Second Attempt @ a Brisket - Suggestions Pls

Discussion in 'Beef' started by nascar_in_tx, May 3, 2008.

  1. nascar_in_tx

    nascar_in_tx Fire Starter

    Hey Y'all

    I've have a New Braunfels - Oklahoma Joe smoker, offset firebox. I tried doing a brisket a couple years ago, shortly after buying the smoker. I had no clue what I was doing. I woke up at 1 a.m. to get things started, then woke up every hour or so to check on it. I pretty much slept through the Indy 500 and Cocal Cola 600 during the smoke. When it was all said and done, it was one really lousy brisket. Wood was too green, brisket tasted terrible and dry.

    Since then I've done tons of Beer Can Chickens and ribs, I seem to have a good handle with those two and my smoker.

    So now I'm planning to attempt a brisket again, and looking for suggestions.

    I've smeared the brisket with mustard and Jeff's dry rub early this afternoon. I plan to get up around 4a.m. to fire up the pit. I've pre loaded it with Oak Lump Charcoal to get started and plan to toss Hickory logs on it once the fire
    is going. Somewhere in the process I plan to add a beer can chicken to the mix just in case I hose the brisket again.

    I plan to hold the temp at around 220 - 230, I believe it needs to get up to 180 before I pull it off. It's a 10 lb. brisket, any suggestions as to how long this takes? I'm in Houston and it should be in the low 80's tomorrow. Once I hit 180, do I need to wrap it in towels and put it in a cooler? If so, for how long?

    Any suggestions would be really appreciated. I will post pics as the process goes.

  2. nascar_in_tx

    nascar_in_tx Fire Starter

    I've not done any mods to it, but the estimated times will be a big help!!!

    Poke'm in the ribs and tell'em their next!!! I love it... lmao
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    TH has you goin right. Look at the sticky thread on brisket under beef go by it and you'll have a good one. Happy smokin
  4. nascar_in_tx

    nascar_in_tx Fire Starter

    I managed to wake up at 4a.m. having watched Richmond last night, what a race!!!!

    Here are pics of the brisket going on and the thin blue smoke. Had to have some coffee with a splash of Jameson, should be a fun morning!!!

    Temp is holding pretty steady around 230 and the Hickory is smelling good. So far this looks to be going much better then my first attempt at a Brisket!!!
  5. gt2003

    gt2003 Meat Mopper

    Nice start Nascar. With all the free advice here, how could ya go wrong? I'm sure the brisket will turn out great.

    Now, how about that race. Hamlins tire, kyle and junior getting into each other and bowyer finally winning. That was a lot of excitement for the last 30 laps.

    Keep up the good work, that brisket will be done before you know it. Keep us updated with pics.
  6. geob

    geob Meat Mopper SMF Premier Member

    Good luck with the brisket. Sounds like you have it under control this time. You can use the cooler for about 6 hours to hold the temp if needed. I'd plan the cooler rest at least 1 hour. I have used the cooler for 6 hours and brisket was still to hot for the hands.

  7. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Lookin mighty tastey! May the smoke gods smile upon yer cooker!
  8. nascar_in_tx

    nascar_in_tx Fire Starter

    Hey gt

    If you get a chance, check out speedtv at 11 a.m. cts today, there is an ARCA race at The Rock, Smoke and a few other Cup drivers are said to be running in it. As I hear, they are trying to get a Cup race back there, having lost both of their races to California and Phoenix.

    Brisket is looking good so far, a yard bird is soon to follow with a beer can up it's tail feathers!!! I'll post pics at that point. Thanks for the feed back folks!!!
  9. leeman

    leeman Smoke Blower

    I'm in Austin (not too far from Houston), I got put my 9lb brisket on at 6am.

    Going to be adding the baby backs around noon and a meatloaf and fatty on around 3pm. Planning on eating at 6pm.

    Hopefully we both have success !

    -- Lee

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