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Started By
Message
Smoking a 10lb brisket
Posted on 11/9/18 at 10:10 pm
Posted on 11/9/18 at 10:10 pm
Smoking a 10lb brisket on my primo oval tomorrow for the first time. Is there a consensus method for smoking brisket on the food and drink board? Suggestions welcome.
5
Posted on 11/9/18 at 10:23 pm to BehindtheWoodshed
Gonna need a bit more. What do you mean? 50/50 coarse ground and kosher salt. Wrap in butcher paper at the stall, go to 203, profit.
Posted on 11/9/18 at 10:25 pm to BehindtheWoodshed
Good salt and fresh cracked pepper as a rub will be agreed upon. I add dark brown sugar and dry mustard...that’ll start a fight.
Posted on 11/9/18 at 10:26 pm to OTIS2
When i learned that you don't need the sugar for bark and dark, and when i tasted the real texas brisket i was sold.
Posted on 11/9/18 at 11:28 pm to Chucktown_Badger
Put your dukes up... 
Posted on 11/10/18 at 6:31 am to BehindtheWoodshed
Full packer I assume? Trim to ~1/4 to 1/3 inch of fat, remove the deckle (hard cartilaginous fat inbetween the point and the flat) and season with kosher salt and black pepper. Heat grill to 225, get some nice post oak chunks in there as well. Place fat side up. If you can get a drip pan in your set up that will help. Also a small water pan helps. Close lid and leave it alone.
I usually wrap in butcher paper after the stall is complete if it has a nice bark. Sometimes I dont wrap at all. Cook to internal temp of ~201-203. I start feeling the brisket around 195. The outside should feel like very warm taffy, if that makes sense.
I will wrap it at that point in paper if not already done so and then pack it in a cooler for at least 30min to an hour.
If slicing, make sure you watch some videos on proper way to slice the point and the flat, makes a big difference!
Take some pics and show us after!!
I usually wrap in butcher paper after the stall is complete if it has a nice bark. Sometimes I dont wrap at all. Cook to internal temp of ~201-203. I start feeling the brisket around 195. The outside should feel like very warm taffy, if that makes sense.
I will wrap it at that point in paper if not already done so and then pack it in a cooler for at least 30min to an hour.
If slicing, make sure you watch some videos on proper way to slice the point and the flat, makes a big difference!
Take some pics and show us after!!
Posted on 11/10/18 at 6:38 am to proger
quote:
Place fat side up
Now you done did it...
Posted on 11/10/18 at 6:57 am to unclejhim
I read Aaron Franklin’s book. That and alot of ruined briskets are how I learned. If fat sat up works for him then it works for me, lol
Posted on 11/10/18 at 9:49 am to BehindtheWoodshed
I use butcher paper now. I also inject with beef broth with black pepper in it sometimes. Just gives the inside a little spicier flavor. I use a coffee rub that I make.
Posted on 11/10/18 at 10:50 am to LEASTBAY
I use:
1 salt
2 pepper
1 garlic powder
1/4 paprika
1 brown sugar
2 mesquite seasoning
I trim the brisket, inject it with creole butter, and coat it in evoo.
I then apply the rub.
I cook it at 225-250 until 203. If you poke a thermometer in, it should feel like it's going into warm butter. Then I wrap it in butcher paper, foil, and a couple towels. I place it in an ice chest for a minimum of 2 hours. I've gone as long as 7 hours (it was still way too hot to handle with bare hands after 7 hours). It's always been like buttah.
1 salt
2 pepper
1 garlic powder
1/4 paprika
1 brown sugar
2 mesquite seasoning
I trim the brisket, inject it with creole butter, and coat it in evoo.
I then apply the rub.
I cook it at 225-250 until 203. If you poke a thermometer in, it should feel like it's going into warm butter. Then I wrap it in butcher paper, foil, and a couple towels. I place it in an ice chest for a minimum of 2 hours. I've gone as long as 7 hours (it was still way too hot to handle with bare hands after 7 hours). It's always been like buttah.
Posted on 11/10/18 at 11:12 am to BehindtheWoodshed
If it turns out be happy. Brisket isn’t the easiest. It’s done when you put the probe in and it feels like it’s going into warm butter. Sometime after it hits 200 internal.
Posted on 11/10/18 at 1:11 pm to OTIS2
quote:
I add dark brown sugar and dry mustard...that’ll start a fight.
Do what works for you bruh.
And advising someone to cook fat side up without knowing their smoker is dumb btw. (not talking to you Otis)
Posted on 11/10/18 at 11:16 pm to GeauxTigers0107
quote:
And advising someone to cook fat side up without knowing their smoker is dumb btw. (not talking to you Otis)
Geez, relax
He has a Primo, I have a BGE. Pretty similar. Most professionals I have watched cook fat side up... but whatever
Posted on 11/11/18 at 8:57 am to proger
Baws, half the fun is creating your own personal method that works for you. Personally, I don’t wrap until it’s done and throw it in an insulated cooler for at least 2 hours. During that 2 hour period I switch to whiskey and the food is always bomb diggity.
Who dat!
Let’s two dat!
-oats
Who dat!
Let’s two dat!
-oats
Posted on 11/11/18 at 10:31 am to unclejhim
quote:
Place fat side up
Now you done did it... ?
Because of this debate I now do both. I start fat side down and flip after 3-4 hours.
Posted on 11/14/18 at 11:20 am to proger
He does flat side up because the heat in his smokers comes from the top more so than the bottom.. He goes on to say if the opposite were true he would cook fat side down.
I'm not arguing just explaining.
Everybody's got their own way of doing things. No right way no wrong way. Best brisket is one enjoyed with friends!
I'm not arguing just explaining.
Everybody's got their own way of doing things. No right way no wrong way. Best brisket is one enjoyed with friends!
Posted on 11/14/18 at 11:50 am to unclejhim
quote:
Everybody's got their own way of doing things. No right way no wrong way. Best brisket is one enjoyed with friends!
Exactly! Texas smoked brisket isn't real BBQ as we all know, but it's still great to eat with friends!
*ducks*
Posted on 11/14/18 at 12:59 pm to proger
quote:how did you ruin a brisket. a lot goes into tthe fat p down. when you are cooking close to a flame you want t fat down to protect the meat. Franklin cooks with side boxes so up or down it doesnt matter.
hat and alot of ruined briskets are how I learned. If fat sat up works for him then it works for me, lol
Posted on 11/14/18 at 1:02 pm to proger
quote:
He has a Primo, I have a BGE. Pretty similar. Most professionals I have watched cook fat side up... but whatever
Posted on 11/14/18 at 9:17 pm to unclejhim
quote:
He does flat side up because the heat in his smokers comes from the top more so than the bottom.. He goes on to say if the opposite were true he would cook fat side down.
I'm not arguing just explaining.
IMO, this is correct.
If you're using an offset smoker, then the as the smoke makes it way down the 'tunnel,' the warmer air will be to the top. Hence, orientate it fat-side up. If you're using a BGE with the firebox underneath the meat, orientate it fat-side down.
You'll also want to pay attention to how different in thickness the point is from the flat. An offset allow you to position the meat to better account for this than does a BGE.
If they are too different in thickness, you may want to consider separating them before you put 'em on, i.e., smoke two separate pieces of meat.
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