Brisket Tips

[hebby]

Hello,

I am going to smoke a brisket on Sunday. I have an 8.4 LB flat to get ready tomorrow. Anyone have any special tips to deliver that brisket that is above and beyond? I have only done a few but that was prior to all the mods I did to my offset so hoping this one will be great. I am cooking for a buddy of mine that's from Texas so I know i'll catch some heat if I foul it up...

Smoke at 215/220

using Hickory, a little mesquite, and a little pecan

Mop: Yes or no?

Foil pan with Au Jus and brew at 165 covered, pull at 190

cooler nap for an hour minimum probably a few hours. slice against the grain.

I will probably start it about midnight Sat. night as I don't want to get up at 3 am to deal with it. I will also use my AMPS to generate smoke overnight while I am asleep and switch to chunks in the morning. I have a propane burner in my offset so I can set it and forget it.

What do you do that separates your brisket from the rest of the pack?

 

[oldschoolbbq]

Hebby,  you got lucky. Yeah, I know ,they're gonna say things about my post , but here's the "Oldschool" way...

If ,as you say he's from Texas and knows the 'original-oldschool' seasonings for a Brisket , He'll be Bowing at your feet

.

I am a native Texan and have done them this way forever and always get "Rave" reviews from Friends and Family.

I simply lightly Salt(Kosher) both sides , massage (Mkt.ground-a coarser grind) Black Pepper in and maybe some Onion and Garlic. have my smoker at 225° (+/- 15°) and hold it there with the Smoker Door "Closed" until your therm. is at 180° IT. Then stick a toothpick in it and check tenderness. If good, remove and rest in a cooler(wrapped) for an hour or so , then slice in 1/8" pieces , place on White bread (which has been just dampened with sauce ) add sliced Onion,Dill Pickles and a "Dab" more sauce on the meat -close the Sammie and enjoy

.

Be patient and let it do it's magic..."no looking" until 180°...

With your Mods. , you should be 'good to go' ... have fun. We'll be watching

 for Q-view.

 

[whistlepig]

I coat mine with thick Worcestershire sauce, Montreal steak seasoning, onion powder, and garlic powder. Allow plenty of time. Brisket is kind of weird to me. No two different briskets of equal weight will take the same cooking time.   

 

[ringtail bbq]

Hebby... here's another method.

Cover brisket with yellow mustard, coat with your favorite seasoning (put it on thick).  Smoke for 3-4 hours uncovered, flip 1/2 way through the 3-4 hour time period to get the smoke ring.  I then put it in a foil pan with some liquid and cover.  I use Dr Pepper most of the time (being from Texas he'll appreciate it).  Continue cooking till it reaches your desired temp and let it rest.  Might consider doing some Burnt Ends too.

Look forward to hearing about your results and Good Luck..... JB

 

[2hot2cookinside]

I am new to the forum, right now I have a Traeger Jr. but come Friday my new MAK 2 Star arrives and the first thing my husband wants me

to smoke is a brisket.  I read all your suggestions, hard to decide which way to go, what about a dipping sauce for the brisket?

 

[s2k9k]

I am new to the forum, right now I have a Traeger Jr. but come Friday my new MAK 2 Star arrives and the first thing my husband wants me

to smoke is a brisket.  I read all your suggestions, hard to decide which way to go, what about a dipping sauce for the brisket?

Chef JimmyJ's Au Jus is really good and goes great with brisket:

 http://www.smokingmeatforums.com/t/121418/looking-for-chef-jimmyjs-smokey-au-jus-recipe  (See post #2)

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[oldschoolbbq]

 

[hebby]

Rubbed with Salt, Pepper, Garlic, Onion powder. Hooking up the drill to my pepper grinder was awesome. Saved me about 15 minutes of grinding by hand and it worked great. Got the smoker going about 3:30 am and put the brisket on about 4:15. Hung out for a bit to make sure temp was steady at 225 and went to bed as the sun was coming up for a few more hours. Got up at about 7:30 and she was still going strong. About noon the IT was about 175, at 2 it was 182 so I foiled it and added some better than bullion and a packet of Aus Jus and a little water to the dripping that collected in the foil pan I put underneath the rack. That went into the foil with the brisket and got it up to 195 and into a cooler for 2 hours. Came out awesome! Thanks for the tips!! Also made some homemade french bread for sandwiches and Mac N Cheese with a little black IPA brew added to the bechemel cheese sauce. My buddy is a chef at a great restaurant here and he was responsible for the Mac N Cheese, outstanding, the beer added a little smokiness and bitterness to it. Highly recommended, we used a beer like Stone Sublimely Self Righteous. Also had

some brussel sprouts with some home cured bacon, and slaw...delicious.

 

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• hebby
• Nov 5, 2012

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• hebby
• Nov 5, 2012

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• hebby
• Nov 5, 2012

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• hebby
• Nov 5, 2012

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• hebby
• Nov 5, 2012

 

[oldschoolbbq]

Nice...

 

[smokinhusker]

Outstanding! BTW I love the pepper mill!

 

[weberlamp]

You better get a patent on the peppermill, well done

 

[hebby]

Thanks, I won't do it any other way from now on. It was so fast, highly recommended.

 

[driedstick]

Very nice