Must learn how to cook beef brisket...

[JulesMaximus]

And by cook, I mean smoke.

School me ATOT. I mean to learn the mystical art of cooking this wonderful piece of meat to perfection!

 

[Specop 007]

Its really simple, you need 2 things.

1) 225 degrees in the smoker
2) A good thermometer. Not some piece of shit $5 Walmart special, but a good one.

I use a ThermoWorks. Get one.

http://www.thermoworks.com/products/handheld/mtc.html

Grab the Fast Response Meat Probe as well as the Smoke House Penetration probe.

ETA:

You have a smoker right?

 

[NutBucket]

Just go to Phil's and call it a day

 

[Sixguns]

250 degrees at 1 1/2 - 2 hours per pound. I use a Masterbuilt Smoker. I also use a rub I've come to like called Pappy's Choice. My uncle got me using it and I really like the flavor of it.

 

[GTaudiophile]

250 degrees at 1 1/2 - 2 hours per pound. I use a Masterbuilt Smoker. I also use a rub I've come to like called Pappy's Choice. My uncle got me using it and I really like the flavor of it.

Is your uncle from St. Louis by chance?

 

[Sixguns]

Is your uncle from St. Louis by chance?

Nope Arizona. I really dont know how he came across it but its better than making my own.

 

[LordMorpheus]

Ha! Coincidence. I've got a brisket in the fridge that's got a date with my smoker sometime in the next week.

It's going to be tasty.

The smoker is great - I've had an electric by masterbuilt for a couple months. I've done pulled pork twice, ribs twice, smoked some beer can chicken once, and a number of other small jobs. I get better at it every time.

 

[Sixguns]

Ha! Coincidence. I've got a brisket in the fridge that's got a date with my smoker sometime in the next week.

It's going to be tasty.

The smoker is great - I've had an electric by masterbuilt for a couple months. I've done pulled pork twice, ribs twice, smoked some beer can chicken once, and a number of other small jobs. I get better at it every time.

I love my Masterbuilt. I like being able to set the temp and go back inside to sleep and not have to worry about it all day.

 

[LordMorpheus]

I love my Masterbuilt. I like being able to set the temp and go back inside to sleep and not have to worry about it all day.

Gotta feed it new chips and spritz down the meat every now and then, but it's mostly fire and forget.

It's also nice because it'll handle enough food to feed an army.

 

[Sixguns]

I know. I have the 30 inch and last week I cooked about 15-16 pounds of pork and didnt even use half the space.

 

[HomeBrewerDude]

Ahhhh....brisket!! I go with 5 hours in the smoker (chargriller w side fire box)@ 225F followed by 5 hours in the oven under foil. Stay low and use a good therm. And rubs....I like dry; spicy and no sugar.

 

[Soccerman06]

Ahhhh....brisket!! I go with 5 hours in the smoker (chargriller w side fire box)@ 225F followed by 5 hours in the oven under foil. Stay low and use a good therm. And rubs....I like dry; spicy and no sugar.

That better be a big hunk of meat

 

[Sluggo]

You can build a UDS
http://www.bbq-brethren.com/forum/showthread.php?t=23436

Or buy a WSM
http://www.amazon.com/gp/product/B00...XKADDGCMJQHQ6N

If you buy a WSM go here
http://www.virtualweberbullet.com/tour.html

Then
http://lmgtfy.com/?q=Prepping+brisket+for+smoking

I have an offset smoker, but just tonight have an eight pound brisket marinading in my beer fridge in the garage and am spending some time seasoning my garage built UDS on the pool deck. Tomorrow night will be my first shot at brisket smoking.

EDIT:
Left out a link. If you are smoking, you will probably want to use lump charcoal instead of briquettes.
http://www.nakedwhiz.com/lumpindexpage.htm?bag

 

[HomerJS]

This works for me...

I keep temp at 250 smoke fat side up

Good meat thermometer. Insta read

Find a rub you like.

Keep a liquid in pan under brisket at all times. I use cheap beer

Mop every hour. Go online to find mop recipe.

When internal temp gets to around 150. Wrap tightly in heavy duty foil (to contain juice)and continue if still have smoke. If not place in oven at 250.

When internal temp reaches 180 its done. Keep juice and seperate fat. It can be used as base for homemade bbq sauce. Add rub, cider vinegar conc tomato paste. Heat to reduce.

