Basic Brisket Smoke

hhersh · May 30, 2007

Not to be a wet dishrag on the whole deal BUT...I did the foil pan thing under my last brisket. The brisket was juicy alright, but there was NO BARK. The moisture wont let a nice bark form. It had a smoky flavor, yes, but i'm a BIG fan of bark and burnt ends. You will get neither with the foil under the meat. FWIW....

bigal · May 30, 2007

HH, your right. I do the foil thing because I really like to save the juices and pour over the meat when I'm done slicing.

Here is what I do to get burnt ends the we like.
I separate the point from the flat and slice the flat. I'll take the point and chop it up in about 1" squares and get rid of alot of the fat. Then I take the point back to the smoker and add a bunch more rub and smoke it for at least another 3-4 hrs. We really like it that way. It's not really "burnt ends", but we like it better.

deejaydebi · May 31, 2007

Catch all your juices in the pan or foil and then save them and throw the meat back without it for the last hour.

bbq bubba · May 31, 2007

Thanks for the tip on burnt ends Al, done a lotta briskets but never saved the point for that

I agree with Debi, i get plenty of juice to use in the foil and cook the last hour to reset the bark (gotta have bark on a brisket) I think that's law somewhere

smokin for life · Jun 8, 2007

Ok lets see if I have this right, Smoke the brisket in a pan untill it hits around 170, take it out of the pan and finish smoking it right on the grills untill it reaches 190. Wrap it in foil adding some of the saved juices from the pan. Wrap it in a towel, put it in the cooler for a couple of hours. I will then have the juiceist best tasting brisket ever?

deejaydebi · Jun 8, 2007

Sounds about right. Except I statr mine on the grates, then go to foil, then back to grates. Just want that juice!

mdgoos · Jul 2, 2007

I had to leave my smoker for a couple hours so I wrapped it in foil at about 135-140 degrees instead of waiting till 170. Will the brisket still be ok? Is there anything I should do later to correct the problem if there is one?

crewdawg52 · Jul 2, 2007

Shouldn't be. But the great thing about smoking is if it didn't work out, dont do it again! Keep notes on what you did, how you did it, temps, and how it turned out. If not to your satisfaction, grind (food processor) it into sandwich spread. Add a little mayo, chopped onions, capers, or what ever you like.

Just my .02cts worth. Hope it turned out great though!

okjsmoker · Aug 18, 2007

I am the kind of person that doesnt have a bunch of time to tend the fire all night long, believe me I tried it and it was fun and all, but with as much time I put in at work, sleep becomes more important!

anyways... I have been having real good luck with my brisket with the following method.

1. come home from work and fire up the smoker, go inside and rub the brisket

2. place brisket on smoker after about an hour, when the first few logs are burnt down with good coals.

3. smoke that brisket till bedtime without opening smoker at all, just adding logs to maintain temps.

4. around bedtime, remove brisket from smoker, place in foil pan, cover it with foil, and put it in the oven, with meat temp probe of course. set the oven temp to 170 and let it go all night.

5. the next morning check it and make any adjustments in temp, if I want to slice it Ill set it to 180 but if i want to pull it, then I set the oven to 200

6. come home from work and it should be done, pull it from the oven and wrap in towels for an hour or two, then slice/pull when ready.

I also use the juice from the pans to whip up my own finishing sauce.

I have done as many as four large 10-12 #'ers at once and they all came out awesome!

so altogether the brisket is being cooked for at least 24 hours, and every one I have done has come out consistent, basically smoke as long as possible, then finish in the oven, good luck!

navionjim · Sep 10, 2007

Hay Debi you might have something there, sort of a 3-2-1 for brisket. If you try that let us know how it works, I won't be able to smoke anything else for a couple of weeks or my wife will kill me.
Jimbo

walking dude · Sep 12, 2007

heheh.......jim......i am in the same boat

momma getting tired of smoke food

tho doing a brisket for the big game this sat.

go HAWKEYES

Wd

deejaydebi · Sep 13, 2007

Jim -

I never thought about it but it is almost a 3-2-1 for brisket. I never timed it though. Probably more of a 2-3-1. I like to start it long enough to seal it open with no foil. Can't wait to try SmokyOkys method. I just may have to break down and buy a flat for $4/lbs to get a brisket though. When did meat become a seasonal thing?

kew_el_steve · Sep 13, 2007

$4/lb??? YIKES!!! Sam's here has packers and flats both for $1.58. Just bought an 11.5 pounder. Gonna marinate in Zesty Italian and do the Smoky Okie way. I better be buying a Foodsaver soon.

Butts are $1.18. And all that's without a quantity discount.

walking dude · Sep 13, 2007

thankx steve.......that was going to be my next question.........
marinading briskets...........
injecting briskets
Mr. Brown

been doing searches on these points..........not alot i can find on these subjects for briskets........lots on butts tho

Wd

kew_el_steve · Sep 13, 2007

I did two flats, along with a lot of other stuff, for an outing two weeks ago. Marinated in Zesty Italian and done low and slow to 200. Smoked to about 165, foiled and finished in the oven, set at 235. I've never had so many guys shaking my hand and the ladies being grateful too (nuf said). Good stuff. Smoky Okie way with Zesty should be absolutely primo.

walking dude · Sep 14, 2007

Bark......or Mr Brown.........

how do you keep it crispy if you foil it with either mop, spray, or the dripping in with the meat when you are resting it?

Wd

ikinya6 · Sep 16, 2007

Sounds easy enough. I have been putting off going for the brisket (afraid to ruin an expensive piece of meat). I found a small cut (5 lb.) today, so I figured I'd see if I can get this one tender. I've tried chuck roast, and just keep getting tough chews. Let's hope this one turns out alright.

walking dude · Sep 16, 2007

expensive piece of meat?

i get em 1.48/lb packer.....at sams club

Wd

panhead · Sep 19, 2007

the last brisket i did was a small 6 pounder..i would like to try a large brisket...how large of a brisket do you think i can do in my ecb.....i will do it following Dutches first post in this thread......thanks everyone for the help

walking dude · Sep 19, 2007

if its a gourmet model.........i just did this last weekend, a 10.5 # packer........did fine.........mines a charchol unit..........

Basic Brisket Smoke

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