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re: What's your smoked brisket method?
Posted on 4/10/17 at 6:59 am to dpd901
Posted on 4/10/17 at 6:59 am to dpd901
Flat is tricky if you want that perfect snap.
Temperature seems to be a decent gauge up to 195 then every brisket is different no matter what cut you buy. I use the "feels like butter" test after 195 if I am going to eat within the hour.
I also use the Franklin method where I wrap b with butcher paper at about 165. I like it better than foil because instead of destroying the bark it turns into this almost creamy bark. However let it be known that butcher paper does not speed up the stall like aluminum foil.
Temperature seems to be a decent gauge up to 195 then every brisket is different no matter what cut you buy. I use the "feels like butter" test after 195 if I am going to eat within the hour.
I also use the Franklin method where I wrap b with butcher paper at about 165. I like it better than foil because instead of destroying the bark it turns into this almost creamy bark. However let it be known that butcher paper does not speed up the stall like aluminum foil.
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Posted on 4/10/17 at 7:01 am to Tiger Ree
quote:
This is not Tiger Ree's method. This was learned at a competition in Texas. It is the winner's method and he wins a lot of money and trophies doing it.
It's just the wrap method without checking temps. You are probably hitting the stall or close to it in about 5 hours. Not sure why this way is so evil. I look for a few factors besides temp/time though. Going on feel as well before I will pull it and let it rest.
This post was edited on 4/10/17 at 7:04 am
Posted on 4/10/17 at 7:12 am to Tiger Ree
quote:
This is not Tiger Ree's method
Actually, it's not some crazy never tried unbelievable thing that is happening here. The only difference is this guy does not use a temperature gauge for the meat. People have smoked meat for much longer than there have have been meat thermometers.
The story of how my BIL got the method was that he assisting on his brother's competition BBQ team. The night before and the morning of the cook they were busting arse. My BIL's brother noticed the old guy at the set-up next to theirs was playing cards with his assistant.
He thinks this is funny as hell and he and my BIL go over and talk to the guy. He told them he didn't want his brisket to get ready too early so he had to wait before putting it on. Of course they thought that was the craziest thing they had ever heard.
As other competitors came by BIL's to say hello, BIL's Bro told the first few about how the guy next to him was certainly going home empty handed. The other cookers knew who the guy was told him that that does not happen very often and that the guy was well known around south and west Texas for winning a lot of competitions. He won first place brisket in this one.
My BIL helped the other team (all two of them) pack-up and clean up after the competition and the guy told him how he cooks his brisket. We have been doing it like that for years now and it turns out great brisket.
If a person doesn't like fall apart brisket just don't bump the temperature after you wrap - not that difficult. My BIL's 4 and 4 produces slice-able flats and pull-able points. His smoker creates the best smoke ring every time. If I was going to cook competition I would get a wood burning smoker just for the smoke ring.
Sorry for the long post !!!
Posted on 4/10/17 at 7:19 am to Tiger Ree
I think if you smoke and BBQ enough you don't need a thermometer. I need one.
Posted on 4/10/17 at 7:28 am to Tiger Ree
quote:
If you want to be close-minded and argue something that has been proven in many cook-offs that's on you. I'm sure you have won a lot more money cooking competition BBQ than the guy who passed this method do
The Texas crutch is no method that has been passed down, it has been common knowledge for decades, it just does not produce brisket that I prefer as it produces a texture similar to potted meat. IMHO
To the OP, As this is your first attempt run by Academy and pick up a brisket rub from their BBQ department.
Leave your packer whole and don't trim it, rub far more of the seasoning than you would think is needed onto it the night before. A few hours prior to cooking take it out and let it sit to warm up a bit.
I would get your smoker up to around º350, your temp is going to dive when you put that big hunk of meat on and it should settle out at around 250, if not you will be close enough to manage. It is far easier to drop a few degrees than try to get temps up very much at this point.
Put it on Fat side up and resist the temptation to check it very often, at around 165 internal temp (6 hours or so depending on size) wrap it in butcher paper and continue to cook.
pull it off at around 180 if slicing or 195 or so if shredding, let it sit in a cooler or wrapped in towels in the oven a while prior to serving.
Note: This is not my method but will get you pretty good results on your first go round and allow you to change things up a bit as you learn a bit more.
Posted on 4/10/17 at 7:40 am to Dam Guide
quote:
It's just the wrap method without checking temps. You are probably hitting the stall or close to it in about 5 hours. Not sure why this way is so evil. I look for a few factors besides temp/time though. Going on feel as well before I will pull it and let it rest.