Usually need 1-1.5 hours/lb. It will take a few trys to get right.

 

[Blieb]

The key is to let the internal temp reach 180.

 

[xSauronx]

Its really simple, you need 2 things.

1) 225 degrees in the smoker
2) A good thermometer. Not some piece of shit $5 Walmart special, but a good one.

I use a ThermoWorks. Get one.

http://www.thermoworks.com/products/handheld/mtc.html

Grab the Fast Response Meat Probe as well as the Smoke House Penetration probe.

ETA:

You have a smoker right?

if you get an electric smoker you can skip a thermometer, those things steadily stay 225 - 250 without needing any attention other than putting in wood chips

id plan on cooking a brisket 6 - 8 hours, depending on how big it is. there really isnt much to it if you can do temp control and let it cook all day. a pork shoulder/boston butt is the same way, but large ones may need 10 - 12 hours. amazingly good food that is pretty easy to cook.

watch alton browns episode on smoking pork

http://www.youtube.com/watch?v=HZ2Uj_3v6Dw

dont build your own, a nifty idea, but not worth the trouble. trust me.

 

[burr4392]

Simple...

Coat the Brisket with Mustard and then cover it with a good Rub. I use a mix with a ratio of:

1/3 Montreal Steak Seasoning
1/3 Brown Sugar
1/3 Coffee

Henceforth known as Rico's SWiCC Rub in honor to the guy who gave it to me.

Let the brisket sit in the fridge for 12 -24 hours then put in in the smoker at 225-250 for 22-24 hours for a full brisket (12-13 pounder) or about 8 hours for a small 5 pounder. Make sure the fat cap is up to ensure that the brisket is moist and juicy when you are done.

Take it out and let it sit for at least 30 minutes before you cut it at all.

I usually cook for the entire neighborhood about every 3 months. Throw two ~13lbs briskets in the day before and another 12 lbs of pork loin in the day of. Always comes out super juice and just falls apart.

 

[JulesMaximus]

You can build a UDS
http://www.bbq-brethren.com/forum/showthread.php?t=23436

Or buy a WSM
http://www.amazon.com/gp/product/B00...XKADDGCMJQHQ6N

If you buy a WSM go here
http://www.virtualweberbullet.com/tour.html

Then
http://lmgtfy.com/?q=Prepping+brisket+for+smoking

I have an offset smoker, but just tonight have an eight pound brisket marinading in my beer fridge in the garage and am spending some time seasoning my garage built UDS on the pool deck. Tomorrow night will be my first shot at brisket smoking.

EDIT:
Left out a link. If you are smoking, you will probably want to use lump charcoal instead of briquettes.
http://www.nakedwhiz.com/lumpindexpage.htm?bag

I only use lump hardwood charcoal. I have one of those barrel shaped charcoal smokers with the water pan above the coals.

 

[DrPizza]

I used to have a smoker; still do somewhere, but I have a hard time putting that much time into cooking. I'd do it if I was having 20 or more people over though. Then again, for a large crowd, I'd just do bbq chicken instead. In fact, I looked out the window when I was pouring my coffee this morning and saw my neighbor setting up a 12 foot by 3 foot grill for bbq chicken today.

 

[Specop 007]

if you get an electric smoker you can skip a thermometer, those things steadily stay 225 - 250 without needing any attention other than putting in wood chips

id plan on cooking a brisket 6 - 8 hours, depending on how big it is. there really isnt much to it if you can do temp control and let it cook all day. a pork shoulder/boston butt is the same way, but large ones may need 10 - 12 hours. amazingly good food that is pretty easy to cook.

watch alton browns episode on smoking pork

http://www.youtube.com/watch?v=HZ2Uj_3v6Dw

dont build your own, a nifty idea, but not worth the trouble. trust me.

Even with an electric smoker you still need a good thermometer.
Knowing the temp of your food is far more important than controlling the temp in the smoker. The meat is done when the temp is reached, not when a timer dings.

 

[ElFenix]

the only thing most central texas places rub their brisket with is salt and pepper. that's all you need.



http://www.virtualweberbullet.com/brisketselect.html

 

[Cerpin Taxt]

Smoking brisket isn't too hard. You just have to dry it out and shred it really fine so that you can actually pack it into your bong/pipe.

