First time brisket, long time smoker (Now with Q-View!)

Discussion in 'Beef' started by burgerbob, Feb 18, 2016.

  1. burgerbob

    burgerbob Smoke Blower

    Ok, maybe not a long time smoker but I've got some experience under my belt.  However, I'm doing my first brisket Sunday and was hoping for some critique and advice. I've laid out my plan below, was wondering what everyone thought.  I'll say that I'm planning on slicing the brisket instead of shredding.

    6# flat cut brisket


    2 cups beef broth

    one-fourth cup Worcestershire sauce
    1 tsp onion powder
    1 tsp garlic powder


    ¼ cup Paprika
    1/4 tsp pepper
    2 tbs Garlic Powder
    2 tbs Onion Powder
    1 tbs Cayenne Pepper
    ¼ cup Kosher salt
    ¼ cup brown sugar

    Inject brisket Saturday then apply thin coat of yellow mustard, then rub and leave in fridge till Sunday.  Start smoking on UDS at 9:00 a.m. with temp at 225. For wood 60/40 mixture with oak/apple. I plan on smoking the brisket until it reaches IT of ~160 degrees.  Place in aluminum pan with some of injection mixture.  Cover pan with aluminum foil then cook brisket in oven at 250 until it reaches IT of ~200.  Remove from oven, wrap tightly in aluminum foil, wrap in towel and place in cooler for at least 1 hour.  I'm hoping to be eating dinner by 6 p.m.  

    I know that brisket isn't done until it's done but I was hoping I was going to be around the 6 p.m. mark so if anyone has any thoughts on that or if I need to be doing something different please let me know.
  2. smokinal

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

    It looks like a great plan. The only thing I would change is I would inject the brisket just before you put it in the smoker. When you inject you take bacteria from the outside of the meat & put it in the middle, which means you have 4 hours from that time to get it out of the danger zone or below 40 or above 140. Sitting in the fridge for hours above 40 would be taking a chance. Better to inject, then right on to the smoker. At least that's what I do. Also, more of the injection will stay in the meat. In the fridge a lot will leak out.

    Good luck,

  3. burgerbob

    burgerbob Smoke Blower

    Thanks for the advice Al, now that you mention that it makes a lot of sense.  I'll be sure to make note of this for Sunday.  Do you think my timeline will work for a 6pm dinner?
  4. smokinal

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

    Honestly, I think I would start a little earlier, maybe 6:00 AM. If it gets done sooner, just wrap it & put it in the cooler. It will stay hot for hours. 

    Also, I always smoke my briskets in a pan sitting in their own juices, then when you foil all you have to do is cover the pan. There is some controversy with this practice, but I learned to do it this way from an old timer on here BBally. I think it makes for a much juicier brisket.

    Also, I trim most of the fat off and save it. I smoke the brisket on a lower rack & put the trimmed fat on a rack above it so it drips on the brisket all through the smoke.

    Hope this helps.

  5. burgerbob

    burgerbob Smoke Blower

    @SmokinAl  Thanks again for the advice.  I always let the meat rest in a cooler when I'm done smoking.  I was more or less try to sleep in a little bit but I agree better to be done earlier than not done on time.  I'll give updates and pictures on Sunday.
  6. burgerbob

    burgerbob Smoke Blower

    Well overall the brisket was a success.  Great flavor and was nice and tender although to me it was slightly dry.  However, to the others eating they didn't feel that way at all.  Could just be me making excuses to do another one.  I've added q-view as well

    Seasoned and ready for smoker

    After resting for 1 hour

    Sliced up and ready to eat


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