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Help with Brisket

post #1 of 5
Thread Starter 

Hello All,

 

  I am getting ready to make my first brisket in my MES 40.  I need some help on doing this though.. 1) how do i trim, prepare, season the meat?  Should i inject?  Just rub?  Cut all fat off or just some?  leave whole or do i cut the end of for burnt ends that i hear about(And look so good)? What is the best wood to use?  How long should it take(prob about 9lbs)? Smoke the whole time or just some of the time?  What temp am i looking for internally to know it is done?  Can i smoke it in a pan to keep the juices to pour over when cut?  How do i get the best bark with an electric smoker?  Water or no water in the water pan?  Should i mop it or just let it cook? and most importantly , what temp should i smoke it at?  I have seen some amazing briskets on these forums, so i am hoping to be able to do that as well. 

 

Thanks,

Dave

post #2 of 5

Hello Slots.  I will send you my way.  It is only my way.  Keep Smokin!

Danny

post #3 of 5
Here is a good quick read for ya slots. Check out the hole site.. plenty of info to read up on... thats literally what I did ;)

http://www.smoking-meat.com/faq-basics-of-smoking-a-brisket

Mike
post #4 of 5

Howdee Slots, hes a really good starting place for briskets done by Senor~Bear.

 

http://www.smokingmeatforums.com/t/97965/brisket-with-lots-of-qview

 

 I am getting ready to make my first brisket in my MES 40. I need some help on doing this though.. 1) how do i trim, prepare, season the meat?  Rub it down or marinate over night.

 

Should i inject? Just rub? Cut all fat off or just some? No, Yes, No, if its your first brisket smoke see what you can do without all the nodifiers.

 

leave whole or do i cut the end of for burnt ends that i hear about(And look so good)? I would leave it whole, worry about burnt ends next time. Burnt ends are just brisket with extra sauce.

 

What is the best wood to use? With brisket you can use a hard smoke like mesquite or hickory, my favorite is mesquite. Please don't over smoke. More meat is ruined by too much smoke than not enough.

 

How long should it take(prob about 9lbs)?  Till its done. You can guesstimate about 1.5 to 2 hours a pound.

 

Smoke the whole time or just some of the time? depends upon your cooking method

 

What temp am i looking for internally to know it is done? See above link

 

Can i smoke it in a pan to keep the juices to pour over when cut? Sure, will need to de-grease though.

 

How do i get the best bark with an electric smoker? Good rub, no moisture, and leave the door closed.

 

Water or no water in the water pan?  See above

 

Should i mop it or just let it cook? See above

 

and most importantly , what temp should i smoke it at? I personally use 225 till foiled then 250 degrees to 190.

 

I have seen some amazing briskets on these forums, so i am hoping to be able to do that as well. If it takes 2 hours a pound to cook someing, chances are no matter how bad ya mess it up, its still good.

 

There are some great people here to help you.  Mke sure and test that probes temp on your MES. Just for piece of mind.

 

Good luck and enjoy the smoke

 

Remember what we answer are all just personal prefrences, you might not be yours, nor will any two completely agree. Remember to write down what you do so you can remember it, that way you'll remember what you do the time you get that perfect smoke, (or what you might want to adjust the mext time),


Edited by Foamheart - 7/10/13 at 5:40pm
post #5 of 5
Dave , I suggest you watch Aaron Franklins 3 videos on cooking a brisket .. I know your pits are different but there is some great tips on pre prep also ....

http://youtu.be/VmTzdMHu5KU

http://youtu.be/pGZ39yYxeBk

http://youtu.be/sMIlyzRFUjU
Edited by luv2putt - 7/10/13 at 8:38pm
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