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re: Help with first time cooking a Brisket.
Posted on 10/1/20 at 9:26 am to FishQuiz
Posted on 10/1/20 at 9:26 am to FishQuiz
Trim some of the fat that's on your brisket, not all but there should be a good bit on a 21 lb piece of meat. Low and slow, salt and pepper. Look up Franklin BBQ on you tube. Good luck.
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Posted on 10/1/20 at 9:54 am to FishQuiz
21 lbs is going to be a LONG cook.
Aaron Franklin has videos on trimming and cooking a brisket. It might be a good idea to ingest those before cooking.
You do NOT want to trim as much fat off of it as humanly possible. You should leave about 1/4" fat cap on the brisket.
Good luck with it. At around 200 degrees start probing the brisket in several locations. When it's done the probe should slide in like it is sliding into warm butter.
Post your results and pics please.
Aaron Franklin has videos on trimming and cooking a brisket. It might be a good idea to ingest those before cooking.
You do NOT want to trim as much fat off of it as humanly possible. You should leave about 1/4" fat cap on the brisket.
Good luck with it. At around 200 degrees start probing the brisket in several locations. When it's done the probe should slide in like it is sliding into warm butter.
Post your results and pics please.
Posted on 10/1/20 at 10:17 am to FishQuiz
quote:
Wish I could be more positive but here goes
There is a reall really good chance you screw the pooch here. Brisket is the second hardest meat to really nail (beef ribs to me are #1). But that’s part of bbq. Of course you could make something that is really delicious and it sends you down the rabbit hole of brisket cooking (but you’ll look back at this attempt and think “that sucked”)
Salt. Pepper. Deflector plate. On a ceramic cooker I go fat side down. Water pan kept filled. 250-275. Wrap after bark set. Cool to 195 or so.
Good luck and don’t be too hard on yourself. Brisket is a craft not a science.
This is literally the best and most accurate response, I make good BBQ because I've made bad BBQ. Wrapping your Brisket after bark sets is VERY SMART STEP, I will use course salt and pepper, maybe granulated garlic and let my Brisket sit a couple hours letting the salt draw out moisture, helps with the bark development. Good Luck.
This post was edited on 10/1/20 at 10:21 am
Posted on 10/1/20 at 10:18 am to FishQuiz
I did my first and second briskets recently. First one came out really good, second one was still good but not on the level of the first.
I would definitely research how to trim the fat off the brisket. I've watched quite a few videos and still don't feel like I'm great at trimming.
I seasoned with just kosher salt, and course pepper. With it being 21 lbs, I'd allow plenty of time for it to smoke. Up to 24 or more hours. I roll with mine at 225 the whole time. I wrapped in butcher paper when it hit around 170 and let it go until around 200. At 200 I started probing it and when it probed like butter I pulled it and let it rest in a cooler for a couple hours. If it gets done to early, put it in a cooler with some towels and it'll stay plenty hot for several hours.
This is a pic of the first one I did
I would definitely research how to trim the fat off the brisket. I've watched quite a few videos and still don't feel like I'm great at trimming.
I seasoned with just kosher salt, and course pepper. With it being 21 lbs, I'd allow plenty of time for it to smoke. Up to 24 or more hours. I roll with mine at 225 the whole time. I wrapped in butcher paper when it hit around 170 and let it go until around 200. At 200 I started probing it and when it probed like butter I pulled it and let it rest in a cooler for a couple hours. If it gets done to early, put it in a cooler with some towels and it'll stay plenty hot for several hours.
This is a pic of the first one I did
This post was edited on 10/1/20 at 10:29 am
Posted on 10/1/20 at 11:03 am to bigberg2000
quote:
My sister in law has been bugging me and my brother to do a brisket, but all he has is a gas grill. Someone told him he could do it just heat up one side to keep temp low. IMO if you are going to do that might as well do it in the oven.
I know a bit off topic but wondering if y’all have any thoughts with this. We do ribs in the oven and then char it up on the gas grill and it comes out ok.
You can come use the Primo depending on day. Bring brisket, some towels, a cooler, and beer. Wrap and rest in the cooler for the drive back and it should only need about another 30-60 minutes of rest once you get home.
Posted on 10/1/20 at 11:34 am to FishQuiz
quote:
I bought a 21 pound brisket
quote:
Any tips
Start early.
Have plenty of drink on hand. It will be a long day.
Posted on 10/1/20 at 11:38 am to FishQuiz
Not sure if this would work on a Primo but I recently did this and it came out great:
America's Test Kitchen Brisket
America's Test Kitchen Brisket
Posted on 10/1/20 at 12:08 pm to Rouge
quote:
what do you recommend for the plethora of drippings that will result from this cook
POUR them.
Posted on 10/1/20 at 1:30 pm to GRTiger
quote:
Start now so it's ready for Halloween.
true statement
Posted on 10/1/20 at 1:40 pm to RetiredSaintsLsuFan
quote:
Trim as much fat as possible
Don't ever do this.
Posted on 10/1/20 at 1:41 pm to DeoreDX
quote:
My preference is to separate the flat and the point before cooking as they both cook at different rates
That's why I suggested a temp probe in each...so you can monitor, rotate, put foil underneath the flat if needed, etc.
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