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going to attempt first brisket

post #1 of 9
Thread Starter 
I've done countless butts/ribs/chickens but I have yet to tackle the brisket. I'm new to the forums, but know a little about the smoking process.

Anyone have any hints or "must-do"s for a brisket?
with butts i usually smoke for 3-4 hours, then foil in the oven for another 3-4 hours and it falls apart nicely. Should i take more care with brisket? cook it to a certain internal temp?
Also, I would love a good rub or mop recipe. I've never used any mop techniques, but am open for change.
post #2 of 9
I like the KISS method of smoking. KISS = Keep It Simple Son. Salt and CBP and mop with apple cider mixed with a bit of apple jack. Smoke at 225* until 180* for sliced or 200* for pulled.
post #3 of 9
Pretty much nailed it. I don't do a heavy rub on brisket either and I stay away from sugar on beef.
post #4 of 9
I wish I had read through some brisket forums before trying my first brisket. There are tips here on how to trim it, how to cook it, and Im not surprised there isnt a post on how to eat it :)

luckily brisket is very forgiving as long as you dont char the outside by cooking to close to heat source. I would say trim it up, add some flavor to it however you want then let it rest in foil for at least an hour and enjoy. My briskets cook alot like my pork butts. There is no one science on it.
post #5 of 9
I am by no means an expert in brisket. However, here is how I get there.
I trim the fat to about 1/8 in on the brisket. Place in the smoker at 225-250 fat side up. After for 4-5 hours I place it in a foil pan fat side down with a little apple juice. Cook until temp is around 200*. Bear in mind you need to cook brisket until tender not to a certain temp. The temp probe or whatever you are using for a tenderness test should go in with very little resistance. This whole process averages 12-15 hrs for me.
post #6 of 9
Thread Starter 
Hmm sounds good. What's the benefit in trimming the fat prior to cooking as opposed to afterwards? Also I've seen some people score the fat all the way down to the meat, and use their rubs all the way in the cracks and such. I'm definitely pro-rub so I think I'm going to try a rub on the first one....
post #7 of 9
There is a lot of flavor in fat. However, smoke does not penetrate the meat as far as it would with no or very little fat. The same thing applies to the rub. Also, the fat in areas of the brisket is pretty hard and will not render out.
Bottom line is fat is necessary for a cook this long to help keep the meat moist. Many folks do not trim at all.
Thats my story and I'm sticking to it.
post #8 of 9
post #9 of 9
Here you go with yet another method of smoking a brisket. I would get a good rub and then let it sit in the refrig over night and then add some more rub then into a 230-250* smoker with some good apple wood or any wood that you have or like. So let it go for about 2 hours and then spritz it with a combo of apple juice and cyder vinagar then re-spritz every hour till it's foiled. So let it go till the internal temp of 165-170 and then foil it with some spritzing liquid and then lat it go till about 200-205 then pull and wrapp in old clean towels and place it into a drt cooler. Let it stay there for at least an hour and you can leave it for up to maybe 4-5 hours with your probe in it and don't let it go under 145 then pull it and slice it an enjoy. You will like it and it's not hard at all. Oh yea don't forget the camera cause we need the Qview because after all:
We Are The Kids and You Have The Candy
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