First Brisket on Saturday, Have a few ?'s

Discussion in 'Beef' started by mattygfl, Dec 16, 2009.

  1. mattygfl

    mattygfl Newbie

    Hey everyone. I have been doing plenty of research on this brisket and I think i have a good plan. However I am using about a 5.5 lb flat and not a full brisket. Should I do anything different? My game plan is as follows...

    Rub the night before with my normal pork rub since i am doing a shoulder as well. Put on smoker fat side up at 225-250 degrees. Smoke at 225-250 till it reaches 170. Mop every hour after the first 2 hours. Wrap at 170 in foil and mop juice. Bring to 200 and wrap in towels and toss it in the cooler.

    Should I be doing anything different since its just the flat portion?

    Seems very similar to doing pork to me?

    Thanks in advance. Will definitely post a qview of the shoulder and brisket on Saturday.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Sounds like a perfect plan.
    No need to change it up.
     
  3. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Sounds like a good plan to me....I just did my first 1 this past weekend and it was just the flat too.......I did mine pretty much the same way as u are gonna.The only thing i would change is the going to 200.. It was almost to tender to slice..Think i will only take my next 1 to around 190 next time.Happy smokes !!
     
  4. rivet

    rivet Master of the Pit OTBS Member

    You are set, bud! Good plan, just be aware that you will have a great stall somewhere in your brisket. Just ride that baby out. Good smokes to you and don't forget the Q-Vue! [​IMG]
     
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Oops, I forgot about that [​IMG]

    Some folks take them to 200 but I do as Jax mentioned, I pull at 190 if I'm slicing brisket, which I always do, chuckies if I want shredded beef.
     
  6. rickw

    rickw Master of the Pit OTBS Member

    Sounds like ya have it covered. I take my brisket to 200 then in a cooler for a good rest period. I also don't use the same rub for pork as I do beef. I'm not a big fan of sugar with beef.
     
  7. mattygfl

    mattygfl Newbie

    thanks guys for the reassurance on what i had planned.

    also i was kinda thinking bout that whole sugar on beef thing... i may end up changing it. i dont use a ton of brown sugar in my pork rubs like some folks so i may be good, but again i might change the rub for the brisket. anyone have a good one they want to share? if not no worries, im sure i can figure something out.

    i will qview the process on Saturday. Thanks again for all the info.
     
  8. rickw

    rickw Master of the Pit OTBS Member

    I just like a basic spice rub.

    Onion powder
    Garlic powder
    Black pepper
    Red pepper
    Cumin
    Cayenne pepper
    Paprika
    Course salt........very little.
     
  9. lets see some photos of the the finish product. good smokin
     
  10. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    I cut most of the sugars from mine...going with the thought that in the heat for that long it would burn, but after reading here and taste testing, I think I will cut all the sugar next time for the taste.
     
  11. mattygfl

    mattygfl Newbie

    the brisket came out awesome!!! also had a huge long stall on both the pork and brisket. ive never had it stall that long before but i have read about it on here quite a bit. I guess i was just lucky all the other times that i never the meat stall like that. Im glad i got up at 5 and started the smoker. I had the meat on by 630. I think it was close to 7 when i pulled it.

    It was really windy and kinda cold too so maybe that is why? Or maybe cause i had so much meat on the smoker at once? im not really sure?

    anyways here is a quick qview. thanks for all the recs and help. also the rub i made for the brisket was SOOO GOOD. i will post it along with these pictures.

    Brisket Rub Recipe:

    1/4 cup Paprika
    2 TBSP Salt
    2 TBSP Sugar
    2 tablespoons Mustard Powder
    2 TBSP Chili Powder
    2 TBSP Ground Cumin
    2 TBSP ground Black Pepper
    2 TBSP Cayenne
    1 TSP onion powder
    1 TBSP Garlic Pow


    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    threw the pork in here even though this is a beef thread!
    [​IMG]
     
  12. fire it up

    fire it up Smoking Guru OTBS Member

    Looks like it came out great!
    Congrats on a success.
     

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