Brisket on the SmokeFire

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Majja13

Fire Starter
SMF Premier Member
Mar 19, 2022
51
59
Salt Lake City
I bought a 13 pound brisket early last week to grind . Went back on my normal day to check prices ( Gordon's food service ) they had 3 or 4 small briskets at $3.75 a pound so I grabbed one .
Trimmed out at 5 1/2 pounds . It's really flexible to start , so that's good .
I mixed up an injection of 1 cup unsalted vegetable stock , 3 tsp powdered beef base , a couple spoons of roasted garlic puree and 4 grams of stpp fo the 5 pounds of meat .
I pumped it full , and coated it with Canadian steak seasoning . Wrapped in plastic , then over night in the fridge .
I put some mesquite pellets in the SmokeFire and set it to 225 .
Got the brisket out to heat up while I got the grill ready .
Here it is trimmed up . Nice clean piece of meat .
View attachment 629632
Next morning warming up on the counter . The flat had a pretty thin edge on it .
I normally trim that off , but decided to use it as a buffer , and left it on .
View attachment 629633
After the SmokeFire runs at 225 , I set it to smoke boost . Temp outside was
in the low 40's . So the chamber temp was 180 . On hot days it stays around 200 .
I ran it in boost for 3 or 4 hours .
Opened it up to add the therms .
View attachment 629635
From that point I stop looking . I bump temps up over the cook time . I like that it comes up slow .
I think it helps the smoke flavor and color of the meat . So I went from 180 , up to 275 over the next several hours .
25 degrees at a time . I do have to even out the pellets in the hopper . Not a problem . I keep an eye on all my cooks .
So a couple hours before I want to eat it was at 175 ish .
Shut the SmokeFire down and bring the brisket in the house to wrap .
View attachment 629639
Set the oven to 350 . Add the brisket wrapped in pink paper , and watch the internal temp .
When it starts walking up , I turn the heat down and open the door . That slow the cooking to a steady rise .
This went about 2 1/2 hours at 325 .
Out of the oven , and paper removed . Smells good .
View attachment 629641
The point is like butter , but the flat still has some resistance . The thin part is over done .
That's OK , I knew it would be .
I put plastic wrap over it and a towel . I just let it ride on the counter .
View attachment 629642
View attachment 629643
Temp was down to 170 or so . Take the towel off . As the meat cools down it sucks the plastic up tight .
Draws some moisture back in .
View attachment 629644
View attachment 629645
First couple slices were dry and just at a crumble stage .
View attachment 629646
Couple more slices in ,, my goodness . It's perfect .
View attachment 629647
View attachment 629648
My Daughter walked into the kitchen . Said she could smell it from her room , and grabbed a plate .
I used a fork to get her some slices .
View attachment 629650
It just perfect . I'm gonna eat my fill just standing at the cutting board .
View attachment 629652
Got me a few slices ( I all ready had 6 or 7 ) and dipped them in the juice on the tray .
View attachment 629653
I had a whole spread , but just did eggs and the beans on my plate .
Fancy picture or slopped on , it all taste the same .
The brisket was just perfect , and the SmokeFire does a fantastic job .
View attachment 629654
The beans were doctored up from a can .
The eggs were horseradish , Duke's mayo and yellow mustard .
Pot covered with water . Comes to a boil , lid on and heat off .
Set timer for 15 minutes . Then rinse in cold water and peel when cool enough to handle .
View attachment 629634
View attachment 629636
View attachment 629637
View attachment 629638
Can't wait to do leftovers for tonight's supper . Pretty sure the eggs won't last that long .
Thanks for lookin.
Damn this just looks amazing. I can not wait to try a brisket
 

chopsaw

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Thread starter
Dec 14, 2013
13,988
11,641
OFallon Mo.
Damn this just looks amazing.
It was . Lol . When you get them right they're so good .
I can not wait to try a brisket
It really does a great job . Did you get the 4 or the 6 ?
Just be advised that the convection effect on the SmokeFire can dry out the bottom surface closest to the heat . That's why I use the top rack , and the drip pan also acts as a buffer .
 

