Basic Brisket Smoke
- Thread starter Dutch
- Start date
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fat sal
Fire Starter
- Oct 25, 2007
- 60
- 10
Hi, all:
I've done very few briskets to date, so forgive me if this question is silly.
It seems that nearly everyone on this thread (and others I've read in other forums) foil their briskets. I assume that is done to keep it moist. But it would seem to me that a brisket sitting in foil would steam or braise in its own juices--resulting in a soft bark.
So here's my question. Would a brisket left on the grate unfoiled for the entire smoke (but, perhaps, with a pan on the grate below it to catch the juices) turn out too dry?
I'm guessing that dryness is the problem, and that's why nearly everyone foils. Just trying to understand the alternatives here, and the implications of each. If a cow is going to sacrifice a hunk of its body for me, then I want to be sure that I make it taste good in the end.
Sal
I've done very few briskets to date, so forgive me if this question is silly.
It seems that nearly everyone on this thread (and others I've read in other forums) foil their briskets. I assume that is done to keep it moist. But it would seem to me that a brisket sitting in foil would steam or braise in its own juices--resulting in a soft bark.
So here's my question. Would a brisket left on the grate unfoiled for the entire smoke (but, perhaps, with a pan on the grate below it to catch the juices) turn out too dry?
I'm guessing that dryness is the problem, and that's why nearly everyone foils. Just trying to understand the alternatives here, and the implications of each. If a cow is going to sacrifice a hunk of its body for me, then I want to be sure that I make it taste good in the end.
Sal
Sal,
Yeah, foiling with the juice and other added liquids is basically braising. You can unwrap early and keep the brisket out there to kind of firm the bark back up........say the last 10degrees or so.
No, you don't have to foil at all, but foiling makes it almost foolproof, takes a lot of the "skill" out of it and increases your chances of success considerably. If you do not foil, keep a much closer eye on your temp swings. Foil is just insurance on it.........some folks still call it "cheating". I am not one of those.........I say cook your stuff any way you want. LOL
Good luck, hope that helped.
Yeah, foiling with the juice and other added liquids is basically braising. You can unwrap early and keep the brisket out there to kind of firm the bark back up........say the last 10degrees or so.
No, you don't have to foil at all, but foiling makes it almost foolproof, takes a lot of the "skill" out of it and increases your chances of success considerably. If you do not foil, keep a much closer eye on your temp swings. Foil is just insurance on it.........some folks still call it "cheating". I am not one of those.........I say cook your stuff any way you want. LOL
Good luck, hope that helped.
gordo
Newbie
I was kind of thinking about this as well while reading this thread. Brisket on the top, and a foil pan on the lower grate to catch the drippings.
I've never done a brisket yet, but think I will give it a try soon. I'll probably put the pan on the lower grate for the 1st part of smoking, but then wrap in foil to finish it off, since I have never done one before.
I've never done a brisket yet, but think I will give it a try soon. I'll probably put the pan on the lower grate for the 1st part of smoking, but then wrap in foil to finish it off, since I have never done one before.
Gordo,
It's probably covered else where in this thread but just in case it's not, those dripping juices make baked beans taste like something out of this world. So don't wast the juice.
It's probably covered else where in this thread but just in case it's not, those dripping juices make baked beans taste like something out of this world. So don't wast the juice.
severeidaho
Newbie
Hi everyone, I will be doing a Brisket very soon with my SNP, after reading this whole thread I have a few questions.
1. Do you guys put the rub on your brisket and let that rub marinate the meat or do you put the rub on and then put the brisket into the smoker immediately cause you dont want the rub wet?
2. Amount of charcoal/wood needed? I read that some people smoke for 3 hours and then cook the rest of the time. With the SNP, How much charcoal should I add as well as Wood Chips (since I have those, but might end up buying wood chunks and lump coal) onto the briquettes for a perfect smoke taste?
3. I did not see anything about a Water pan when you do a brisket. Whats the benefits of a water pan compared to a foil pan that the brisket sits in and holds the juices. Will a water pan prevent bark from forming?
