Looking for help on smoking a brisket .

[crashburn]

It has been awhile since I have smoked a brisket . I am looking for ideas for injecting or anything you might think . It will be cooked on a pellet smoker . All help would be appreciated thank you .

 

[BB-que]

It has been awhile since I have smoked a brisket . I am looking for ideas for injecting or anything you might think . It will be cooked on a pellet smoker . All help would be appreciated thank you .

What grade brisket? Packer or flat?

 

[crashburn]

What grade brisket? Packer or flat?

Packer

 

[BB-que]

Packer

Was asking what grade as well cause IMO if it’s prime no need for injection - doesn’t mean it’s “wrong” just not needed IMO.

 

[sandyut]

I just rub and cook on my rec tec with this temp profile: 180 (high smoke) for 1-2 hours then 275 to probe tender. Start checking about 195 IT

 

[crashburn]

How can you tell if it is a prime

 

[lamms30]

It will say on the vacuum wrap (usually)…select, choice, or prime.

 

[BB-que]

How can you tell if it is a prime

Should have a label with the grade, if you bought it at a local butcher it’s most likely choice. I’m not an injector but I can tell you my method on my pellet. And everyone one here had a different way - but if anyone tells you there’s a right way and a wrong way - I’d stop listening right there. Rub and let come to room temp an hour before smoking. Put probe in thickest part of flat, or probe there when you do it manually. I cook at 250 and naturally there’s swings in the pellet but don’t worry about that, it will avg out over the cook. When the thick flat hits 170 wrap it in butcher paper if you have it, if not - foil. Start probing with a skewer 200 ish, when there not much resistance in all parts of the flat it’s ready to be pulled. Open wrap and Let rest on table for 15 minuted to stop the cooking process - then wrap back up and wrap a bunch of towels around it and let sit in cooler for couple hours. If want to eat on the countertop well insulated for 30-60 min fine too - all depends on when you want to slice and eat. Expect 1.5-2 per lb cook time at that temp but they’re all different. Main point - don’t over think it! That leads to paranoia and bad brisket - but if you’re just starting out that’s a tough learn without screwing a couple up. Good luck

 

[sandyut]

I just rub and cook on my rec tec with this temp profile: 180 (high smoke) for 1-2 hours then 275 to probe tender. Start checking about 195 IT

I forgot to say - I never wrap my packers. cook till done, cover and rest, consume.

 

[crashburn]

It has been awhile since I have smoked a brisket . I am looking for ideas for injecting or anything you might think . It will be cooked on a pellet smoker . All help would be appreciated thank you .

 

[chopsaw]

New thread ?

 

[crashburn]

New thread ?

I just added some pictures I am not sure where I should put them

 

[chopsaw]

Cool . Looks good . I found the other thread , just trying to follow along .

 

[crashburn]

Cool . Looks good . I found the other thread , just trying to follow along .

I put together a little bit of everything I was told and started the cook let's hope for the best I will have pictures as we go along.

 

[crashburn]

I put together a little bit of everything I was told and started the cook let's hope for the best I will have pictures as we go along.

It's going to be a long night lol .

 

[SmokinAl]

Good luck!
Al