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My first brisket

post #1 of 12
Thread Starter 

I have no idea what i should. How should i seasoned it and how long should i cook it ok the grill? Can you smoke it?

post #2 of 12

You'll get a lot of ideas for this.. everyone has their favorite way to smoke a brisket...

For me... I like the taste of good beef, so I do not use rubs. I just trim off some of the fatcap and sprinkle with kosher salt and cracked black pepper. sometimes I add garlic.


If you grill, use indirect heat.  build your heat to one side of the grill and put a drip pan under the brisket on the other side of the grill.. or if you have room,  place the meat in the middle of the grill with the heat on the sides. (Not sure what kind of cooker you are using).


Briskets are great smoked.. low and slow is the way to go. The meat benefits from a low long smoke.. it breaks down the tissue and the fat dripping into the meat keeps it so moist and tender.


post #3 of 12

Rule of thumb is 1-1/4 to 1-1/2 hours per pound of brisket smoked at 225 deg F (give or take 5 degrees).


There are quite a growing number of people who smoke at a higher temp at about 30 to 45 mins per pound.


Like Cowgirl, I try to keep the rub simple especially for beef, but I do use a Cajun rub a lot. I also try to stay away from using sugar or honey on any of the beef that I smoke, a good beef will show its flavor in itself.

post #4 of 12

Since this is your first brisket, I'd tread lightly on the spices. Go general beef spices like salt, pepper, garlic powder. As far as grilling it is concerned, I can't say, other than that is a lot of meat to grill. I can say that smoking it will come out great, just expect it to be a long smoke, especially when you hit a temp stall. I know others will be chiming in on this subject, there are always other ways to do the same job. It's all good my friend.

post #5 of 12

I'd say you can smoke it but not grill it.


Grilling does not provide the low temperatures for hours on end that it takes for a brisket to tenderize from all the collegians (the stuff that makes it tough) being broken down. Of course if you happen to enjoy eating shoe leather, I suppose you could grill it.

post #6 of 12

On a decent grill that can hold / organize low temps, you can definetly "grill" with indirect heat. Ihave had one done at a friends, with nothing more than montreal steak spice.


Slicing it right will help keep it a tender cut, but it wont be the same as a smoked BBQd brisket. Also leave most the fat on if you grill. :D

post #7 of 12

I would do as Jeanie (cowgirl) says. She's that good to. Now I always smoke mine and you really can't grill it for you would have some really dark and tough meat and you wouldn't't be anywhere near finished with it. Now I would rub it the night before and then wrap it in some saran wrap and place it in the re frig for the night. Then smoke it at about 230° or there abouts. Take it to maybe 165-170° and foil it then. If your meat stalls at a certain degree (and it might) for what seems hours. All you can do is wait it out and it will start going back up sometime in the future and we don't know why either. Then take the foiled meat to about 200-205° and then foil it again and place it into a dry cooler for at least an hour if not more. You can go for 4 to some have gone 6 hours but don't let it get under 140°. Then just pull it out and slice it or pull it either is good. Then the whole time you are doing this smoke about 12-14 hours you should be taking what we call Qview (pictures) that for us out here cause we like to see what you re smoking and we really have a drooling problem. You'll find out soon enough. Good luck and you will be just fine.

post #8 of 12

What equipment do you have?

From reading your posts, I'm assuming you have a charcoal grill of some sort.


How big is the brisket in pounds?

Depending on the size, it can take a considerable amount of time to cook. You HAVE TO cook it INDIRECTLY or it will be very tough.


I would suggest leaving it exposed on one side of the grill and have your coals on the other. Try to maintain a temp of 230 to 250 degrees. When it gets to about 145 internal temp, put it in a foil pan and cover. Continue to cook until it reaches 190. Remove from pan, foil well and wrap with a towel. Let it set at least 1/2 hour then slice across the grain of the meat.

I would use this brisket as a learning experience and don't bother inviting a bunch of people over to eat. Briskets take some learning before you get them right.

post #9 of 12


Originally Posted by Dick Foster View Post

I'd say you can smoke it but not grill it.


Grilling does not provide the low temperatures for hours on end that it takes for a brisket to tenderize from all the collegians (the stuff that makes it tough) being broken down. Of course if you happen to enjoy eating shoe leather, I suppose you could grill it.

Your summary statement has overtones of sarcasm, or did I not understand you?

post #10 of 12
Thread Starter 

Thanks for the advice. I am only going to use the basics for my rub. Garlic, pepper and salt. It is already in the fridge soaking up the flavors. I will start cooking it super early sunday about 3am. I hope it comes out good if not i hotdogs as a back up...lol!

post #11 of 12

Personally for me, smoking is the only way to go.  If you have to "Grill" it, do as Cowgirl suggests.  She rocks with anything food related.  If you can avoid grilling it, you won't be dis-appointed in smoking it low & slow.  But you did leave out pertinent details, such as, weight of Brisk, smoker you're using, thermo's you have, things of that nature.  Whatever happens, be sure to put mustard & onions on the dogs if you have to go to the back up plan.  LOL.  Good luck.  Post qview and / or ask more questions.

post #12 of 12

Then technically that's not grilling, that's just trying to use a grill as a poor excuse for a smoker. By strict definition grilling is done without a cover while smoking and real BBQ is all about low temps, lots of time and smoke.


Grills best serve as grills and purpose built smokers always make better smokers.


I have a smoker grill but have modified it so now it isn't much of a grill at all. I have a small grill that I use for grilling up steaks and such. I could still force the smoker into the grill role but why? It's like using your car to haul a load of gravel, you can do it but it doesn't make a lot of sense and isn't much fun. Using the right tools for the job always helps to ensure a that a good job and outcome results.


I can't imagine fiddling around with a grill, even a Weber kettle, for the hours it takes to do up a good brisket. Lid off, lid on, lid off, lid on. How do you maintain any kind to temp like that? Way too much work and aggravation when Weber also makes a decent smoker for so cheap.


I say if you wanna do brisket? Then get some kind of a smoker or stick to steak, burgers, sausages and hot dogs or even poultry. But for those cuts that take a lot of time, like brisket and pork butt, get yourself a smoker.


 Besides as anyone, at least any man, can tell you, one can never have too many toys errr ah tools.    

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