Sunday Brisket

[scooby]

Got up at 530 this morning and fired up the smoker for my first brisket.  Haven't done anything but jerky since I've had the box and all of the great posts on here (and the Travel Channel's BBQ Paradise episode 

)   have inspired me to try one.  I'm following the directions that were posted on this forum so I'm expecting good things to come.  I made a rub using some brown sugar, paprika, oregano, onion powder, garlic powder, and salt and put it on the meat last night. Plan on making some cheesy jalapeno bread and some ranch taters and corn to go with it.  Figure if it goes south then at least my loyal four legged friend, Brutus, will have a good snack tonight.  One question though (because I keep getting conflicting answers)....how long should I keep the smoke to it?

 

[smoking b]

I keep smoke going the whole time till I foil but it's a personal decision as to how much smoke you like. What wood are you using?

 

[scooby]

Here in By God Texas we use Mesquite cause it's the only wood to use for BBQ.

 

[pgsmoker64]

Here in By God Texas we use Mesquite cause it's the only wood to use for BBQ.

Well, the thing about applying smoke, and the reason you get so many different answers, is that it's a personal preference thing.  On things like briskets and pork butts I apply smoke for about 6 - 8 hours.   A lot of people foil (I don't because I really like bark and you don't get good bark when you foil), it doesn't make sense to keep smoke going after you foil because it can't penetrate the foil...so....no smoke!

In my opinion you get all the smoke you need within 8 hours of a long smoke...some disagree and that's fine...like B & I both said, it depends on your personal tastes.

Bill

 

[fatcoyote]

Scooby - I'm from TX as well. I hope your smoke went well. I use a combo of Mesquite for heat, Oak for long burn and Pecan for flavor. All native woods. You may want to try and look beyond Mesquite as the flavor profiles are very different and offer some very nice options. Thoughts?

 

[scooby]

Yeah I'm just jacking with ya about the wood thing.  I used Mesquite, Hickory, and Pecan too depending on what I'm smoking.  The temp seems to be stuck at 187 on the brisket and has been for two hours.  Is this the "stall" everyone talks about.  It's been in for almost 11 hours and is a 10 pounder.  Can I do anything to push out the last 8 degrees?  I'd like to have it resting by 6pm.

 

[fatcoyote]

Sorry for the delayed response. At 187 your brisket should be just about right, I pull mine between 188 and 192 if wrapping then let them rest for a good long while before slicing, if not wrapping I pull mine at 195 and let rest without wrapping to hold the bark. At the 182 plus mark I think it really comes down to personal taste on how tender you want it of which the quality of cut will also play a part. In short it should have been good to go. How did it come out and at what temp did you end up pulling yours and did you wrap?

 

[lonnie t]

try a little apple cider below the brisket while your smoking and use apple wood. I am also from Ft. Worth and fruit wood seems to add a different flavor. Really good!

 

[scooby]

Kept the water pan full of apple juice during the whole smoke and couldn't tell a difference. Got a good smoke ring using the mesquite and it tasted good although I thought a little dry. Ended up with a twelve hour smoke on a ten pound brisket. I have pics to post later.

 

[lonnie t]

Scooby i'm still new at smoking but mine came out great. I was taught SLOW AND LOW. Maybe we should ask the board about injections?

 

[murph77]

I inject mine with an auju mix with a little Worcestershire sauce and some garlic powder, I find this keeps it very tender and i also mop with it during the cook. I have yet to turn out a dry brisket this way. Best of luck on future smokes!