1st Brisket

[Javaaman]

Getting ready to smoke my first brisket tomorrow (hope I've uploaded the pictures). Almost 7lb packer (the butcher cut a piece from the flat). Injected beef broth and rubbed with BBQ Bros Texas Rub. Oh yeah, a few garlic cloves too. Figuring 10 hrs plus at 235*. Will post updates tomorrow. In the meantime, all advice welcomed!!

 

[Javaaman]

Will wrap in foil when the "stall" begins.

 

[retiredbadge]

I cook mine for about 6 hours and then wrap in red butcher paper and cook to 200 degrees. Then I let it rest for two to three hours. I rub only with salt and pepper.

 

[Javaaman]

Would have preferred butcher paper but couldn't find today. Will cook to 195*-200* and then rest for two hrs in a cooler. From what I've read, 90 minutes per pound. That's how I'm coming up with 10+ hrs (brisket is a bit under 7lbs).

 

[retiredbadge]

I had to order the red butcher paper because I couldn’t find any either. I have enough now that should last the rest of my life. :)

 

[bdskelly]

Hello Java
That looks like a mighty nice hunk of beef. Yes sir a good estimate is about 1 1/2 hours per pound at 225* - 230*. That beef will stall around 170 IT give or take. Resist turning the heat up. Believe me it will push through it. A good IT temp for tenderness and moisture for me is 203. I then toss it in a cookie sheet or large pan with foil over it and let it sit for an hour before I slice it.
To wrap or not to wrap at the stall. We debate that around here all the time. I typically do not. Good luck.
Keep your lid closed and please post your results! B

 

[bregent]

Cook until it's tender, not to a specific temp, otherwise you risk it either being overcooked and dry, or undercooked and tough. I only wrap if it's getting too dark.
Also, food cooks faster on a pellet grill than other smokers so plan accordingly.

 

[dcecil]

I did my first brisket a few weeks ago and just following some of the guys like bdskellys advice got me through just fine. I’m excited for you. Good luck

 

[bdskelly]

Cook until it's tender, not to a specific temp, otherwise you risk it either being overcooked and dry, or undercooked and tough. I only wrap if it's getting too dark.
Also, food cooks faster on a pellet grill than other smokers so plan accordingly.

My point here is that for a new person smoking their first brisket, on average an IT of 203 will give you the successful results of being tender and not dry.
With all due respect. Simply saying cook it until it’s tender is not enough detail for a beginner on a brisket. In addition, there is no significant variance in cook time on my pellet pooper when compared to the many brands and styles of smokers I own or have owned. Lastly some briskets take longer than others no matter what smoker you have them in. A good rule for planning is 1 1/2 hours per pound.
Time may vary for a number of reasons including outside ambient temp. B

 

[bregent]

I hear what you're saying, but I've had many briskets dried out by the time they hit 203F. It wasn't till I stopped worrying about temp that I started getting consistent results. As for tender, use a probe or toothpick to test and when it goes in with little resistance it's done. But yeah, it does takes practice to know when it feels right.

As for 'planning accordingly' I mean that there's a wide range of times it can be done so be prepared if it finishes a few hours earlier than planned. Briskets I do on my Memphis are in the 14lb range and take about 12 hours, and that's running for the first 4-6 hours at 180 before bumping to 225 and no wrap.

 

[Javaaman]

Thanks guys - good things to think about. Brisket went in at 5:15. Will take a look after 4hrs. To spritz or not to spritz - that is the question. I've read some do and some don't.

 

[SmokinAl]

I go hot & fast with mine, 270-280 pit temp, no wrap, no stall & about 45 minutes to an hour per pound. An IT of 203 seems to be the magic number for me for brisket, but I start checking it around 195. Give it a half hour rest & slice it up!
Al

 

[Javaaman]

Thanks Al. I'm really seeing that there is no "firm rule" on smoking a brisket. Temp ranges from 180* to 280*. Time varies as well. What is consistent (and arguably it seems the most important) is internal temperature. No matter how you get there, IT must be right around 200* to be done. Am I looking at it correctly?

 

[Javaaman]

4hr update. Seems to be cooking a bit faster than planned. Set smoker on 235* yet small oven thermometer I placed on right side (moved to left) read about 275*. IT now at 171*.
Oven thermometer moved to left side - now reading in sync. Possible "hot spot" where thermometer was originally placed?

 

[bregent]

What is consistent (and arguably it seems the most important) is internal temperature. No matter how you get there, IT must be right around 200* to be done. Am I looking at it correctly?

Not exactly. A brisket is done when its connective tissue has broken down to the point that it has become tender. That occurs over time when the meat is held above a certain temperature - 140F or there about. So on the extreme side, you can cook a brisket Sous Vide at 170F, and it will become fall apart tender and never get above 170. Of course that will take a long time. There is no magic internal temp when a brisket is done - it's just that if you cook at the same temp each time, the brisket will reach the same approximate temp by the time it is done. So many people use internal temp as a guide. But I've cooked one at 200 and it was done at 192, and cooking hot and fast finished around 208.

 

[Javaaman]

10-4!
7hr update. Brisket is DONE! Probe went in like "butta", IT was 197* at thickest section. 203* - 207* at various other points. Wrapped in double foil and towel. Now in cooler. Hoping temp holds till 5pm. Possible or too much of a stretch.

 

[tallbm]

Thanks Al. I'm really seeing that there is no "firm rule" on smoking a brisket. Temp ranges from 180* to 280*. Time varies as well. What is consistent (and arguably it seems the most important) is internal temperature. No matter how you get there, IT must be right around 200* to be done. Am I looking at it correctly?

Hi there and welcome!

You might have hot spots, it is common and is part of learning your setup :)

As for 200F being done you are ALMOST correct. A brisket is done when it is tender and you check for tenderness by stabbing with a tooth pic or something like that (I use wooden kabob skewers) and when the tooth pic/skewer goes in all over with no resistance then you know it is done.

You start CHECKING for tenderness anywhere from 198-200F. If it fails the tenderness stabbing then you let it go up a degree or 2 and check again and repeat the process until it is tender! I find my briskets are usually done around 203F also but had some go to 205F and only 1 ever be ready around 200-202F (a super marbled Prime brisket).

Do this and you will ensure your brisket comes out good to go for your first attempt. You will only get better from here as brisket is one of those cuts that teaches you a lot through many/every smoke :)

 

[Javaaman]

Had some concerns initially that I was pulling too soon at 197*. Probe went right in with no resistance so I figured I'd be ok. That, plus the extended "resting" time in the cooler hopefully will add to the tenderness. Brisket was "Choice" and well marbled (should be for almost $8 a pound at Publix! LOL!).
My thanks again to all for the advice and patience with someone "very wet behind the ears"! I will post pictures when sliced.

 

[Javaaman]

I am now in a "meat coma"! Brisket came great, 5 hrs rest didn't hurt a bit (ok - could have been a bit warmer). Great ring - very, very pleased for a first attempt. Could not have done it without the support and guidance offered here.

 

[bdskelly]

I am now in a "meat coma"! Brisket came great, 5 hrs rest didn't hurt a bit (ok - could have been a bit warmer). Great ring - very, very pleased for a first attempt. Could not have done it without the support and guidance offered here.

Bravo! Standing ovation! Beautiful brisket! Like! You did it! Congratulations! I was rooting for ya! B