Brisket Day

Discussion in 'Beef' started by smokinthesmc, Aug 10, 2013.


  1. Hey all, been some time since I've smoked. I am doing Jeff's brisket. And he says after 6 hrs to put in a pan and add broth and rub and foil it. But my brisket is smaller and so my question for anyone is what would be a good temperature to do this part of the process.

    And at what temp does the addition of smoke no longer necessary.
     
  2. When you foil it you are no longer able to add smoke, I'd say 160° I never foil. but that's about where everyone foils.

    happy smoken.

    David
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    I usually foil my briskets at 165* and put back in to finish!

    Kat
     
  4. Hey thanks all, that's about what I thought but just wanted a professional opinion.
     
  5. ats32

    ats32 Smoking Fanatic

    I'm doing a brisket flat right now as well. What's the best way to make some wannabe burnt end using a flat?
     
  6. That's a good question! Hope someone can chime in some ideas. I may try that too!
     
  7. ats32

    ats32 Smoking Fanatic

    I plan on just cubbing some up and throwing it back in the smoker in a foil pan with some sauce while the majority of the brisket rests. Probably will add a little broth to combat the loss of juices from cutting the chunk off...we'll see...
     
  8. Why would you waste a good flat on burnt end's ? Just sayin 
     
  9. ats32

    ats32 Smoking Fanatic

    I'm just experimenting. Plus the burnt ends are my favorite and if I can perfeft them with a flat it would be good to know for the future. Also its an 8lb flat that I am making without plans to have people over as of now.
     

  10. Yummy this at 160 just before I foil pan and covered it.
     

  11. Sliced, couldn't get a picture till after half was gone already but here you go. Best one I've done so far.

    I made Jeff's sauce but did less brown sugar and added a couple of squares of dark chocolate. Yes it worked nice just that little bit o chocolate flavor was interesting.
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Glad you got you Brisky done , looks nice [​IMG].  just for kicks, take a shot at "No Foil" , following your temps. , you'll be good.

    I wouldn't suggest that to an absolute 'Newbie' , but yours looked darn good . Seems time for that big step toward 'traditional' :




    No foil(it was wrapped after the finish) , and it had great Bark and ( as you see ) fell apart.

    A good reliable Therm. and Patience is needed , and a desire to step it up...[​IMG]

    Have fun and ...
     

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