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Brisket Plan

post #1 of 3
Thread Starter 

I have done a couple of briskets in the past with average results.  I am getting ready to try another and have devised the following plan.  Comments and suggestions are requested.


Select a packer cut brisket around 10 pounds and try to determine the butcher date.  Wet age the brisket to a total of 30 days.


5:00  am – Meat Prep:

1.       Trim fat cap to 1/4”

2.      Inject with Butcher BBQ Brisket Injection.

3.      Put into refrigerator for 2 hours

4.      Apply rub (probably Jeff’s)

5.      Back in the fridge for another couple of hours.

8:00 am – Fire up smoker and stabilize at 250 degrees

9:00 am – Fire up the AMPTS with mixture of cherry and oak pellets.  Put brisket in the smoker, fat cap down, with the ET-732 probe sterilized and inserted.

150 degrees – Foil the brisket with a mixture of 1/4 cup beef broth and 1/8 cup bourbon for foiling sauce.

190 degrees – begin half-hourly toothpick testing.  Pull brisket when tender.

Wrap in bath towels and rest in cooler for 2 hours.




post #2 of 3

Hello Bill.  Your plan is sound and should give good results.  Good luck.  Keep Smokin!


post #3 of 3
Thread Starter 

Thanks Danny,


Normally packers are a little tough to come by here, but I found one today.  It is in the fridge becoming a little older right now.


That plan is the preliminary to the draft copy (In other words, subject to change!)..  I also appreciate your PM and will certainly study it!


I plan to update the thread as I progress, certainly with Qview!



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