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Help, Help and more Help.

post #1 of 10
Thread Starter 

Tomorrow I take the big leap forward and cook my first Brisket.

I would love a 100% success but as a new comer I'm not all that confident that this will happen, but with some help from you seasoned smokers and grill guys I am hoping for a fair result.

Starting from scratch can you give me some sort of step by step guide to cooking my first meat.

Any help will be appreciated.

Thanks in advance.

 

from

The Land down Under.

post #2 of 10

There are several great briskets outlined for you.  Use the search bar and you'll find them.  If I had advice for you I'd say, keep your temps at 230-240 degrees, plan for a low and slow cook which is the key for moist, tender brisket.  I plan for one hour per pound plus 2 hours as a time reference.  This is not always 100% accurate but it gives me a time frame.  I always foil my briskets at 165 and take them to 195-197.  Once that temp is reached I remove the brisket wrap it in towels and place it in an ice chest for a couple of hours before slicing.  Good luck, a brisket can be a tough smoke, just remember low and slow

post #3 of 10

Cardinal rule with brisket: leave it alone! Thou Shalt Not Peek!

 

Cook low and slow 220-230, keep your rub simple (salt, pepper, granulated garlic), only open the smoker if you absolutely have to! If your a little unsure you can foil like Bear55 mentioned, or most of us just leave it the heck alone. When you get to 190 internal temp. poke it with a toothpick/fork/butter knife, if it slides in easy your done, if not let it ride.

 

DO NOT RUSH IT! If its taking longer than expected order a pizza, rushes brisket turns into tasty shoe leather.

post #4 of 10
Hi Pilch, welcome to the forum!

I have seen another Aussie on here, AussieBazza.

Book mark this link or find Bearcarver and follow him, you can not go wrong!

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149933

I have friends that live in Mackay from the UK.

Good Look Smokin Monkey 🇬🇧
post #5 of 10

O.K. , before you even 'Try' to do a Brisky , gather as much "PATIENCE" as you can , you are gonna need it , my Mate .

 

As far as cooking your first Brisky , KISS it ... Yes, kiss it before cooking it :ROTF

 

What I mean is keep it simple ... Sea Salt / Cracked Black Pepper  and Onion and Garlic powder if you wish .

 

Once you put it in the Smoker , 'Do Not' open the lid till done :icon_exclaim:  This insures a great Bark , and will be tender and juicy and have a great Smoke Ring...

 

This is my way and it works . . .

This was tender , the Point fell off ,

 

 The Point is laying above , well some of it...

 

 This is after no peek , no foil , no showing your friends , (that's why this has some fat that didn't Bark over ... Dang people coming over and lifting the lid before I could say "NO" .. . I'm making a sign to warn lookers I have a 'Gun' and shoot lookers :rotflmao:

 

My Tejas 2040CC with extra therms 001 - Copy.JPGThis is my "FLO" Baby...

 

Maverick-732 remote Thermometers -these are the reciever units . These units track your Grate temps. and IMT's. Very easy to use and easy to store (I suggest a plastic box the size of the shipping package.)Be sure to have some of these or something equal , and have ...

 

Thermopen instant read Probe. I chose the 'Black Covert' modela Thermopen , calibrate everything before cooking , and

 

make your smoke look like this: thin , bluish and rather thin...

 

Have fun and . . .

post #6 of 10

How did it turn out ?    I did one yesterday  see what you think http://www.smokingmeatforums.com/t/173505/post-thanksgiving-brisket-ribs-beans-with-q-view

 

Gary

post #7 of 10
Thread Starter 

Thanks, although my brisket is eatable I can assure you it is nothing like you posted.

Like all your visitors I kept having a sticky beak and ended up with a soft "almost" bark that looked ok.

I've lived by the KISS rule all my life but it was sort of forgotten this time around, I rubbed the brisket with Jeff's super hot Texan mixture and found that I could not handle it even after scraping the bark off. (lesson learnt).

Being a first timer I had trouble with getting my fire right and had no idea of the amount of wood chip to use for the smoke of which I could not even taste in the finished product (the rub might have burnt it off LOL).

I'm sure that the next time around I'll not be so hyped up and take things a bit more calmer.

By the way no more briskets for me, hated them as a kid and apparently still do.

Thanks for the info.

 

Cheers from down under 

post #8 of 10
Thread Starter 

Hey Mr. Monkey thank you for the link, I haven't stopped reading since you sent it, this Bear bloke is a sort of God to a newbie.

 

Cheers from down under.

post #9 of 10
Hi Pilch glad to be of service. Only been doing this for about a year myself, but learnt a lot from these guys. Never be afraid to ask any questions, even if you think they are stupid.

Are you an Aussie or a Brit?

Smokin Monkey
post #10 of 10
Thread Starter 

I'm an Aussie, they bred the Pom out of me a couple of generations ago.

My Great Grand Father come over from Kent in 1883 and set out populating the Isle of Australia.

I'd love to go back and check the place out but can't get the missus to go with me and we do everything together (no kids and 62 years old)

 

Cheers from down under.

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