- Jan 6, 2011
- 26,255
- 4,705
I have posted several comments on how I cook my Briskets.
Here is what I have started doing and works really well.
Start out with a good whole brisket (usually get at Sam's) (Choice) with good marbling and a nice fat cap. I then trim the fat down to what I like. My rub is pretty basic. Coarse ground Black pepper and salt. (I like the old Texas way) I want to taste the meat flavor in the brisket, no injections or fancy rubs. I let my brisket set out while I am getting my smoker ready and warming up. When it gets to 225 I put it on. I will spritz it several times with a combination of 1/2 apple juice and 1/2 apple cider vinegar. at about 5 to 6 hours (depending on the size and how it is cooking, I pull it off and wrap in butcher paper, return to the smoker to finish. Usually another 6 hours or so. I have cooked so many I can tell pretty close by looks and feel, internal temp should be around 205 - 210. I will then pull it off and put it in my cooler or plastic tub wrapped in towels for an hour or two. Always turns out with a good bark, nice smoke ring and real moist. I do use different types of wood, probably my favorites for briskets are pecan or hickory. I use a water pan in my RF I sit it on the RF plate under my racks so I don't use up my cooking area. (usually fill it up when I cook). I use seasoned wood and charcoal.
Probably 205 is ideal, then let it rest to re-distribute the juices. (If you cut it as soon as you pull it you will see all your juices run out) and it will dry out pretty quick. Look at a couple of videos on slicing, (You can mess this up) The flat and the point, grain run in different directions.
I hope this helps the new comers. It's not hard, just take your time and don't rush it and you will have a brisket you will be proud of.
With over 35 years of BBQing believe me I have tried a lot of different ways. What I found out is get to know your smoker, get comfortable smoking and find out what works best for you and you will have a lot of fun and feed a lot of hungry people.
Gary
Here is what I have started doing and works really well.
Start out with a good whole brisket (usually get at Sam's) (Choice) with good marbling and a nice fat cap. I then trim the fat down to what I like. My rub is pretty basic. Coarse ground Black pepper and salt. (I like the old Texas way) I want to taste the meat flavor in the brisket, no injections or fancy rubs. I let my brisket set out while I am getting my smoker ready and warming up. When it gets to 225 I put it on. I will spritz it several times with a combination of 1/2 apple juice and 1/2 apple cider vinegar. at about 5 to 6 hours (depending on the size and how it is cooking, I pull it off and wrap in butcher paper, return to the smoker to finish. Usually another 6 hours or so. I have cooked so many I can tell pretty close by looks and feel, internal temp should be around 205 - 210. I will then pull it off and put it in my cooler or plastic tub wrapped in towels for an hour or two. Always turns out with a good bark, nice smoke ring and real moist. I do use different types of wood, probably my favorites for briskets are pecan or hickory. I use a water pan in my RF I sit it on the RF plate under my racks so I don't use up my cooking area. (usually fill it up when I cook). I use seasoned wood and charcoal.
Probably 205 is ideal, then let it rest to re-distribute the juices. (If you cut it as soon as you pull it you will see all your juices run out) and it will dry out pretty quick. Look at a couple of videos on slicing, (You can mess this up) The flat and the point, grain run in different directions.
I hope this helps the new comers. It's not hard, just take your time and don't rush it and you will have a brisket you will be proud of.
With over 35 years of BBQing believe me I have tried a lot of different ways. What I found out is get to know your smoker, get comfortable smoking and find out what works best for you and you will have a lot of fun and feed a lot of hungry people.
Gary