4. The fire should be around 220-250 correct? What if my heat temp raises above 300 (since it will be my first try), will the cooking time be quicker, meat get chewy, etc if I pass the recomended heat? I will use a mod or two (unrelated to this post) to help with the temp, but I just have to ask. =)
5. End result is Meat Temp should be 190 for slicing and 200+ for pulling?
My only experience thus far is with an electric big cheif smoker, so please excuse all my questions. =)
-gerrit
1. Do you guys put the rub on your brisket and let that rub marinate the meat or do you put the rub on and then put the brisket into the smoker immediately cause you dont want the rub wet?
2. Amount of charcoal/wood needed? I read that some people smoke for 3 hours and then cook the rest of the time. With the SNP, How much charcoal should I add as well as Wood Chips (since I have those, but might end up buying wood chunks and lump coal) onto the briquettes for a perfect smoke taste?
3. I did not see anything about a Water pan when you do a brisket. Whats the benefits of a water pan compared to a foil pan that the brisket sits in and holds the juices. Will a water pan prevent bark from forming?
4. The fire should be around 220-250 correct? What if my heat temp raises above 300 (since it will be my first try), will the cooking time be quicker, meat get chewy, etc if I pass the recomended heat? I will use a mod or two (unrelated to this post) to help with the temp, but I just have to ask. =)
5. End result is Meat Temp should be 190 for slicing and 200+ for pulling?
My only experience thus far is with an electric big cheif smoker, so please excuse all my questions. =)
-gerrit
queen p
Newbie
- Jun 27, 2008
- 18
- 10
Folks,
I just bought myself a big famunga (It's an eye-talian superlative <G>) Brisket the other night, and I'm about to smoke my first.
(Yes, I am a brisket virgin)
SevereIdaho asked a bunch of really pertinent questions, IMHO, back on June 30th, and it seems no one saw, or at least, responded to them.
So scroll back one post, for the questions (didn't want to use up space repeating them) and take a gander. I have some of the same questions.
And while we're at it, What do most people recommend:
Inject, marinate, rub, naked?
Wood chips- wet or dry?
How much wood chips? are you better off to start with a little and add, or start with a lot?
Water (marinade) pan or no?
I think I will try to get either a drip pan or make one from foil or something, so I don't loose those delectable juices. But water under the meat or no? (Does this end up steaming or infusing the meat if you use a good vinegar or other aromatic or flavorful acid in the water pan?)
I smoked some ribs last weekend. I'll try to give a Que View and synopsis if I get time, but I'm on call and working, too this weekend, and I still owe a review of Smoken' Joes (mmm! I keep telling everyone that gets anywhere close to Boston about it!)
Thanks for everyone's tips, help,and the benefit of your experience!
(And Dutch, the WICKET (as they say in Maine and Down East) Baked Beans were great, though I left out the heat- not wanting to buy fresh jalapenos last week!
Karie,
"Slow food or no food!"
P.S. Hmm, I just thought of good use for that fridge full of salad dressings that weren't quite what I wanted on my salad, but might be a great marinade! I HATE waste!
I just bought myself a big famunga (It's an eye-talian superlative <G>) Brisket the other night, and I'm about to smoke my first.
(Yes, I am a brisket virgin)
SevereIdaho asked a bunch of really pertinent questions, IMHO, back on June 30th, and it seems no one saw, or at least, responded to them.
So scroll back one post, for the questions (didn't want to use up space repeating them) and take a gander. I have some of the same questions.
And while we're at it, What do most people recommend:
Inject, marinate, rub, naked?
Wood chips- wet or dry?
How much wood chips? are you better off to start with a little and add, or start with a lot?
Water (marinade) pan or no?
I think I will try to get either a drip pan or make one from foil or something, so I don't loose those delectable juices. But water under the meat or no? (Does this end up steaming or infusing the meat if you use a good vinegar or other aromatic or flavorful acid in the water pan?)
I smoked some ribs last weekend. I'll try to give a Que View and synopsis if I get time, but I'm on call and working, too this weekend, and I still owe a review of Smoken' Joes (mmm! I keep telling everyone that gets anywhere close to Boston about it!)
Thanks for everyone's tips, help,and the benefit of your experience!
