First Time Brisket

louballs · Apr 11, 2013

Hey Everyone,

Going to try my first brisket this weekend (got a 4 pound flat as its for two people). I have the method down from reading here. But can any of you recommend a good way to keep it moist? Should I inject? If so, any suggestions??

As always, thanks!!

Lou

so ms smoker · Apr 11, 2013

I sometimes inject with beef stock or broth to help. Also, I pan and foil at about 160 degrees and add more stock/broth to keep moist.

Mike

seenred · Apr 11, 2013

So MS Smoker said:
I sometimes inject with beef stock or broth to help. Also, I pan and foil at about 160 degrees and add more stock/broth to keep moist.

Mike

This is what I do too. I don't always inject, depending on my mood, but I do like foil it with liquid at 160*, then go ahead and cook until it gets to 200. It is also very important to let it rest for an hour minimum, preferably 2. This allows the moisture/juices in the brisket to redistribute, making the entire cut more juicy when you slice and eat. Good luck! Oh, and don't forget the Qview...

Red

geerock · Apr 11, 2013

Brisket has so much fat and colagen in it that they usually stay pretty moist . Injection is fine if you like and SPOG is the seasoning I use. Smoke on the rack fat side up at around 235 till IT hits about 195 to 200. Off the cooker and then wrap for about a hour or so and they are always a hit with the crowd. Be sure to have patience with brisket.

bruno994 · Apr 11, 2013

Injection is not necessary for moist brisket, proper cooking of the brisket is. I inject my comp briskets with a commercial injection mixed with beef broth to amp up the flavor for judges who are tasting 1 bite of your food, but at home I don't. The collagens breaking down properly inside the mat is the secret to a moist brisket along with a proper rest.

Fat side up, fat side down, this will be debated until briskets are extinct, you will just have to experiment and see what works best with your smoker and or pit.

Cook using IT as a guideline only. The real test for when a brisket is done is the probe test. IT guidelines include somewhere around 160-165, this is when if you choose to wrap you should do so. If you choose not to, at the very least place the meat in an uncovered foil pan to allow you to catch all the juices that will leave the meat once it is in the stall. The next IT guideline is around 190-195, this is when you should start probing your brisket for tenderness. About every 30 to 45 minutes after you reach 190-195, start probing the brisket in several spots with either a toothpick or your therm probe, once the probe slides in like a hot knife through butter, the brisket is done. Pull the meat from the pit, allow the IT to drop to about 180 or so, then off to a cooler for the rest, normally 1 to 2 hours, but you can rest for longer if needed. The optimal IT for slicing and ultimate moisture and color retention is around 160-165.

louballs · Apr 11, 2013

Awesome, thanks for the advice and whether to cook fat side up or down. I read if using a rub to cook fat side down so the rub doesn't come off. Might try that first. Thanks again! I'll post up results!

Lou

ravenclan · Apr 12, 2013

i cook brisket fat side on top but i also "score" the fat cut thru the fat and make about 1/4 " square's down to the meat then i rub it and cook

the fat " melt's" down thru the meat and keeps it moist i dont wrap mine in foil but i also cook it at 235 degree's for 8-13 hours but that depends on size of the brisket.

bruno994 · Apr 12, 2013

I have to once again (as I have done numerous times on SMF), need to try and debunk the myth in the statement that "fat melts into and through the meat". Exterior fat will baste the meat, yes, penetrate, no. Louballs statement from above that he has read that fat side up will wash off some of your rub is true, because of the self basting nature of cooking fat side up. Fat side down will act as a layer of insulation between the heat source and your meat. There is no "proper" way or "the only" way to cook brisket, there are any number of methods that work, it really depends on your preferences and your specific cooker, pit or smoker.

Here is some science behind fat...

http://amazingribs.com/tips_and_technique/mythbusting_fat_caps.html

danbono · Apr 12, 2013

Hi All I probe alot after 190*when doing a packer/brisket, when I remove the probe the juices start running out. Most of my brisket have come dry, taste n tenderness is there but on the dry side.

Could it be from all my probing?.

Probing+= six or seven times

Thanks Dan

bruno994 · Apr 12, 2013

DanBono said:
Hi All I probe alot after 190*when doing a packer/brisket, when I remove the probe the juices start running out. Most of my brisket have come dry, taste n tenderness is there but on the dry side.

Could it be from all my probing?.

