Some basic questions about doing my first brisket

emuleman said:

 
Hey guys,

I wanted to get some input from the brisket experts. I have smoked quite a few things over the last couple of years, but have never attempted a brisket before. I have always been a bit intimidated by the brisket, as it required more skill to cook properly than other meats, and therefore I have been avoiding it. But I feel I need to move full steam ahead and conquer my fears by smoking my first brisket. So I am hoping you guys could help me with a few basic questions.  Okay, I'll be the first to jump in and provide input. 

1. Should I smoke a flat, the point, or go for the whole packer?  The flat is where the true challenge lies with brisket.  It is leaner and a little more difficult to get right.  The point is as forgiving as a pork butt due to the higher fat content.  You can easily practice on points (I did) then move to a full packer. 

2. Should I season with just salt and pepper, or use a rub with more ingredients like paprika and garlic? Will it make a difference with the bark color and taste?  I use SPOG (2 parts Salt, 2 parts Pepper, one part each onion and garlic powder), but brisket works beautifully with just equal parts salt and pepper.  It won't make any difference in the color.

3. What temperature should I smoke it at?  How much time do you have?  Personally, I'd say 250-275F. 

4. What woods would you suggest?  Hickory or oak.  

5. Do I need to spray or mop it doing the cook, or is it not necessary?  I have never mopped or sprayed a brisket. 

6. Fat side up or down if I am using a vertical smoker? I'm a VERY analytical guy.  The common practice says "fat cap on top to baste the brisket."  In my WSM, I did that, and I got a 10-12 degree difference between the internal temps of the flat and point (the flat was lower).  On later smokes I flipped the fat cap to the bottom, toward the heat.  The difference between the flat and point dropped to 4-6 degrees.  That's how I've been doing it ever since. 

Just this past Sunday my wife and I went to a BBQ at the house of one of her employees.  He is a big time smoker, with both horizontal and vertical offsets.  He didn't like doing briskets because he couldn't get them right.  He always put the fat cap on top.  When I suggested he use his vertical offset and put the fat cap on the bottom, he got excited and said he was going to try it.   

7. Once it starts to stall should I wrap in foil or paper, or just keep in on the smoker and let it continue to cook till it is done?  I've just let it go unwrapped and unfoiled, but I'm itching to try peach butcher paper. 

8. What temperature should it reach when I remove it from the smoker?  Start probing at 195F.  When the probe slips into the flat like butter, it's done. 

9. Once it is done should I wrap in towels and let it sit in a cooler, or is that step unnecessary if I let it rest for an hour or so wrapped in foil?  I always rest my briskets at least an hour to three.  I put them on a pan on the counter, cover with foil, then cover with old towels for insulation. 

Sorry to bother you guys with some basic questions, but I want to do this right, and respect the experts on this website. Any additional suggestions or ideas would be greatly appreciated. I of course will take photos and make a video to share with all of you when I actually cook it. Thank you in advance for your advice.  I'd say you've got it covered. 

Click to expand...

emuleman said:

 
Hey guys,

I wanted to get some input from the brisket experts. I have smoked quite a few things over the last couple of years, but have never attempted a brisket before. I have always been a bit intimidated by the brisket, as it required more skill to cook properly than other meats, and therefore I have been avoiding it. But I feel I need to move full steam ahead and conquer my fears by smoking my first brisket. So I am hoping you guys could help me with a few basic questions.

1. Should I smoke a flat, the point, or go for the whole packer?

I would cook a small packer around 12 lbs. Make sure you get choice or better with good marbling.

2. Should I season with just salt and pepper, or use a rub with more ingredients like paprika and garlic? Will it make a difference with the bark color and taste?

50/50 kosher salt and coarse black pepper are a good start.

3. What temperature should I smoke it at?

I prefer 250°/275°

4. What woods would you suggest?

Red oak and hickory are my go to woods for brisket.

5. Do I need to spray or mop it doing the cook, or is it not necessary?

Not necessary.

6. Fat side up or down if I am using a vertical smoker?

Cap down always for me.

7. Once it starts to stall should I wrap in foil or paper, or just keep in on the smoker and let it continue to cook till it is done?

I prefer a pan then foil cover. If you do not have room a foil wrap works well.

8. What temperature should it reach when I remove it from the smoker?

Cooking at my temps at about the four hour mark the brisket flat in the mid section should be around 165° I pan then. Bring the brisket to 205° in the same area and check for tenderness with a toothpick.

9. Once it is done should I wrap in towels and let it sit in a cooler, or is that step unnecessary if I let it rest for an hour or so wrapped in foil?

Not necessary to wrap in towels. Let the brisket rest down to about 160°/165° then slice.

Sorry to bother you guys with some basic questions, but I want to do this right, and respect the experts on this website. Any additional suggestions or ideas would be greatly appreciated. I of course will take photos and make a video to share with all of you when I actually cook it. Thank you in advance for your advice.

Click to expand...