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1
Posted on 4/2/19 at 11:59 am to barbapapa
SPG
Wrap in link paper through the stall
Pull at 203
I dint get hung up on temp. Anywhere between 225-275 im good. Main thing is air flow. I keep my top vent wide open always and use fire pit vent to manage heat. I use a fist sized chunk of pecan or mini split every 20-30 minutes. I continue to smoke even when it’s in the paper.
Wrap in link paper through the stall
Pull at 203
I dint get hung up on temp. Anywhere between 225-275 im good. Main thing is air flow. I keep my top vent wide open always and use fire pit vent to manage heat. I use a fist sized chunk of pecan or mini split every 20-30 minutes. I continue to smoke even when it’s in the paper.
Posted on 4/2/19 at 2:40 pm to HubbaBubba
1. get good smoker
2. use hickory and mesquite
(from my personal experience fruit woods for some reason make the brisket bitter)
3. Season the night before so the salt can absorb into the brisket
4. I use montreal steak seasoning and add some chili powder to it. apply the night before, refridgerated
5. Smoke at 225-250, i prefer $250 for beef but smoke for 6 hours or so USE A THERMOMETER
6. Remove and let cool for 30 minutes. PUll and slice then Eat, and if anyone asks you for sauce let them know that it is their job to bring their own alcohol.
7. Chimichurri when done right is amazing served along brisket. i can't seem to get it down so i don't worry about it.
8. leftover brisket is facking amazing anyone thinking otherwise has never made brisket and eggs, brisket omelettes (amazing food to cure hangover from drinking all day and cooking brisket), brisket and cheese biscuits, brisket nachos, brisket tacos etc. you can freeze it and use it in chili too.
2. use hickory and mesquite
(from my personal experience fruit woods for some reason make the brisket bitter)
3. Season the night before so the salt can absorb into the brisket
4. I use montreal steak seasoning and add some chili powder to it. apply the night before, refridgerated
5. Smoke at 225-250, i prefer $250 for beef but smoke for 6 hours or so USE A THERMOMETER
6. Remove and let cool for 30 minutes. PUll and slice then Eat, and if anyone asks you for sauce let them know that it is their job to bring their own alcohol.
7. Chimichurri when done right is amazing served along brisket. i can't seem to get it down so i don't worry about it.
8. leftover brisket is facking amazing anyone thinking otherwise has never made brisket and eggs, brisket omelettes (amazing food to cure hangover from drinking all day and cooking brisket), brisket and cheese biscuits, brisket nachos, brisket tacos etc. you can freeze it and use it in chili too.
Posted on 4/2/19 at 2:44 pm to yatesdog38
quote:is the strongest of wood flavors that can really frick your flavor up. i disagree about the fruit woods but i only use apple and its mild
mesquite
Posted on 4/2/19 at 2:57 pm to yatesdog38
quote:
Smoke at 225-250, i prefer $250 for beef but smoke for 6 hours
How big a brisket we talking here? 6 hours at 225-250 isn't going to get a decent sized brisket near about up to temp.
Also, mesquite blows.
Posted on 4/2/19 at 3:12 pm to LSUvegasbombed
i know about all the wood flavors. I smoked a brisket with all cherry recently and it did not do well. That is why I use typically hickory logs, and then mesquite chunks sprinkled in. I actually use hickory as a base with all my smoke cept maybe butts sometimes I'll go all pecan with them. I do not like apple at all.
just my experience and TBH every smoker is different as are taste buds. Brisket is def difficult to master.
just my experience and TBH every smoker is different as are taste buds. Brisket is def difficult to master.
Posted on 4/2/19 at 3:42 pm to yatesdog38
I'm a post oak fan. Only thing I don't use it on is turkey. As far as a secret to good brisket, I think it comes down to knowing your pit. There's enough information and video's available covering everything else from rubs to techniques to slicing that it makes it pretty easy.
It doesn't even matter if the pit isn't super-efficient. If you know that and where its downfalls are and how to manage around them, the rest is just flavor profiles pretty much.
It doesn't even matter if the pit isn't super-efficient. If you know that and where its downfalls are and how to manage around them, the rest is just flavor profiles pretty much.
