LET'S TALK BRISKET!!

mobiledawg

Newbie

Jun 4, 2015

9

10

Mobile Al

• Jun 26, 2015

• #181

I'm pretty new to this forum also, there is a ton of great advice and techinques on this site. Just have fun looking around. The best advice I can tell you about smoking  brisket on any type of smoker is get plenty of smoke to the meat in the first 5 or 6 hours and BE PATIENT, it's done when it's done and not before. Good luck.

BKV

 

smokinnewb9085

Fire Starter

Jun 23, 2015

39

11

U.P.

• Jun 26, 2015

• #182

I appreciate your advice much. I think thats one of my biggest problems is patience n not wanting to overcook something anyway..ill post pics of my progress

 

aggie94

Smoking Fanatic

Jan 31, 2014

335

29

Texas

• Jun 26, 2015

• #183

Thanks Gary that was an interesting read, now I know more about why briskets come the way they do. 

TexasSlow you asked a question comparing whole packers vs just cooking a flat.  When I use to buy just flats they were very learn, nearly no fat, and I had a hard time not having them come out overcooked and very dry.  And still tough.  Cooking a packer with the fat all over it has made it easier for me to produce a tender and moist brisket.  So I would answer YES to your question.  Others may have different results.  I usually cut mine in half and cook both pieces at the same time, eat on one, and freeze the other for later. 

 

Last edited: Jun 26, 2015

kc5tpy

Master of the Pit

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May 12, 2013

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Newark on Trent, United Kingdom.

• Jun 26, 2015

• #184

Aggie94 said:

 
Thanks Gary that was an interesting read, now I know more about why briskets come the way they do. 

TexasSlow you asked a question comparing whole packers vs just cooking a flat.  When I use to buy just flats they were very learn, nearly no fat, and I had a hard time not having them come out overcooked and very dry.  And still tough.  Cooking a packer with the fat all over it has made it easier for me to produce a tender and moist brisket.  So I would answer YES to your question.  Others may have different results.  I usually cut mine in half and cook both pieces at the same time, eat on one, and freeze the other for later. 

Click to expand...

As above.  It is not IMPOSSIBLE to cook a flat to perfection.  I know some folks do it.  I smoked my first brisket about 41yrs. ago.  MAYBE I could produce a good flat.  I like to think so.  But I can guarantee I'd be doin a dance to get it right; IF I could pull it off at all.  For my personal tastes , I LIKE the flavor the fat on the point adds.  Just my opinion.  AND I think the fat helps to cook the brisket to tender and juicy.  Have a look at the link below.  You want a challenge?  Smoke THAT to perfection!  Typical British supermarket piece of brisket.  No finished pictures but just FYI it turned out, OK.  And OK ain't sayin MUCH!  Tender ( don't know how I managed ).  But NO flavor.  Keep Smokin!

Danny

http://www.smokingmeatforums.com/t/143709/british-brisket

 

Last edited: Jun 26, 2015

aggie94

Smoking Fanatic

Jan 31, 2014

335

29

Texas

• Jun 26, 2015

• #185

And we complain about the price of our briskets over here, Danny I was unaware of the challenges you face trying to make barbecue in England!

 

Last edited: Jun 26, 2015

kc5tpy

Master of the Pit

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May 12, 2013

4,352

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Newark on Trent, United Kingdom.

• Jun 27, 2015

• #186

Hello Aggie94.  Hey my Tx. brother.  How are ya?  It is a chore.  The British butchers don't know American cuts.  You saw the "brisket".  Beef short ribs?  

  Chuck roast?  

  7 bone roast?  

  Well how about Boston Butt?  

  So what DO you have???  

  But I am off topic.  "My Bad" as they say now.  This is not about brisket.

Danny

 

floridasteve

Smoking Fanatic

SMF Premier Member

Jun 16, 2014

818

91

Bradenton

• Jun 28, 2015

• #187

Danny, what a GREAT thread!!! It took me two days, but I finally read the whole thing. I'm doing my first Brisket this week, and thanks to all the advice on this thread, I'm doing it with at least some confidence, and the knowledge that if it goes bad, I have someplace to go to make it right the next time. I will be taking copious notes. Thanks to all who have contributed and especially Danny!
:points:

 

kc5tpy

Master of the Pit

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May 12, 2013

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Newark on Trent, United Kingdom.

• Jun 28, 2015

• #188

Hello FloridaSteve.  You are quite welcome Buddy.  I just started it; the guys have contributed.  As you read through the posts you start to see we all do brisket "pretty close!" to the same way.  Slight differences.

YEAH!  Turns out that a lot of these guys know what they are doing!  

Who would have thought?  

  GREAT bunch of folks here on SMF who are willing to share knowledge and help folks out.  Hope all goes well for you.  Good Luck Buddy!  Keep Smokin!

Danny

 

Last edited: Jun 28, 2015

smokinnewb9085

Fire Starter

Jun 23, 2015

39

11

U.P.

