Looking for Brisket Instructional

Discussion in 'Beef' started by rangers13, Oct 2, 2011.

  1. Hi  all I have been looking for a good Brisket step by step since I have never done one before.  If someone can point me in the right direction I would really appreciate it.  Looking for everything to be included, like the rub, mop, any sauces etc.  Thanks in advance 
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Are you doing a full packer, point, of flat?  If a full packer, you can either leave it whole or separate the point and flat by running a knife through the natural division between the muscles.
    1. I separate the point and flat -- more meat surface area for smoke penetration and rub flavoring.
    2. I use salt, pepper, garlic powder, heat (cayenne or red pepper flakes) if desired for a rub.  Freshly chopped rosemary is a nice addition as well, IMHO.
    3. Smoke at 225 -- 250* until the brisket hits an internal temp of 165*.  It will stall around 140/145* -- for quite a while usually; the temp might even drop a bit; don't panic; stay the course and all will be well! 
    4. Foil (some add a splash of apple juice or other liquid in the foil pouch.  I do not; mine comes out incredibly moist without).  Your choice.  Continue cooking at 225-250*
    5. If planning to slice, take the meat to 190* IT
    6. If planning to pull/shred, take to 200- 205* IT
    7. Wrap the foiled brisket in towels and place in a cooler for a MINIMUM of 1 hour to rest.  2-4 hours is fine.
    8. Slice or shred and serve.
    Easy Peezy!  Enjoy!

    An additional thought: some place part of the point back in the smoker un-foiled to make "Burnt Ends."  Search that if your interested.
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    adiochiro3 got you covered.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    There you go!
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Hey Rangers...here's a link for a pdf file on everything you will need to know for making brisket. I downloaded it a long time ago and have it saved and has made a great reference, and I've handed it down to my kids. It's 46 pages, but all good info.

    www.drofbbq.com/brisket.pdf

    If you can't get it for whatever reason, send me a PM with your email and I can send it to you. Or just google brisket tips by mike lulejian and you can find it.

    Good luck with your brisket and share some q-vue!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

  7. Hey guys thanks alot I will be trying it for football on sunday.  Do you guys flip or rotate as it smokes?  Also fat up or down?  And Bear do you have that rub recipe handy?  Thanks again cant wait to try it.
     
  8. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Don't need to flip or rotate. Infact, don't even look at it. You really need to keep the smoker closed as much as possible. It's hard to do, but it makes a difference.

    I like to do mine fat up. I score the fat crosswise to expose more surface area to the heat. It will just about all render down during the smoke. This is also a good place to rub in some seasoning.

    Here's a good rub recipe for brisket, Fresh cracked black pepper and kosher salt.

    One last tip, give yourself plenty of extra time. Nothing worse than eating pizza during the game while your q finishes in the smoker. Good luck
     
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Like Pete (Pit-4) said, I don't flip. I also like to do fat up, & score through the fat. Some guys, depending on what smoker they use, like to put the fat down to protect the meat from the heat.

    I can't give you the recipe for that rub, because I got the actual rub from Paul "Beer-B-Q", not the recipe.

    Bear
     
  10. billyj571

    billyj571 Smoking Fanatic

    don't forget Q-view
     
  11. Hey thanks againk.  Gonna have tons of other food as well.  The brisket will be for the 4pm game.  Got a couple of fatties lined up and other good non-fat food to inhale, plus a full keg in the kegerator. [​IMG]
     
  12. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Another really great recipe for brisket is a sticky in the beef forum posted by smoky okie. The Okie sears his brisket before putting it in the smoker. I have smoked a lot of briskets and thought I had the greatest recipe. But I tried Smoky Okie's process/recipe and found my true "Go to" method for brisket. And buy the way, it works great for packer or flat cut. Good luck!
     

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