The Secret To Good Sliced Brisket Defies Conventional Wisdom

[mneeley490]

 
Wow! 7lbs. is a lot! I think I trimmed maybe 2lbs off my 17lb brisket but that was leaving about a 1/4" on. You must have really skinned that baby!!

Yeah, I took off about 98% of the fat. No reason to leave it on when cooking corned beef the way I do in the oven. That is, in a covered foil pan with about 1 qt. of beer for braising, until it hits 195°.

 

[remsr]

Heck! I'm not going to lie, I like fat and for that reason I never trim my meats and always pick the meats with a good amount of fat. I never buy flats, always full packers.
I do score the fat caps on briskets and butts for good rub and smoke pinatation. I inject and foil pan at 160 to avoid the stall and because I like adding those juices back into the meat after resting it in a cooler wrapped in stretch wrap and heavy duty foil for several hours, then slicing. My briskets are always tender and juicy. As are my butts even before adding the juices. I think smoking meats is like most things in life there is more then one way to do everything and the way you like best is the right way. I like the tooth pick idea and will use it in addition to internal temp that may not always be trust worthy. And I obviously agree with with leaving the fat cap. I really want to smoke a brisket unwrapped but I love those juices and don't like the stall.

Randy,

 

[remsr]

Oh! And I have never found it to Make any real difference which rub I choose to use on huge hunks of meat such as a full packer brisket. My only preference in beef rubs is a low sugar rub. And I only use red oak when smoking beef. Just me and how I roll!

Randy,

 

[rugerron73]

This weekend will be my first attempt at brisket. Will be using this method

 

[rugerron73]

Brisket was excellent 15 hrs Dinner for 10 people and they all loved it

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• rugerron73
• Feb 18, 2017

 

[solaryellow]

I love that this thread is still going on and you all are adding your own touch to it. :biggrin:

 

[chilerelleno]

Four (4) years running, cool. Thumbs Up

 

[solaryellow]

I still do brisket this way and haven't found a better method. I am very much encouraged that it has worked for so many.

 

[indaswamp]

 
I don't believe there is anything wrong per se with cutting it like that but most people will separate the point from the flat for continuity.

With liquid, are you referring to a water pan? If so, I do not use one. I have tried one in the past but never really noticed much difference in the final product.

Hello SMF. New to the site and briskets going on a one day meat sale next tuesday so I'm ready to put one on my new smoker. With regards to the water pan/no water pan debate, IMO it has to do with your local climate and the humidity in the air. If you live in an area with low humidity, you will benefit from a water pan. Down here near the gulf coast in Louisiana, we have high humidity almost year round so a water pan is only marginally helpful. I don't use one for this reason except on very dry days with a north wind.

 

[jnet]

I just read every page! I think this brisket is going in the freezer for another day!

 

[berrya]

I just ordered a brisket from our local locker plant (Butcher Shop)... this will be my first brisket! I really enjoyed reading this thread and didn't even notice the original start date until I was 1/2 way through. I was thinking about wrapping during the smoke so I can collect the juices to make an au jus... but now I don't know. Will I still be able to achieve the same thing when I wrap while letting it rest?

Thanks all and Happy Smoking!!!

 

[husker3in4]

Wow, love this thread! I cant believe I read all 8 pages, lots of good info in there! Im going to make a brisket for Christmas day, and have a couple more questions:

I noticed you dont put the probe in until 160 degrees. I normally put my wireless meat thermometer in when I put it on the smoker, that way I can watch them temps the whole time. Is there an advantage to waiting 6 hours before putting it in?

I think I saw you mention an aluminum pan (or steamer pan), are you using that in the smoker under the brisket?

Ive never used a toothpick probe to determine when its done, so Im hoping for the best!

Oh, Im smoking just a flat, not a packer. Should I change anything? Whats a rough estimate per pound so I can at least somewhat plan?

 

[vxooxv]

I've got a 6lb flat from Costco all rubbed up and ready to go into the smoker. I'm rolling the dice as this is my first attempt AND going to be part of Christmas dinner (no pressure)!

I think I'll just follow the OP's instructions. Heat to 235 and let it roll until it get's to IT 175 and check hourly. Since times vary so much can anyone offer a rough estimate @ 6lb @235? in my MES30 Are we talking 5 or 10 or 15hrs? Santa needs to go to bed... eventually. :)

Also - I normally hang my temp probe through the vent of my MES30 directly above what i'm smoking. I think this then reads a bit lower than it should since it's on top. I was thinking if I could poke the probe through the middle of the brisket (at least and inch through) that way I would get a good read at the bottom of the brisket, making sure there was no slack so it couldn't slide through once the meat is tender. This is only to get a good read on the smoker, not the meat, I'll have my other wireless probes in both sides. Thoughts?

Any feedback welcomed. Pressure is building...

 

[daveomak]

Bury the meat probe in the meat... from the side... so there's very little probe exposed... The probe can transport the smoker temp and give false high readings... At least I've found that to be true...
When you reach the stall, if you want, wrap the meat to slide through the stall..
I would cook it to 195-205 .... let rest for an hour or so... then slice.. You can lower the smoker temp to hold it for several hours, once fully cooked and tender..

 

[vxooxv]

Good point going through the side tongrt temp on meat.

Where is the most effective place to place the probe to get accurate smoker temp? I was thinking between bottom of brisket and drip pan?? If that’s the case then I was going to protrude the probe through the brisket so it would stick out an inch from the underside.

Speaking of drip pan - should I put a little water in that or just go with the MES water / drip pan.

 

[Rings Я Us]

Good point going through the side tongrt temp on meat.

Where is the most effective place to place the probe to get accurate smoker temp? I was thinking between bottom of brisket and drip pan?? If that’s the case then I was going to protrude the probe through the brisket so it would stick out an inch from the underside.

Speaking of drip pan - should I put a little water in that or just go with the MES water / drip pan.

The chamber temp probe close to the brisket should tell you close to the temp that your meat is feeling.
You can put the thicker part of the meat closer to a hot spot area or arrange so that the water or drip pan is blocking a little more heat where the thin part of the meat is. Try to even the heat out so the thin area doesn't get done way faster. It's not a must though.

 

[berrya]

I just ordered a brisket from our local locker plant (Butcher Shop)... this will be my first brisket! I really enjoyed reading this thread and didn't even notice the original start date until I was 1/2 way through. I was thinking about wrapping during the smoke so I can collect the juices to make an au jus... but now I don't know. Will I still be able to achieve the same thing when I wrap while letting it rest?

Thanks all and Happy Smoking!!!

BUMP

 

[husker3in4]

I dont think so. I just did a brisket yesterday following this thread. You dont get any new juice (very very little) during the rest. You dont need to wrap during the cook, if you want to catch the juices you can put a double pan underneath. Like one pan over another with water between so the drippings dont dry up.

 

[KevSher5020]

I dont think so. I just did a brisket yesterday following this thread. You dont get any new juice (very very little) during the rest. You dont need to wrap during the cook, if you want to catch the juices you can put a double pan underneath. Like one pan over another with water between so the drippings dont dry up.

Maybe you cooked yours too hot and fast. Mine always absorbs juices during the rest period, even leaves some on pan that I rest in my kitchen on.