around and you will find your groove, it is difficult to screw one up unless you really try to do so.

Try adding a good bit of chili powder to your rub next time and see if you like it.

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Posted by Tigerpaw123

Louisiana

Member since Mar 2007

17261 posts

Posted on 5/19/19 at 8:33 am to JBM210

Biggest thing that helped me is when I stopped cooking by a clock and started cooking by a thermometer ( a good one too)

Take brisket off at 199-202

And make sure to cut across the grain

This post was edited on 5/19/19 at 8:34 am

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Posted by VABuckeye

Naples, FL

Member since Dec 2007

35565 posts

Posted on 5/19/19 at 8:35 am to Tigerpaw123

quote:
Take brisket off at 199-202

That's a guideline for when to start probing the brisket for tenderness.

The brisket is done when it's done. A probe going into the brisket should feel like it's sliding into warm butter. Most briskets that come out dry aren't overcooked. They're undercooked because the cook didn't probe the brisket and simply took it off at a certain temperature.

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