First time brisket

steamaway · Feb 4, 2012

Well I've done a ton of reading here, so here is my plan with a few questions. It's about a 5.5lb. flat that I am going to inject with beef broth, maybe worsty sauce, little garlic, rub with SPOG.I will do that tonight for smoke tomorrow. I want to keep it simple but I do have a few questions. I think hickory wood will work fine with brisket? Going to use my AMNPS so I have a long smoke. Whats the deal with the 140 degrees in 4 hours and what temp should I be at to achieve that with a 5.5lb. flat? And how long should the whole thing take? Should I plan on 12 hours? 190 IT is ideal? Thanks in advance, gotta go to work for a while today so won't be checking back til later....

Keith

SmokinAl · Feb 5, 2012

steamaway said:
Well I've done a ton of reading here, so here is my plan with a few questions. It's about a 5.5lb. flat that I am going to inject with beef broth, maybe worsty sauce, little garlic, rub with SPOG.I will do that tonight for smoke tomorrow. I want to keep it simple but I do have a few questions. I think hickory wood will work fine with brisket? Yes it will. Going to use my AMNPS so I have a long smoke. Whats the deal with the 140 degrees in 4 hours and what temp should I be at to achieve that with a 5.5lb. flat? Since you injected the brisket it must get from 41 to 135 degrees internal meat temp in 4 hours or less. If you smoke it at 225 it should easily get there. And how long should the whole thing take? You should figure on about 2 hours per pound, and that will include the rest period. Should I plan on 12 hours? 10-12 hours is a good estimate. 190 IT is ideal? I would take it to at least 200, we like ours very tender so we take them to 205 most of the time. Some briskets will be tender at 195 some will have to go to 210 to get tender. An easy way to tell is take a toothpick & poke the brisket when you think it's done. The toothpick should go in with little or no resistance. Thanks in advance, gotta go to work for a while today so won't be checking back til later....

Keith Good luck!!

steamaway · Feb 5, 2012

Thanks Al,

It has been on since 5:00Am. After 4 hours it is at 145. I am at 151* right now and its been 5 hours 45 minutes. So I think I am on track. I guess I will foil when it hits 160*. Can I just put it in a foil pan and cover with aluminum foil or does it need to be wrapped tight? I have a foil pan under it now catching the juices. I thought I would just put it in there?

Thanks,

Keith

P.S Should be ready in time for the superbowl..Go Giants!

SmokinAl · Feb 5, 2012

That's what I do, just put it in the pan with the pan juices and cover it with foil. I would also wait until 165 to foil it. They tend to stall around 155-160 & it really gives the meat a chance to break down & get real tender. Once it's foiled it will cook much faster.

steamaway · Feb 5, 2012

Awesome! I am at 154, slowly but surely. Q-view to come!

africanmeat · Feb 5, 2012

Al got you cover .don't forget the pix

steamaway · Feb 5, 2012

Brisket flat straight from the butcher

I injected with beef broth, worstershire and garlic powder then rubbed with SPOG let sit over night in frig.

9.5 hours I hit 165* been sittin about 200* all day. this pic is right before I foiled it. can't wait for over 190*

steamaway · Feb 5, 2012

Wow, I hit 190* about 40 minutes after I foiled at 165* didn't think it would go that fast. Gonna get it to 200* and try and keep it there for a bit. Then throw it in the cooler for a rest til dinner. Sound like a plan?

JckDanls 07 · Feb 5, 2012

you got it Bub... they always go fast after foiling... GOOD PLAN... the only problem with using a pan is.. know it won't fit in a cooler, you'll have to wrap it in 2 or 3 layers of foil to get it down in the cooler with LOTS of towels around it and it will stay hot for hours in there... GL

SmokinAl · Feb 5, 2012

Keith you have to get a bigger cooler, my pans fit nicely in my cooler! And the pan juice keeps the brisket hot even longer.

steamaway · Feb 5, 2012

Yep, my cooler was big enough. the pan fit in perfect. It's resting like a little baby as we speak. Covered snugly in blankets.

JckDanls 07 · Feb 5, 2012

Gee Thanks Al.. now I gotta buy a bigger cooler... LOL good deal Steam... hope it comes out like you want it... I have a maple-bourban ham going.. will post it when done

SmokinAl · Feb 6, 2012

How did it turn out?

steamaway · Feb 6, 2012

Turned out pretty good. Great flavor but a little dry? Not sure why that happened? I sliced it then put it in the pan drippings and it was more tender. Every one that ate it said it was good. I am my own worse critic.

SmokinAl · Feb 6, 2012

It sure looks good from here!

smokinhusker · Feb 6, 2012

Looks really good! Nice job.

oldschoolbbq · Feb 6, 2012

Steamaway, Just a personal choice and my purist thinking ; but I never poke a Brisket(except to insert the probe - once only thingy) until it is getting done. I go to 200*f and still am able to slice the meat or shred it if I want , however I NEVER open my lid while Smoking which helps retain moisture. My Rub of choice - S/CBP with some Garlic and/or Onion on the outside for a great Bark. Just sayin'

Have fun and...

techsasgirl · Feb 6, 2012

SmokinAl said:
That's what I do, just put it in the pan with the pan juices and cover it with foil. I would also wait until 165 to foil it. They tend to stall around 155-160 & it really gives the meat a chance to break down & get real tender. Once it's foiled it will cook much faster.

Okay, Al, you held my hand with my pork butt, and the one I made this weekend was very good. I still need to work out a few kinks. I don't want to think I have anything even close to perfected yet. However, I think that, despite how tasty they are, my family might go on strike if I try pulled pork again this weekend. So my mom has asked me to smoke a brisket. I'm wondering if all the excellent advice you gave me for pulled pork will pretty much be applicable for a brisket. I did read Jeff's e-course on meat selection, so I think I have a good idea of what to look for. Then I'm going to rub it, and set it overnight in the fridge. Inject it. Estimate 2 hours per pound. Smoke it (I like Hickory best) between 225 and 250. Get it up to 140 within 4 hours. Then, once I hit 160-170, foil it for the remainder of the time. Is it okay to finish in the oven once foiled? Also, do I still pull it when it hits 205ish and do the towels and ice box trick, or is that strictly a PP thing?

techsasgirl · Feb 6, 2012

Nevermind. I started a new thread.

im1986 · Feb 8, 2012

Looks great from here!

Just finished my 2nd brisket the other day, and it turned out awesome!

First time brisket

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