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Message
re: One meat I struggle with smoking is the brisket.
Posted on 2/28/21 at 5:31 pm to tes fou
Posted on 2/28/21 at 5:31 pm to tes fou
quote:
I found that the last brisket I did, I left more fat than I really wanted to make sure I kept moisture level up, but I got a little unwanted fat on the finished product. This one I took the fat down a little further than normal, but it rendered and barked great, and the small amount of extra rendered fat did a great job of keeping everything moist. When I went to slice it I had a good quarter inch of rendered fat in the paper.
Did you smoke your brisket fat side up or down?
0
Posted on 2/28/21 at 11:34 pm to RockyMtnTigerWDE
I've had great luck with an electric apparatus.
Posted on 3/1/21 at 6:28 am to RockyMtnTigerWDE
I've never used a pellet grill, but always try to put the point towards closer to the hot part of the cooking chamber.
Watch your bark. If the bark starts feeling really crispy, wrap it regardless of temperature.
Have a general window of temperature for checking the brisket and pull it based on feel more than temperature. A brisket is a large piece of meat with varying thicknesses. It may be 198 at one end and 202 at the other end. When you can probe the whole thing easily, pull it and let it rest.
Also, making sure to let the brisket rest to a cooler temp for slicing is very important. There is no need to put it in a cooler. Just let it rest on the counter. You can put it in a cooler, if you need to hold a temp if you wont be eating for a while.
Watch your bark. If the bark starts feeling really crispy, wrap it regardless of temperature.
Have a general window of temperature for checking the brisket and pull it based on feel more than temperature. A brisket is a large piece of meat with varying thicknesses. It may be 198 at one end and 202 at the other end. When you can probe the whole thing easily, pull it and let it rest.
Also, making sure to let the brisket rest to a cooler temp for slicing is very important. There is no need to put it in a cooler. Just let it rest on the counter. You can put it in a cooler, if you need to hold a temp if you wont be eating for a while.
Posted on 3/1/21 at 6:50 am to RockyMtnTigerWDE
quote:
I have a traeger pellet
There’s your problem.
Posted on 3/1/21 at 7:51 am to RockyMtnTigerWDE
quote:
I pull when it hits 201 but have pulled earlier and hotter to try and find a solution.
No. You pull when the brisket probes like the probe is going into soft butter. Briskets pulled too early will be tough and many times dry. Temperature is just an indicator of when you need to start probing for doneness.
Posted on 3/1/21 at 7:57 am to ThreeBonesCater
quote:
Brisket quits taking up smoke after about 3 hours
This is not quite correct. It's a factor of temperature and not of time. Once the meat hits 145-150 degrees it will stop taking smoke. Cook hotter and faster and it will stop taking smoke sooner. Cook at a much lower temperature and it will take smoke longer.
Posted on 3/1/21 at 8:09 am to RockyMtnTigerWDE
My method, not saying it's right:
I do salt and pepper
Fat down
225 degrees
Around 165-170 I wrap in butcher paper
When it gets to 198 I slice an opening in top butcher paper and start probing the flat and point. When I can poke it with no resistance I pull it.
I have had them done at both 198 all the way to 208.
I usually go with prime but have had great results with CAB Choice.
I let it sit on a counter covered in a towel until internal is 140.
I slice as needed and never slice the whole thing unless it is being eaten at that moment.
I usually cook on a WSM with lump charcoal and have a temperature control device.
I do salt and pepper
Fat down
225 degrees
Around 165-170 I wrap in butcher paper
When it gets to 198 I slice an opening in top butcher paper and start probing the flat and point. When I can poke it with no resistance I pull it.
I have had them done at both 198 all the way to 208.
I usually go with prime but have had great results with CAB Choice.
I let it sit on a counter covered in a towel until internal is 140.
I slice as needed and never slice the whole thing unless it is being eaten at that moment.
I usually cook on a WSM with lump charcoal and have a temperature control device.
Posted on 3/1/21 at 8:44 am to RockyMtnTigerWDE
The last two times I have done a brisket, I have used the Fox Bros. method, and it has turned out really good.
I use a Masterbuilt Electric, but the steps/temps should work on all smokers.
Now this is for just the flat, not the point or a full packer.
Salt and pepper rub
Smoker temp 225
Meat on the grate fat cap toward heat
Smoke naked until internal temp hits 170
Wrap in pink butcher paper
Back on the heat until internal temp of 200
Remove and let rest (wrapped) for 2 hours
I use a Masterbuilt Electric, but the steps/temps should work on all smokers.
Now this is for just the flat, not the point or a full packer.
Salt and pepper rub
Smoker temp 225
Meat on the grate fat cap toward heat
Smoke naked until internal temp hits 170
Wrap in pink butcher paper
Back on the heat until internal temp of 200
Remove and let rest (wrapped) for 2 hours
Posted on 3/1/21 at 9:09 am to AthensRattler
quote:Im doing the opposite. I'm serving the point sliced before the flat. If the flat comes out ok, I'll slice that, but if it ends up dry, I'm doing something else with it. I put a probe into both flat and point.
While the flat is resting, cube the point into 1-1.5” cubes, and return it to smoker in an aluminum baking pan. Just watch these burnt ends until they are getting a lot of bark. Sometimes I brush them with bbq sauce for the last hour. The point is so fatty it’s hard to mess up the burnt ends
Posted on 3/1/21 at 10:14 am to RockyMtnTigerWDE
quote:
Thank you to everyone and your tips, methods, tricks, etc.
I will continue to try them and work on getting a good brisket.
Practice is key. I had mixed results until I decided I would cook one every two weeks until I figured it out. It didn't take long to find a procedure that worked for me and my grill, and I've also made it work on a Weber.
Posted on 3/1/21 at 12:45 pm to RockyMtnTigerWDE
quote:
I have a traeger pellet
theres your problem, get a real grill
Posted on 3/1/21 at 1:01 pm to PJinAtl
quote:
The last two times I have done a brisket, I have used the Fox Bros. method, and it has turned out really good.
I use a Masterbuilt Electric, but the steps/temps should work on all smokers.
I think you are on it. That's what I do on my Primo, with the addition of a water pan. I have cooked them at higher temps and had it come out fine. So I think the main things are to pull and wrap at 165-170 and pull and rest at 200 -- and it needs a good long nap.
Posted on 3/1/21 at 8:49 pm to RockyMtnTigerWDE
Are you sure that’s the only means you struggle with...
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