Brisket method discussion

[BB-que]

so ive been trying to perfect my brisket method so I have a go to method where I can get repeatable results. My first briskets we both dry and crumbly. On those I injected, rubbed and cooked until the flat was probe tender and then wrapped in foil and big towel and in a cooler for a couple hours. Seems to me the damn things kept cooking to an extent while resting in such s insulated environment. Then I read Myron Mixon and started doing them at 300, tightly covered in a pan the last couple hours until probe tender with a much shorter tented rest on the counter. These were significantly better than the dry ones that were clearly over cooked, but probably on the under cooked side. I just read Myron Mixons method and he does hot n fast as you all know, but when he wraps with foil and covered towels in a cooler is when the POINT hits 205. My guess at that point the flat, in most cases, is well behind the point 10-20 degrees roughly. So his flat cooks to probe tender while resting in that cooler. I found that interesting and cooking at 300 and getting the beef where you want it and then foiling and toweling in a cooler would be sure to over cook it. Looking forward to my next one and removing when the point hits 205 and then resting the flat in the cooler for 3 or 4 hours while I do the burnt ends. I’ll let y’all know how it goes for me, with Q view.

 

[pigbark]

how long do we have to wait?

 

[JC in GB]

What kind of rig are you cooking on? I have only had a bad brisket cook once when a small cut of flat came out tough.

Run my cooker at 250 degrees F

I don't wrap until after the flat has hit my target IT. Usually I look for 203.

I then wrap for about 40 minutes before serving.

My biggest issue with briskets are how I want to season them from cook to cook.

I have a BBQ notebook that I keep to help me from repeating mistakes or cooks that maybe could have been done a bitt differently. The notes I take really help me zero in on perfecting whatever I am trying to cook.

Happy smoking!

JC

 

[BB-que]

how long do we have to wait?

Good question, about to just say f it and cook the 15 lb for the family and have left overs. I have an A5 Wagyu in the deep freeze and I need to nail down the process before I throw that baby on it

 

[BB-que]

What kind of rig are you cooking on? I have only had a bad brisket cook once when a small cut of flat came out tough.

Run my cooker at 250 degrees F

I don't wrap until after the flat has hit my target IT. Usually I look for 203.

I then wrap for about 40 minutes before serving.

My biggest issue with briskets are how I want to season them from cook to cook.

I have a BBQ notebook that I keep to help me from repeating mistakes or cooks that maybe could have been done a bitt differently. The notes I take really help me zero in on perfecting whatever I am trying to cook.

Happy smoking!

JC

Rec Tec, love that thing

 

[JC in GB]

Rec Tec, love that thing

I have heard a lot of good reviews about the Rec-Tec.

Lots of good BBQ cookers out there. Just have to find the one for your cooking style.

There are lots of junk cookers too so caveat emptor!

JC

 

[schlotz]

I also maintain notes which I religiously take for each smoke. Regarding brisket seasoning: tried a number of combos but I kept coming back to the basic Texas approach and now that's all I do. 50-50 cracked black pepper and kosher salt.

 

[texomakid]

I'll agree with Salt/Pepper for true Texas style brisket. There's success in simplicity and that works very well (although I really like Jeff's Texas Rub recipe on brisket & beef in general.) I find wrapping seems to make the whole brisket a bit more consistent as far as how it cooks & finishes from flat to point. My unwrapped briskets turn out fantastic as well but sometimes there are spots on the unwrapped briskets that are over cooked/dry - typically the thin end of the flat. I am a bark guy and I really think a good bark is important. That can be tricky when wrapping so I try to get a decent bark first and wrap around 160 or so. That's really the only think I didn't like about the "hot & fast" method. I was able to cook a really, really good brisket (Meat wise) but it just didn't get a bark like I try to obtain. Every time I cook it's a new lesson learned.

My mother used to cook brisket in the oven and that meat was always excellent but it had no bark. Dad would smoke a brisket on his old "bullet" smokin' grill and I just loved the dark bark that would create. I now get what was going on with both methods. Man I can remember him cooking on that old thing. It was awesome. He'd fill the pan up with Pepsi (someone told him to do that) and it would cook ALL DAY. It was a labor of love (and beer, and swimming, and camping............)

So many methods. So much fun!

 

[sandyut]

BB-que: I have a Rec Tec Bull and just did a full packer last weekend. you can see my write up there.

I would season to your liking, SPOG, Texas rub or ???. I do inject beef consume. I also trim the fat cap to 1/4" or so and most of the top fat. if the flat gets real thin in areas I will cut that off for snacks during the cook.

For cook time and temp - mine was about 13 LB after trimming and I ran it low for 4 hours for a good smoke dose, then turned it up to 275 till probe tender around 195-200 IT give or take. no wrap no spray not fuss. total time was ~11 hours

best i ever made.

 

[Floridajetsfan]

Did the 11 hours include the rest?

 

[sandyut]

It was 11 hours on the smoker. rested about 2 hours. I dont have a cooler larger enough so I covered with foil and stuck it in the oven (off). works good - done it before.

 

[ofelles]

I have always cooked SRF Wagyu briskets and had very good results on my YS640. 225F with either straight Hickory or 50/50 mix pecan and cherry pellets. Mostly just salt and pepper but lately I like Oakridge BBQ Black Ops Rub. No wrapping just power thru. If I have to hurry up I'll raise it to 275F for the stall. Pull at 205F-210F, then wrap in foil put in 170F oven for a couple of hours. Never been disappointed yet.

 

[BB-que]

BB-que: I have a Rec Tec Bull and just did a full packer last weekend. you can see my write up there.

I would season to your liking, SPOG, Texas rub or ???. I do inject beef consume. I also trim the fat cap to 1/4" or so and most of the top fat. if the flat gets real thin in areas I will cut that off for snacks during the cook.

For cook time and temp - mine was about 13 LB after trimming and I ran it low for 4 hours for a good smoke dose, then turned it up to 275 till probe tender around 195-200 IT give or take. no wrap no spray not fuss. total time was ~11 hours

best i ever made.

Good to know, thanks. I’m trying to get a hot n fast method nailed down using a smoke tube. Last one I did in a little over 4 hours and it was very good. The 2 before that I dried out. Wouldn’t be as fun if I perfected it too quickly.