My second Brisket, and I need help!

[a-ok pressure]

I will be doing my second ever brisket for New Years this year. The first one I smoked I separated the flat and the point. Trimmed all the fat off and when I put the meat in the smoker I put the fat on the rack above to render down and baste the flat and point. Those instructions where from a thread I read on here. I didn't like the way the flat turned out. I'm sure that had to do with the cook and not the recipe seeing it was my first one. The flat was very dry, and the point I cubed and made burnt ends. The end where great!

The packer that I am planning on smoking is about 14 pounds.

This next one I and going to keep the whole thing together. I am also planning on leaving the fat cap on.

My questions are as follows:

1) My smoker is propane, what temp should I set it for and maintain?

2) How long would you smoke for? The last one I did I pulled the flat at 200 degrees and it was dry.

3) Once the proper temp in the flat is reached and I separate the point from the flat, Do I wrap the flat in foil and towels and let it rest in

    a cooler to redistribute the natural juices?

4) I have read many threads, do I score the fat cap or not?

5) Are there some threads that some of you can post the links as a how to? Like I said I have looked at soooooo many threads that 

    I'm not sure if I missed any.

Lastly thanks for all the help.

Attila 

 

[pgsmoker64]

Hi Attila,

I can only respond with what I have been successful with, I hope that's okay.

1) My smoker is propane, what temp should I set it for and maintain?  225* is a good low and slow smoking temp but don't get uptight about seeing 240*

2) How long would you smoke for? The last one I did I pulled the flat at 200 degrees and it was dry.  200* to 205* is a good temp for pulling, 190 - 195 for slicing.  Several things could have caused it to be dry - too high a smoker temp, or it could have been that you cut off the fat cap.

3) Once the proper temp in the flat is reached and I separate the point from the flat, Do I wrap the flat in foil and towels and let it rest in

    a cooler to redistribute the natural juices? Foiling is a matter of opinion, it can help you get through the stall quicker but your bark may suffer slightly.  Always wrap and allow the meat to rest, that is imperative.

4) I have read many threads, do I score the fat cap or not?  I trim the fat cap to about a quarter of an inch, score it, and rub it with my favorite rub.

5) Are there some threads that some of you can post the links as a how to? Like I said I have looked at soooooo many threads that 

    I'm not sure if I missed any.  Check out the link below...basic search on brisket.

http://www.smokingmeatforums.com/newsearch/?search=brisket&type=all

Good luck and good smoking,

Bill

 

[humdinger]

Atilla,

You may want to try and baste the brisket every hour or two. Jeff (SMF website creator) has a "mop water" recipe that I use to keep my briskets moist and have had good success. It's contained in this article. http://www.smoking-meat.com/april-2010-smoking-brisket-tutorial.html

 

[a-ok pressure]

Hi Attila,

I can only respond with what I have been successful with, I hope that's okay.

1) My smoker is propane, what temp should I set it for and maintain?  225* is a good low and slow smoking temp but don't get uptight about seeing 240*

2) How long would you smoke for? The last one I did I pulled the flat at 200 degrees and it was dry.  200* to 205* is a good temp for pulling, 190 - 195 for slicing.  Several things could have caused it to be dry - too high a smoker temp, or it could have been that you cut off the fat cap.

3) Once the proper temp in the flat is reached and I separate the point from the flat, Do I wrap the flat in foil and towels and let it rest in

    a cooler to redistribute the natural juices? Foiling is a matter of opinion, it can help you get through the stall quicker but your bark may suffer slightly.  Always wrap and allow the meat to rest, that is imperative.

4) I have read many threads, do I score the fat cap or not?  I trim the fat cap to about a quarter of an inch, score it, and rub it with my favorite rub.

