Beef Brisket tips anyone?

finsfree

Smoke Blower

Original poster

Jun 6, 2013

138

39

• Jul 13, 2013

• #1

I'll be doing my first beef brisket tomorrow. I'll be using my Oklahoma Joe Longhorn offset smoker.

I'm looking for that tender moist choppy piece of meat. Basically, I want to do it right.

My questions:

What internal temp I'm I looking for?
How long per pound?
Do i inject it?
What do i mop it with?
What seasons for a rub...same as pork?

 

Last edited: Jul 13, 2013

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jul 13, 2013

• #2

Morning!  You can use most anything for a rub...but SPOG is simple and a good one too.  SPOG is salt, pepper, onion and garlic powder.

http://www.smokingmeatforums.com/t/50979/basic-brisket-smoke

Not really a time for you....IT is going to be what you shoot for.  I foil mine around 165* and let it go to about 195* and then let it rest.  Or you could do the toothpick test.  Slide a toothpick in...and if it feels like a knife going thru warm butter...its ready.

You can inject....a lot of the members here do...and others do not.  That is going to be a thing you will choose to suit your tastes.  Same with Mopping.  Try one with out and see what you think.....then try it with a mop.

Patience is going to be what you will need today.

Good luck and show q-views as you go!

Kat

 

Last edited: Jul 13, 2013

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Jul 13, 2013

• #3

Add a bit of beef broth to it as you wrap it. Agree with the above, remember to cut it thin and across the grain. I like to spritz mine with a 50/50 mixture of apple juice and Makers Mark.

 

Last edited: Jul 13, 2013

finsfree

Smoke Blower

Original poster

Thread starter

Jun 6, 2013

138

39

• Jul 14, 2013

• #4

Ok, this is what I've got so far:

• lid temp 340 degrees
• grate temp 260
• No internal temp yet
• 4 1/2hrs into the smoking process (turned it once)

This is what I started with. Had to cut a 13.5lb brisket in half (too big for my liking yet). So now it's around 7lb.

IMG_20130713_160247.jpg

• finsfree
• Jul 14, 2013

One day after seasoning with salt, pepper, onion, garlic and cumin. Oh, and mustard for "glue".

IMG_20130713_161918.jpg

• finsfree
• Jul 14, 2013

 

finsfree

Smoke Blower

Original poster

Thread starter

Jun 6, 2013

138

39

• Jul 14, 2013

• #5

After 4 1/2 Hours

IMG_20130714_113500.jpg

• finsfree
• Jul 14, 2013

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jul 14, 2013

• #6

Keep it up!  Looking good!

Kat

 

finsfree

Smoke Blower

Original poster

Thread starter

Jun 6, 2013

138

39

• Jul 14, 2013

• #7

Finished product!
Very tender!
I foiled at 170 degress IT temp.
Took off the smoker at 198 IT.

IMG_20130714_181022.jpg

• finsfree
• Jul 14, 2013

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

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Chiefland/Cedar Key, Fl

• Jul 14, 2013

• #8

Very nice.

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,324

522

Doniphan MO

• Jul 14, 2013

• #9

Excellent job!  I wish my first brisket turned out like that one!