denny

Smoke Blower
I bought a 13 pound brisket early last week to grind . Went back on my normal day to check prices ( Gordon's food service ) they had 3 or 4 small briskets at $3.75 a pound so I grabbed one .
Trimmed out at 5 1/2 pounds . It's really flexible to start , so that's good .
I mixed up an injection of 1 cup unsalted vegetable stock , 3 tsp powdered beef base , a couple spoons of roasted garlic puree and 4 grams of stpp fo the 5 pounds of meat .
I pumped it full , and coated it with Canadian steak seasoning . Wrapped in plastic , then over night in the fridge .
I put some mesquite pellets in the SmokeFire and set it to 225 .
Got the brisket out to heat up while I got the grill ready .
Here it is trimmed up . Nice clean piece of meat .
View attachment 629632
Next morning warming up on the counter . The flat had a pretty thin edge on it .
I normally trim that off , but decided to use it as a buffer , and left it on .
View attachment 629633
After the SmokeFire runs at 225 , I set it to smoke boost . Temp outside was
in the low 40's . So the chamber temp was 180 . On hot days it stays around 200 .
I ran it in boost for 3 or 4 hours .
Opened it up to add the therms .
View attachment 629635
From that point I stop looking . I bump temps up over the cook time . I like that it comes up slow .
I think it helps the smoke flavor and color of the meat . So I went from 180 , up to 275 over the next several hours .
25 degrees at a time . I do have to even out the pellets in the hopper . Not a problem . I keep an eye on all my cooks .
So a couple hours before I want to eat it was at 175 ish .
Shut the SmokeFire down and bring the brisket in the house to wrap .
View attachment 629639
Set the oven to 350 . Add the brisket wrapped in pink paper , and watch the internal temp .
When it starts walking up , I turn the heat down and open the door . That slow the cooking to a steady rise .
This went about 2 1/2 hours at 325 .
Out of the oven , and paper removed . Smells good .
View attachment 629641
The point is like butter , but the flat still has some resistance . The thin part is over done .
That's OK , I knew it would be .
I put plastic wrap over it and a towel . I just let it ride on the counter .
View attachment 629642
View attachment 629643
Temp was down to 170 or so . Take the towel off . As the meat cools down it sucks the plastic up tight .
Draws some moisture back in .
View attachment 629644
View attachment 629645
First couple slices were dry and just at a crumble stage .
View attachment 629646
Couple more slices in ,, my goodness . It's perfect .
View attachment 629647
View attachment 629648
My Daughter walked into the kitchen . Said she could smell it from her room , and grabbed a plate .
I used a fork to get her some slices .
View attachment 629650
It just perfect . I'm gonna eat my fill just standing at the cutting board .
View attachment 629652
Got me a few slices ( I all ready had 6 or 7 ) and dipped them in the juice on the tray .
View attachment 629653
I had a whole spread , but just did eggs and the beans on my plate .
Fancy picture or slopped on , it all taste the same .
The brisket was just perfect , and the SmokeFire does a fantastic job .
View attachment 629654
The beans were doctored up from a can .
The eggs were horseradish , Duke's mayo and yellow mustard .
Pot covered with water . Comes to a boil , lid on and heat off .
Set timer for 15 minutes . Then rinse in cold water and peel when cool enough to handle .
View attachment 629634
View attachment 629636
View attachment 629637
View attachment 629638
Can't wait to do leftovers for tonight's supper . Pretty sure the eggs won't last that long .
Thanks for lookin.
Congrats Chopsaw! Looks like another sure fire winner! Please clarify one point for me--You wrap it in paper and put into oven at 350*. When the temp starts rising, you turn the temp to 325* AND OPEN THE DOOR. Do you close the door then or just leave it open? Silly question I know but I tend to take things literally which doesn't leave much room for interpretation! Thanks for your help!
 
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chopsaw

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Thread starter
Dec 14, 2013
13,988
11,641
OFallon Mo.
Looks like another sure fire winner!
Thanks Denny . Appreciate that .
Silly question I know but I tend to take things literally which doesn't leave much room for interpretation!
Not silly . I'm the same . Terminology is everything , I didn't clarify myself .
I finish most if not all of them in the oven .
Given that I wanted to eat in a couple hours , I went in the oven at 350 . I used 350 , because that's the default temp when I start the oven and also to get the brisket temp to continue to rise .

So once it started moving up , I open the door to let some heat out , and keep an eye on the temp . I drop the temp of the oven and close the door . When the brisket temp stops climbing I bump the oven back up until it slowly starts to climb again . In this case it was 325 . Sometimes I set it to 170 and leave it .
It just depends on the internal temp of the meat , and how far out I am from wanting it done . I don't do the cooler rest . I'll let it sit on the counter for 30 or 40 minutes before slicing .
 

denny

Smoke Blower
Thanks Denny . Appreciate that .

Not silly . I'm the same . Terminology is everything , I didn't clarify myself .
I finish most if not all of them in the oven .
Given that I wanted to eat in a couple hours , I went in the oven at 350 . I used 350 , because that's the default temp when I start the oven and also to get the brisket temp to continue to rise .

So once it started moving up , I open the door to let some heat out , and keep an eye on the temp . I drop the temp of the oven and close the door . When the brisket temp stops climbing I bump the oven back up until it slowly starts to climb again . In this case it was 325 . Sometimes I set it to 170 and leave it .
It just depends on the internal temp of the meat , and how far out I am from wanting it done . I don't do the cooler rest . I'll let it sit on the counter for 30 or 40 minutes before slicing .
Exactly what I needed to know. Thanks for being so gracious.
 

Majja13

Fire Starter
SMF Premier Member
Mar 19, 2022
51
59
Salt Lake City
It was . Lol . When you get them right they're so good .

It really does a great job . Did you get the 4 or the 6 ?
Just be advised that the convection effect on the SmokeFire can dry out the bottom surface closest to the heat . That's why I use the top rack , and the drip pan also acts as a buffer .
I have the 4. I figured out real quick the top shelf is my friend.
 

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