5) Are there some threads that some of you can post the links as a how to? Like I said I have looked at soooooo many threads that 

    I'm not sure if I missed any.  Check out the link below...basic search on brisket.

http://www.smokingmeatforums.com/newsearch/?search=brisket&type=all

Good luck and good smoking,

Bill

I am planning to put the brisket in a foil pan to catch the juices. Once it has reached finished temp in the smoker and I pull it out is it okay to separate the point to make burnt ends or do I have to let it rest as a whole to redistribute the juices in the flat?

 

[s2k9k]

Once it reaches final IT go ahead and separate then wrap the flat in foil for it's rest and cube the point for the burnt ends. If you smoke the burnt ends for another 1 1/2 to 2 hours the flat will have had plenty of time to rest and everything will be ready at the same time.

 

[oldschoolbbq]

All good advice

. The only thing I saw was the IT in the Flat at 200°. I do 180° for slicing . 

I do have to say... I Do Not trim or cut my Brisket. Only use a simple S/CBP/O/G . Place the Brisky with a cooking temp. of 225° (+/-) 15°. Set the Point end of it toward the FB , close the lid and watch my 'Probe' therm. climb - 'no peeking' , no foil and no pan to have the meat set in and "Stew". Catch juices in a lower pan or have a way to raise the meat out of the liquid.

Bark is better, meat is still juicy and the flavor "WoW".

brisket cook 5-17-12 026.JPG

• oldschoolbbq
• Jun 13, 2012

But That's just MHO.

Have fun and...

 

[a-ok pressure]

Thanks for all the help!!!!

I used the search list that Bill posted in his answers to me. I took some time and went through a few of the and found this link.

http://www.amazingribs.com/recipes/beef/texas_brisket.html

This link was extremely helpful to a newbie like me in the play by play of a brisket. Also the explanation of certain things that happen while smoking a brisket.

Hopefully this will help others.

Thanks again!!!!

Attila

 

[tank]

Here are several tips that I have picked up from this site and a few others.  Once the brisket hits 175 in the flat start checking it every hour or 5 degrees.  What I mean is poke it with your probe or a toothpick.  What you are looking for is something that feels like warm butter.  When you feel it the flat is done.  The temperature here will vary from brisket to brisket.  Of course this is for slicing.  Anyways you can take it out then separate and start on your burnt ends.  Harry Soo had this advice though.  Do not throw your wrapped flat in a cooler right away.  You will have residue cooking going on.  Let your flat sit out at RT until it hits around 170 or so then put it in a cooler with towels.  This will help keep your flat from over cooking but once in the cooler will keep it hot for some time.  I hope this helps.

 

[dlwessell2005]

My normal brisket smoke goes as follows:
1: trim fat cap off
2: season with kosher salt, pepper, garlic powder
3: let rest as long as possible i usually cant wait past 4 hours
4: get UDS to 260 using Guru
5: place brisket on rack and leave alone until thickest part of flat reaches 190
6: pull from UDS and trim point from flat
7: wrap flat in foil and towels and let rest
8: cube point in 1" pieces place in foil pan and put favorite rub and sauce on
9: return point back to UDS for 1hr
10: after 1hr remove tasty burnt ends, unwrap flat and slice about 1/4" thick
11: serve and enjoy
This method works for ME and my family always enjoys. Total time is usually a 10hr smoke then 1hr rest so plan accordingly. If flat is too dry you can always add sauce. This method got me 1st place at my local competition. Hope this helps.

 

[a-ok pressure]

Ok so I sorted it all out on how to smoke the brisket thanks to all of you!!!!

Now for the curve ball!!!

I also want to do some St. Louis style ribs to go along with the brisket! I have done these ribs in the past and they have come out great!

I have four racks in GOSM, how should I load the meat? Would I put the Brisket on the top rack and then put the ribs on the lower racks or vise verse?

I figured I would time it out so the ribs would finish two hours after I pull the brisket to wrap and rest. I also figured I would be able to separate and cube up the point and put it back in

to finish with the ribs for burnt ends.

What do you guys think????

Thanks for all the help!

Attila