First smoke and trying to avoid a disaster

[tjndnd]

Hi,

I'm new here, and recently purchased a Masterbuilt LP vertical smoker (propane).  After a few beers, I declared to my in-laws and their friends that I'll be smoking a beef brisket for around 16 ppl (the brisket will probably be 10-12 lbs) this weekend.  Does anyone have any "tricks of the trade" they'd like to share?  Here's what I'm planning on doing so far:

1.  Buy the brisket Saturday - look for a 1/3 to 1/4 inch fat cap.  Score the fat, then dry rub entire brisket.  Wrap and store overnight in refridgerator.

2.  Take out brisket early in the morning to allow for 1.5 hours per pound (thinking 2-4AM).  Start smoking brisket fat cap up.  Around 5-6 hours later, I plan on wrapping it in foil and finishing it over like that.  Throughout, I'll be adding water/juice to the pan, and mopping every 1.5 hours with a spray bottle mixture of butter/beer/juice.

I'm looking for any tips or tricks from an experience brisket smoker who would be willing to share.  Also, to point out the many things I'm doing wrong or overlooking.  Thanks in advance!

TJ 

 

[jirodriguez]

Welcome to the forum!

Unfortunately your beer brain has commited you to basically the hardest piece of meat to get right as your first smoke... lol.

You will need two of those probe thermometers that you leave in the meat and trail a wire outside the door to a display. One is for your meat the other is to keep track of the actual temps in your chamber. The factory therms can be off by as much as 100°! Since you are short on time I suggest you go to K-Mart or some other big box and find the therm in the cooking utinsels section - should be able to get them for about $12 each.

Now as for the smoke itself.... start at midnight the night before your party, you can not rush brisket at all.... but you can hold a cooked brisket in a towel lined cooler for up to 6 hrs. no problem. Meaning it's better to err on the side of finishing early rather than having to order pizza because it isn't done.

Get your smoker running at 210-225 in the chamber (verified by your thermometer). I suggest you take a small chunk of wood and drill a 1/4" hole thru it then place the therm. probe through the hole and place it next to the meat. Basically a holder to keep the probe from touching the metal racks and giving an incorrect reading.

OK.... back to the meat. Once the chamber is up to temp. with HOT water in the pan (juice and stuff does nothing for flavor), put your brisket in, put a foil pan with 1 beer or 2 Cups apple juice under it to catch drippings, and close the door for 3 hrs., no peeking, proding, spraying... no touchy!

After 3 hrs. open it up and put your meat therm into the thickest part of the flat (about the middle of the brisket). You may spray it if you want at this point, but you may wash off your rub so I personally wouldn't. Now close the door... and you guessed it... no peeking, proding, spraying,... no touchy!

When the internal temp. of the meat gets to 165° you may either wrap the brisket in foil or put it in the pan of drippings and cover it tightly with foil (I do the pan myself, lots of good flavor!). Then like Ol' Faithfull... no peeking, proding, spraying... no touchy!

Let it ride till the internal meat temp gets to 190° (for slicing) or 200° (for pulled). Test it with a butter knife, if it slides right in you are on the money! Take it out of the pan/foil wrap it in some fresh foil, and place it in dry towel lined cooler, the fill the rest of the space in the cooler with more towels. It will stay HOT for 6+ hours if you leave the cooler closed.

Now all the drippings are what I call liquid GOLD! Take them and put them in a plastic container in the freezer for about 30-40 minutes till the fat sets up on top and can be removed easily. Then heat them back up (add a can of low sodium beef broth to expand it if you want more), and spoon them over the brisket when you serve it!

Two main points here to keep in mind - 1) We cook by internal meat temp. not time. Each piece of meat cooks differantly so be patient and let it do it's thing. 2) Do not rush brisket - ever, even a tiny bit! If you get antsy and the internal temp is at 185° and you pull it off and slice into it you have created tastey shoe leather. Or if it's at 190°+ and you don't rest it for at least 1 hr. it will dry out on you. So don't try turning up the heat or anything, cause you run a really good chance of ruining a great piece of meat.

Good luck! Be patient, and take lots of pics!

 

[damon555]

I am no expert but I have learned a few things. The #1 rule I've learned from this site is "if you're lookin' you ain't cooken." Let the smoker do all the work. Skip the mop and don't be afraid of how the meat will taste if you just smoke it. I started out on a rig like the one you have, just make sure that the water pan stays full and leave it be.

Use chunks not chips. They are far easier to control than chips. One other thing I tried different was to smoke it fat side down. I've read some theories on this that made sense. The fat content within the brisket is what you are looking for.....not what's on the outside (for the most part).

Once again, I've only been at it for a few years so I could be totally off base on this......lol But when I started I worked mostly on cooking brisket, so I've done a few.

Remember, keep the door closed!

 

[damon555]

JIR you beat me by 11 seconds.....

 

[tjndnd]

WOW - thanks guys!  This is awesome information.  A few quick questions if I may...

1.  For the meat thermometer - can I buy a double probe remote one?  I would put one in the middle of the meat, and one resting on a stand on the rack.  This way I'd never have to open to door to check either.

2. Just to confirm - let the internal temp get to 190, and then wrap it in foil and rest in a cooler for about an hour - this will get it up to 200?  Dumb question, but, what if I just waited until the brisket got to 200 in the smoker, then took it off and sliced it up immediately for serving?

