Originally Posted by ArkansasPat
Ok so I browsed the "Let's talk brisket" for 15 pages or so and ran across a couple of questions: (I am a noob so bear with me)
I am using propane with the wood pan and a water pan above that. I am buying the basic Sam's briskets. I think 7-8 lbs? I forgot to look. So if I am understanding this correctly I need to fill chips up and water (or whatever liquid) and fat side down and get it to 165 IT. At this point I take it out and wrap it in Alum. Foil and put it back into the smoker until 200 or so...doing the toothpick test.
1.) How often do you put more wood chunks in? (I am not using the chips, but the bigger chunks) Do I just keep it full of water since the chunks will take longer to break down.
2.) I think I have been taking it out waaaay too early. It is still tough. I am sure I haven't gotten to 200 roughly. Expensive lessons. :( Will the brisket breakdown take place while it is in the aluminum foil I take it?
3.) Let is rest until it comes back down to 180?
Thanks for the pointers! You guys are smoking geniuses. I think I will need to fill up the propane tank for a 15 hour burn LOL.
Welcome to the forum, Pat. Let me start off with the fact I am no expert on brisket. I've done a couple but they both turned out very good.
Here's what I do. Right or wrong it works for me and comes out tender and tasty.
First I rub the brisket with a mixture of salt, pepper and garlic powder.
Then get the smoker heated up. I keep my water pan full of sand instead of water. Helps control heat better I think. But water adds moisture into the firebox to help keep the meat moist. try either way.
Fill the chip box and put it in the smoker.
Then put the brisket in. I put mine in fat side up so the fat renders down through the meat helping to keep it moist. Again try it both ways and see which way works best for you.
Keep an eye on your chunks of wood! My propane smoker had a habit of catching them on fire. Keep a mister spray bottle handy!
At about 160-170* wrap in foil and put it back in the smoker! No more smoke needed. When it gets to an I T of 203* I pull it out of the smoker and place it on the kitchen counter wrapped in 2 old bath towels for about 1 hour.
I then unwrap it and slice it across the grain. When I unwrap it , it is still too hot to handle.
I hope this helps you out.
I'm sure that one of the other guys that do brisket all the time will chime in here and help you out more. The secret to a real fall apart brisket is the 200* I T I think! Good Luck and let know how it turns out for you!