brisket tips

[smokinmilkman]

Got a 6 lb beef brisket using a masterbuilt electric smoker looking for any tips tricks etc...which wood chips would you use? I got hickory, mesquite, whiskey soaked and also got some merlot wine barrel chips....how long and do i use a water pan:grilling_smilie:

 

[pgsmoker64]

I'd keep it simple!  Mesquite is fantastic for brisket!

What type of smoker are you using?

I don't use water in the water pan any longer...I put sand in it.  It makes a great heat sink and helps maintain temps rock steady!

Depends at what temp you cook the brisket as to how long it will take.  If you smoke at 225 you can figure on about 12 hours.  Crank up the heat to about 250 - 260 and it should take somewhere between 8 and 10 hours.

Foil or no foil?  I don't foil because I like the bark - personal preference!

Good luck - someone will be along shortly to offer advice on au jus, etc.

Bill

 

[smokinmilkman]

I m using a masterbuilt electric smoker....Sand? Interesting! I have smoked briskets before using my charcoal barrel smoker but tring it on the electric, thanks

 

[chef jimmyj]

Yep, figure 2hrs/lb at 225*F. Unless you and your's Love Mesquite, use any of the other woods. Mesquite is strong stuff. You will be loading more chip every 30-40 minutes. That's a lot of work on a 12 hour smoke. You should get an AMNPS Pellet Smoke Generator...http://www.amazenproducts.com  It was developed with the MES in mind and gives some beautiful Thin Blue Smoke for up to 10 hours on a load. Give this Au Jus Recipe 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.

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

[bruno994]

Hickory or mesquite will go well with brisket.  Cherry also goes well with both briskets and butts, giving a nice color to the meat.