FIRST BRISKET

[smokinpo]

OK I am going to do my first brisket this weekend. Just bought a little flat 3 pound brisket for me and the wife. Any suggestions.

 

[bruno994]

What are you cooking on?  That size won't take long to cook at all.  Keep the pit temp low, 225 or less.

 

[oldschoolbbq]

Be sure to watch temps. (both heat and Meat) 225° is good for cooking and if you take the Brisky to 200°, it will - after cooling / rest , slice easily and pull if you want.

Secret...keep the lid closed as much as you can. More Bark and Moisture.

Just sayin', have fun and...

 

[smokinpo]

Cooking on a Masterbuilt XL Propane smoker. Plan on keeping the temp low and figured I'd be done in about 3-4 hours. So OLDSCHOOL do I want to get it to 200 and then what? How do I cool it? Should I wrap it in foil and put it in the fridge? I'm a total rookie here.

 

[bruno994]

Smoke it until it hits 160 IT, then wrap it up in foil with either a bit of beef broth, Coke or Dr. Pepper (to help with moisture), cook it until it hits 200 IT or my preferred method, toothpick test (see below), then pull it, place in a cooler for at least an hour, maybe two if you can wait that long.  After it's rest, open the foil up, and slice it across the grain and enjoy. 

Toothpick test:  take a round (debated on this site between round and square, I use round) toothpick and probe the surface of the brisket in several spots, when the toothpick slides in easily, with little to no resisitance, the brisket is done.  After 190 IT, you should start checking for tenderness every 30- 45 minutes after.  If you choose to just let it cook until 200, you won't be disappointed either. 

 

[pgsmoker64]

Cooking on a Masterbuilt XL Propane smoker. Plan on keeping the temp low and figured I'd be done in about 3-4 hours. So OLDSCHOOL do I want to get it to 200 and then what? How do I cool it? Should I wrap it in foil and put it in the fridge? I'm a total rookie here.

Wrap it in foil and let it sit for about an hour.  It will still be nice and warm when you slice into it!

Good luck

Bill

 

[humdinger]

Smokinpo,

Yes wrap it in foil, then in some old, clean towels. If you have a small cooler (clean and dry), drop it in there for a about 45 minutes and close the lid. If no cooler, wrap about 3 or 4 towels around it and let it sit for the same amount of time.

Brisket slices good from around 185-200 degrees, and you can also pull it apart (like pulled pork) above 200.

My advice is the same as old schools, take it to 200, rest as I mention above, then slice some and pull some. This way you'll know for next time what you like more; sliced or pulled, and can cook to that liking.

 

[roller]

Looks like they have you covered and good luck !

 

[smokinpo]

Can't thank you all enough for the help.

So when you say cooler do you mean inside a refridgerator or like an empty beer cooler at room temp?

 

[kathrynn]

A cooler that you can get the meat into!  I use a large one that always is in the garage near the smoker. (not the Ice Box....wink!)

 

[bruno994]

Can't thank you all enough for the help.

So when you say cooler do you mean inside a refridgerator or like an empty beer cooler at room temp?

As Kathryn stated, an empty Igloo or Coleman or any empty beer cooler at room temp.  Wrap in towels (while still in foil) and let it rest an hour or 2.

 

[05sprcrw]

I do pretty much what everyone has said only difference is I don't foil I cook to 192° it and wrap foil, then towels and shove it into a cooler and forget about it for 2 hours min. I used to do it for just an hour, but I have been having very good success with the extra resting time. They have been a lot more moist, and overall just been some of my better briskets.