Brisket

[bak2MN]

I have a brisket in the freezer I bought to smoke. first off what hould I put on it? Second how do you serve it? I have never had or made one before. what is the best way to prepare it? Thanks guys I have two weeks off and figured it would be a good time to do it up.

[thirdeye]

No disrespect intended but is it a fresh one or a corned one? What does it weigh? And is it a whole one or called "Brisket flat"?

[bak2MN]

its a fresh one not corned. I have it cut into two peices each are 4.5 lbs. And I beleive it is a flat I dont think its a whole one.

[thirdeye]

its a fresh one not corned. I have it cut into two peices each are 4.5 lbs. And I beleive it is a flat I dont think its a whole one.

Okay, based on the weight of them I would smoke them as normal until the internal temperature is about 175*, then wrap in foil and cook them tender. The foil will keep them moist (and you can add an ounce or so of beefy broth before sealing the pouch) and you will have some excellent drippings to serve on the meat.

Seasonings are totally up to you, but many brisket seasonings have salt, celery salt (or powder), garlic powder, pepper and cayenne. Other adders are chili powder or paprika. Some folks will add sugar to their rubs, but I don't.

Flavor woods for beef are pecan, oak and sometimes hickory. You can also mix woods too. Pecan and cherry are a good combo.

[McGurk]

3 parts Coarse ground Black pepper, 2 parts coarse salt, 1 part each of garlic powder, onion powder, chili powder, and brown sugar for a rub. Add 1 part cayenne pepper if you want more heat.

[bak2MN]

how long would you run smoke on them? the whole time until they reach the 175 or only for a few hours? Are you cooking them in foil in the smoker or the oven? How long before there tender? I know alot of questions but have never done one and dont want to screw it up real bad. Thanks for the help!

[thirdeye]

how long would you run smoke on them? the whole time until they reach the 175 or only for a few hours? Are you cooking them in foil in the smoker or the oven? How long before there tender? I know alot of questions but have never done one and dont want to screw it up real bad. Thanks for the help!

I generally have some chips and splits mixed throughout my lump charcoal, so as the fire slowly grows during the cook, it finds new wood which delivers a very gentle amount of smoke. Looking at my vent I can see gray or light blue smoke. So I'm giving them light smoke the whole time.

When you go to the foil step, the oven will work fine. The foil would not allow any smoke to reach the meat anyway, and your oven can be dialed in to a temperature. I use 265 - 275 degrees when doing the foil finish. This is a good temp so that the beefy liquid and natural juices steam a little, tenderizing the meat.

Time frame for tenderness is not a constant. And trying to determine a proper internal temperature for tenderness does not work either. You have to cook them tender. I usually let them go in the foil for 90 minutes and check them with a probe like an ice pick. (just don't poke a hole in the foil) If you also take their temperature, you are looking for something in the high 190's or low 200's. But trust the probing. If they are not tender, give them another 45 minutes and probe again.

If I had to guess, I would say 2-1/2 hours in the foil should get you close on a 4.5 pound brisket. When it feels tender, leave the foil open for 10 minutes which will slow down the cooking. Then turn the brisket fat side up, seal the foil and rest it.

Resting is important. I do this in a cooler with some newspaper for additional insulation. A 2 hour rest will allow the brisket to settle down, and let the juices re-distribute.... but when it is removed and sliced it will still be really hot. If you cut it too soon it will juice-out all over the cutting board. (1 hour rest is the minimum I will do) Be sure and save the foil juices for serving.

[Mnfisher]

Smoked my 1st brisket for Christmas and it turned out great. 1.5 hours per pound, then wrapped in foil and put in oven for a couple of hours (had an 8 lb roast). After it cooled down, I put it in the fridge overnight, then sliced and wrapped in foil and put on the grill until the temp reached 160. I rubbed with mustard before smoking, then used seasoning salt. Good luck with it. They sure are tasty.

[bak2MN]

Great info thanks thirdeye. Will post the outcome doing it this weekend at the lake.

What or how do you serve this type of meat is it like a roast or do you shred it or... I know alot of ? but....

[thirdeye]

Great info thanks thirdeye. Will post the outcome doing it this weekend at the lake.

What or how do you serve this type of meat is it like a roast or do you shred it or... I know alot of ? but....

I serve it as a main meat with typical (barbecue) side dishes like some beans, coleslaw or potato salad, corn on the cob or squash. You can also make sandwiches, the traditional bread used is regular white bread, or plain buns. Shredding will work, and if your roast is real tender, you might have to make your slices thicker just so they will stay together. No matter what you do, be sure to include both some point meat and some flat meat.

I'm a little old fashioned and also like it with crackers and hot peppers. It's been served like this in Texas for years.

On the other hand, don't discount it as a universal meat.... brisket is also good for breakfast.

[Farley]

Dang it. i should have known Thirdeye was going to post pics. Now all I cant think about is that tender juicy slab of goodness. Good thing its only 15 minutes till lunch.