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Message
Smoking Brisket - Advice/Help Needed
Posted on 4/11/21 at 10:37 am
Posted on 4/11/21 at 10:37 am
So I smoked my first brisket on my pellet smoker last weekend. It came out ok, but I had 1 major problem. The flat was considerably thinker than the point and there was a constant 10-15 degree temperature difference between the 2 the entire cook. On the final product, the point side was tender and juicy, but the flat side was overcooked and dry. Not sure if this was b/c I didn't trim it right, the particular cut of meat I bought or what, but how do you avoid over cooking or under cooking one side or the other? Tips and advice appreciated.
ETA: 15 pounds before trimming. SPG rub. Put it on at 8:00 p.m. on max smoke setting on my Rec Tec (180 degrees), increased the temp at 6:00 a.m. to 225. Wrapped in butcher paper when the point was around 150 and the flat was around 170. Cooked to an internal temp on the point of around 203, but at that point the flat was around 215. But in cooler and rested for about 5 hours before unwrapping or cutting.
ETA: 15 pounds before trimming. SPG rub. Put it on at 8:00 p.m. on max smoke setting on my Rec Tec (180 degrees), increased the temp at 6:00 a.m. to 225. Wrapped in butcher paper when the point was around 150 and the flat was around 170. Cooked to an internal temp on the point of around 203, but at that point the flat was around 215. But in cooler and rested for about 5 hours before unwrapping or cutting.
This post was edited on 4/11/21 at 3:43 pm
7
Posted on 4/11/21 at 11:05 am to jfw3535
Use a temp probe to find the hot spots in your smoker. Avoid.
Posted on 4/11/21 at 11:21 am to jfw3535
quote:
The flat was considerably thinker than the point
I’m guessing that’s backwards?
You’ll probably get some answers if you share what temp you smoked at, if you wrapped or not, pre-cook weight, grade, etc...
Congrats on the first brisket though. It only gets more addictive...
Posted on 4/11/21 at 12:36 pm to jfw3535
You do have it backward. The point is the thicker end. Also, for brisket, use Post Oak pellets. You can get them at Academy Sports.
Turn on your smoker and use your temp probe to adjust temp. DO NOT rely on the temp probe of your smoker. Test your probes for accuracy using boiling water and freezing water. Google is your friend here. Let your smoker get to temp for about 30 minutes. It will regulate itself better. Using your probe, find the balance of low and high temps to get an average temp of 225°.
Get you a smoker tube. Fill with pellets. Use a propane torch and get it going. Give it ten minutes to get a good smolder going. Then put in the smoker. It will give you an additional 4 hours of steady smoke. This helps. Trust me on this.
It will hit a stall around 160° and stay there for awhile. Each brisket is different, but usually, by 5.5-6.5 hours, it will move to 165. Pull it out, wrap in unwaxed pink butcher paper and return to the smoker. Insert your probe through the paper into the thickest part. You might be another 4-5 hours here before it hits 205°. Pull it out, place in large plastic bag, Have a cooler lined with towels on the bottom. Wrap the brisket in towels and place in the cooler. Leave it there for at least one hour and up to five hours before pulling it out. At five hours it will still be 175° to 185°.
The flat and the point will both be perfect this way.
Try using a mix of salt, pepper, garlic and coffee for your rub. Hard Core Carnivore Black and Wild Hogz TX Brisket Rub are good, too. Put it on at night and then pull your brisket out early in the morning to come to room temperature.
*edit: Also, when you trim the fat, if you have a grill over your brisket, lay the fat out over the brisket. As the fat renders it drops onto the brisket and provides extra moistness. Use a water pan, too. Open the smoker at about 3 hours and then every 30 minutes, spray the brisket with a mix of 50% apple juice and 50% apple cider vinegar to keep it moist and add a little flavor.
Turn on your smoker and use your temp probe to adjust temp. DO NOT rely on the temp probe of your smoker. Test your probes for accuracy using boiling water and freezing water. Google is your friend here. Let your smoker get to temp for about 30 minutes. It will regulate itself better. Using your probe, find the balance of low and high temps to get an average temp of 225°.
Get you a smoker tube. Fill with pellets. Use a propane torch and get it going. Give it ten minutes to get a good smolder going. Then put in the smoker. It will give you an additional 4 hours of steady smoke. This helps. Trust me on this.
It will hit a stall around 160° and stay there for awhile. Each brisket is different, but usually, by 5.5-6.5 hours, it will move to 165. Pull it out, wrap in unwaxed pink butcher paper and return to the smoker. Insert your probe through the paper into the thickest part. You might be another 4-5 hours here before it hits 205°. Pull it out, place in large plastic bag, Have a cooler lined with towels on the bottom. Wrap the brisket in towels and place in the cooler. Leave it there for at least one hour and up to five hours before pulling it out. At five hours it will still be 175° to 185°.
