Smoked Brisket

[woody1975]

I have always wanted to try one of these and finally bought one this weekend.

Do I smoke them like ribs, or do I have to trim the fat first and put a rub on before I smoke?

Any advice would help.

Thanks

DL

[POPS57]

Low heat long cooking time. Start off with the heat a little high. Add wet wood chips to get the smoke going. After the meat has browned and gotten its smoke flavor. You want to wrap the meat in tin foil and let it cook untill tender. If you don't cover it you will have a very dry brisket before it cooks enought to get tender.

[MJCatfish]

Funny thing about brisket is that is was and probably somewhat still is considered the leftovers on the beef. I've really enjoyed smoking brisket and even enjoyed eating it more. I rub olive oil, or whatever cooking oil you want all over the brisket, then put a dry rub on it. I don't have a recipe because I mix and match as I go. Then I let wrap it in foil and put it in the fridge for a day or two. Take the brisket out of fridge for about 2 hours before cooking it. It will will cook better if it's at room temperature before putting it on the grill. As mentioned, it is necessary to keep the foil on. I usually poke holes in the top of the foil before putting it on the smoker. That way, you'll keep the meat moist but the smoke will penetrate better. A little bit of high heat is good at first, then back it off considerably. Leave the fat on so it sits in the juices as it cooks. I will open the foil for the last 1/2 hour so the brisket has a chance to form a nice light crust on the outside. So, it's pretty much what POP said in the previous post. I love to use oak chunks right from my yard. It gives the beef a great taste. This is making me ridiculously hungry right now. I may have to go pick up some brisket. Oh, remember to keep an eye on the brisket, because once it starts to dry out, it will turn to cowhide quite quickly. Reduce heat if it's coming on to fast. Good Luck!

MJ

[Big Julie]

Thanks for the post MJ.

That's got me so fired up, I'm going to get one tomorrow and do it up on Sunday.

Mmmmmmmm....

Love grilled beef.

[Whoaru99]

In addition to the above, I've always left the fat on and cooked with the fat side up so as to somewhat self-baste.

Plan plenty of time. Low and slow is the way to go...

[Bigsmitty]

Heres a little secret.... Marinate your brisket in Coke a Cola or Dr. Pepper for twenty four hours before you smoke it. Tenderizes and adds great flavor.

[woody1975]

Taking it out of the freezer tonight - Thanks a lot for all the advice - Man am I hungry

DL

[thirdeye]

woody,

Brisket is a tough piece of meat that has to be cooked tender. For seasonings, use at least salt, pepper and garlic powder. Anything else is up to you. If you have a sugar based rub, the bark or outer crust will get dark faster. Brisket likes a constant low temperature. I don't know what kind of equipment you have but if you can cook at 225° that will be fine. For cooking time I plan on 1-1/2 to 2 hours per pound. When it gets to 170° (internal) or so the temperature will stall and maybe even go down a hair. This is called a plateau and can last several hours. Here is the scoop. During the plateau, the collagen (connective tissue) in the meat is going to be slowly converted from collagen to gelatin. Making the brisket tender and adding moisture. If you have a whole one (9 to 15 pounds) you will get a better product. Pecan wood is my favorite for flavor, but cherry and oak are good too. Go easy on the smoke. You don't want to over do it because of the time in the smoker. I like to barely see the smoke whisps coming out of the top vent.

Here is a big one just going on my smoker.

Here it is 5 or 6 hours later hours later.

And here is the finished brisket about 15 hours later. Notice the amount of shrinking that took place.

An alternate method, especially when cooking a flat is to smoke the brisket until the internal is 160°. Then double wrap in foil adding 1 cup of seasoned beef broth to the pouch before sealing. Put it back on the smoker or in the oven and cook until tender. The foil will lock in some moisture, but you will loose some of the texture from the bark. A foil tent or wrap can be used at any time if the color starts to get too dark for you.

Either way, your finish temperature will be 195° or so internal. Poke it with a fork to check tenderness. When it gets there, wrap in foil (if you have not done so for cooking) and put into a cooler. You can pre-warm it with hot water if you wish. Add some newspaper or towels for insulation and let it rest for at least 3 hours. When you are ready to eat, have everything standing by so it can be served right after slicing. Brisket likes to dry out fast.

Here is some plated up for sampling.

[woody1975]

Thirdeye - That looks like art work to me.

5 a.m. and I am ready to eat.

I am going to try it. I love the crust, so I think "slow" is the way to go.

Thank You for the advice - I should've waited until a little closer to noon to look at the pictures, but I think I'll make it.

Thanks again

DL

[jegerjack]

The way I cook my brisket seems to be in line with everyone else, I always find a variation or two of it when ever I am looking up bbq on the net… Like some of the others have said, take a recipe or two and make them your own (I always seem to add more garlic than called for )…

This is for a 5lb brisket:

Mix the fallowing and rub it on 24 hrs before you cook…

1/4 cup kosher or sea salt salt

1/4 cup firmly packed light brown sugar

1/4 cup sweet paprika

2 tablespoons pure chili powder

2 tablespoons freshly ground black pepper

1 tablespoon onion powder

2 to 4 crushed Garlic cloves (more or less depends on you)

(you will more than likley have extra rub, bag it and save for later)

Rub olive oil on then add the rub seasonings

This is the mop sauce

1 beer (not light)

1 1/2 cup coffee

1/2 cup vinegar

2 cup apple cider

1/2 cup Worcestershire sauce

1/4 tablespoons Tabasco sauce or another hot sauce

2 tablespoon of ground black pepper

1 tablespoon kosher or sea salt

I also recomend making the mop sauce the night before...

Cook on low, fat side up, for 30 mins until the meat is gently seared(don’t sear it too much or it will just be burned) then put it on the top shelf of your grill (if you have one) with a pan bellow, I then add ½ beer along with a cup of the mop sauce in a pan… Use the mop sauce every hr and make sure you always have the sauce, any dripping and a little beer in the pan below (it seems to keep the meat extra tender & juicy)… Cook on low for 5 hours or until the meat is around 185-195 (it can take a little as 4 hrs or as much as 6)... I like to chop up half of the brisket… The chopped beef mixed with the fat makes one heck of a sandwich…

[thirdeye]

Woody,

Have you tried that brisket yet?? I did an all day cook yesterday with a big brisket and two pork butts. Finished up around midnight, hence the midnight snack. Heheee.

[Tom Linderholm]

There you go again ThirdEye, making my mouth water. Keep up the great posts (and pics).

[woody1975]

Not yet!

Have a bunch of friends coming out one of these next weekends to try a bunch of stuff.

Looks like you have it figure out.

WOW does that look good.

DL

[Sportfish1850]

Totally second the idea of using Dr. Pepper to marinate the meet for a full day before smoking. I learned this tip on a trip down to Kansas City and talking to a BBQ chef down there. It really makes the meet super tender.....you can almost pull it for BBQ sandwhiches its so tender. Then I put on my favorite rub (make your own or use some very good store bought one looking for little salt on the ingredients list as salt draws out the meats moisture) and put it in my cabinet smoker on low with Oak chips soaked 12 hours in beer and 3/4 apple juice and 1/4 apple cider vinager in the brine bowl. Usually cook for 6 - 8 hours depending on the size wrapped in ventilated foil for a while then exposed for the final 2 hours to put a nice crisp on the outside.

Excellent sliced or pulled and mixed with a touch of Famous Daves Devils Spit. If you intend to pull the meat, don't crisp up the outside.