3. The smoker I have states "use only wood chips".  Do you think if I used chunks it would make a difference?  I'm thinking that maybe chunks are fine, but the manufacturers "warning" it just to protect them in case the unit malfunctions or something.  Not sure why chunks would affect the performance of the unit.

Again, thank you so much for detailed information...........is it too late to just do burgers/brats? =)

 

[damon555]

WOW - thanks guys!  This is awesome information.  A few quick questions if I may...

1.  For the meat thermometer - can I buy a double probe remote one?  I would put one in the middle of the meat, and one resting on a stand on the rack.  This way I'd never have to open to door to check either. That's exactly how you want it set up.

2. Just to confirm - let the internal temp get to 190, and then wrap it in foil and rest in a cooler for about an hour - this will get it up to 200?  Dumb question, but, what if I just waited until the brisket got to 200 in the smoker, then took it off and sliced it up immediately for serving? Never slice it up right away. Wrap in foil and let it set in a cooler for an hour or 3. Pile towels on top of it and close the lid and let it be. In my opinion you need to take it off @ 190. I bet the inside will get to 200 while resting.

3. The smoker I have states "use only wood chips".  Do you think if I used chunks it would make a difference?  I'm thinking that maybe chunks are fine, but the manufacturers "warning" it just to protect them in case the unit malfunctions or something.  Not sure why chunks would affect the performance of the unit. Mine said the same thing. Chunks will work fine. Don't soak them either. Use 1 little chunk and 1 fist sized chunk to get started and put the lid on the wood box. Then you will probably need to stir up the chunks and then add a new large one every 1.5 hours or so. Don't over smoke it.....if you can smell it then you're smoking.

 

Again, thank you so much for detailed information...........is it too late to just do burgers/brats? =) A pork butt would be easier. I found that those are hard to mess up.

 

[pineywoods]

If you could find a dual probe thermometer that would be great but most of us have to order them online as we can't find them in stock at most stores.

The time in the cooler is to rest the meat and let the juice reabsorb and redistribute and makes a huge difference

Many of us use chunks instead of chips tho I'm not sure why yours says use chips only I've personally never seen that before. I use a mix of chips and chunks usually

 

[oldschoolbbq]

 , TJ . Good advise there, be sure to send Q-view and 'be patient ' , it's the secret of good Brisky.

I usually advise to do a Pork Butt first, as Brisket can be a Bear... however , good luck and...

 

[smokinhusker]

First, would you mind updating your location on your profile so we know where you are. I ask because I live at almost 8600 feet above sea level and smoking takes longer than at lower elevations.

Here's an article regarding high altitude cooking: http://www.smokingmeatforums.com/t/121132/high-altitude-cooking-information

Looks like they nailed it for you. I've been smoking a while and just did my first brisket a few weeks ago. It was a 16 lber and took 39 hrs from start to finish. Not the easiest piece of meat to smoke-butts or chickens are good first timers.

As Johnny mentioned you can use your pan drippings or you can make Chef Jimmy's Au Jus. I made it with the first brisket I did and it is out of this world!

Chef Jimmy J's 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,

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

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

 

[tjndnd]

Thanks all again for the advise.  After reading all the replies, I think I may have put my foot in mouth when I declared myself the Memorial Day party brisket smoking king prior to actually smoking one.  Without taking too much more of everyones time, since everyone has been so helpful - does anyone have any tips for pulled pork (i.e. what to ask for at the meat market, internal temp recommended, tips/tricks of the trade)??

I might start with something a little easier due to the fact that it's a big party....also, there will be roughly 16 (girls and guys) people, so I'm guessing regardless of the meat I'd do about 1/2 per person?  Thanks again for everything - I live outside of Chicago, I'll update my profile....

 

[jirodriguez]

Thanks all again for the advise.  After reading all the replies, I think I may have put my foot in mouth when I declared myself the Memorial Day party brisket smoking king prior to actually smoking one.  Without taking too much more of everyones time, since everyone has been so helpful - does anyone have any tips for pulled pork (i.e. what to ask for at the meat market, internal temp recommended, tips/tricks of the trade)??

I might start with something a little easier due to the fact that it's a big party....also, there will be roughly 16 (girls and guys) people, so I'm guessing regardless of the meat I'd do about 1/2 per person?  Thanks again for everything - I live outside of Chicago, I'll update my profile....

If you follow the advice given you should be able to pull off the brisket no problem. Brisket really isn't hard.... just intimidating, the main thing is don't rush it, and be patient. The only reason I mentioned the two seperate probe thermometers was I wasn't sure if you had a local place to buy a good double probe one. When I first started I bought a cheepo $9.99 probe one from K-Mart that worked great for over a year before it died, by then I had a couple of wireless ones as well... lol.

Judge you finished pull of the smoker temp. by how much time you have left till the party starts. If the brisket is at 190° internal, but you have 5 or 6 hrs. till the party then definately pull it off at 190° internal temp. But if the party is starting in 2-3 hrs. let the meat go to 195-200 then pull it and rest it for shorter amount of time. Main thing is to rest it at least for 1 hr.

 

[pineywoods]

Johnny gave you some great advice and with it you should do fine. Just remember that a butt or a brisket will usually hit a plateau or stall where the temp doesn't raise for awhile it can be hours sometimes. Just be patient and don't rush it and don't turn the heat up. This is fibers and collagen breaking down and results in a better product. Maybe do a pork butt along with the brisket then you'll have a choice of beef or pork. Here's a link to a basic butt smoke. Leftovers are a good thing and reheat well

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke