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First beef brisket - need advice.

post #1 of 8
Thread Starter 
I have a GOSM which I have used with pork and chicken, but never beef. I had some beef brisket last week and a BBQ place and it was excellent. It was very tender and actually looked like pulled pork rather than being sliced. Anyway, I want the brisket to be tender so I need some advice.
I bought a 6 pound beef brisket today. It has a nice think fat cap on it. Here are my questions:
1. There are four in my family. 6 pounds of meat sounds like a lot. Should I cut it into two 3lb briskets and freeze one 3lb slab for another smoke? Is it ok to freeze the brisket? If so, what should I wrap it in for the freezer?
2. I need an idea for a marinade/mop. I assume I'll keep the brisket in the marinade for around 12 hours and then mop the brisket with the marinade throughout the smoke.
3. From what I've read it sounds like I need to wrap the brisket in foil when it reaches 190F and then let it sit for around 30minutes. Does this sound right?
4. Anything else?

thanks.
post #2 of 8
Try this link
http://www.smokingmeatforums.com/for...ad.php?t=50979

I would smoke the whole thing then freeze some it reheats well
I don't marinade and my favorite spriz/mop is 3 parts apple juice to 1 part Captain Morgan's spiced rum
I foil brisket at 165-170 and if pulling go up to 205-210
I seal with a food saver
post #3 of 8
It's recommended you do the entire six pounds all at once. This will take 9 - 12 hours depending on the plateau. YES, you can freeze the leftovers. Pour the reconstituted juices back over the meat, place it in a ziplock freezer bag and it'll store up to a month.

I believe you should let it wrapped in foil once it is done for an hour plus,wrap it in a towel as well. Don't rush it.....let it rrreeellllaaaxxx prior to slicing.

Good luck!
post #4 of 8
Thread Starter 
Just to make sure I understand, if I am planning on pulling it, I should wrap it in foil when it reaches 165 and then put it back in the smoker and leave it until it reaches 205-210? I guess I could also put it in the oven as well after I foil it.
Also, we don't keep any alcohol in the house so is there an alternative to rum?
post #5 of 8
As an alternative to rum, you can just use apple juice, orange juice, cranberry juice. You get the idea. Just something to help keep the meat moist and take the flavor up a notch.
post #6 of 8

Rum Alternative

How 'bout Dr. Pepper??
post #7 of 8
1. There are four in my family. 6 pounds of meat sounds like a lot. Should I cut it into two 3lb briskets and freeze one 3lb slab for another smoke? Is it ok to freeze the brisket? If so, what should I wrap it in for the freezer?
2. I need an idea for a marinade/mop. I assume I'll keep the brisket in the marinade for around 12 hours and then mop the brisket with the marinade throughout the smoke.
3. From what I've read it sounds like I need to wrap the brisket in foil when it reaches 190F and then let it sit for around 30minutes. Does this sound right?
4. Anything else?


1. no - your briskt will lose about 40% of it's weight while cooking.
2. the sky's the limit!
3. sounds good to me.
4. click the link below to a SAFE downlad of a zipped word documnt called the BBQFAQ. tons of info there!

http://www.eaglequest.com/~bbq/faq2-w97.zip
post #8 of 8
Dont cut it 6lbs will cook down but haven't you heard about brisket sammies. You'll be tell everyone there is no more meat after you try the sammies.
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