First Brisket Questions

kidkaos · Jan 30, 2008

So it's time now to move up the smoking chain with the big dogs and smoke my first brisket. I plan on doing this Friday morning. I will be doing a 10lb-12lb brisket. I plan to serve it Sunday at a super bowl party. I'm pressed for time (plus the weather is a factor here in the south). My game plan is to smoke it in my electric brinkman, wrap in foil, and finish in the oven. The reason for this is Friday the temps will be low and the brinkman doesn't always do well at low temps.

Questions:
1. At what temp should I pull the brisket and foil before putting in the oven? I've read cook in oven at 225 till around 180-185 and pull.

2. Since I am reheating and Serving two days later, any concerns? I've heard that when reheating to pour Apple juice in with the brisket.

Any tips would be greatly appreciated. Thanks and smoke on...

crockadale · Jan 30, 2008

Most foil at around 170 deg. as far as reheating, I've never had one last that long.

ron50 · Jan 30, 2008

You can save the juices that will run into the foil, chill it in the fridge, skim off the fat and reheat it in the oven or smoker with the juices to keep it moist.

charles1056 · Jan 30, 2008

I usually put my brisket in the smoker for 3 hours on the grate, then place in foil pan with Allegro poured over it and covered for the remainder of the time. With brisket I use 1.5 hours per pound and then add 5 pounds when smoking at 225. Mine have always come out juicy and tender. Save the juices for reheating and reheat in the oven at 225. Works for me, but I know it's not the most conventional method.

kidkaos · Jan 30, 2008

Great advice so far everyone!! thank you very much. Since this is a pretty unconvential method any concerns that you think I might run into?

abelman · Jan 30, 2008

I've been there as far as a brisket goes. As for finishing in the oven, I take the internal to 190 for pulling but let it rest 30-60 minutes before pulling it.

Once it's done and pulled, I put a home made vinegar based BBQ sauce in with it just to keep it moist. I don't know why apple juice wouldn't work but you may want to dilute it with water a bit so it's not too sweet. You just want to keep it moist. I generally don't add much of the brisket juice becasue of the fat but it's just personal preference.

As for eating it a couple days later, I actually like it better the next day than the day it's cooked. I put the brisket in the oven at 225 and slowly heat it back up so it's ready to eat. Since it's already pulled, it heats faster but remember to mix it up/around every so often to get an even heat.

After that, then the fun begins. Here's a picture of a recent pulled brisket:

bbq bubba · Jan 30, 2008

What the heck did you do to that poor brisket???

walking dude · Jan 30, 2008

i foil at 170.........put in 250 oven till 190-200.............

i normally slice my briskets...........maybe pull the point.........i always use packers.........tho burnt ends also werk for the point

kidkaos · Jan 30, 2008

Awesome feedback everyone!! I think I should be all set. I start out on Friday morning and if I think about it i'll post some pics for everyone from start to finish to see how it's going!! Thanks again!!

abelman · Jan 31, 2008

Actually, I ate it. It was damn good! Other's ate it as well with lot's of compliments. I guess it was more about taste than presentation. No left overs I'm happy to say. However, that was my first brisket which is what the thread is about.

Now, my second brisket was good as well. I did this for my inlaws for Christmas:

Perhaps you'll approve of that one,

P.S. Fat Cap down for more bark.

kidkaos · Jan 31, 2008

One last question then I promise I will leave everyone alone. So I made an attempt at making a rub instead of using a pre-made one that I had picked up somewhere. Here is what I used:

2- tablespoons Lawry's Seasoned Salt
2- tablespoons Tony Chachere's Creole Seasoning
1- tablespoon Galic Salt
2- tablespoons Black Pepper
1- tablespoon Onion Powder
1- tablespoon Paprika
2- tablespoons Chili Powder
2- Tone's Canadian Steak Seasoning (Crushed)

So my real question is that I tasted the rub and it's extremely salty (obviously as I added alot of salt). Can this harm the meat in anyway? Or is it best to just use just a little of the rub. Sorry for so many noob questions just don't want to ruin this expensive piece of meat.

bbq bubba · Jan 31, 2008

If this is your first brisket, use the KISS method......keep it simple stupid!

Try just salt, pepper and garlic powder and really get the taste of the brisket!

bbq bubba · Jan 31, 2008

That point look's great, i was just harping on ya for shredding it as opposed to slicing, the shredding take's away from texture and you don't see the smoke ring.

Dutch · Jan 31, 2008

Kid, I'm one of those folks that has to watch my salt intake. If'n I were you I would use garlic powder instead of garlic salt.

kidkaos · Jan 31, 2008

As always thank you very much. I'll post back tomorrow to let you know how everything is going.

kidkaos · Feb 1, 2008

Good morning everyone. It's a cold day in Nashville, temps in the 30's wind chills in the 20's and very windy. The electric smoker is going to have it' work cut out for it today. The brisket is smoking as we speak. I ended up using "Rudy's Rub" and a little cumin. Smoking with Pecan, Hickory, and Cherry. Attached is the bad boy rubbed and ready to smoke. I'll post more pics as the smoke continues.

fatback joe · Feb 1, 2008

Dont see any pics attached or otherwise........good luck with the smoke.

jerseyhunter · Feb 3, 2008

Being a noob, I was waiting for pics and results too.
I also wondered why the first one was pulled instead of sliced. All a matter of personal choice I guess.

walking dude · Feb 3, 2008

if its a packer.......i pull the point or make burnt ends outta it........and slice the flat............

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