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.

 

[Okiejoebronco25]

Later start then I want it got home at 5:30 this morning needed a nap after being up for 18 hours so here we go I think I have enough time it’s only 5 pounds before trimming

 

[Okiejoebronco25]

Little teaser pieces for the dog one hour surprised at how good the smoke ring looks obviously the pieces are tougher. Dogs have good teeth lol they enjoyed it.

 

[Okiejoebronco25]

So in 3 1/2 hours approximately it hit 164 covered the pan five hours was at 2:04 currently wrapped in a moving blanket for two hours

 

[Okiejoebronco25]

End result was extremely good. Tender, juicy. Did not love the rub I used. Next I gotta try just coarse pepper and salt. Very satisfied overall and learned a lot. Thanks to all who shared knowledge. Tossed on a couple sausages. 45 minutes and best Ive ever eaten

 

[Fueling Around]

Looks great.
I'm not a big fan of seasoning on a brisket outside of a basic dalmatian (pepper and salt)
I always finish up a meat cook on my Jumbo Joe with sides.

 

[tallbm]

End result was extremely good. Tender, juicy. Did not love the rub I used. Next I gotta try just coarse pepper and salt. Very satisfied overall and learned a lot. Thanks to all who shared knowledge. Tossed on a couple sausages. 45 minutes and best Ive ever eaten

Congrats on the success of your 1st brisket piece!

Yeah seasoning a brisket (hell most bbq meat) is a pretty simple ordeal in reality. I'm a Salt, Pepper, Onion, Garlic (SPOG) guy for brisket. SPOG will work magically with any meat!

I also should have mentioned that with brisket, or anything your cover/foil, it is best to ensure it gets plenty of time cooking while in the stall.
Wrapping and covering meat too early in the stall will result in roast flavor instead of BBQ flavor.

It sucks to spend all those hours on a brisket and winding up with roast beef!
So all this information about "wrap when it hits the stall" kind of fails to give you the details you need to do it properly.
Instead it should be more like "once it has stalled AND it has a good look, bark, color, to it, THEN you can wrap".

I personally don't wrap any piece of meat under 180F Internal Temp (IT) of the meat so I ensure it is looking and tasting like BBQ instead of oven roasted meat.
Flavor is the #1 goal for me so I just plan the time it takes. I don't ever wrap my whole packer briskets, pork butts, or ribs in my MES (it holds moisture well and doesn't dry things out) so I can get max flavor!

I hope this info helps and I look forward to what you smoke next :D

 

[Okiejoebronco25]

Looks great.
I'm not a big fan of seasoning on a brisket outside of a basic dalmatian (pepper and salt)
I always finish up a meat cook on my Jumbo Joe with sides.

Congrats on the success of your 1st brisket piece!

Yeah seasoning a brisket (hell most bbq meat) is a pretty simple ordeal in reality. I'm a Salt, Pepper, Onion, Garlic (SPOG) guy for brisket. SPOG will work magically with any meat!

I also should have mentioned that with brisket, or anything your cover/foil, it is best to ensure it gets plenty of time cooking while in the stall.
Wrapping and covering meat too early in the stall will result in roast flavor instead of BBQ flavor.

It sucks to spend all those hours on a brisket and winding up with roast beef!
So all this information about "wrap when it hits the stall" kind of fails to give you the details you need to do it properly.
Instead it should be more like "once it has stalled AND it has a good look, bark, color, to it, THEN you can wrap".

I personally don't wrap any piece of meat under 180F Internal Temp (IT) of the meat so I ensure it is looking and tasting like BBQ instead of oven roasted meat.
Flavor is the #1 goal for me so I just plan the time it takes. I don't ever wrap my whole packer briskets, pork butts, or ribs in my MES (it holds moisture well and doesn't dry things out) so I can get max flavor!

I hope this info helps and I look forward to what you smoke next

Congrats on the success of your 1st brisket piece!

Yeah seasoning a brisket (hell most bbq meat) is a pretty simple ordeal in reality. I'm a Salt, Pepper, Onion, Garlic (SPOG) guy for brisket. SPOG will work magically with any meat!

I also should have mentioned that with brisket, or anything your cover/foil, it is best to ensure it gets plenty of time cooking while in the stall.
Wrapping and covering meat too early in the stall will result in roast flavor instead of BBQ flavor.

It sucks to spend all those hours on a brisket and winding up with roast beef!
So all this information about "wrap when it hits the stall" kind of fails to give you the details you need to do it properly.
Instead it should be more like "once it has stalled AND it has a good look, bark, color, to it, THEN you can wrap".

I personally don't wrap any piece of meat under 180F Internal Temp (IT) of the meat so I ensure it is looking and tasting like BBQ instead of oven roasted meat.
Flavor is the #1 goal for me so I just plan the time it takes. I don't ever wrap my whole packer briskets, pork butts, or ribs in my MES (it holds moisture well and doesn't dry things out) so I can get max flavor!

I hope this info helps and I look forward to what you smoke next :D

Yes, very helpful I was following AL recipe kind of by cooking in a pan with juice in the bottom I felt like that was gonna keep it from getting a bark anyway be it was a flat didn’t want to dry out.

 

[fxsales1959]

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.

Just did my first flat in a long time. followed A'ls guidance and always check to see what Jess Pryles says. Posted it in my weekend synopsis of my weekend cooks. II used a heavy SPG rub and trimmed it well. I did mine on the kettle with my SNS basket. cooking temps was arount 260-275.
I put it in ft side up and let it go until it reached about 165 and had a good bark. Then i wrapped it tightly in butchers paper and put it back in until 203. I didn't boat it just the butcher paper.
when it hit 203 I took it our still wrpped nd stuck it in cooler with towels for bout and hour. it

Turned out fine. by the way i used post oak chunks i bought on amazon, as the only post oak down here is sold at the green egg store and i was lazy.

didn't dry out and was fine. We were happy.