Brisket virgin

Discussion in 'Beef' started by mattwebb502, Jul 13, 2011.

  1. mattwebb502

    mattwebb502 Newbie

    New here, first post. First brisket coming up this weekend. Since my wife doesn't eat beef or pork it's up to me to consume whatever of those meats I cook. I know, sounds like a good problem to have, but it actually is a pita more than anything, and it's for this reason that I have never done a brisket.... Same reason I bought such a small one.

    I'm doing a 4.25 lb brisket with not a whole lot of fat cap on it... There's some there, maybe 1/4" thick and covering 3/4 of it.
    I know.... I'm starting off kind of bad here.

    I prefer to smoke / cook for as low and slow as I can stand it, provided of course that the results are better that way. I don't want dehydrated jerky, but I certainly want all that collagen unwound and fork tender results.

    So, on a 4.25 lb brisket with not much in the way of a far cap, just how low and how sloe can I go?

    I'm using a mes30, btw...
  2. sunman76

    sunman76 Master of the Pit

    you lost me at "at wife does not eat beef or pork"[​IMG] man it is time to pull the eject handle......

    just kidn bud[​IMG] welcome to smf you should swing over by role call and introduce yourself there for a great SMF welcome.

    as far as you meat do a search for brisket and you will get more info than you can read in one sitting.

    good luck,

    again just kiddn about the eject handle
  3. [​IMG]x2 and welcome
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]  No Meat ??  [​IMG]as for your question    225 til IT 195-200 as long it will take. if it is a new MES check the accuracy   of the build in thermometer and use a good thermometer for the meat It    
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    There are a lot of ways to smoke a brisket. You may want to use the search & check some of them out. The default method is to smoke them at 225 until they reach an internal temp. of 165. Then wrap them in foil with some liquid, either brisket drippings or we use dark beer. Any liquid will do. Then back on the smoker or in the oven until 195-205. Rest them for an hour or so then slice. Put a pan under the brisket 1 rack down to catch the juices. We like to put beef broth, onions, & garlic in the pan. When you eat the brisket pour some of the juice on it after you de-fat it. As for the time I would figure about 2 hours per pound, that includes the rest period.
    Last edited: Jul 14, 2011
  6. [​IMG]There are also a few non meat recipes scattered around the site but meat is mainly where it's at around here.
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member


    Last edited: Jul 14, 2011
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

      Matt, set your temp at or around 225*f,put the meat in for 1.5hrs./lb.of meat(that's appox.6hrs. for the piece you are doing).No need to wrap in foil or inject anything into it.Don't worry about drying out,if you don't foil the Bark will hold the juices in for you.

      Be sure you don't get a Corned Briskit,as you'll end up  with Pastrami.

      My best opinion is to put it in and forget it until it time to take it out.NO PEEKY! Looking only increases the cook time and releases all the Love you put in it;and the Bark turns out great.

       Have fun with your project and...
  9. meateater

    meateater Smoking Guru SMF Premier Member

     Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]

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