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Started By
Message
re: Smoking my first brisket tomorrow night
Posted on 7/1/11 at 10:30 am to AlxTgr
Posted on 7/1/11 at 10:30 am to AlxTgr
From the posted link:
Like i said, I'll be smoking on a BGE
and:
8 lbs. * 90 minutes = 12 hours
So some people are saying that the info in that link is golden, and others are saying it's complete garbage. Welcome to the world of BBQ I guess.
quote:
Fat cap up or down. Most folks cook with the fat on top. For years it was believed that the melting fat would actually penetrate the meat, but nowadays most folks understand that fat cannot penetrate meat fibers very well. The melting fat does baste the meat, keeping it moist, but if you leave on the fat, it takes longer to cook. Some cooks like the fat cap on the bottom, as sort of a heat shield. Others cook halfway with the fat up, and halfway with the fat down. On a smoker like the Weber Smokey Mountain or other bullets or kamados, where the heat is directly below, a good case can be made for fat side down. I cook cap up if I am cooking indirect, cap down if the heat is directly below.
Like i said, I'll be smoking on a BGE
and:
quote:
Rule of thumb: 90 minutes per pound.
8 lbs. * 90 minutes = 12 hours
So some people are saying that the info in that link is golden, and others are saying it's complete garbage. Welcome to the world of BBQ I guess.
This post was edited on 7/1/11 at 10:37 am
3
Posted on 7/1/11 at 10:43 am to colorchangintiger
I don't think the time is the issue. 12 may be fine. All 12 in the smoker with no foil? Gross.
Posted on 7/1/11 at 10:49 am to AlxTgr
get a meat thermometer
Posted on 7/1/11 at 10:55 am to RummelTiger
quote:
Just remember fat side up,
here we go...
Posted on 7/1/11 at 11:42 am to colorchangintiger
quote:
The melting fat does baste the meat, keeping it moist
Just after what you bolded...
Look, all I know is that I've done over 100 briskets that way, and they have all turned out great.
Smoke it sideways for all I care... I'm not the one eating it.
Posted on 7/1/11 at 11:47 am to colorchangintiger
sounds very good. make sure to post pics after
Posted on 7/1/11 at 11:59 am to borabora
Did a 15lb whole,packer trimmed brisket the other day....about 9 hours off set on my grill with charcoal and pecan, then it went another eight in my oven, uncovered(to preserve the bark), at about 190. You could cut the flat with a fork. The point was fall-apart tender.
This post was edited on 7/1/11 at 12:15 pm
Posted on 7/1/11 at 12:22 pm to RummelTiger
quote:
RummelTiger
I agree with everything you have posted in this thread. And I'm a very experienced smoker.
(To the OP): Meat will only accept a certain amount of smoke, and after that, youre just wasting your time. Smoke it for 4 or 5 hours, then foil it and cook it low and slow on the BGE or oven or whatever.
Posted on 7/1/11 at 12:55 pm to colorchangintiger
quote:
So some people are saying that the info in that link is golden, and others are saying it's complete garbage. Welcome to the world of BBQ I guess
Meathead knows his shite!! I'd believe him before anybody on this site.
I'm smoking an 18 lber. for the 4th. A little bigger than I wanted, but was the best looking of the lot.
I'm with the dude who says don't wrap it in foil after smoking for 5 hrs. I like to have a crisp bark and the foil makes it rubbery and weird looking. I know everybody says to do it that way, just a personal prreference I guess.
Posted on 7/1/11 at 1:00 pm to BayouBlitz
quote:
(To the OP): Meat will only accept a certain amount of smoke, and after that, youre just wasting your time. Smoke it for 4 or 5 hours, then foil it and cook it low and slow on the BGE or oven or whatever.
Do you baste once it is in foil in the BGE or oven? And, do you put it in a deep pan covered in foil or just wrap foil directly on the brisket?
Posted on 7/1/11 at 1:10 pm to colorchangintiger
quote:
(To the OP): Meat will only accept a certain amount of smoke, and after that, youre just wasting your time.
This is correct. Once it hits a certain temp and the proteins are broken down it stops taking smoke. Cooler temps in the beginning produce thicker smoke rings.
At that temp it should be done in 6-8 hrs. (Or 170ish) Once it's done, I would wrap it in foil and let it rest. The temp should spike a little when once you take it off.
Good luck
This post was edited on 7/1/11 at 1:11 pm
Posted on 7/1/11 at 9:23 pm to colorchangintiger
Just added a little bit more rub. About to go on the smoker. I'll get up every couple hours to check on it tonight.
Posted on 7/1/11 at 9:44 pm to colorchangintiger
BGE has been hanging steady at about 210 F for 15 minutes. It's going on.
Posted on 7/1/11 at 9:57 pm to TyOconner
Added a little bit of cherry wood to the mix.
Posted on 7/1/11 at 9:57 pm to TyOconner
Double post
This post was edited on 7/1/11 at 9:58 pm
Posted on 7/1/11 at 9:58 pm to colorchangintiger
Looks like a nice cut of brisket
Posted on 7/1/11 at 10:00 pm to colorchangintiger
Let us know how this turns out. My next big cook on the BGE will probably be a Brisket. Everyone saying not to smoke it for 12 hours, the BGE isn't technically a smoker, it won't over power the meat with smoke.
Anyways, post some pics and taste reviews tomorrow when this bad boy is cooked.
How much coal did you put? ? When I did my turkey, the recipe said to put it up to the top of the fire box, well that was entirely too much, I didnt need 1/4 of that.
Anyways, post some pics and taste reviews tomorrow when this bad boy is cooked.
How much coal did you put? ? When I did my turkey, the recipe said to put it up to the top of the fire box, well that was entirely too much, I didnt need 1/4 of that.
Posted on 7/1/11 at 10:14 pm to Uncle JackD
God speed hope it turns out well.
Send us a sample
Send us a sample
Posted on 7/2/11 at 1:23 am to bryso
Almost 4 hours in and it's getting a nice bark. Temp is sitting at about 230 F now. I'm trying to bring it down a bit.
Posted on 7/2/11 at 1:29 am to colorchangintiger
All you did was place foil on top of your plate setter?
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