Posted on 4/2/19 at 3:42 pm to yatesdog38
quote:
i know about all the wood flavors.
yea you say to use mesquite? I have been trying to troll and act like a dick lately so ill go easy... But your recommendation goes against what most people do, including pros. As mesquite is a very pungent wood and too forward with slow cooks, so it is mainly reserved to cook with open fire cooks, steaks. And please comment on the 6 hour quote. because that just doesnt sound right at all. do you mean 16? I just did a cook this weekend and to get to temp took 18 hours.
Posted on 4/2/19 at 3:48 pm to CarRamrod
6 hours even at 250 shouldn’t get a full packer to temp. I do 225 - 235 and typically go over 12 hours.
I like post oak mixed with some pecan for brisket.
I like post oak mixed with some pecan for brisket.
This post was edited on 4/2/19 at 3:50 pm
Posted on 4/2/19 at 3:55 pm to Trout Bandit
Dude, his post says "Need to know the secret to great brisket".
That's my secret...
That's my secret...
Posted on 4/2/19 at 3:56 pm to Dam Guide
quote:shouldnt? i mean i dont think physically it is possible.
6 hours even at 250 shouldn’t get a full packer to temp.
quote:do you wrap through the stall? If not that is still fast...
I do 225 - 235 and typically go over 12 hours.
And where do you buy Post Oak?
This post was edited on 4/2/19 at 3:58 pm
Posted on 4/2/19 at 4:03 pm to CarRamrod
quote:
shouldnt? i mean i dont think physically it is possible.
Maybe he has some weird temp he likes brisket at,
quote:
do you wrap through the stall? If not that is still fast...
And where do you buy Post Oak?
Most of the time I do use the crutch, I look for smaller briskets as well.
I buy chunks, so I usually get them from fruitawood.com.
Posted on 4/2/19 at 4:04 pm to CarRamrod
quote:
do you wrap through the stall? If not that is still fast...
Briskets are ornery critters. I smoked a 8-lb after trimming yesterday and that little bastard went 14 hours and that's with wrapping in butcher paper at 170.
I had a 14-lber that was done in just under 12.
Then I had my marathon brisket that went almost 20 hours if I remember correctly
This post was edited on 4/2/19 at 4:05 pm
Posted on 4/2/19 at 4:13 pm to Centinel
quote:I agree but those are some massive swings. are your thermometers calibrated? Are you measuring temp at the grate or just on the lid temp gauge? I love talking BBQ, so i hope i dont come off as an a-hole. also why did you wrap at 170, thats about 20 degrees after the stall started? Everything i have experienced is the stall is between 150-160 to 170+
Briskets are ornery critters. I smoked a 8-lb after trimming yesterday and that little bastard went 14 hours and that's with wrapping in butcher paper at 170.
I had a 14-lber that was done in just under 12.
Then I had my marathon brisket that went almost 20 hours if I remember correctly
Posted on 4/2/19 at 4:15 pm to CarRamrod
I actually have my temps auto plot on a graph, so I know when the stall starts lol.
Posted on 4/2/19 at 4:16 pm to Dam Guide
me too. I love watching the heatermeter graphs.
Posted on 4/2/19 at 4:18 pm to CarRamrod
quote:
heatermeter
Same thing I built.
Posted on 4/2/19 at 4:20 pm to Dam Guide
are you running a dampener? I built the RD3 as well. Im about to build a 2nd one for my other pit.
This post was edited on 4/2/19 at 4:22 pm
Posted on 4/2/19 at 4:34 pm to yatesdog38
There was a little sarcasm in my post or so but i guess you missed the or so part. I usually just do a point so it does take less time, but definitely not 6 hours. Beef can handle heavier woods. maybe it was just some bad luck with the cherry but every great brisket (my standards) i've cooked has been with hickory and mesquite mixed in. I've tried multiple types of wood and combinations with it but that is just what i go back to. The cherry could have been sappy and not properly cured/dried out. That's sometimes what happens when mass production of items occur. quality goes down and i have to buy my wood.
Posted on 4/2/19 at 4:43 pm to yatesdog38
No prob. Hard to read on a message board.
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