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re: Smoking my first brisket this weekend, what do I need to know.
Posted on 7/1/19 at 10:14 pm to NATidefan
Posted on 7/1/19 at 10:14 pm to NATidefan
I go low, 225-235. I usually shoot for 1-1.5 hrs/lb, but obviously there are a lot of variables as someone else pointed out.
I’m doing a 7.5 lber for the 4th. To eat it for dinner around 5:00 means I’ll put it up sometime mid morning or so
I’m doing a 7.5 lber for the 4th. To eat it for dinner around 5:00 means I’ll put it up sometime mid morning or so
0
Posted on 7/1/19 at 10:19 pm to NATidefan
Go 300 degrees and don't look back. If wrapping, use butcher paper so not to steam your bark to mush. Enjoy, have fun. Take pics
Posted on 7/2/19 at 5:27 am to List Eater
quote:
steam your bark to mush.
Never heard of this. Mushy bark? Wtf is that? Fwiw, my brisket on the previous page was wrapped in foil and this foolishness never happened nor has happened on the dozens of briskets I've smoked.
Posted on 7/2/19 at 6:13 am to Kim Jong Ir
Brown Sugar for brisket?Never sweet your beef! Salt and Pepper only Good Sir.
Posted on 7/2/19 at 6:16 am to USMCTIGER1970
Don’t knock it. People line up around the block for my brisket...
Posted on 7/2/19 at 7:03 am to NATidefan
I maintain temp 235-265
Wrap at 160-165 with pink butcher paper
Pull when probe has no resistance after 190
Use Post Oak.
Salt and pepper only.
Rest for 1 hour in cooler
Wrap at 160-165 with pink butcher paper
Pull when probe has no resistance after 190
Use Post Oak.
Salt and pepper only.
Rest for 1 hour in cooler
Posted on 7/2/19 at 7:41 am to NATidefan
Steve Raichlen published an excerpt from a new book. The excerpt covers all the basics on brisket, from picking the meat to carving. Quick read.
The 11 Steps to Barbecued Brisket Nirvana
Amazing Ribs has a great brisket page that addresses all the major issues from wrapping to rub to slicing. Even has pics and video.
Smoked Beef Brisket Recipe And Techniques, Texas Style
***
I start with whole packer. Tried prime last time, and it was awesome.
Rub with S&P, maybe some cumin, garlic powder, etc. Inject with beef broth, maybe some Worcestershire and soy sauce.
I use a Weber Smokey Mountain cooker with water in the pan. Cook at 225 or so, Minion method, with a few chunks of hickory, cherry, and maybe apple, oak, or whatever else I grab mixed in the charcoal.
Wrap around 165. (Been using a big disposable foil pan topped with HD foil, but I have some pink butcher paper to try next time.) Cook on until probe goes in like butter, which is usually when the meat is anywhere from 195 to 205.
Wrap in a towel and put in ice chest until ready to serve.
The 11 Steps to Barbecued Brisket Nirvana
Amazing Ribs has a great brisket page that addresses all the major issues from wrapping to rub to slicing. Even has pics and video.
Smoked Beef Brisket Recipe And Techniques, Texas Style
***
I start with whole packer. Tried prime last time, and it was awesome.
Rub with S&P, maybe some cumin, garlic powder, etc. Inject with beef broth, maybe some Worcestershire and soy sauce.
I use a Weber Smokey Mountain cooker with water in the pan. Cook at 225 or so, Minion method, with a few chunks of hickory, cherry, and maybe apple, oak, or whatever else I grab mixed in the charcoal.
Wrap around 165. (Been using a big disposable foil pan topped with HD foil, but I have some pink butcher paper to try next time.) Cook on until probe goes in like butter, which is usually when the meat is anywhere from 195 to 205.
Wrap in a towel and put in ice chest until ready to serve.
Posted on 7/2/19 at 12:10 pm to GeauxTigers0107
quote:your picture doesnt have crispy bark.
Never heard of this. Mushy bark? Wtf is that? Fwiw, my brisket on the previous page was wrapped in foil and this foolishness never happened nor has happened on the dozens of briskets I've smoked.
this is crispy bark.
Posted on 7/2/19 at 12:12 pm to USMCTIGER1970
quote:i agree.
Brown Sugar for brisket?Never sweet your beef!
quote:i dont agree.
Salt and Pepper only Good Sir.
Posted on 7/2/19 at 12:22 pm to Lookin4Par
quote:
I maintain temp 235-265
Wrap at 160-165 with pink butcher paper
Pull when probe has no resistance after 190
Use Post Oak.
Salt and pepper only.
Rest for 1 hour in cooler
Franklin and his hipster bbq.
That's not bad and all. It's simple enough but there are better and more flavorful ways to do it.
Posted on 7/2/19 at 12:33 pm to Pandy Fackler
i like when people say you have ot use post oak but cause it is the best. when franklin is on the record saying he used post oak because...."thats what we have around here"
Posted on 7/2/19 at 1:14 pm to NATidefan
I started a similar thread a while back and was told to stick to pulled pork 
Posted on 7/2/19 at 1:50 pm to malvin
Pretty much what I've gathered from this thread and videos I've watched is there are about 100 different techniques and everyone uses different ones.
This post was edited on 7/2/19 at 1:51 pm
Posted on 7/2/19 at 1:52 pm to NATidefan
I want a crispy bark, so I'm not gonna wrap it. I'll start testing it around 190 and pull when its tender to my liking.
Posted on 7/2/19 at 1:52 pm to NATidefan
Use a good probe meat thermometer and just don't overcook the thing.
People get way too amped for the perfect smoke. It'll be damn good with most whatever you do as long as the internal temp isn't over cooked.
Drink beer, keep an eye on the heat and internal temps and you'll be good to go.
People get way too amped for the perfect smoke. It'll be damn good with most whatever you do as long as the internal temp isn't over cooked.
Drink beer, keep an eye on the heat and internal temps and you'll be good to go.
Posted on 7/2/19 at 1:56 pm to List Eater
quote:
Go 300 degrees and don't look back
I've tried high heat before and it fricks my smoke up. I get the thick smoke instead of that guuud thin blue smoke.
Posted on 7/2/19 at 2:19 pm to NATidefan
quote:
Pretty much what I've gathered from this thread and videos I've watched is there are about 100 different techniques and everyone uses different ones
Yep. And everybody thinks their way is the absolute best, and they aren't totally wrong. You can do it a ton of different ways and come out with great results almost every time.
Just listen to the dude that said don't overcook it. That's about the only way you can screw it up.
You have a charcoal smoker or something else?
Posted on 7/2/19 at 2:29 pm to Hold That Tiger 10
quote:
You have a charcoal smoker or something else?
Electric smoker with pellet tray.
I've done ribs, several butts, chicken, beef jerky. This is just my first brisket.
Posted on 7/2/19 at 2:30 pm to KosmoCramer
quote:
Use a good probe meat thermometer and just don't overcook the thing.
Of course.
Posted on 7/2/19 at 2:42 pm to NATidefan
It's not brain surgery. Follow a standard recipe, keep the cooking temp in the 225-275 range, and enjoy the smoke. It'll turn out better than nearly any other BBQ your friends have had.
Are you planning on getting a good cut of beef or something in the value range?
Are you planning on getting a good cut of beef or something in the value range?
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