First Brisket Nerves

[BigVinnie]

I am preparing to smoke a brisket for my first time ever this coming week. Will be smoking on a regular charcoal grill, Char-Griller Legacy, and I think I've got everything I need. Though some advice on my prep would be very much appreciated.

I'll be purchasing a whole brisket from Costco, trimming it myself and rendering the tallow. Will be injecting some of that tallow into the brisket. I plan to dry brine in salt the night before and apply a non salt rub while the grill gets hot. Keeping it simple, onion powder, garlic powder, black pepper and a little chili powder and a touch of brown sugar.

Here is where I know some of the debate will come in. I'll be using Kingsford Low and Slow charcoal to try and control my main source of heat. For the actual smoke flavor I have a mix apple and mesquite wood chunks. I know briquettes like that are disliked by a lot of people but I've also read a lot of good things about those specific ones. First time trying this, and without a regular smoker or side smoking box, I am more concerned about maintaining my temps. I'm aiming for 225-250. When I've grilled with regular lump charcoal it burns crazy hot.

I'll be using the foil boat method to keep it simple and I have a quality remote probe to monitor temps. Once the bark starts to set after a few hours I'll use a mix of apple cider and apple cider vinegar to spray the brisket. Want to cook to about 195 and then rest in a cooler for an hour and allow carry over to take it past 200. Almost forgot, I'll have a drip pan below the brisket and am still unsure if I should add some water to it.

Sounds like a solid game plan in my head, but wanted to see what you all think.

Edit:
Adding some info I left out at first. I have a quality remote probe that has multiple internal temp monitoring points and an "ambient" temp point at the exterior end of the probe that I'll be using to monitor my internal grill temp. As I know the thermometer on the lid of the grill is not always accurate.

I also have an instant read probe, from the exact same brand Themormaven and calibrated in the same factory, for the probe test. Getting my brisket up to 195 is just the starting point before doing the probe test.

 

[JckDanls 07]

Well.. I'll be rooting for good results... But I'm not sure if your gonna be able to control temps in the grill...

Then my other concern is your finishing temps... Just because IT reachs 195/200 does not mean it's going to be done... You'll want to do the "probe test" to check for doneness starting at 195 degrees.. You'll want to stick a probe/skewer in all over... esoecially in the flat under the point... When it slides in and out with no resistence (like peanut butter) then it's done... That can happen at 195.. or it might need to go to 210... there is no exact IT to say it's done...

 

[chopsaw]

I'm aiming for 225-250. When I've grilled with regular lump charcoal it burns crazy hot.

I'm a fan of knowing where the grill / smoker likes to settle in , and make that my cooking temp .

Don't be afraid to use the house oven to finish it up , and have that as part of your plan .

Post 2 covers the main points , so pay attention to that .

Good luck , and if you have questions when you do the smoke , ask them here . Someone should see it . Good luck , DON"T stress !

 

[radioguy]

Vinnie,Relax and welcome to SMF.

Don't overcomplicate things. I've smoked many a pork butt on my Weber kettle. I cook hot and fast. 260F+ you can use temp as an indicator. But rely on a probe to determine when its finished. Poke it with a tooth pick or thin meat thermometer, probe will just slide in. It may be at 195F but the flat may not be ready. I sure to wrap in foil and then wrap foil again, and wrap in a towel, rest it for a minimum of 45 minutes. Longer is better, it will finish cooking and redistribute all that beef moisture. I dont spritz, if the lid is up/off its not cooking.
Most of all have fun!

RG

 

[BigVinnie]

Well.. I'll be rooting for good results... But I'm not sure if your gonna be able to control temps in the grill...

Then my other concern is your finishing temps... Just because IT reachs 195/200 does not mean it's going to be done... You'll want to do the "probe test" to check for doneness starting at 195 degrees.. You'll want to stick a probe/skewer in all over... esoecially in the flat under the point... When it slides in and out with no resistence (like peanut butter) then it's done... That can happen at 195.. or it might need to go to 210... there is no exact IT to say it's done...

What is your concern with the temps? Is it just the type of grill I'm using? If that's the case there are countless people using a regular charcoal grill like I am. It's why I taken the steps to try and find a fuel that won't burn too hot and I already know how to control airflow for temperatures on my grill. Some people will dismiss briquettes like I'm using but ally research shows they are more stable for controlling temps for people new to smoking.

I am familiar with the probe test. A target finishing temp is just a starting point. Get to that temp first then do the probe test. i have a separate instant read probe for the probe test.

 

[1MoreFord]

BV, if you couldn't control lump there is no guarantee you will be able to control briquets. Temp control is about more air control, not fuel choice. Just the way it is. You can do all you want but if the cooker has any air leaks you simply can't control temps reliably.
Don't open your cooker every hour or every how ever often to spritz or mop. Only lengthens your cook time and no proof it does any good.
Heed the info about probing for doneness. Probe in the thickest part of the flat. Do not cook brisket to time or temp.

 

[Brokenhandle]

Don't worry about the temps too much... if it wants to run hotter, let it. Many here will run temps of 275 F... and have no trouble. And as mentioned, have fun and enjoy it.

Ryan

 

[sandyut]

Don't worry about the temps too much... if it wants to run hotter, let it. Many here will run temps of 275 F... and have no trouble. And as mentioned, have fun and enjoy it.

Ryan

That was my thought. Let it run hotter. Low and slow is a terrible myth. I run all my briskets at 275 start to finish, no foil no wrap. My rule of thumb is the more simple is always better = the more you mess with it the more likely there is a problem.

As was mentioned, dont stress. First one will be your first, then there will be more and you will dial in your process.

 

[TimboBBQ!]

I am preparing to smoke a brisket for my first time ever this coming week. Will be smoking on a regular charcoal grill, Char-Griller Legacy, and I think I've got everything I need. Though some advice on my prep would be very much appreciated.