(And Dutch, the WICKET (as they say in Maine and Down East) Baked Beans were great, though I left out the heat- not wanting to buy fresh jalapenos last week!
Karie,
"Slow food or no food!"
P.S. Hmm, I just thought of good use for that fridge full of salad dressings that weren't quite what I wanted on my salad, but might be a great marinade! I HATE waste!
queen p
Newbie
- Jun 27, 2008
- 18
- 10
Okay, still no answers to those questions.
What do you guys do all night, SLEEP? <LOL>
Heck, I'll be 54 1 week from today and here I am. It's midnight and I'm not famous yet! (Jimmy Buffett song- hmm, he will be playing at Newport Fest tomorrow. along with Jake Shimabukuru incredible fast fingered electric ukelele player- No joke! Plays classical and rock and jazz, and anything you can imagine!)
So here is my report. Shoulder( butt) and Brisket been on the smoker just over 4 hours. Shoulder is at 153, Brisket is at 164)
Foiled them about 1/2 an hour ago. realized I hadn't done a Q View, so took off the lid and foil over the pan long enuff to snap a shot of the brisket (Shoulder's on the bottom shelf- too complicated and would lose too much heat)
So here is a sneak peek at what I will be eating tomorrow!
Karie, who is enjoying the champagne she brought back from Paris a couple months ago- Can you think of a better reason to celebrate than pulled pork and smoked brisket?
What do you guys do all night, SLEEP? <LOL>
Heck, I'll be 54 1 week from today and here I am. It's midnight and I'm not famous yet! (Jimmy Buffett song- hmm, he will be playing at Newport Fest tomorrow. along with Jake Shimabukuru incredible fast fingered electric ukelele player- No joke! Plays classical and rock and jazz, and anything you can imagine!)
So here is my report. Shoulder( butt) and Brisket been on the smoker just over 4 hours. Shoulder is at 153, Brisket is at 164)
Foiled them about 1/2 an hour ago. realized I hadn't done a Q View, so took off the lid and foil over the pan long enuff to snap a shot of the brisket (Shoulder's on the bottom shelf- too complicated and would lose too much heat)
So here is a sneak peek at what I will be eating tomorrow!
Karie, who is enjoying the champagne she brought back from Paris a couple months ago- Can you think of a better reason to celebrate than pulled pork and smoked brisket?
queen p
Newbie
- Jun 27, 2008
- 18
- 10
eeks!
I'm already up to 175 or 180 (I forget) set my thermo up to 190 (It's in a foilpan with foil over it) I've only had it on about 5 hours. Am I going to have jerky instead of Brisket?
HELP!
Karie,
getting up and down all night (if I ever go to bed)
P.S. It's a 6 lb brisket.
Still I hate to ruin nearly 25 bucks worth of meat
I'm already up to 175 or 180 (I forget) set my thermo up to 190 (It's in a foilpan with foil over it) I've only had it on about 5 hours. Am I going to have jerky instead of Brisket?
HELP!
Karie,
getting up and down all night (if I ever go to bed)
P.S. It's a 6 lb brisket.
Still I hate to ruin nearly 25 bucks worth of meat
gethenet
Meat Mopper
tnwrarick
Newbie
- Sep 6, 2008
- 1
- 10
I just smoked my third brisket this last weekend and it turned out awesome! the other two were dry and a bit tough. I have the Masterbuilt (black) electric smoker. The brisket was about a 9 pounder, smoking temp was 220 - 225. The brisket was unwrapped until 170, then wrapped to 200. Used a commercial rub with some tweaks.
Two key points to a better brisket for me - cook to 200 and wrap after 170. Seemed to make a big difference. Thanks for the help.
Two key points to a better brisket for me - cook to 200 and wrap after 170. Seemed to make a big difference. Thanks for the help.
bbq pits by klose
Newbie
BRISKET:
Mike Scrutchfield actually had two posts about his brisket. He has
always been very helpful, so I'm sure he won't mind me posting these to
this list ( I wish Mike would join this, list he has a lot of good ideas.
He would fit right in with the rest of you gurus):
#1 - "Thanks for all the nice compliments on my brisket. It's been very
successful this year. I won over $10,000 on my brisket entries in the
contests I entered this year!
