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Brisket - Best & Worse

post #1 of 10
Thread Starter 

New at smoking meat...in fact I don't even own a smoker...YET!

However, when I do start smoking meat I would like to know...

 

What is the Best thing I should do when smoking a Brisket?

 

What is the worse thing I can do when smoking a Brisket?

 

Thank you!

post #2 of 10

Worst thing you can do is over cook it I have made some really bad brisket by smoking at way to high of temps . I found my best brisket is smoked at about 225 for 3 hours then putting it in a foil pan and covering for about 4 more hours . That is the way I do it but you will get a lot of great advice on this forum .

post #3 of 10
Best thing is to have patience and stick to your plan. The brisket will get done. Make adjustments to your method and plan on the NEXT one.
Worst thing is to freak out about how long it's taking, start changing things, and then pulling it off before its done.
post #4 of 10
Thread Starter 

Thank you Paul and Lance for your advice...I can see myself wanting to pull the plug too early, that will be a challenge for sure.

post #5 of 10
Quote:
Originally Posted by LanceP View Post

Best thing is to have patience and stick to your plan. The brisket will get done. Make adjustments to your method and plan on the NEXT one.
Worst thing is to freak out about how long it's taking, start changing things, and then pulling it off before its done.


I fully agree, allot of us start smoking large pieces of meat (brisket & pork butts) the night before. I started my 10lb pork butt Friday at 8:30pm and I pulled it out at 2:30pm the next day (18hrs), with plenty of time to prep for a Saturday dinner. It turned out awesome and no rushing.

 

The best thing is to do is read up from what the pros are doing and have the right equipment. Smoke by internal temp (IT), and not by time.

 

Have fun!

 

What kind of smoker are you thinking of buying, or building?

post #6 of 10
Quote:
Originally Posted by Kalua Puaa View Post

New at smoking meat...in fact I don't even own a smoker...YET!
However, when I do start smoking meat I would like to know...

What is the Best thing I should do when smoking a Brisket?

What is the worse thing I can do when smoking a Brisket?

Thank you!
best thing to do is keep a log. Write everything you did in a notebook from the rub to the wood used temperature you cooked at and how long, even the weather. It will help you start to fine tune your variables for cooking great consistent BBQ
post #7 of 10

Here's some reading for you.

 

http://www.smoking-meat.com/tag/brisket

 

Al

post #8 of 10
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post
 


I fully agree, allot of us start smoking large pieces of meat (brisket & pork butts) the night before. I started my 10lb pork butt Friday at 8:30pm and I pulled it out at 2:30pm the next day (18hrs), with plenty of time to prep for a Saturday dinner. It turned out awesome and no rushing.

 

The best thing is to do is read up from what the pros are doing and have the right equipment. Smoke by internal temp (IT), and not by time.

 

Have fun!

 

What kind of smoker are you thinking of buying, or building?


WOW!

18 hours, talk about planning ahead.

 

I'm entertaining the GMG, but not committed just yet.

post #9 of 10
Thread Starter 
Quote:
Originally Posted by stolps View Post


best thing to do is keep a log. Write everything you did in a notebook from the rub to the wood used temperature you cooked at and how long, even the weather. It will help you start to fine tune your variables for cooking great consistent BBQ


Ahhh...I should have thought of this.

I kept logs when I use to weight train, and Auto Cross, it only makes sense to do the same here.

 

Thank you for the advice Stolps!

post #10 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Here's some reading for you.

 

http://www.smoking-meat.com/tag/brisket

 

Al


Thank you for the link SmokinAl...those dishes look delicious! (Hawaii slang for good tasting food...Broke da mouth!) :drool

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