Beef Brisket tips anyone?

Discussion in 'General Discussion' started by finsfree, Jul 13, 2013.

  1. finsfree

    finsfree Smoke Blower

    I'll be doing my first beef brisket tomorrow. I'll be using my Oklahoma Joe Longhorn offset smoker.

    I'm looking for that tender moist choppy piece of meat. Basically, I want to do it right.

    My questions:

    What internal temp I'm I looking for?
    How long per pound?
    Do i inject it?
    What do i mop it with?
    What seasons for a rub...same as pork?
    Last edited: Jul 13, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Morning!  You can use most anything for a rub...but SPOG is simple and a good one too.  SPOG is salt, pepper, onion and garlic powder.

    Not really a time for you....IT is going to be what you shoot for.  I foil mine around 165* and let it go to about 195* and then let it rest.  Or you could do the toothpick test.  Slide a toothpick in...and if it feels like a knife going thru warm butter...its ready.

    You can inject....a lot of the members here do...and others do not.  That is going to be a thing you will choose to suit your tastes.  Same with Mopping.  Try one with out and see what you think.....then try it with a mop.

    Patience is going to be what you will need today.

    Good luck and show q-views as you go!

    Last edited: Jul 13, 2013
  3. flash

    flash Smoking Guru OTBS Member

    Add a bit of beef broth to it as you wrap it. Agree with the above, remember to cut it thin and across the grain. I like to spritz mine with a 50/50 mixture of apple juice and Makers Mark.
    Last edited: Jul 13, 2013
  4. finsfree

    finsfree Smoke Blower

    Ok, this is what I've got so far:
    • lid temp 340 degrees
    • grate temp 260
    • No internal temp yet
    • 4 1/2hrs into the smoking process (turned it once)
    This is what I started with. Had to cut a 13.5lb brisket in half (too big for my liking yet). So now it's around 7lb.

    One day after seasoning with salt, pepper, onion, garlic and cumin. Oh, and mustard for "glue".

  5. finsfree

    finsfree Smoke Blower

    After 4 1/2 Hours

  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Keep it up!  Looking good!

  7. finsfree

    finsfree Smoke Blower

    Finished product!
    Very tender!
    I foiled at 170 degress IT temp.
    Took off the smoker at 198 IT.
  8. flash

    flash Smoking Guru OTBS Member

    Very nice.
  9. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Excellent job!  I wish my first brisket turned out like that one!

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