• Jun 29, 2015

• #189

Okay got a prime cut 11.75 lb brisket, dry rubbed it wrapped it up n fridged it at noon, I plan on starting the smokehouse around five or six a.m...I got two 20lb bags of hickory and applewood chunks for the burning pan..freshly filled tanks of lp..im stoked im just gunna let it ride all day itll b done when its done, I plan on taking severalmpics throughout the process

 

spartanrob

Newbie

Jul 3, 2015

9

10

• Jul 4, 2015

• #190

When wrapping the brisket in foil, do you leave the probe in?  Or just cook it for ~2more hours?  Can you open the foil and insert the probe?

 

kc5tpy

Master of the Pit

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May 12, 2013

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Newark on Trent, United Kingdom.

• Jul 4, 2015

• #191

Hello Spartanrob.  No need for the probe when wrapping.  Cook the brisket to an IT of 195-205.  I prefer about 190 ( just my preference ).  Then foil wrap and rest without opening the foil for at LEAST 1 hour, I would give it 2 hours if not rushed.  Keep Smokin!

Danny

 

spartanrob

Newbie

Jul 3, 2015

9

10

• Jul 4, 2015

• #192

Thanks.  I'm very happy with the results, it's my best one yet.  I would still like to get it a little more tender, I think i just need to let it go longer once wrapped (i think ).   Extremely happy  with the chicken!!  Smoked yesterday then reheated on the BBQ today, everyone loved it.

IMG_1069.JPG

• spartanrob
• Jul 4, 2015

IMG_1070.JPG

• spartanrob
• Jul 4, 2015

 

kc5tpy

Master of the Pit

Original poster

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May 12, 2013

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Newark on Trent, United Kingdom.

• Jul 5, 2015

• #193

Looks dang good to me!  Fine job.  A well wrapped brisket will continue to "steam" for a while which will help to make it more tender.  Keep Smokin!

Danny

 

spartanrob

Newbie

Jul 3, 2015

9

10

• Jul 5, 2015

• #194

KC5TPY said:

 
Looks dang good to me!  Fine job.  A well wrapped brisket will continue to "steam" for a while which will help to make it more tender.  Keep Smokin!

Danny

Click to expand...

Thanks.  Everybody loved it, or was being very polite.  When you say "A well wrapped brisket will continue to "steam"" is that wrapped and left on the smoker or wrapped and pulled off?

 

aggie94

Smoking Fanatic

Jan 31, 2014

335

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Texas

• Jul 5, 2015

• #195

Rob I think when Danny said no need to include the probe he was talking about after he was finished cooking and was rested it.  You can leave the probe in while it is wrapped and on the smoker.  The brisket should continue to slowly cook after it is pulled off while it is wrapped and resting.  Resting does seem to help mine be more tender.  Your brisket has a nice smoke ring and your chicken looks real good too!

 

Last edited: Jul 5, 2015

kc5tpy

Master of the Pit

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Thread starter

May 12, 2013

4,352

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Newark on Trent, United Kingdom.

• Jul 5, 2015

• #196

Well Caught my Texas Brother.  No probe needed after off the smoker.  Probe should be used as long as the meat is ON the smoker.  I may have missed that because I do not foil while ON the smoker.  I  only foil when I "rest" the brisket.  It will continue to "steam" after off the smoker and double wrapped in foil and a towel or 2.  Keep Smokin!

Danny

 

spartanrob

Newbie

Jul 3, 2015

9

10

• Jul 5, 2015

• #197

Thanks all.  Best part, i can enjoy the leftovers (although not much left) and, I get to try again (and again, and again)

 

mummel

Master of the Pit

Apr 8, 2015

2,294

64

Massachusetts

• Jul 9, 2015

• #198

Does one always foil a brisket, or is it like the foil or no foil crowd for pork butts.  I dont foil my butts and they come out with great bark. 

 

aggie94

Smoking Fanatic

Jan 31, 2014

335

29

Texas

• Jul 9, 2015

• #199

Yes there is quite a debate on using foil or not.  Lately I've been using it as it has helped overcome some other problems I have, such as irregular temperatures and too dry briskets.  The following link for those who haven't seen it Franklin cooks 3 briskets, 1 with foil, 1 with butcher paper, 1 just plain.  I found it very interesting, actually it resulted in a huge discussion at work!

 

Last edited: Jul 9, 2015

mummel

Master of the Pit

Apr 8, 2015

2,294

64

Massachusetts

• Jul 9, 2015

• #200

Aggie94 said:

 
Yes there is quite a debate on using foil or not.  Lately I've been using it as it has helped overcome some other problems I have, such as irregular temperatures and too dry briskets.  The following link for those who haven't seen it Franklin cooks 3 briskets, 1 with foil, 1 with butcher paper, 1 just plain.  I found it very interesting, actually it resulted in a huge discussion at work!

Click to expand...

Very cool vid.  Thanks for this.

Brisket.png

• mummel
• Jul 9, 2015