Briskett

[tbones]

Ive been wanting to smoke a brisket for a while now but kinda nervous . Anyone have any tips for me. I have a 30'' MES.  Is the brisket suppose to be sliced or pulled when its done?

 

[mvincent42]

I have done 2 briskets. I was expecting to be able to pull the first one I did and was shocked when it wouldn't pull. However I sliced it super thin after it cooled (think generic store brand bacon thickness) and wow! It just melts in your mouth when it is that thin. Amazing! I made 20lb for my wedding and the guests couldn't get enough.

The only beef cut I have had real success pulling is a chuck roast. Something about the marbling and fat content works. I did a top round roast and while it didn't really "pull" it "chunked" well and I got the right texture that way.

Both times I did a SPOG (salt,pepper,onion powder, garlic powder) rub on the outside. At the time I was using a friends electric brinkman "r2d2" style unit and got great bark on the outside. Delicious tender meat on the inside. I have since gotten my own MES 30 and haven't done one yet in it. Like I say I have done chucks, rounds, and pork butt for pork loin as well as everything from cheese to snack mix to meatloaf.

I recommend having a good bbq sauce on the side and I am one of those guys who loves cole slaw on my bbq sandwich. There are great recipes on here if you need them or feel free to ask and I can give you mine. Use the search! Mine is just one opinion and there are lots of different schools of thought. Pick what sounds best and run with it. Take good notes so you can remember what you did in the future so you can make changes or not depending on what you like. I always say, even the worst smoked meat is still pretty good.

Good luck with your brisket! Your mouth will love you!