First of all you must start with good meat. The 99 cent a pound brisket
just wont cut it. Always start with USDA Choice or better, I use Prime
because of my meat sponsor (Beef America, Omaha Neb) but most of that is
shipped overseas to Japan because they are willing to pay the price! Use
Choice or better!
Next I start with a good rub that's heavy in garlic and pepper, ("Top
Secret" brand) not yet available but I'm working on it for this Spring!
Seasoned about three hours before smoking.
Smoke for at least 8-10 hours at 225 until the internal temp is in the
165-170 degree range. I like 4 chunks of Oak. 2 chunks of Cherry and 1
Hickory, with mostly white hot charcoal.
After the internal temp is 165+ I put the brisket in foil and cook at 300
degrees (oven or smoker temp) until the internal temp reaches 205
degrees. When that's done I just put it away in an insulated environment
(I use a sleeping bag at contests) still wrapped in foil for several
hours to allow it to still cook until I ready to serve.
What you have when you open it up is a brisket that you'll need to slice
1/2" thick to keep in slices and I then top it with a sweet, but still a
distinctive whang, BB Sauce (again "Top Secret" as of this date!) to
serve to the judges.
Most of the time it'll be up there with anyone for taste, tenderness, and
appearance. Those are the three aspects we are judged on at BBQ contests!
To recap, use good meat, seasoning well, get the final ultimate temp. and
top with just the right sauce, present it well. and you'll be a Blue
Ribbon Winner!"
#2 - "Sounds like you got a really good buy on your Weber 22 1/2". You
know if they only allowed 1 type of cooking appliance to be brought to a
BBQ contest, no doubt about it, that's the one I would choose. It can do
it all!
On the subject of getting your brisket ready within a half-hour of your
anticipated eating hour, forget it! Make sure your brisket is ready
three or four hours before they get there. Let me explain how I get a
brisket ready for a 2:00 p.m. turn in at the Jack Daniels World
Invitational BBQ contest. (which I proud to say I was overall champion in
the brisket category!). I put my briskets on at 12:00 midnight on a well
seasoned (2 hours) Weber water pan cooker (Bullet) running 220 degrees
and dampered so it will run that temp for many, many hours. In other
words, 2 hours ago I filled that baby up to the max with charcoal, let it
all get white hot (45 minutes) assembled the grill and started closing it
down by closing the bottom vents only, (keep the top vent open, forever!)
until it was running 220; about 11:00 p.m. I put about six lemon size
chunks of smokewood (sorry, I can't tell it all guys) in with the then
cooling down charcoals. At midnight that baby smelled real good, with
just a little smoke coming out. The perfect fire! I cook the brisket in
the bullet fat side up.
After about an hour of fine tuning the vents so it was running 220
perfectly, I kissed that baby goodnight. 5:00 a.m. measured internal
temp, 150. 8:00 am 160 9:00 am 165. At that point (165) I then wrap the
brisket in what I call a boat of foil. Fat side down I place the brisket
on 4 layers of foil each layer large enough to wrap the brisket fully one
time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"
grill, coals on one side, meat on the other, 10:00 am. Internal temp 190
10:30 am 205. By this time there is a substantial amount of drippings in
the bottom of the boat and they a mildly boiling. Wrap the package back
up quickly, put in an insulated environment like a ice cooler, no ice of
coarse! until turn in time. It will hold for several hours and that baby
keeps on cooking! 2:00 when opened the steam still rolls out! Try it
that way on your buddies next time!"
Mike Scrutchfield actually had two posts about his brisket. He has
always been very helpful, so I'm sure he won't mind me posting these to
this list ( I wish Mike would join this, list he has a lot of good ideas.
He would fit right in with the rest of you gurus):
#1 - "Thanks for all the nice compliments on my brisket. It's been very
successful this year. I won over $10,000 on my brisket entries in the
contests I entered this year!
First of all you must start with good meat. The 99 cent a pound brisket
just wont cut it. Always start with USDA Choice or better, I use Prime
because of my meat sponsor (Beef America, Omaha Neb) but most of that is
shipped overseas to Japan because they are willing to pay the price! Use
Choice or better!
