1st brisket screw up prevention

I'm sure you'll do fine!  For what it's worth, here is the article I wrote a while back once I had it all figured out!  As for your brisket, that is a packer, a small one, but, none-the-less, a packer which includes the flat (fat end) and the point (thin end). 

As for prep itself, I do trim off some of the fat but only the thickest parts.  Trim the fat, trim the flavor.  Just remember to smoke it fat side up.  Also, there is no membrane to worry about like there is on ribs so, no worries there.

One final note, don't worry about smoking times, go by temps and you'll never go wrong!  Stall, or the plateau, can happen at any temp.  The key is to leave it alone and do not adjust your smoker temp!  It will pass and you will be rewarded!

Good luck and keep us informed!

Mac

Kay,

Mac has provided some good info. As for smoking it in a pan, that will make for a more juicier brisket because it will steep in it's ownb juices that are rendering out. However, there will be no outer "crust" which some folks prefer. Also, you will need to flip it every hour or two to ensure the smoke hits it everywhere.

As for cook temp, if you shoot for 225, that is a good low and slow temp, but if you're trying to time it for dinner or something, plan on 1.5 - 2 hrs per pound. You have an 8 pounde brisket, so you're looking at around 12 hours of cooking. But just use that for planning purposes. The internal temp will be the final say of when it is done.

Ya, what Mac said..  It sounds like you have the basics down and will do fine. Every chunk of meat has it's own personality and trying to predict what it is going to do will only drive you crazy. Minor temp swings are difficult to overcome and when your cooking over 8hrs, really shouldn't change the final outcome...It's all about the fun..

While I don't completely agree with "fat side up", (I smoke mine fat side down, use the fat layer to protect the meat from your heat source), the info above is a solid start to your first brisket cook.  Don't trim much fat off as Mr. Mac stated, just the big heavy spots, especially the area at the split between the point and flat.  Probe the meat (in the thickest part of the flat, dead center from the side) after a few hours just to keep an eye on your IT, not necessarily for done purposes, but once the IT reaches 195 or so, start probing the flat with a toothpick, once the toothpick slides in the meat with little to no resistance, it's tender as butter.  Anything above 190 IT is edible and still good, but for a truly heavenly, mouthwatering, tender piece of meat, the toothpick test is money everytime.  Typically this is at 205 + IT.   One of the most important parts of cooking a big piece of meat, is the rest.  Once it has reached doneness, either by toothpick test or IT, wrap it back up and let it rest in a cooler or in your oven (off) for at least an hour or so.  This will allow the meat to relax and let the juices redistribute evenly throughout the entire piece prior to slicing. 

As far as wrapping, I wrap once the IT reaches around 165 or above.  Some don't wrap at all and have great results as well.  I put it in a foil pan with either beef broth or Dr Pepper or Coke and some more of my rub.  Wrap the top with foil and put it back on until it reaches around 200 IT, then I'll tent the top foil (allow the steam to leave and this will help reset the bark or crust).  The foil pan allows you to catch all the juices and use that as an au jus and also needs to be put into the packages that you store the meat in if freezing.  Brisket tends to be a meat that if you set it on the counter for 10 minutes after slicing, it will start drying quickly.  The au jus will greatly help with this.  Also, if your brisket turns out dry from the cook, simply slice the meat, lay them in a pan, pour the au jus over the meat and it will quickly come back to life. 

After the brisket is done, you have a couple of choices, you can slice the whole thing across the grain and enjoy or you can separate the point and flat, slice the flat for dinner or sandwiches or vacuum seal for later use, then cube the point (cut into 3/4" x 3/4" cubes, taking off the excess fat), mix it in a pan with some of the au jus, a bit more rub sprinkled on top, your fav BBQ sauce and throw it back on the smoker or in the oven for a couple of hours and enjoy burnt ends.  Another option is to put the point back on the pit after separating and let it cook as a whole for another 2 hours, then after a good rest, slice it up once again across the grain. 

As far as smoker temps varying, try and keep them as level as possible, briskets aren't as forgiving as butts, but they can withstand a decent amount of variance.  Your biggest problem with variance will be if it dips on to the low side, this will just increase your cook time.  I have cooked briskets at 225, 250 and even above 300, they all turn out great.  I think most people pull them way too early, thus not allowing the meat to break down all the connective tissues inside, giving the impression that they messed it up, when in fact, they just didn't cook it long enough.  Brisket and butts are a test of your patience and smoking skills, but mainly patience...Briskets are easy cooks, rub, probe.  They require little to no attention (the least amount of attention you can give it the better, in other words keep the lid of the smoker closed), I open my smoker to wrap at 165 IT then again after it reaches 200+ IT to start probing for tenderness, thats it. 

Good luck on your smoke and feel free to ask any questions needed. 

Nice job Bruno! I added to your Rep Points. The only additions I will make is, the thin largest muscle is the Flat this makes up about 2/3 the weight then the Point is on top of the flat making up the Thick end of the Brisket. This muscle has a much higher amount of connective tissue and is usually more Marbled. The Point is a very flavorful chunk of meat and holds up well to the extra smoke time for Burnt Ends. I would definately base your timing on 2 hours per pound plus a 2 hour CYA/Rest time just in case something comes up  You will find that sometimes although very tender a brisket can be dry. So you may enjoy this recipe for Smokey Au Jus. It goes well with brisket or any smoked beef. Good Luck...JJ


Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

Great info....makes me want to try one now.  Haven't done a brisket yet.

Thanks Chef, sorry I forgot to mention your au jus.  Have yet to try it myself, but it gets rave reviews.

This is a great string and an awesome example of why I, and some many others, learn so much on this site. I never tried a brisket before joining and now have tried a number of approaches (no pan, in a pan, and in a wrapped in a pan after the initial smoke and it hit 165 like Bruno suggested). I have also made Chef Jimmy's au jus a number of time (for brisket and other cuts) and, it has always come out great. BTW, I've also used his au jus as the base to some really great smoked onion soup!

Thanks,

Scott