Brisket

Discussion in 'Beef' started by gary s, Sep 6, 2013.

  1. I have posted several comments on how I cook my Briskets.

    Here is what I have started doing and works really well.

    Start out with a good whole brisket (usually get at Sam's)  (Choice) with good marbling and a nice fat cap. I then trim the fat down to what I like. My rub is pretty basic. Coarse ground Black pepper and salt. (I like the old Texas way) I want to taste the meat flavor in the brisket, no injections or fancy rubs. I let my brisket set out while I am getting my smoker ready and warming up. When it gets to 225 I put it on. I will spritz it several times with a combination of  1/2 apple juice  and 1/2 apple cider vinegar. at about 5 to 6 hours (depending on the size and how it is cooking, I pull it off and wrap in butcher paper, return to the smoker to finish. Usually another 6 hours or so. I have cooked so many I can tell pretty close by looks and feel, internal temp should be around  205 - 210. I will then pull it off and put it in my cooler or plastic tub wrapped in towels for an hour or two. Always turns out with a good bark, nice smoke ring and real moist. I do use different types of wood, probably my favorites for briskets are pecan or hickory. I use a water pan in my RF I sit it on the RF plate under my racks so I don't use up my cooking area. (usually fill it up when I cook). I use seasoned wood and charcoal.

    Probably 205 is ideal, then let it rest to re-distribute the juices. (If you cut it as soon as you pull it you will see all your juices run out) and it will dry out pretty quick. Look at a couple of videos on slicing, (You can mess this up) The flat and the point, grain run in different directions.

    I hope this helps the new comers. It's not hard, just take your time and don't rush it and you will have a brisket you will be proud of.

    With over 35 years of BBQing believe me I have tried a lot of different ways. What I found out is get to know your smoker, get comfortable smoking and find out what works best for you and you will have a lot of fun and feed a lot of hungry people.

    Gary 
     
  2. danbury

    danbury Smoking Fanatic

    This!... After the years and years of smoking things on my pit, other than an old long "Turkey Fry" thermometer I stick through one of the exhaust vent holes to grate/meat level, I don't even bother using those probes anymore.  I will check after so many hours with an instant read thermometer at or around the time I think I'm close, but other than that I just pretty much know from the time and temp over all when something is done and you can only do that by knowing your pit.

    Good description on how you do your brisket.  I love simple spices.  When I do my butts and ribs, it's salt, pepper and a little brown sugar. Other than that... just some sauce at eating time.
     
  3. radio

    radio Smoking Fanatic

    What does the Vinegar do?  Just add a bit of acidy "tang" to the meat, or does it somehow help in moisturizing/tenderizing?
     
  4. For me, it helps keep the meat moist and adds a touch of flavor, not to sweet not to tangy. You can use what ever you like no set rules. You might try just apple juice see if you like it. 

    Gary
     
  5. radio

    radio Smoking Fanatic

    Thanks.  I sometimes use apple juice, but never heard of anyone using vinegar with it, so was curious.

    I also like the Texas style Brisket with very little added except for salt and pepper and don't care for "wet" BBQ with all sorts of mops and sauces slathered on it.  I like to taste the meat!  Sometimes use a bit of onion and garlic powder, but the vinegar would sub for that
     
  6. My favorite is Texas style, Salt & Pepper, but I do like and on occasion get the urge for different types. One of my favorite places is not even in Texas it is Hot Springs AR "McClards" Been eating their BBQ for almost 60 years. I really like their sauce, different. Another favorite is Sonny Bryan's (original location) in Dallas, a little hole in the wall place that serves up some of the best BBQ around. Not sure now but when Sonny was still alive they server till they ran out, didn't hold anything over or over cook. Here in East Texas (Tyler are) we have some really good Q too. depends on what I am in the mood for. In saying that I really prefer my own as does my family.

    Gary
     
  7. never had Q in tyler...but have had it everywhere else i call home in the lone star state...beaumont for me...you're not too far from a killer surf and turf!
     
  8. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Gary S I have family in lindale. You know the Anders?
     
  9. No, doesn't ring a bell. My step grandson's father and family live in Lindale there name is Bush.

    Gary
     
  10. raastros2

    raastros2 Smoking Fanatic OTBS Member

    Very cool.....love my parents home state. Where I learned to first start bbq'king with my mawmaw and parents....have cousins all over....Austin Houston Victoria
     
  11. Thanks Gary !!! Looking to do my first smoke on my RF this weekend and looking to stick with a know method. A little nervous about what the temps in the CC will be so simple is good.
     
  12. Probably a dumb question,  Did you season it good and let it burn for a while?

    Gary
     
  13. Burn in yes... Season no. Time I hope will do this.
     
  14. Here is what I do every time we finish a new pit. And I think most people will concur. After it is burned out and cleaned up, I take a mixture of bacon grease and cooking oil (Bacon grease for flavor and smell) put it in a spray bottle and spray the inside of the smoke chamber and racks, I build a fire and bring it up to 300 to 350  let it go for a while like that, and start bringing it down, I spray it again and usually just let it go until it is burned out. Clean it up and ready to go. I suggest if you don't have time for this step at least spray it down good with the bacon grease and oil mix bring it up higher than what your are going to cook at let it go at least for a little while, than bring it down to your desired cook temp and start cooking.

    Gary
     
  15. This is an important step, and yes the more you cook the more the season will build. Spraying the grease and oil and getting it hot seals the metal and creates a coating. Just like when you buy a new cast iron skillet, you have to season it.

    Gary
     
  16. Gary

    Thanks for the concise and detailed information.  This is old hat to most of you guys & gals, but to noobs like myself this is information is gold.

    Thanks!
     
  17. or you can use "grilling" PAM. i did with my pit..but only because i didnt have enough bacon grease rendered down on hand...aside from that everything else is pretty spot on with what i did.
     
  18. Pam, spray oil anything beats nothing.  But I would give it a coat.

    Gary
     
  19. Sometime I go overkill, on the Vertical, insulated RF we built we sprayed it down good with bacon grease and oil let if cook and cool down, Fired it up again sprayed it again and loaded up the trays with bacon ends and let it cook till they were crispy.

    Gary
     
  20. I hear you guys... I think that with all the work that I have put into this I should follow the recommendation. Thanks again... I'm always open to learn.
     

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