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1st Brisket Tomorrow

post #1 of 14
Thread Starter 
Hey guys. I got back from Basic Training on Saturday and already the family wants something smoked. I'm going to be doing my first brisket tomorrow and had a couple of questions. I see some people use a foil pan and some people don't. What are the reasons either way? I was planning on not using a pan and then foiling it at 170 and taking it to 200 then letting it rest for 1-2 hours. Also, what temp do you guys smoke it at? I was planning on keeping it between 230 and 250. Lastly, is there anything special I need to do as far as trimming it before I smoke it? Thanks a lot guys! I'll probably be smoking a lot in the next month as I leave for officer school the end of January. Thanks again all.
post #2 of 14
The only time i've put one in a foil pan was when I wanted it to really shred and fall apart. I added a bottle and a half of Guinness Stout and some other seasonings.

But, 90% of the time I leave it unfoiled, unpanned, and spray it down every hour

Smoking @ 225-240

I trim off any of the pieces that are overly fatty, but leave the fat cap on @ 1/2 inch thickness facing up.

Here is a good link for more good info:
post #3 of 14
You are taking on a good hunk of meat but it is forgiving and you will have a good long smoke. You will break the family in on this one for sure. If they last for this one your in there for some good smokes. It rea;;y sunds like you have a really good plan so you have done your HomeWork Good boy. Ok as far as trimming this is where I will differ from alot of people here cause I only trimm the real excessive hunks of fat normaly there is a big hunk inches thick too on the top and on the right side. I trim that down to about 3/4" and leave the fat on so it will baste itself and the fat is where the flavor is. Ok do you have a good tested thermometer you should have atleast 2 one for the smoker (inside) and then one for the meat. Then do you have a spray bottle for the spritz every hour on the hour after the first 2 hours. Then if the beast decided to take a break ( the dreaded stall) just wait it out there is nothing you can do and it could last for hours so get up earliy and start this smoke. Leave yourself alot of time the weekend is made of it. You can always leave it wrapped or better yet out another layer of foil on it and throw it in the dry cooler and it can stay there a good 3-4 hours and it will stay hot oh yea don't put good towels in the cooler. Well good luck with your smoke and we will always be here pretty much around the clock. So have FUN and DON"T forget the QVIEW. It's a must.PDT_Armataz_01_12.gif
post #4 of 14
I couldn't add anything to this, because mballi did a great job in giving you a crash course. The stall, when it happens, is a great opportunity to get a few more beers. And your gonna need them. The stall is one of the most frustrating parts i have ever encountered. But for some reason, a few beers and i really dont care anymore!!! Good luck, and enjoy your smoke! Long ones are my favorite ones. And dont forget to show some eye candy when your done....
post #5 of 14
Thread Starter 
Thanks for the replies guys. I have an ET-73, spray bottle and am comfortable with my smoker. I've done a lot of pulled pork (family loves it; it's like crack to them), getting better at my ribs and am pretty good at chicken. For whatever reason I haven't done a brisket yet. I don't know if it was an intimidation deal or what, but never got around to it. I plan on spritzing it with a mix of Jack and Apple Juice and maybe some Coke. I haven't quite decided on that yet. I'm kind of looking at it the same way I do a shoulder, but longer. I'm very comfortable with that method. From what it sounds like my plan will work fine. Can you still get super tender brisket without foiling or using a pan? I know that's what the people will want...thanks again.
post #6 of 14
I like to trim fat cap to about 1/8 inch thickness.Some areas it can be 3/4 inch thick....Up to you though...I have trimmed and not trimmed....
post #7 of 14
Thread Starter 
Oh yeah, I'm going to slice it and I'll definitely be taking some pics. Really looking forward to this one. 3am can't come soon enough. There are only three things I like getting up that early for; fishing, hunting, and smoking!
post #8 of 14
Yup, Mballi pretty much covered it for you. The stall is the only thing that may freak you out, don't worry about it. If you get into trouble or need questions answered during the smoke, someone will be online to help you out. Welcome back from basic training and thank you for your service.PDT_Armataz_01_34.gif
post #9 of 14
Absolutely you can get super tender brisket w/o a foil pan.

Watch that temperature all day, you can foil it the last hour or two with a little juice in the foil if you want
post #10 of 14
RJ, I have done a fair amount of briskies even though I consider myself a newbie but starting off low temp and then ramping up slowly to 325 or so then foil at 160-165 with some liquid of your choice and back on smoker or oven until around 200 then wrap in a towel and put in a cooler for an hour or two is the way to go.

The "HI Temp" method has done wonders for me and is the only way I do Briskets now.
post #11 of 14
After that last BBQ Pit Masters, I am thinking I should try a high temp brisket just to satisfy my curiosity.....

In your experience, what is different about it compared to the low & slow?
post #12 of 14
Not much difference in taste, moisture or texture just time - 5-6 hrs. compared to 8-10. The first hour at 225 is the "smoke" period and then I let er rip at 325 -375 til 160's.
post #13 of 14
Hey first off congratulations on graduation Basic and your OCS coming up. Way to go!

Yes, your plan will work fine~ remember we're cooking meat here, not assembling parts for the space shuttle's dining system.

You can get perfect super tender brisket without foiling nor utilizing a pan- neither of which I ever do once I got my SnP offset. Keep your temps between 225 and 275 Fahrenheit and you will be fine. Drop below 225 and you will incresae your cooking time exponentially, it seems.

The plateau will happen, so be ready for it. My last 2 brisket actually dropped temp during their 2 + hours of stall; just ride it out. they will come back up. Drink beer during that time, or play with the cats, or something... PDT_Armataz_01_12.gif

Since you said you're gonna slice, 180-190 is fine. Perfect temp for a fine brisket slice. Once it is done, you do want to put it in a pan and cover it tightly with foil and let it rest for about 30 to 45 minutes. THEN slice it. You will win the admiration of all!

Good smokes to you and don't forget the q-vue.....we want to share your success!
post #14 of 14
Thread Starter 
Ok. The weather finally warmed up and the brisket has been on for about 45 minutes. Everything is good. I think it'll be done around midnight or so. My question is this. I'm going to put in a cooler with towels before I go to bed. The plan is to eat it for Sunday dinner. When I take it out of the cooler and refrigerate it, should I slice it then or when I reheat it? Also, what is the best way to reheat it? Pictures will be coming. Thanks guys.
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