Smoking a Brisket

[GrindingAway]

Amazingribs.com

Go to this website

Even better go to that site and this page and then buy a sous vide cooker.

https://amazingribs.com/tested-reci...cipes/smoked-sous-vide-que-bbq-brisket-recipe

I've done briskets both ways and they are both good. Sous vide is basically a cheat code though. I almost feel bad sometimes because it's so much easier. It also ends up better imo though so I get over feeling bad really quick.

 

[JP4CY]

I agree but it took me a long time to finally pull the trigger on a whole brisket. That is a pretty expensive mistake if ti turns out crappy.

It is pricey-50ish but worst case that's hamburger price and you can put it in chili or mac and cheese like said previously.

 

[discydisc]

I agree but it took me a long time to finally pull the trigger on a whole brisket. That is a pretty expensive mistake if ti turns out crappy.

Absolutely agree, thankfully the pellet smoker makes it so damn easy with temp control, just have to make sure the pellet hopper doesn't run out and I'm good.

 

[GrindingAway]

I agree but it took me a long time to finally pull the trigger on a whole brisket. That is a pretty expensive mistake if ti turns out crappy.

As long as you are patient and keep the temperature low it's pretty hard to mess up a brisket. When trouble happens is when you buy one and invite the inlaws over with a fixed time frame and then it goes into an extended stall and you get tempted to increase the smoker temp. Give yourself plenty of time and keep the temp low and you'll be fine.

 

[NickTheGreat]

I've always used this Basic Brisket Tutorial on the BBQ Brethern
http://www.bbq-brethren.com/forum/showthread.php?t=57882

It kinda sucks now since Photobucket pulled the rug out from the internet

But it's basically just cover with grill seasoning and smoke until it probes tender. Probe tender means the probe slides in like you're probing soft butter. The temperature is mostly irrelevent, as this could be at 201° or 212° depending on the meat.

I've also not had good luck with just flats. I always buy the whole packer, though sometimes I'll separate the point and the flat for cooking, which should be the same thing!

I'm not a fan of foil or butcher paper or anything like that. But I like lots of bark on a brisket, really the best part!

 

[Gonzo]

Franklin's Youtube Video


Three parts, well worth the watch. I watched these for smoking a pork butt and it turned out fantastic, I plan on doing a brisket using this method in the future.

Good stuff here.

 

[iahawks]

As long as you are patient and keep the temperature low it's pretty hard to mess up a brisket. When trouble happens is when you buy one and invite the inlaws over with a fixed time frame and then it goes into an extended stall and you get tempted to increase the smoker temp. Give yourself plenty of time and keep the temp low and you'll be fine.

This right here. The brisket will be ready when it is ready and each one of them are different. I've had the same size brisket at the same temp finish a few hours earlier or later. I always give myself plenty of time. Most of the time I go overnight and have it done in the morning and then hold it wrapped in a towel in a cooler until we are ready to eat.

 

[Gonzo]

Thanks all, good info.

 

[spierceisu]

I've only ever done flats, never a whole one. I have had great luck with the ones from Costco. I rub them and wrap them in cling wrap and put in the fridge overnight. I have a pellet smoker and do it at 180-225. I take it off and wrap in heavy duty foil (large rolls of heavy Reynolds Wrap from Costco work great since they are so big) at 160 degrees. I keep cooking at the same temp until done (200-204). I also sometimes put some beef broth in when I wrap in foil.

 

[spierceisu]

I've only ever done flats, never a whole one. I have had great luck with the ones from Costco. I rub them and wrap them in cling wrap and put in the fridge overnight. I have a pellet smoker and do it at 180-225. I take it off and wrap in heavy duty foil (large rolls of heavy Reynolds Wrap from Costco work great since they are so big) at 160 degrees. I keep cooking at the same temp until done (200-204). I also sometimes put some beef broth in when I wrap in foil.

I forgot to mention to let it rest for a minimum of an hour before eating. This way it doesn't lose all the juice when cutting. Always cut against the grain. If you are scheduling people to come over to eat, i would suggest cooking it the day before and re-heating so you are not rushed by trying to keep a schedule (cooking too fast at higher temps make for a brisket that is not near as good).