I know, it's crazy. Like the guy said earlier, I have posted this before and you would think I was Hitler's more-EVIL twin brother from the responses.
When I first got my smoker I did quite a few overnight cooks. I constantly read the Weber Virtual Bullet, Harry Soo and Smoking Meat Forums.com websites for different techniques, seasonings, etc. I cooked a lot of briskets.
Since learning of this technique from my BIL, I will never cook a brisket any other way. I could use my Maverick meat gauge or the instant-read thermometer if I wanted, but there is just no need. I do use the Maverick gauge for the smoker temperature. Have to feel like I'm doing something while I have a cold one and watch TV so I put the receiver on the end table and look at sometimes during commercials. Once the WSM holds a temp for a while it will stay there all day.
I can wake up on a Saturday morning at 8:00 and decide I want brisket. Even with having to go to the store to get it I can eat brisket at 7:00 that night. That's with an hour of rest. The best thing is that the way I do the brisket, it turns out a lot better than any of the crazy time consuming methods I had tried in the past.
This board's posters are interesting if nothing else. They will argue a point when they have no clue and have never tried it. It's like you tell a message board you have green eyes and all the people argue with you even though they have never seen you or even a picture. Really WEIRD !!!
Posted on 4/10/17 at 7:46 am to Tiger Ree
quote:
This board's posters are interesting if nothing else. They will argue a point when they have no clue and have never tried it.
Just not a big fan, or a fan of foil wrapped ribs either but to each his own.
I prefer a bit of firmness but the foil method will certainly work, and it is labor free and consistent.
Posted on 4/10/17 at 7:51 am to Tiger Ree
ETA: see post below
This post was edited on 4/10/17 at 8:10 am
Posted on 4/10/17 at 8:09 am to Tiger Ree
quote:
Tiger Ree
Actually, i may have misread your post.
quote:
Cook it 4 to 4 1/2 hours unwrapped at 225 to 250 to get the smoke ring and smoke flavor.
I thought you meant cook it until it gets an internal temp of 225/250.
quote:
Then wrap in foil and cook 4 to 4 1/2 hours. It will be done and very good.
Wrapping is completely optional depending on your cooker or if you have time constraints. Wrapping just accelerates the cooking process. I cook mine around 225-250 until internal temp gets to 195-200. I then remove from cooker, wrap in foil, and a towel and place in an ice chest for 30 minutes to an hour.
However, if i'm cooking and i need it ready and it has 2 or 3 hours remaining and the temp is only at 170 or so, i'll take it off, wrap in foil, and put it back on and check back on it in an hour.
Posted on 4/10/17 at 8:41 am to BugAC
quote:
quote:
ME: Forget the temperature of the meat and all the other crap.
--------------------------------------------------------------
You: No.
Here's a youtube video of some HACK wannabe BBQ'er - Aaron Franklin. He is doing a brisket for friends and family at his house. The video will start when he tells you how to know when to wrap. Pay attention to the huge temperature gauge he sticks all the way through the brisket. Then at the 5:20 mark he explains how to tell if it is ready. Notice the even MORE HUGE and long gauge he runs from one end to the other at this time.
https://www.youtube.com/watch?v=sMIlyzRFUjU&feature=youtu.be&t=111
You didn't see the thermometers? Hell, I didn't either. He did mention using a toothpick. Do you have an email address I can send to this hack so you can explain to him how to cook a brisket?
He is using the old school brisket cooking method - "about" - looks about like this, feels about like this. Which is what I do but I don't do videos and like the nerve endings in my fingers. So I do it about 4 hours and about 5 hours unwrapped/wrapped.
quote:
quote:
ME: I do 5 and 4 hours but the last four I open the bottom vents on my WSM and don't care what the temp gets to. It makes the meat just fall apart (even the flat) after the rest when you unwrap it.
----------------------------------------------------------
YOU: no
Okay, you telling Aaron Franklin how to cook brisket is one thing. I happen to prefer brisket sandwiches using pulled meat, including the flat. I have sliceable brisket from the last time the BIL and I cooked briskets for his neighborhood. I'll eat it with potato salad and pickles but my favorite is the pulled that you can eat in a sandwich even if you didn't have teeth. Personal preference.
Posted on 4/10/17 at 8:44 am to Tiger Ree
Did one on the Egg last weekend. Franklin method. Was about 9lbs trimmed. Ran it at 250-275. finished in 12.5hrs
Posted on 4/10/17 at 8:51 am to BugAC
quote:
However, if i'm cooking and i need it ready and it has 2 or 3 hours remaining and the temp is only at 170 or so, i'll take it off, wrap in foil, and put it back on and check back on it in an hour.
