Im popping my Brisket cherry.

hubb

Newbie

Original poster

Jan 3, 2012

14

10

Rancho Cordova, ca.

• Jan 13, 2012

• #1

Well tomorrow I will be doing two of them, both about 4lbs. One is a dry rub (cajun) and one a (brisket marinade) by gold buckle, it sounded good. I will also be using cherry wood to smoke them.

After reading a few threads I came across one by elohel "I hate brisket" and found out a few things I didnt know or would have thought of doing to make it right. I will be taking pictures and will post them up. I feel that I now have a fighting chance after reading some of the threads on here and all the help you guys have given alot of the new smokers on here.

The only thing I didnt think to search for  (cause it just came to mind) is 4lbs to small and will I run into any problems?

Thanks for looking, even if it comes out bad I will still post pictures, so others can see what NOT to do.

 

sprky

Master of the Pit

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Jun 26, 2007

2,932

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Hutchinson Kansas

• Jan 13, 2012

• #2

I have tried the smaller briskets, and didn't like the results. I use full packers. With that said if there is enough fat in it you will most likely be fine. If the brisket is very lean then I suggest you cover it with bacon, to help keep it moist. As the bacon fat renders out replace it. I personally have not used this technique but I recall reading it, and I believe it was here.

 

hubb

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Thread starter

Jan 3, 2012

14

10

Rancho Cordova, ca.

• Jan 13, 2012

• #3

I have read the bacon thing on here as well. They both have a good amount of fat, and I didnt cut any off.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jan 14, 2012

• #4

On a small brisket you will need to foil it at 165 to keep it moist. Put some beef stock in the foil ( I use a foil pan with foil on top ), then take it to 195-200 IT. Rest it for an hour & slice away.

 

hubb

Newbie

Original poster

Thread starter

Jan 3, 2012

14

10

Rancho Cordova, ca.

• Jan 14, 2012

• #5

Thanks Al. The plan was to foil at about 160-170 and let it rest for an hour once I pulled it. I have foil pans and still haven't decided on what I want to put in there, I'm also gonna injected with beer before I put them on.

 

bmudd14474

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• Jan 14, 2012

• #6

You could also layer some fatty bacon on top of it for the fat and this will help with the moisture. Good luck

 

oldschoolbbq

Legendary Pitmaster

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Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jan 14, 2012

• #7

Yes, Packers are the waY TO GO! I suggest leaving the lid to your Smoker closed until you target temp. is reached , thus retaining moisture and lowering cooking time.The more you look the more time it will take. You set up a convection current in the Smoker that helps keep the heat even and if you temps. are right ( a good tyrem.) , you will create a really nice Bark and flavor.

Just a suggestion...

Stan      aka      oldschoolbbq

Have fun and...

 

hubb

Newbie

Original poster

Thread starter

Jan 3, 2012

14

10

Rancho Cordova, ca.

• Jan 14, 2012

• #8

Been in the smoker for about 3hrs, IT is 125 on one and the other 130. So far they look good.

 

hubb

Newbie

Original poster

Thread starter

Jan 3, 2012

14

10

Rancho Cordova, ca.

• Jan 14, 2012

• #9

Flavor is there, but it was a bot dry. They all said it was good but I know dry.

 

hubb

Newbie

Original poster

Thread starter

Jan 3, 2012

14

10

Rancho Cordova, ca.

• Jan 15, 2012

• #10

Well here are some pictures. Like I said it was a bit dry, but all in all Im happy it wasnt really dry. Im sure my next one will be better.