Next Cook 1st Brisket

[Okiejoebronco25]

Hello bbq friends. Well Memorial Day per family request was a Blackstone Kabob cook. My next day off is Tuesday and weather permitting with all this southern New Jersey rain we’ve been getting I’m going to attempt my first brisket on a smoker, I had two left from my half beef purchase, previously before I got the smoker. I did one in the oven per Harry so instructions and it turned out pretty darn good. I’m excited to try one on the smoker. The briskets I get from the half cow are approximately 5 to 6 pound flats, I was watching a YouTube channel the other day and they highly recommend boating flats in tinfoil to maintain moisture, I know I pick you guys brains every cook. I would definitely appreciate any pointers for this cook definitely will share some pictures. I’m also as I did last time going to make some beef tallow out of the trimmings. I managed to get 2-12 ounce mason jars last time.

 

[912smoker]

You can't go wrong the the SmokinAl method. Looks like you posted in the thread already.

Keith

 

[Okiejoebronco25]

You can't go wrong the the SmokinAl method. Looks like you posted in the thread already.

Keith

Thanks, yes I went looking and found where his post was. Definitely the route I will take. It’s only under 5#. What type of of wood if preferred?? I’m not into too heavy of smoke.

 

[912smoker]

I use pecan mainly. Then oak, hickory.
Whichever is more easily assessable is your area.

Keith

 

[Fueling Around]

Nice flat. Appears already trimmed of excess fat.
I prefer oak for a general smoke flavor.
My wife says just charcoal gives more than enough smoke for her taste.
Go until probe tender. Some areas will be a bit stubborn. Don't be afraid to rotate and flip.

 

[tallbm]

Hello bbq friends. Well Memorial Day per family request was a Blackstone Kabob cook. My next day off is Tuesday and weather permitting with all this southern New Jersey rain we’ve been getting I’m going to attempt my first brisket on a smoker, I had two left from my half beef purchase, previously before I got the smoker. I did one in the oven per Harry so instructions and it turned out pretty darn good. I’m excited to try one on the smoker. The briskets I get from the half cow are approximately 5 to 6 pound flats, I was watching a YouTube channel the other day and they highly recommend boating flats in tinfoil to maintain moisture, I know I pick you guys brains every cook. I would definitely appreciate any pointers for this cook definitely will share some pictures. I’m also as I did last time going to make some beef tallow out of the trimmings. I managed to get 2-12 ounce mason jars last time.

Hi there and welcome!

Yeah a brisket flat will need some wrapping or boating for sure.
Just remember that it's done when it's tender and never by time or temp.

As for smoke flavor, what type of smoker are you running?
Mesquite smoke on beef simply cannot be beat BUT you may not have it and Mesquite is not to be trifled with.
Oak would probably be the next most common option though I have been burnt out on Oak smoked food flavor for a couple of decades now since it's so heavily used here hahahaha.

I think a nice Oak, Maple, and Cherry blend would be nice if possible.

 

[Okiejoebronco25]

Hi there and welcome!

Yeah a brisket flat will need some wrapping or boating for sure.
Just remember that it's done when it's tender and never by time or temp.

As for smoke flavor, what type of smoker are you running?
Mesquite smoke on beef simply cannot be beat BUT you may not have it and Mesquite is not to be trifled with.
Oak would probably be the next most common option though I have been burnt out on Oak smoked food flavor for a couple of decades now since it's so heavily used here hahahaha.

I think a nice Oak, Maple, and Cherry blend would be nice if possible.

I have an Oklahoma Joe Bronco 2.0 UDS.

Hi there and welcome!

Yeah a brisket flat will need some wrapping or boating for sure.
Just remember that it's done when it's tender and never by time or temp.

As for smoke flavor, what type of smoker are you running?
Mesquite smoke on beef simply cannot be beat BUT you may not have it and Mesquite is not to be trifled with.
Oak would probably be the next most common option though I have been burnt out on Oak smoked food flavor for a couple of decades now since it's so heavily used here hahahaha.

I think a nice Oak, Maple, and Cherry blend would be nice if possible.

 

[tallbm]

I have an Oklahoma Joe Bronco 2.0 UDS.

Ah ok. So burning chunks then.

I see the oak and hickory lump charcoal there. Most people will likely steer you towards more oak but I like to encourage a small piece of mesquite for you to try out. All up to you though :D

 

[Okiejoebronco25]

Ah ok. So burning chunks then.

I see the oak and hickory lump charcoal there. Most people will likely steer you towards more oak but I like to encourage a small piece of mesquite for you to try out. All up to you though :D

That bag is Briquettes. I have been using a bag of cherry chunk I bought. Almost out so need to pick up a new bag of whatever I need

 

[Okiejoebronco25]

That bag is Briquettes. I have been using a bag of cherry chunk I bought. Almost out so need to pick up a new bag of whatever I need

Just ordered Jealous Devil whisky Barrel. We shall see.