 

[Blackhawk6515]

I've smoked brisket for a few years, some good, some not so good. Here are a few tips i have found:
1. I only season with salt and pepper. But if you ask 10 people you will get 10 different answers as to how to season one.
2. As some has said, don't freak out on the stall. Leave it alone.
3. I like to be around the 225 degree mark. I do the low and slow method. I have seen quicker methods, but i use what has worked for me.
4. Don't time it. A lot depends on the weather, and how windy it is that day. Smoke to internal temp of 210.
5. Wrap at the end in tin foil, a towel and let sit in a cooler. I usually do 2 hours minimum.

i don't wrap, or baste. Some do. Half the fun is finding out what works for you. There are many, many ways to smoke a brisket, ribs, pork butt, etc.

But, most important, have plenty of beer on hand as it takes a long time to smoke one of those baby's.

 

[LarryISU]

This guy in Mississippi really knows his stuff. Youtube videos show him preparing his meats.
https://howtobbqright.com/

 

[discydisc]

I've smoked brisket for a few years, some good, some not so good. Here are a few tips i have found:
1. I only season with salt and pepper. But if you ask 10 people you will get 10 different answers as to how to season one.
2. As some has said, don't freak out on the stall. Leave it alone.
3. I like to be around the 225 degree mark. I do the low and slow method. I have seen quicker methods, but i use what has worked for me.
4. Don't time it. A lot depends on the weather, and how windy it is that day. Smoke to internal temp of 210.
5. Wrap at the end in tin foil, a towel and let sit in a cooler. I usually do 2 hours minimum.

i don't wrap, or baste. Some do. Half the fun is finding out what works for you. There are many, many ways to smoke a brisket, ribs, pork butt, etc.

But, most important, have plenty of beer on hand as it takes a long time to smoke one of those baby's.

This really is the most import part.
I'm so disappointed that I have plans this weekend and can't just spend it smoking a brisket

 

[Nader_uggghhh]

Gonzo is using a flat, but another huge thing is how you cut it. The flat is self explanatory. You can mark the point by cutting a line perpendicular to the grain or just turn 90 degrees from the flat when you hit the point.

 

[BCClone]

Trim some of the fat off. I like to keep about a 1/4 inch of fat on the flat part. Any large pieces of fat I trim off.

Get your smoker between 225-275. I use charcoal with post oak and hickory.

Season the brisket with 50/50 kosher salt and pepper. Do a heavy coating.

Put the brisket on the smoker and let it smoke until it hits about 160-170 internal in the thickest part of the flat.

Wrap in non wax butcher paper. I use the pink kind. You can also wrap in foil if that is all you have.

Cook the brisket in the wrapping until it is probe tender. This usually happens around 205-210 degrees internal. But don't go based off of temp, go based off of tenderness. The probe should glide through the meat with little to no resistance.

Let it rest at least 30 minutes before slicing. I usually wrap mine in a towel and put it in an ice chest for a few hours depending on how long we want to wait to eat. I've let them rest this way for up to 6 hours before and they are still great.

Slice it against the grain in thin slices about as thick as a pencil.

Enjoy!

I actually prefer to not trim the fat. It will make it very tender but you will have to manage flare ups I've done it both ways and prefer the no trim. I also olive oil mine, then brown sugar, then any seasoning you want. The rest is pretty similar to what I have done though.

I have used foil wrappings and the sooner you wrap the less smoke flavor you get, so make sure you have happy with the smoke up to that point.

 

[Blackhawk6515]

But the real question remains. Fat side up, or fat side down?

 

[discydisc]

But the real question remains. Fat side up, or fat side down?

Depends on your smoker imo, I usually put the fat in between my highest concentration of heat and the meat, so in my case fat side down, but if you were using an offset where the smoke and heat was coming in from the side and rolling over the brisket I would do it fat side up.

 

[Blackhawk6515]

I almost forgot. Take your leftover brisket, if there is any, freeze it for a couple of weeks. Then bring it out and my wife whips up a mean brisket chili. Double bonus.

 

[cycloner29]

I will say after cooking many 15+ lb briskets over the years, I have switched to 9-10 lb ones. For one I've had to trim a lot less fact off of them. They also seem easier to separate the point and the flat. Here is a pic of the point off a 9 lb full one I did last week. This was around a 9 hour cook. I always use a 50/50 kosher salt and restaurant grade black pepper. I will also put about 10 oz of water in pan in the smoker during the cooking process. I really have not had a bad one yet.