Probing+= six or seven times

Thanks Dan

Use a toothpick instead of your probe, much smaller in diameter than the probe. As far as dry, this is typically caused by not cooking the brisket long enough (to fully allow the collagen and interior striations of fat to break down) or slicing while the meat is still way too hot. I understand that you said your tenderness is good, how tender is it? Fall apart or slight tug to it when you try and pull it apart. If it still has a bit of tug, it could have stayed on the pit for a bit longer. You should be able to break the brisket apart with one hand by simply grabbing a slice with your thumb and index finger, while holding the rest of the slice down with your middle finger, it should pull apart easily. Or pick up a slice by the end and give it a slight bounce and the part not being held should fall to the cutting board.

As far as removing the probe once you have pulled it from the pit, I reccommend not doing that until the brisket has had it's proper rest, because you do tend to lose a bit of the internal juices, but not enough I would think to cause your brisket to dry out. Idea slicing temp is 160-165 degrees IT, among comp cooks this is a general rule of thumb as to where to have your brisket at before slicing and turning in for maximum moisture retention and color.

danbono · Apr 12, 2013

Hi Bruno Thanks for tips.I usually probe when the meat is still on the snoker or oven..Pull test= just pulling the slice apart, like i see on TV.Will try your pull test next time.

I cook my briskets too 200 start probing at 190/195.

Thanks Again Dan

PS Might have been the grade of Brisket/Packer. I just cooked one from Resturant Depot looks like it has much marbling then the others I've cook. Cooked and in the fridge till this week end.Had only select before now this one is choice.

bruno994 · Apr 12, 2013

DanBono said:
Hi Bruno Thanks for tips.I usually probe when the meat is still on the snoker or oven..Pull test= just pulling the slice apart, like i see on TV.Will try your pull test next time.

I cook my briskets too 200 start probing at 190/195.

Thanks Again Dan

PS Might have been the grade of Brisket/Packer. I just cooked one from Resturant Depot looks like it has much marbling then the others I've cook. Cooked and in the fridge till this week end.Had only select before now this one is choice.

I have cooked both selects and choices, they both cook similiar with the choice taking a bit longer due to the higher concentration of marbling within the meat.

sacninerfan · Apr 12, 2013

geerock, at that temp, how long would you reccomend a 6-8lber? i got a 30" electric masterbuilt and wanna do a brisket also, first timer too

geerock · Apr 12, 2013

I like to cook them at about 235 but you can cook at higher temps if you want it done sooner. I trim the fat cap to about eighth inch, season with kosher salt, butcher grind pepper, onion powder and garlic powder. I smoked them fat side up and fat side down.... seems to work both ways, directly on the rack. At about 160 to 170 I put a pan on the rack below the meat to catch drippings. Cut the ends off for burnt ends and wrap in double foil at around 195. Let rest for 1 to 2 hours and then open and enjoy with some of the drippings mixed with a thin finish sauce. Brisket will taste delicious as a standalone or with some of the sauce. I use a mes 40 so this should very well with your 30. Have patience and it will be worth it. Keep in mind that there plenty of folks here with other variations so see what works for you.
As for time.... 2 briskets the same weight can take an hour or more difference between the two but about 2 hours or a bit more per lb it you don't open the cooker is a general rule. And these things can stall for a real long time so stay cool. Best of luck.

louballs · Apr 13, 2013

Put mine in at 830 AM, its at 160 already only 2.5 hours later? Very surprised by that. Smoker is holding steady between 210 and 235.

geerock · Apr 13, 2013

Four pounder may drive right thru the stall. I did a 4.5 brisket for pastrami today and that's exactly what it did to me. Took less than five hours. It was very lean.

hambone1950 · Apr 13, 2013

louballs said:
Put mine in at 830 AM, its at 160 already only 2.5 hours later? Very surprised by that. Smoker is holding steady between 210 and 235.

Not surprised. I did a 4 pounder a few weeks back and it was probe tender in 3and a half hours. I wrapped it up good and put it in a cooler for , like , three hours and at dinner time it was moist tender and delicious :grilling_smilie:

louballs · Apr 13, 2013

This thing has been stuck at 185 for over an hour. Just tooth picked it and there was still some effort getting it in. Any ideas???

bruno994 · Apr 13, 2013

Patience sir, patience ...when it gives it up you'll know it. You are at the point where most people mess up, they get frustrated and impatient and pull the meat before the collagen properly breaks down. Let it ride.
Once the temp starts to move again, start probing every 30 minutes, you'll be close.

ryschoo · Apr 13, 2013

louballs said:
This thing has been stuck at 185 for over an hour. Just tooth picked it and there was still some effort getting it in. Any ideas???

Yep, grab a beer and let it ride to the finish line in flavor town.

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