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Time to try a Brisket

post #1 of 8
Thread Starter 

OK, now that I have mastered Salmon in my smokers and successfully did my first Boston Butt this weekend, it's time to expand my smoking experience to a couple different cuts of beef, selecting a brisket as my first  guinea pig.   What's a local favorite recipe which will work in my gasser?  

 

Craig

post #2 of 8
Don't have a gasser, have a pellet and WSM. I have done them a few different ways and they have always turned out great. I usually rub it down with mustard or olive oil and then put on some of Jeff's rub or just SPOG ! I personally put on the smoker at around 245-250* with the fat cap up. IMHO, I think it may help with keepin the meat a little more moist, it may or may not but I'd like to think so. I pull with IT of 200* wrap in foil and towels and in the cooler for 2-3 hrs. Good luck, ya will nail it ! Justin
post #3 of 8

What he said ^^^^^^^

post #4 of 8

The fat cap is still a disputed  area, like vent settings or water pans. One groups says fat cap up so that the brisket slowly biases itself while cooking. The other uses the fat as a protective coating so that the flames in a fireburner can't quite get the meat, me I tend to go with the first train of thought.

 

While I have not injected a brisket, I have marinated many times but usually when I am oven cooking (yes it does happen and more than I would like). So what I am saying is, when smoking I don't go in for those type flavor enhancements. Although many do, especially the injection usually of beef broth with maybe some lea & Perrins.

 

You know me, its a rub of salt, pepper, and a little garlic and some onion if I am getting wild......LOL

 

220 degrees to about 190 to 210 IT, use the toothpick method to check for doneness..... believe me you'll know. Then bag it, tag it (maybe some finishing sauce, maybe with some boiled marinade) and in the reefer for at least an hour. Why? Cause if it doesn't cool down some, it a bugger to cut, AND always cut against the grain. Berry berry important.

 

Most folks here use the crutch method, just like the butt, they foil it. In which case about 175 IT foil it with some foiling juices and return to the smoker to about 190 IT, then bag and tag and let set to approx. 205 IT (that's 2 or 3 hours, I still recommend the toothpick)

 

I have never needed it personally, but have saved friends briskets when too much beer was consumed while cooking, if the brisket is dry you can pull your fat out the fire by mixing some of that boiled marinade with some beef broth (or even then nasty beer stuff that got you in trouble), add the brisket and the broth in a foiled pan and allow to steam a few in the oven. Like I said, I never needed it personally. 

 

This is a long smoke, well it is at my house! You can use any wood especially the hard smokes, mesquite and hickory. Mesquite would be the traditional smoke I assume but me, I still fall right in line with pecan... I just can't help myself, I don't know why I even try the other woods.

 

Remember the key word here especially is "Patience" It will be rewarded!

post #5 of 8
post #6 of 8

salt, black pepper, cayenne pepper, and a little bit of coffee grounds

post #7 of 8

Check out Aaron Franklin's YouTube Channel. He has a few videos devoted to the entire brisket smoking process from selection and trimming

to prepping the smoker to the final product. I just watched the videos. Very good info. 

 

http://www.youtube.com/user/BBQwithFranklin

post #8 of 8
Quote:
Originally Posted by cmayna View Post
 

OK, now that I have mastered Salmon in my smokers and successfully did my first Boston Butt this weekend, it's time to expand my smoking experience to a couple different cuts of beef, selecting a brisket as my first  guinea pig.   What's a local favorite recipe which will work in my gasser?  

 

Craig

Hey Craig,

I'm new at a lot of this and tried my first brisket this past weekend.  Of course, since St. Patty's day is coming up I did one of the prebrined corned beef briskets.  Used Jeff's rub with some ground coriander added per a recommendation I read somewhere else.  I cooked it at 230 until the IT was 170, then increased to 270 until IT was 190.  Took it off, wrapped it up and let it cool, the thing slices like butter and tastes amazing, though a tad salty.  Next time I will probably soak for a few hours changing the water to get some of the brine out, but the wife just sent me a note and wanted to know if we could have it for dinner tonight, so I'm thinking it's not too salty.  This was done on a gas Smoke Vault .....

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