1st brisket

[smokinberto]

 Never saw beef briskets that weren't specifically for corned beef, Today at the market I did. Thought I'd give it a try.. I rubbed it with a concoction of seasonings & will let it set up til tomorrow. Upon seasoning I see one side has a fatty layer. Do I cook it fat side up, fat side down or turn it somewhere in the middle.

So far all I've smoked has been delicious, don't want a mark in the loss column.In advance Thanks...........

 

[so ms smoker]

  You can smoke it either way. I do fat side down so as not to disturb the rub on the meat side. At IT of 160-165 I put it in a foil pan and cover with foil. Add a cup of beef broth and smoke/finish in oven to 190. Remove frome smoker/oven and rest for 1 hour. If it is a full packer and not just the flat, you may want to make 'burnt ends' (man candy)  They are awesome!  Please ask any questions.. 

  Mike

 

[chef jimmyj]

Here is my take...Fat up or down depends on your smoker. If the heat source is intense and below the meat like a WSM, the Fat down helps protect the meat. If the heat is more uniform the Fat up will melt and baste the meat. However, this subject is the source of continuing debate...JJ

 

[smokinberto]

I smoked it for 3 hrs.@ 200 degrees (fat side up), wrapped it in foil (added some of the aus jus) & put it back in the smoker until the IT was 185. Placed it in a cooler for a few hours. Took it out & sliced it about 1/8" it was a little dry on one end & falling apart on the other. Flavor was good just wish it was a little more tender.

 

[pgsmoker64]

I smoked it for 3 hrs.@ 200 degrees (fat side up), wrapped it in foil (added some of the aus jus) & put it back in the smoker until the IT was 185. Placed it in a cooler for a few hours. Took it out & sliced it about 1/8" it was a little dry on one end & falling apart on the other. Flavor was good just wish it was a little more tender.

What type of smoker do you have?  I once did a brisket on my CG w/ SFB and made the mistake of leaving the brisket with the same end near the FB the whole time and had the same issue.  The next time I rotated it about half way through and it came out great!

You also might try going to a higher IT - about 200 or so.

Bill

 

[smokinberto]

I have a Masterbuilt 2 door propane model. I'll cook it longer next go round. Thanks

 

[mdboatbum]

Yeah, I think you just pulled it a little early. As many have said on here, cook it until you can stick a toothpick or a knife in with little resistance. Not long enough, and the meat will still be tight and dry. Internal temp is a good indicator of when to start checking for tenderness, but the temp at which the collagen will break down will be different for each brisket.

 

[smokinberto]

I guess I need to wrap my head around beef being "well done" I like my steaks rare. Cooking a brisket is definately a different animal.

 

[aliengriller]

I always trim as much fat as possible, leaving about 1/4 to 1/2" on one side.  I then begin the smoke with the fat cap UP, smoke for about two hours, maybe three.   Because I don't have the patience, and possibly my cooker, I then finish it over indirect heat for at least two more hours--first hour + fat cap DOWN, then flip and finish.   IF temp not high enough to make the brisket tender, wrap in double foil (heavy duty), wrap in a couple of bath towels, and put in the oven (an ice chest can be used--too lazy to do that) and let sit for two to three more hours.    Usually so tender and succulent--people scarf it up!  I also rub with Jeff's rub the night before, and make his bbq sauce (a few modifications on each, but don't want to "hurt" Jeff's feelings!  I should add I have a CB940X, with the original SMK attachment--a smoker attachment, no longer made.   A steel "box" with cast iron "insides: that slope down to the bottom.   Start a few briquettes, fill the SMK with charcoal, put the burning ones on top, followed by wood chunks or chips.  WIll hold the heat for several hours--230-250 degrees.   Just right for smoking.   Start another small batch for the indirect part, mix the SMK ones with it and within five minutes have a fire that will go to 325-350 easily to finish off the brisket.