Decided on Brisket

Discussion in 'Beef' started by kevinpkelly83, Aug 19, 2011.

  1. kevinpkelly83

    kevinpkelly83 Newbie

    Need brisket tips. 

    I've gathered a lot of info from this site on this coming weekends menu.  Beer can chickens, ABT's, dry rub ribs which I've had a lot of success with and the remaining menu option - Brisket.

    My ribs have turned out great on the smoker but I want to expand.  Brisket: my next frontier.

    Any prep, ingredients, advice, etc is much welcomed.

    Thanks in advance!

    (new here so if I'm posting in the wrong area please let me know.  any helpful links to previous posts on how to cook the brisket, not qviews, would be great)
     
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Hardest part about brisket is being patient, and make sure you keep your temps low. Since it is your first brisket I would plan on foiling it, the foil can sometimes help save a brisket that gets cooked over to hot of a fire.

    Put a basic rub on 12-24 hrs. before cook time (salt, pepper, garlic powder, paprika).

    Get your smoker going steady between 200° & 220°.

    Put the brisket on and let it go for 4 hrs. (No peeking!) I like to use mesquite on brisket, but that is just me.

    At the 4 hr. mark put your probe in (good time to take a qview pick to!)

    Let it go till the internal temp gets to 165'ish, wrap in foil or put in a foil pan (I use the pan) with 1 bottle of beer.

    Let it ride till the internal temp. gets to 190-195 (for slicing), or 200-210 (for pulling).

    Pull it out of the smoker, drain all the juices out of the foil/pan, wrap it back in foil and put it into a towel lined cooler for minimum of 1 hr., preferably 2 hrs.

    While the brisket is resting put the drippings in the freezer for 30-45 min. till the fat sets up on top. Remove the fat, then reheat them in a small pan - I like to add a little red wine and maybe some sautee mushrooms for extra flavor!

    Slice the briske up pour your sauce back over the top of it and enjoy!

    That is a good basic run down for a full packer brisket, if you are cooking a small flat then foil it at 150-155 instead of 165.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Johnny has you covered. [​IMG]  Low and slow on them. 
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Sounds like a complete run down!  Thanks I am planning my first brisket next week!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Follow Johnny's advice and you can't go wrong.

    Just remember the Qview [​IMG]
     
  6. smokinal

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

    Yep Johnny knows his brisket!
     

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