You have to do stuff to know you have 2 or 3 hours remaining and the temperature is 170. Don't get me wrong, I love to cook. At family/friend get-togethers we normally fight over who gets to cook. But when it comes to smoking, I now operate under the belief that the less you do, the better it will turn out. I'm sure you've heard the "if you're lookin, you ain't cookin" phrase.
I use this method because there's no doing this, no doing that, no guesswork. The only things I have to worry about is what time I put it on, what time I need to foil, what time I need to take it off and keeping the smoker at temperature. Thankfully, I have a Weber Smokey Mountain so that is pretty much taken care of.
Posted on 4/10/17 at 9:12 am to Tiger Ree
Wrapping in foil is the reason you do not have to check temps, as long as there is moisture you WILL NOT get an internal temp of over º212, it is physically impossible.
For all practical purposes you could just remove from smoker prior to wrapping and put it in a seafood steamer, the results will be the same and you will use less charcoal.
For all practical purposes you could just remove from smoker prior to wrapping and put it in a seafood steamer, the results will be the same and you will use less charcoal.
Posted on 4/10/17 at 9:37 am to cave canem
I did one Saturday.
Bought a brisket from Costco
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Trimmed and seasoned with salt and pepper
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Wrapped after coming out of the stall around 165-170 internal temp
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Pulled off smoker with an internal temp around 201.
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Bought a brisket from Costco
[/URL][/img] Trimmed and seasoned with salt and pepper
[/URL][/img] [/URL][/img] Wrapped after coming out of the stall around 165-170 internal temp
[/URL][/img] Pulled off smoker with an internal temp around 201.
[/URL][/img] Posted on 4/10/17 at 9:40 am to cave canem
quote:
For all practical purposes you could just remove from smoker prior to wrapping and put it in a seafood steamer, the results will be the same and you will use less charcoal.
That's the case for anything wrapped in foil.
I don't have a steamer and don't cook small briskets. If I go to HEB and they don't have at least a 12 pound TRIMMED choice brisket, I go to Kroger. If I buy trimmed it has to be at least 12 pounds - untrimmed at least 15.
I'm not good at estimating how much charcoal and wood will burn for a certain amount of time so when I do ribs I fill the chamber half way with coal and wood. When I do brisket I fill it 3/4 full. I always have extra time left, sometimes a few hours or more.
The only time I had to add charcoal was Thanksgiving 2011 in Louisiana. I was cooking 2 briskets a 16 and 18 trimmed. I started it around 9:00 pm for the next day. The smoker was outside on concrete in an open area on next to a shop with a temp of 37 degrees outside. It was early in the morning when I woke up and looked at the Maverick. The smoker was at 190 and I had to go out and add charcoal and wood.
But yeah, the second part of the process I am basically using the smoker like an oven since the brisket(s) are wrapped in foil.
Posted on 4/10/17 at 9:44 am to TexasTiger
That looks great. Would eat the hell out of it. I can actually smell smoked brisket looking at your pictures. Good damn job.
Posted on 4/10/17 at 10:14 am to cave canem
quote:This is why I finish in an oven. Keeping it in the smoker does nothing beneficial after 3/4 hours, wood is wasted, and I know exactly what the temperature is in the oven. Oh, and I can go to sleep with zero worry.
For all practical purposes you could just remove from smoker prior to wrapping and put it in a seafood steamer, the results will be the same and you will use less charcoal.
Posted on 4/10/17 at 11:15 am to AlxTgr
quote:
This is why I finish in an oven. Keeping it in the smoker does nothing beneficial after 3/4 hours, wood is wasted, and I know exactly what the temperature is in the oven. Oh, and I can go to sleep with zero worry.
I used to finish in oven wrapped in paper for the same reason, swapped over to pellets (Yoder) and have never looked back, set the temp and forget it.
At the point now I just throw it on before going to bed, remove and wrap in the morning, pull and rest around 10:30 and enjoy for lunch or afternoon around the pool.
I do monitor temps but have pretty much sorted out the when from experience, same with butts, rib roast etc.
Rubbing, trimming and wrapping all in takes about 30 min of total time, other than that it is drink beer and enjoy life while "slaving over the pit".
Posted on 4/10/17 at 11:33 am to cave canem
All I have is an offset right now. I have plans to modify it so that I can leave it alone longer.
Posted on 4/10/17 at 12:17 pm to Tiger Ree
Franklin method is the way to go! With that said if you dont have good quality beef, you might need more than salt and pepper! Lol! I use butcher paper to preserve my bark, foil kills it. How do I post pics? Cant figure it out lol!
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