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Brisket? Help me out guys.

post #1 of 18
Thread Starter 
I'm thinking about trying to do a Brisket for the 4th. I've never done one. I'm also thinking about doing a pork shoulder (pulled pork) and some ribs, but I'll post about that in the other sections. (Can these be done at the same temp on the same grill?)

How do you do a Brisket? Can someone give me a good step by step guide? I have a bunch of people coming over and don't want to screw this up. You guys are my secret weapon, lol.

I going to hit the store after work today and grab everything, so please help.
post #2 of 18
The search button is your friend. Brisket can be difficult to master. Are you sure you want your friends to sample something that you haven't mastered yet? And, do you think you'll have enough time?
post #3 of 18
I suggest you watch these 3 videos from Aaron Franklin .... Among the many others on utube .... Good luck with your smoke and be very patient...

http://youtu.be/VmTzdMHu5KU
http://youtu.be/pGZ39yYxeBk
http://youtu.be/sMIlyzRFUjU
post #4 of 18
Thread Starter 
Quote:
Originally Posted by kryinggame View Post

The search button is your friend.Brisket can be difficult to master. Are you sure you want your friends to sample something that you haven't mastered yet? And, do you think you'll have enough time?
I'm down to try as long as I have good instructions to follow.

How long does it take?
post #5 of 18
Depends on many variables but figure at min of a 1hr per pound to 1-1/2 hrs a pound or longer.. But remember as you should cook to feel not time ...
post #6 of 18
Thread Starter 
Quote:
Originally Posted by luv2putt View Post

I suggest you watch these 3 videos from Aaron Franklin .... Among the many others on utube .... Good luck with your smoke and be very patient...

http://youtu.be/VmTzdMHu5KU
http://youtu.be/pGZ39yYxeBk
http://youtu.be/sMIlyzRFUjU
Thank you! I'll check these videos out!
post #7 of 18
Thread Starter 
Quote:
Originally Posted by luv2putt View Post

Depends on many variables but figure at min of a 1hr per pound to 1-1/2 hrs a pound or longer.. But remember as you should cook to feel not time ...
Oh okay I should have plenty of time then
post #8 of 18

I did a brisket at Christmas for the first time and it was great. There's plenty of great info here and you don't really have to master it to get it right. It's just another cut of meat you are smoking.  Make sure to get a "FULL" packer as it's called.  Don't get the flat like so many stores carry.  You want that extra fat and meat to make it really good.

 

So read up a bit more and get to it.

post #9 of 18

I say go for it!

 

Cook the Brisket very similar to how you cook your butts. 222-250 degrees. Your slicing the brisket so you dont really need to get up the 195+ like you would to pull a butt apart. I would take it to 190 IT and wrap and rest for an hour. Just like the butt assume 2 hours per pound. Toward the end get a pan and catch drippings from the brisket. If the brisket comes out on the try end use the drippings to mop on like a sauce..you can add some tomato paste or anything else to it if you wanna give t a different flavor. 

 

Also slice across the grain. find there the brisket flat comes to a tip and slice across that. Oh this reminds me of something else...are only smoking a Flat? or the whole packer brisket (point and flat)? For your first time i would just do the Flat if you haven't already bought the meat.

 

 

So yes you can smoke the ribs, butt and brisket all together. 

 

Let us know how it comes out! and if you have any other questions post them and i'l check back on this 

post #10 of 18
Thread Starter 
Thank you! I haven't bought anything yet. I'll hit the site after work Abbs get the smoker going. I think I'll throw the pork and brisket on and then in the morning I'll throw the ribs on.
post #11 of 18
Just a tip, when we cook briskets we cook them for 6 hours at 325 degrees. We smoke them for the first four hours fat side up then wrap them in foil for the last two and that will give you the tenderness. I use a mesquite and oak wood for brisket. As for a seasoning we use coarse ground black pepper and a brisket rub made by fiesta.
post #12 of 18
Hope it turns out good for you!
post #13 of 18
Thread Starter 
I doubt think I could keep my smoker at 325 for 6 hours. Maybe 275 tops. Of course in this heatwave we've been having around here it might be doable, lol.

Thanks for the tips!
post #14 of 18

Have you done Ribs before or were you looking for tips on that as well?

post #15 of 18
Thread Starter 
Quote:
Originally Posted by dougmays View Post

Have you done Ribs before or were you looking for tips on that as well?

I've done ribs, but only a couple times and it's been a while.
post #16 of 18

Spares or Baby Backs?

 

if Spare use the 3-2-1 method. 3 hours on smoker, 2 hours wrapped in foil on smoker (to steam) and 1 hour back on the smoker. These times can be adjusted based on your liking but just a suggested practice.

 

if Baby backs do the 2-2-1 method...same as above but only 2 hours on smoke. These take less time. 

 

Search for Pork rubs if you need a rub. you can also bast with a sauce the last 20 mins or so if you want them saucy!

 

good luck!

post #17 of 18
Thread Starter 
Quote:
Originally Posted by dougmays View Post

Spares or Baby Backs?

 

if Spare use the 3-2-1 method. 3 hours on smoker, 2 hours wrapped in foil on smoker (to steam) and 1 hour back on the smoker. These times can be adjusted based on your liking but just a suggested practice.

 

if Baby backs do the 2-2-1 method...same as above but only 2 hours on smoke. These take less time. 

 

Search for Pork rubs if you need a rub. you can also bast with a sauce the last 20 mins or so if you want them saucy!

 

good luck!


I'm probably going to go with baby backs. Not sure what I'll be able to find at the store after work with tomorrow bent the 4th, but I'd rather do baby backs if I can find them.
post #18 of 18

i prefer baby backs but i'm doing spares this time because there are some great deals on spares...plus its a cut i rarely cook so i want to get my practice in! 

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