temp; hour-lb. ratio; favorite rubs

[cameron]

just wondering what temp you guys run your smokers at for brisket, and how much time per pound you cook for and what your favorite rubs are

ill be cooking around 250, 1.5 hours per pound and a simple 50-50 salt pepper rub for a thanksgiving brisket

 

[s2k9k]

Yep you're right!

225*-240* for 1.5 - 2 hours/lb until it reaches an IT of 190*. For brisket I just use Monterey Steak seasoning.

I see this is your first post here, when you get a minute would you do us a favor and go to Roll Call and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[oldschoolbbq]

Welcome , Cameron. Sounds like you are gonna have a nice Brisket.  Try not to open your Smoker until you reach the IT you intend to shoot for ... 205° is a good temp. The Flat should be tender(toothpick test ) and easy to cut and the Point will make excellent Bruntends:

brisket cook 5-17-12 018.JPG

• oldschoolbbq
• Jul 2, 2012

toothpick test , in several areas...

brisket cook 5-17-12 027.JPG

• oldschoolbbq
• Jul 18, 2012

 It'll look like this...Mmmmmm...

Have fun and be patient , No Peeking , because- it ain't cookin' when you're lookin'.........

 

[jarjarchef]

Here is my cook and the way I do mine.....

I cook at 250-275 and plan on 1.5 hr per pound. If done early then I get time back.

http://www.smokingmeatforums.com/t/126546/first-smoked-brisket

 

[cameron]

yeah im thinking of keeping everything simple. salt/pepper, white oak, spray it with beef au jus or some Worcestershire and wrap it around 170 and let it go until it hits around 200-203 IT

 

[jarjarchef]

Are you wanting sliced brisket or pulled?

Sliced is usually 180-190
Pulled is usually 200+

 

[cameron]

i want to get it to the point where i can slice it, and lift it up just a little bit, but any more than that, i want it to be fall apart if you touch it a little too much

 

[chef jimmyj]

Simple is fine but anything Beef get this Rub and Smokey Au Jus...JJ

Beef / Pastrami Rub

2T Black Peppercorns

1T Coriander Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries ( I was out )

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse.

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.