Next I start with a good rub that's heavy in garlic and pepper, ("Top
Secret" brand) not yet available but I'm working on it for this Spring!
Seasoned about three hours before smoking.
Smoke for at least 8-10 hours at 225 until the internal temp is in the
165-170 degree range. I like 4 chunks of Oak. 2 chunks of Cherry and 1
Hickory, with mostly white hot charcoal.
After the internal temp is 165+ I put the brisket in foil and cook at 300
degrees (oven or smoker temp) until the internal temp reaches 205
degrees. When that's done I just put it away in an insulated environment
(I use a sleeping bag at contests) still wrapped in foil for several
hours to allow it to still cook until I ready to serve.
What you have when you open it up is a brisket that you'll need to slice
1/2" thick to keep in slices and I then top it with a sweet, but still a
distinctive whang, BB Sauce (again "Top Secret" as of this date!) to
serve to the judges.
Most of the time it'll be up there with anyone for taste, tenderness, and
appearance. Those are the three aspects we are judged on at BBQ contests!
To recap, use good meat, seasoning well, get the final ultimate temp. and
top with just the right sauce, present it well. and you'll be a Blue
Ribbon Winner!"
#2 - "Sounds like you got a really good buy on your Weber 22 1/2". You
know if they only allowed 1 type of cooking appliance to be brought to a
BBQ contest, no doubt about it, that's the one I would choose. It can do
it all!
On the subject of getting your brisket ready within a half-hour of your
anticipated eating hour, forget it! Make sure your brisket is ready
three or four hours before they get there. Let me explain how I get a
brisket ready for a 2:00 p.m. turn in at the Jack Daniels World
Invitational BBQ contest. (which I proud to say I was overall champion in
the brisket category!). I put my briskets on at 12:00 midnight on a well
seasoned (2 hours) Weber water pan cooker (Bullet) running 220 degrees
and dampered so it will run that temp for many, many hours. In other
words, 2 hours ago I filled that baby up to the max with charcoal, let it
all get white hot (45 minutes) assembled the grill and started closing it
down by closing the bottom vents only, (keep the top vent open, forever!)
until it was running 220; about 11:00 p.m. I put about six lemon size
chunks of smokewood (sorry, I can't tell it all guys) in with the then
cooling down charcoals. At midnight that baby smelled real good, with
just a little smoke coming out. The perfect fire! I cook the brisket in
the bullet fat side up.
After about an hour of fine tuning the vents so it was running 220
perfectly, I kissed that baby goodnight. 5:00 a.m. measured internal
temp, 150. 8:00 am 160 9:00 am 165. At that point (165) I then wrap the
brisket in what I call a boat of foil. Fat side down I place the brisket
on 4 layers of foil each layer large enough to wrap the brisket fully one
time. I then put the brisket/foil pkg on a 300 degree Weber 22 1/2"
grill, coals on one side, meat on the other, 10:00 am. Internal temp 190
10:30 am 205. By this time there is a substantial amount of drippings in
the bottom of the boat and they a mildly boiling. Wrap the package back
up quickly, put in an insulated environment like a ice cooler, no ice of
coarse! until turn in time. It will hold for several hours and that baby
keeps on cooking! 2:00 when opened the steam still rolls out! Try it
that way on your buddies next time!"
pi in sc
Fire Starter
Searing meat is a tried and true method for chefs. I consider myself an amateur chef and I never cook any meat, without searing first to get a solid layer of fond on the meat. But....
My understanding is the collagen in meat solidifies at 140 degrees (which is good if you are roasting), but I would have thought this exactly what you do not want when smoking which would prevent the smoke from penetrating the meat. I bet you get a beautiful, smoky flavored bark but do you get a smoky flavor inside? Smoke ring?
My understanding is the collagen in meat solidifies at 140 degrees (which is good if you are roasting), but I would have thought this exactly what you do not want when smoking which would prevent the smoke from penetrating the meat. I bet you get a beautiful, smoky flavored bark but do you get a smoky flavor inside? Smoke ring?
smokyjeff
Smoke Blower
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