Beef Brisket

[rick29]

I have a MES 30 and looking to do my first Brisket. Any suggestions on seasoning and cook temps and times.

Thank You ans Happy Easter

 

[oldschoolbbq]

Why, yes indeed We have suggestions...LOL

Smoke that big thing at 225*f (or close) and figure 1.5 hrs. / lb. of meat and add a bit more time for stalls , season with simply S/CBP , place in your Smoker and leave the door shut till almost time...then check for temp. and tenderness .

Opening the lid lets your environment escape and extends your cooking time .

I love to cook Brisket and do several at a time a lot :

If I opened the lid alot like I see people doing , all the work I did to get the temp. up and the smoke Blue , is up and out of the smoker following the smoke that came out when it was opened.

My meaty is always juicy and tender when I pull it out of the unit.

Have fun and .............

 

[austinl]

If you choose to foil it after you consider it "cooked" try throwing some veggies and cloves of garlic in there with a little mop liquid to cook in the juices.  I actually use large foil pans so I can fit more goodies in around the meat during that phase.  Briskets should not give you much trouble if you keep your temps low and steady and don't mess with it like oldschool pointed out.  :)

 

[cricky101]

I don't know if you can do it in a MES, but some of my best briskets have been cooked hot-and-fast; 300-350 degrees until about 165 degrees then foiled and back on the smoker until the temperature probe gives hardly any resistance when probing for doneness, anywhere between 190 and 205 degrees.  I'll usually start with the smoker around 225 with meat on and ramp up the temp gradually until I hit around 300 and try to keep it between 300-350. I double-wrap in foil and rest for an hour before slicing.

I've done a lot of briskets low and slow, but to have a great product done in 4-5 hours is pretty awesome!

For seasoning I usually just use Montreal steak seasoning on my briskets.

 

[scrappynadds]

Looks like some great advice as always

 

[va_connoisseur]

Why, yes indeed We have suggestions...LOL

Smoke that big thing at 225*f (or close) and figure 1.5 hrs. / lb. of meat and add a bit more time for stalls , season with simply S/CBP , place in your Smoker and leave the door shut till almost time...then check for temp. and tenderness .

Opening the lid lets your environment escape and extends your cooking time .

I love to cook Brisket and do several at a time a lot :

If I opened the lid alot like I see people doing , all the work I did to get the temp. up and the smoke Blue , is up and out of the smoker following the smoke that came out when it was opened.

My meaty is always juicy and tender when I pull it out of the unit.

Have fun and .............

OldSchool, I notice you smoke your briskets fat cap up and uncut. Does that help with the moistness? I am doing a couple this weekend and was planning on using the same technique except I was going to put the briskets in disposable pans for the entire cook.

 

[oldschoolbbq]

The only really different thing I do is keep the lid to my smoker closed . I let the heat , circulating moisture , and pressure do the work... IMHO , I feel I get a better cook by leaving things alone and watching the temps.

I've got the three on the Smoker = Rt. , Lt. , and Center (upper rack) ; between these and my (calibrated Mavericks) , I can tell what is happening in the chamber without opening it...

It is important to calibrate your Mavericks before each cook to know what the Smoker mounted Therms. are doing.

That's why you don't see any 'in the process of cooking ' shots of my 'Ques'. I try to keep all the moisture and heat contained to keep the Osmotic pressures working for me , circulating the heat and moisture through the meat . Once opened , it would take some time for my environment to get back to working for me.

I then watch the color of the smoke and the smells coming from the pit . This tells me a lot about what is happening . Then I can set back and enjoy a conversation or piddle around doing something else until I need to add some wood.

Have fun and.....

 

[chef jimmyj]

Stan has you covered but since you are using the MES you will have the room for a pan to catch the drippings. Give this a try...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.