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brisket help quick please

post #1 of 26
Thread Starter 
Sorry for the stupidity but just found the site lookn for brisket rubs. I have a char broil offset and will b smoking my brisket tommorow. After reading here its not like I thought. a case of fashionable adult beverages some buddies a comfy chair and a slab of meat. I have seasoned the smoker but have made zero modifications. I'm too late in the game to not put this in the smoke. with the cheesey temp guage where on that should I try and keep it whatss a good rub? and what mods can I do with a quick trip to Walmart and a quick install heck I dont even have a good meat thermometer. ....excited but just learned of the work involved

signed completely clueless
post #2 of 26
Wireless thermometer is the first thing I would buy. You need to have accurate temps. Buy a store bought rub of there are a few on this site.
post #3 of 26
also we need to know what type of smoker you have in order to give you some sort of guidance........
post #4 of 26
As long as you keep it in the ideal range you'll be fine, it's just a matter of how long it will take. Do you have something to measure meat temp to know when it's done? If not you might make a run somewhere to pick one up before or early in the cook. You can also get away with not having one by sticking something into it. When it slides in easily it's probably done.

I would put it around the middle of the smoker. Towards the firebox will be hotter, the other side cooler..

I got the $158 Char Broiler from Wal Mart a few weeks ago and did a brisket the first weekend with no mods. Be prepared to use alot of fuel. I went through a whole bag of charcoal in 5 hours. The next weekend I did some ribs and started the fire with Kingsford and added lump charcoal from there.

I would also recommend putting some type of water pan at the opening between the firebox and cooking chamber. I just used a big foil pan.

The last thing I'd recommend is putting it in a foil pan for the first few hours, then take it out to let it get a better bark on the outside.
post #5 of 26
I've used a couple "steak rubs" that I've liked.
post #6 of 26
Here's my tried and true marinade, rub, and technique:

Brisket Marinade

1 1/2 cups red wine
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon wine vinegar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons black pepper

Brisket Rub

1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano

Marinate it overnight, then rub it and let it sit at room temp for 30-40 mins. Smoke it fat cap up directly on the grate for 3 hours using whatever wood you like (I use mesquite) at 250* then wrap it in foil until it reaches temp (185-190) -- usually around 2 hours. Leave it wrapped in foil, wrap it in towels, and put it inside of a cooler for at least an hour.

EDIT: many people here take it to 200-205, and that sounds good to me.
post #7 of 26
Thread Starter 
I have the big charbroil offset.....the one withe the cheesey state in the middle of lid. I have learned here its about experimentation and it appears I'm about to embark on some seasoned boot leather
post #8 of 26
Here's my thread on the brisket I did.


From my experience the worst you'll do is dry it out, it will still be tender as long as you cook it long enough. Even a dry brisket is good with some good sauce on it.
post #9 of 26
and that's how a newbe becomes a smoke blower!PDT_Armataz_01_37.gif
post #10 of 26
wal-mart carries both the grill temp guage and the meat temp therm.

here's a rub that i like

Kansas city sweet and smoky rub

2/3 brown sugar
2/3 cup white sugar
1/2 cup paprika
1/4 cup seasoned salt
1/4 cup smoked salt
1/4 cup onion salt
1/4 cup celery salt
2 tble black pepper
2 tbls chili powder
2 tble mustard powder
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp cayenne pepper

2 other's thats really good if you have a basspro shop are

bring the meat temp up to 200-205 range and it will be nice and tender.
post #11 of 26
U should sign up for Jeff 5 day email class U will learn a lot from him. His rub and sauce recipe is the way to go also. icon_wink.gif
post #12 of 26
You can get the thermo meter that walmart carries but I would test it forst before you use it. It really easy all you have to do is boil water and then place the probe in the water without letting it touch the side and the thermo meter such read 212° and then you will be set. If it wrong you will atleast know how much it's off and then you can adjust before you take it back and get another one
post #13 of 26
Thread Starter 
well here we go threw a 12 pounder on with apple juice and mesquite. fat cap up and gonna smoke for 3 then foil.....temps steady at 250 here goes nothin
post #14 of 26
Awesome! Bring on the Q-view when you slice it! Take it to 200* or so, let it rest, and it will be tender and juicy. PDT_Armataz_01_34.gif
post #15 of 26
Always been kind of scared to try brisket. Too expensive and afraid I'll turn it into jerky. Is it really not that hard?
post #16 of 26
Maybe I've been lucky but the worst problem I've had was being dry. If it's tough, cook it longer. If it's getting too done on the outside, foil it for a while and then pull it back out.
post #17 of 26
The trick is to foil it after 3 hours (smoking it at 250*), then let it rise to temp (190-200 or so), then keep it foiled for at least an hour after you pull it off of the heat. This way, you get some juicy and tender brisket every time.

We're all looking for Q-view, BTW! smile.gif
post #18 of 26
That depends on the smoker. Some stock therms are WAY off.


There is no way in the world that a 12 pound packer is going to hit 190° in 5 hours. IF, and I say if because I don't know if you have a thermo for smoker temp, you're cooking around 250ish your looking at more like 12 to 16 hours.

But even if you're cooking a lot hotter, you can still turn out a good brisket. There are folks on here who have smoked them in the 300s and have had them come out great.

If you are really flying blind, temp wise, what I would recomend is smoking it for 6 hours. I say 6 hours because of the several briskets that I have done in that size range, I usually wait 6 hours to insert the probe when I'm smoking in the 240s and the internal temp of the brisket at that time is usually in the low 150s.

Then wrap it in foil and put it back on the smoker. You really should get a meat thermometer of some kind but if you do not have a meat thermometer, you can check for tenderness by feel as ryanhoelzer said. Stick something similar in shape to a meat thermometer in and when it slides in like butter, it's done. I would check it once an hour or so.

Good luck and keep us posted.

post #19 of 26
trick is too have a good layer of rub on it to form a good bark to seal in the juice's, a rub that is some what sugar based will help out on that bark to seal everything in too, but its not hard at all, having a good layer of rub will work in just about any smoker.
post #20 of 26
And not to hijack FNG's thread but . . .

No, they are really not that hard. If you can hold a certain temp range in your smoker, you can smoke a brisket. Just follow the basic instructions in this thread


and you'll be fine.

There is a lot of other info here.


as well but don't get too intimidated by all the specifics. You don't have to worry about packer/point/flat, trimming, separate the point from the flat, burnt ends, injection, mop, flip/don't flip you're first time out. Just get one, trim a little excess fat off if needed, throw it on the smoker and follow the basic brisket smoke instructions.

Here is a really good source of brisket info to help you aquaint yourself with brisket.


Truth be told, if you get a packer brisket, you can throw it on the smoker and smoke it like you would a pork shoulder and it would be fine. Don't worry about slicing across the grain if that seems complicated. While it is best that way, slices cut with the grain can be eaten as well. biggrin.gif

Don't fear the brisket. Once you get that first one under your belt, then you can add all of the other touches that will make it even better. PDT_Armataz_01_34.gif

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