 

[CaptnKirk]

This works perfectly, every time, without failure:

Briskets

Qty (2) - approximate 12 Lb. slabs of Brisket Cut of Beef.
Mediterranean Sea Salt (or Kosher Salt)
Course Ground Black Pepper Corns
Garlic Powder (NOT Garlic Salt)

Trim to lengths that fit on grill grates - mine is 18” round.
I get 2 slabs about 9” wide and 18” long, & a ‘Clod-End’
that is about an 8” Triangle or Pyramid size chunk of beef.
This Clod-End makes great shredded tacos!
Sprinkle heavily with Mediterranean Sea Salt to cover evenly,
then sprinkle heavily with Course Ground Black Pepper, &
sprinkle liberally with Garlic Powder. Chill in fridge overnight.

Allow 1 or 2 hours out of the fridge to reach room temperature,
and then place into prepared Smoker Kettle Cooker - Fat Side Up.

http://pics.bbzzdd.com/users/captnkirk/1Ready.JPG

http://www.virtualweberbullet.com/tour.html
Webber Smokey Mountain: Load charcoal ring with Kingsford
Briquettes, load chimney with newspaper loop and wad of paper.
http://www.virtualweberbullet.com/chimney.html

Fill with Kingsford Briquettes, center on pile of charcoal on smoker,
light and allow to fully ignite – takes about 20 – 30 minutes, dump,
spread, and extend burning coals over burning grate.
(This is a modification of the ‘Minion Method’
http://www.virtualweberbullet.com/fireup2.html#minion

Build the barrel stack, cover and allow temperature to reach the
200F* to 250F* range, load the Briskets into the upper and lower
smoker cooking chambers. Open Fuel Door, add 2 large chunks
of Smoke Wood: Oak, Hickory, Apple, Cherry, Pecan, Swamp Moss,
Peach, Gym Socks, Whatever . . . . Close door.

http://pics.bbzzdd.com/users/captnkirk/Staged.JPG

Check temp every hour, open or close vents to hold 235*F +/- 10*F.
Stir coal bed & add Smoker Chunks of wood after 1 or 2 hours.
Meat absorbs all the smoke it can take in - in the first 3 hours.

After at least 8 hours of cooking time, remove from cooking grill,
and double wrap with Aluminum Foil, & return to smoker grill for
an additional 4 hours of cooking time in the 200*F – 225*F range.

After 12 hours of total cooking time, remove from grill, and allow to
set for 15 minutes before unwrapping, and when unwrapped, allow
the meat to set for another 15 minutes before cutting.

Slice at a steep angle into approximately 1/4" thick slices.
The Clod-Ends pull apart easily for shredded beef for tacos.

 

[Specop 007]

I used to have a smoker; still do somewhere, but I have a hard time putting that much time into cooking. I'd do it if I was having 20 or more people over though. Then again, for a large crowd, I'd just do bbq chicken instead. In fact, I looked out the window when I was pouring my coffee this morning and saw my neighbor setting up a 12 foot by 3 foot grill for bbq chicken today.

Try an electric. I mean it. Its nearly as easy as cooking in your oven. You turn a dial for the temp you want and make sure you have wood pellets or chips in the container. Its just that easy.

I can do a full day brisket of 12-16 hours and check it maybe 2 or 3 times in total. If you enjoy smoking foods you owe it to yourself to get an electric. I use a Traeger and am happy with it. If I were to do it over again I'd probably go with a Green Mountain.

 

[DrPizza]

Try an electric. I mean it. Its nearly as easy as cooking in your oven. You turn a dial for the temp you want and make sure you have wood pellets or chips in the container. Its just that easy.

I can do a full day brisket of 12-16 hours and check it maybe 2 or 3 times in total. If you enjoy smoking foods you owe it to yourself to get an electric. I use a Traeger and am happy with it. If I were to do it over again I'd probably go with a Green Mountain.

Thank you! I never thought of an electric. I did a total of about 3 dinners in my old smoker. (Fortunately, it was a cheaper model.) Having to keep feeding it chunks of charcoal with fairly often, etc., was more work than it was worth. I've figured that I can just drive to the local bbq joint (we finally have one in the area.) Their food is good, but slightly pricey for what it is. I'd rather do it myself for a fraction of the price and have the satisfaction of having done it myself.