I'll be purchasing a whole brisket from Costco, trimming it myself and rendering the tallow. Will be injecting some of that tallow into the brisket. I plan to dry brine in salt the night before and apply a non salt rub while the grill gets hot. Keeping it simple, onion powder, garlic powder, black pepper and a little chili powder and a touch of brown sugar.

Here is where I know some of the debate will come in. I'll be using Kingsford Low and Slow charcoal to try and control my main source of heat. For the actual smoke flavor I have a mix apple and mesquite wood chunks. I know briquettes like that are disliked by a lot of people but I've also read a lot of good things about those specific ones. First time trying this, and without a regular smoker or side smoking box, I am more concerned about maintaining my temps. I'm aiming for 225-250. When I've grilled with regular lump charcoal it burns crazy hot.

I'll be using the foil boat method to keep it simple and I have a quality remote probe to monitor temps. Once the bark starts to set after a few hours I'll use a mix of apple cider and apple cider vinegar to spray the brisket. Want to cook to about 195 and then rest in a cooler for an hour and allow carry over to take it past 200. Almost forgot, I'll have a drip pan below the brisket and am still unsure if I should add some water to it.

Sounds like a solid game plan in my head, but wanted to see what you all think.

Edit:
Adding some info I left out at first. I have a quality remote probe that has multiple internal temp monitoring points and an "ambient" temp point at the exterior end of the probe that I'll be using to monitor my internal grill temp. As I know the thermometer on the lid of the grill is not always accurate.

I also have an instant read probe, from the exact same brand Themormaven and calibrated in the same factory, for the probe test. Getting my brisket up to 195 is just the starting point before doing the probe test.

Did my first one last weekend and these great folks gave me a bunch of great instructions. Mine wasn’t what I hoped for but wasn’t a total failure either. Hope yours turns out great sir!!

 

[BigVinnie]

BV, if you couldn't control lump there is no guarantee you will be able to control briquets. Temp control is about more air control, not fuel choice. Just the way it is. You can do all you want but if the cooker has any air leaks you simply can't control temps reliably.
Don't open your cooker every hour or every how ever often to spritz or mop. Only lengthens your cook time and no proof it does any good.
Heed the info about probing for doneness. Probe in the thickest part of the flat. Do not cook brisket to time or temp.

Never once did I say I couldn't control temps with lump charcoal. I only said it runs hoter. This just happens to be the first time I'll be cooking for this long, so I'm doing every little thing I can to help make managing those temps easier.

 

[JckDanls 07]

B BigVinnie ... No need to get defensive... We are all just trying to help you achieve your goal of the best BBQ possible... It's just that not many (if any at all) have had much luck controlling temps on a grill ... As they are meant to run hot...

 

[BigVinnie]

B BigVinnie ... No need to get defensive... We are all just trying to help you achieve your goal of the best BBQ possible... It's just that not many (if any at all) have had much luck controlling temps on a grill ... As they are meant to run hot...

And I have done exhaustive research that says otherwise. With the right fuel and air flow you can control any temperature that you want. Sorry I'm not privileged enough to have hundreds or thousands of dollars to drop on a traditional smoker. I'm very appreciative of the actual help I've received, what I don't appreciate is people who put words in my mouth. Again I never said I had trouble maintaining my temperatures using lump charcoal, I simply stated a fact that it runs hotter than briquettes.

And it is for that reason that I chose to go with briquettes for my first smoke. Briquettes made for this specific purpose. It may not be traditional but it's what I have the most experience with. I have some regular lump charcoal if it's needed. I have ways to make the temperature hotter if I need to. But as this is my first time grilling for 10 or more hours, or technically smoking, I much rather smoke at a lower temp so things don't get away from me and with time and experience I can move on to more traditional methods.

I'm not relying on the charcoal smoke anything. I have both wood chunks and chips. Apple and mesquite. That is what I'm relying on to produce a smoke. Charcoal specifically designed to run at these lower smoking temperatures is more a safety net than anything else.

I'm not running a Weber kettle with the stationary charcoal grate. With my grill I have vents on either end and a chimney on top with an adjustable charcoal tray. I have a great deal of control over the heat. The end of the brisket closest to that end with the charcoal runs too warm I already have a heat shield that I've devised to put in between them to minimize any sort of direct heat. Sort of like Alton Brown making his heat shield out of foil when roasting a turkey so that way the breast meat doesn't dry out while waiting for the legs to come up to higher temperature. Same sort of concept it's just not going to physically touch the brisket.

 

[philpom]

Given the setup you have, sounds like you have a plan. Curious if you have tried pork butt like this already? A cheaper way to test the configuration.

Good luck!

 

[TimboBBQ!]

Given the setup you have, sounds like you have a plan. Curious if you have tried pork butt like this already? A cheaper way to test the configuration.

Good luck!

Hey Phil my brother is from Denton Tx.

 

[912smoker]

Lots of great advice mentioned above.
Good luck BV and keep up posted on the cook!

Keith

 

[SmokinEdge]

B BigVinnie
After looking at your grill online I’m thinking you will be just fine. I’ve never used the briquettes your talking about but if you bank the coals to one side and cook on the opposite side everything should be fine. You may have to rotate the brisket once in awhile during the cook though. I like that you can easily add more coals and/or as needed as well. Here is a screenshot from their website so everyone can see what is being talked about.

 

[normanaj]

Sounds like you certainly know your smoker.I say go with your original game plan and if your set up ends up running a little hotter than you wanted then let it.Kick back,have a few beers and take in the smoke.

 

[philpom]

Hey Phil my brother is from Denton Tx.

There's a chance I've bumped in to him, been around here on and off for nearly 50 years. Once upon a time it was a small town.