The flat and the point will both be perfect this way.
Try using a mix of salt, pepper, garlic and coffee for your rub. Hard Core Carnivore Black and Wild Hogz TX Brisket Rub are good, too. Put it on at night and then pull your brisket out early in the morning to come to room temperature.
*edit: Also, when you trim the fat, if you have a grill over your brisket, lay the fat out over the brisket. As the fat renders it drops onto the brisket and provides extra moistness. Use a water pan, too. Open the smoker at about 3 hours and then every 30 minutes, spray the brisket with a mix of 50% apple juice and 50% apple cider vinegar to keep it moist and add a little flavor.
This post was edited on 4/11/21 at 12:43 pm
Posted on 4/11/21 at 1:18 pm to jfw3535
Where did you get your brisket? I’d recommend getting prime from Sam’s or Costco. It’s hard to beat their brisket prices
Posted on 4/11/21 at 1:45 pm to jfw3535
What was your rest method?
Posted on 4/11/21 at 1:59 pm to HubbaBubba
Nice instructions. I will be attempting Brisket soon on my new smoker as well. It’s definitely the most difficult piece of meat to get right in my opinion. Once you get a good system down the payoff is well worth it though.
Posted on 4/11/21 at 2:19 pm to Glock17
quote:Because of the cost, I wouldn't recommend a prime to a newby until he's got a few under his belt and a good sense of temp and timing, experimented with rubs and has some confidence. Besides, a well prepared and tended choice brisket can be very good.
Where did you get your brisket? I’d recommend getting prime from Sam’s or Costco. It’s hard to beat their brisket prices
Posted on 4/11/21 at 2:24 pm to HubbaBubba
Ever try a chuck roast? There is a bunch of videos of guys smoking them. They call it poor mans brisket. Never had one like that but they look good on video.
Posted on 4/11/21 at 2:38 pm to HubbaBubba
quote:
Because of the cost, I wouldn't recommend a prime to a newby until he's got a few under his belt and a good sense of temp and timing, experimented with rubs and has some confidence. Besides, a well prepared and tended choice brisket can be very good.
Prime at Costco is considerably cheaper than lesser grades at the grocery store unless you catch a good sale
Posted on 4/11/21 at 2:40 pm to Mister Bigfish
quote:
Ever try a chuck roast? There is a bunch of videos of guys smoking them. They call it poor mans brisket. Never had one like that but they look good on video.
I’ve done one before.. it came out very similar to brisket.
Posted on 4/11/21 at 2:42 pm to Mister Bigfish
Is the chuck roast fatty like the point or lean like the flat?
Posted on 4/11/21 at 2:43 pm to HubbaBubba
Briskets are not that expensive
You can get a 12-14lber at Costco for under $40 usually
You can get a 12-14lber at Costco for under $40 usually
Posted on 4/11/21 at 2:45 pm to TigerFanatic99
quote:
the chuck roast fatty like the point or lean like the flat?
More like a flat IMO
Posted on 4/11/21 at 3:09 pm to Glock17
quote:
Where did you get your brisket? I’d recommend getting prime from Sam’s or Costco. It’s hard to beat their brisket prices
I will admit it was only a choice brisket I got at the Albertsons's when they were on sale the other day. Got the whole thing for under $25. Figured I'd go with a cheap one for my first try. In the future I would go with a prime from Costco.
Posted on 4/11/21 at 4:07 pm to jfw3535
Don’t knock the choice brisket. I have one from Albertsons in the smoker now. A friend of mine got it for me last week. I just cut the burnt ends and put it back in the smoker.
Posted on 4/11/21 at 4:20 pm to jfw3535
Not familiar with your smoker. If the point and the flat have disparate thicknesses, you can separate them when you smoke.
I would also encourage this if your heat is coming from underneath unless you know just where your hot spots are gonna be.
Nothing wrong about smoking choice grade briskets.
I would also encourage this if your heat is coming from underneath unless you know just where your hot spots are gonna be.
Nothing wrong about smoking choice grade briskets.
Posted on 4/11/21 at 4:45 pm to jfw3535
Pull the brisket when the flat probes “like butter.” This could be 195. It could be as high as 210. 203 is probably average, but it depends on the particular brisket and your smoking conditions. Lower temperatures and it will probe easily at a lower temp. Higher smoking temps may lead to a higher finish temperature.
When you pull it off you can separate the flat and point and put the point back on as burnt ends. The point can go longer than the flat and still be moist.
When you pull it off you can separate the flat and point and put the point back on as burnt ends. The point can go longer than the flat and still be moist.
Posted on 4/11/21 at 5:45 pm to Glock17
quote:How was the chew?
I’ve done one before.. it came out very similar to brisket.
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