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first brisket, tips needed

post #1 of 6
Thread Starter 

I will be doing my first brisket this coming weekend. I plan on doing a very simple, Salt, Pepper, Onion and garlic.

 

Foil it at 150deg. until 180 deg. I am completely new to brisket but not so much on smoking.  I am using a 18" wsm and running it at 225.

 

 

 

Any tips or thoughts on this process.

 

 

 

Thank in advance :biggrin:

post #2 of 6

This was my first full packer smoke.

Got a 12lber and based on past experiences with just doing flats, I no longer use a regular rub Just salt and pepper 50/50.  That bark becomes this nice salty bit of awesomeness, by itself it is salty but when that flat is sliced it is just awesome.

Based on lots of questions asked I smoked it until about 165 and separated the point and the flat which was really easy at that point.  I put the flat back in the smoker after adding some more S&P in the area the point was connected and took her to 195.  I rested it in a cooler for two hours then sliced her into the best sandwiches I ever had and my father in-law ruined by putting ketchup on it.   

When the point was removed from the flat I chopped into one inch cubes, sauced it, sprinkled with rub and put it back in the smoker for another almost two hours with occasional stirring and adding of rub.  

 

I will always do it the same  way from now on because I can't ask for anything better in my opinion.  My guests were WOWed by the burnt ends and loved the brisket sammies also.

 

Total smoke time was about 21 hours at 235-245 in my MES using the AMZNPS with a fully tray of Pitmasters choice.

post #3 of 6
My brisket process

Trim it, rub it, let it come up to room temp. Beef is about the only meat you can do this with. That way its already at room temp when it goes on the pit and doesnt shock the pit temp with a cold meat temp.

I run my pit at 300 for a H/F cook.

I leave it in the pit for roughly 3 hrs and then i pull it out and wrap it in foil. When i wrap it i pour beef broth inside then back on the pit it goes.

I dont cook to temp, i cook to tenderness, once my temp probe on my thermapen slides into the thickest part of the point like going into warm butter i drain the juices into a pan to keep for later. Then i put it on pit for about 15-20 minutes to firm up the bark. Then wrap back up with foil and a towel and let it rest in a cooler for 1-2hrs. Pull it out and let meat cool to about 150 degrees and then slice/chop as needed. Then with a spoon pour some of the juices i caught from the foil over it and enjoy!

ta4ygytu.jpg
post #4 of 6
This is prior to addition of the Au Jus (juices from cook) to it.

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post #5 of 6

That looks amazing.

post #6 of 6

I would wait a bit more to wrap, maybe 165º, then use some beef broth on her and wrap to 190-195º. I found the broth does help it keep moist.

 

Brisket Prewrapped 134.jpg

 

Flat Carved 0142.jpg

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