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Brisket virgin

post #1 of 10
Thread Starter 
New here, first post. First brisket coming up this weekend. Since my wife doesn't eat beef or pork it's up to me to consume whatever of those meats I cook. I know, sounds like a good problem to have, but it actually is a pita more than anything, and it's for this reason that I have never done a brisket.... Same reason I bought such a small one.

I'm doing a 4.25 lb brisket with not a whole lot of fat cap on it... There's some there, maybe 1/4" thick and covering 3/4 of it.
I know.... I'm starting off kind of bad here.

I prefer to smoke / cook for as low and slow as I can stand it, provided of course that the results are better that way. I don't want dehydrated jerky, but I certainly want all that collagen unwound and fork tender results.

So, on a 4.25 lb brisket with not much in the way of a far cap, just how low and how sloe can I go?

I'm using a mes30, btw...
post #2 of 10

you lost me at "at wife does not eat beef or pork"icon_eek.gif man it is time to pull the eject handle......

 

 

 

 

 

just kidn budicon_lol.gif welcome to smf you should swing over by role call and introduce yourself there for a great SMF welcome.

 

as far as you meat do a search for brisket and you will get more info than you can read in one sitting.

 

good luck,

 

again just kiddn about the eject handle

post #3 of 10

laugh1.gifx2 and welcome

post #4 of 10

th_sSig_what.gif No Meat ??  1000x500px-LL-68a74c8c_anigif.gifas for your question  225 til IT 195-200 as long it will take. if it is a new MES check the accuracy  of the build in thermometer and use a good thermometer for the meat It   

post #5 of 10

There are a lot of ways to smoke a brisket. You may want to use the search & check some of them out. The default method is to smoke them at 225 until they reach an internal temp. of 165. Then wrap them in foil with some liquid, either brisket drippings or we use dark beer. Any liquid will do. Then back on the smoker or in the oven until 195-205. Rest them for an hour or so then slice. Put a pan under the brisket 1 rack down to catch the juices. We like to put beef broth, onions, & garlic in the pan. When you eat the brisket pour some of the juice on it after you de-fat it. As for the time I would figure about 2 hours per pound, that includes the rest period.

post #6 of 10
post #7 of 10

welcome1.gifThere are also a few non meat recipes scattered around the site but meat is mainly where it's at around here.

post #8 of 10



 

Quote:
Originally Posted by sunman76 View Post

you lost me at "at wife does not eat beef or pork"icon_eek.gif man it is time to pull the eject handle......

 

 

 

 

 

just kidn budicon_lol.gif welcome to smf you should swing over by role call and introduce yourself there for a great SMF welcome.

 

as far as you meat do a search for brisket and you will get more info than you can read in one sitting.

 

good luck,

 

again just kiddn about the eject handle


HAHAHAHAHAHAHAHAHAHAHAROTF.gif  roflmao.gif
 

WELCOME!!

 

post #9 of 10

  Matt, set your temp at or around 225*f,put the meat in for 1.5hrs./lb.of meat(that's appox.6hrs. for the piece you are doing).No need to wrap in foil or inject anything into it.Don't worry about drying out,if you don't foil the Bark will hold the juices in for you.

  Be sure you don't get a Corned Briskit,as you'll end up  with Pastrami.

  My best opinion is to put it in and forget it until it time to take it out.NO PEEKY! Looking only increases the cook time and releases all the Love you put in it;and the Bark turns out great.

   Have fun with your project and...

 

post #10 of 10

 Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

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