Trying to improve my first Brisket

[rob gebby]

I bought a portable gas smoker about a year ago. It took me until yesterday to open the box and use it. Dont ask why, I do stuff like that all the time. I think I was afraid of being disappointed and I'm lazy and you have to spend 10 minutes putting it together. So anyway for my first attempt, I went with my favorite, a brisket. I bought a 3.25 pound brisket at Costco. I know that fat is flavor, so I didnt trim off any fat. (My first mistake?) When I eventually sliced it, I would say the meat was 1.5 inches and the fat was almost 1 inch. I sprinkled it liberally with Himalayan pink salt, black pepper, paprika, garlic powder, onion powder, and Worcestershire sauce. I let it set over night, uncovered in the fridge. Then I realized I wasnt going to be able to make it due to my schedule So about 24 hours after prepping it, I froze it for about a week. I let it thaw in the fridge in a bag.

I put it on the smoker with a tray of water and pre-soaked hickory chips. I did my best to keep the temp about 225 and cooked it about 3 hours and 15 min. The tank went empty and the smoker cooled off at one point but I got a new tank on before it cooled all the way. I did change the wood chips half way through. When it was about 30 minutes from being done, I mixed KFC Masterpiece Hickory BBQ Sauce (my favorite, I dont make my own) with some real maple syrup and brushed it on. Here is where I probably made my second mistake. I make great ribs in the oven/grill and part of that is finishing the ribs at a real high heat on the grill so the sauce will caramelize like in the restaurants, so I turned the smoker up to high for about 25 minutes. My brisket was pretty black on the bottom. I dont like that. I dont know if it was already black because I had it on the lower of the 2 racks but I'm sure turning it up didnt help.

It did taste good but it was a little chewy and I had to cut some of the burn off the bottom. So, in conclusion, should I trim the fat, cook it at a lower temp for longer, use aluminum foil under the meat? Anything else?? Sorry so long but I didnt want to leave out anything I might have done right or wrong. Thank you for your advise.

 

[SecondHandSmoker]

Next time, try trimming the cap down to around 1/4 of inch. It doesn't need to be exact. But you are right about fat and flavor. Plus that fat cap helps baste the brisket.

When you turned up your smoker to high, do you know what the actual temperature was? Sugar melts at around 320, caramelizes around 340, and burns above 350. I suspect that is what happened to the bottom of the brisket. You could sauce the brisket the last 10-15 minutes or leave the sauce off altogether and reserve on the side.

Have you tried doing a seach here on the forum? Lots of folks here have shared their tips and techniques. It's worth a shot.

Your brisket does look good.

 

[tallbm]

Hi there and welcome!

I'm with SecondHandSmoker on his info.

Also your brisket may have been chewy because it might not have been done all the way. Dry and chewy indicate not done enough. A brisket is done when it is tender.

The best way to get a tender brisket is to put a meat thermometer probe in the thickest center most portion of the flat and when it hits a temp of 195F or higher (I wait to 198F) you know to start checking for tenderness.
To check for tenderness simply stab all over with a toothpic or a skewer or something like that and when it goes in all over like butter then it is tender and ready. If not ready then let the temp rise a degree or 2 and check for tenderness again.

Going with the info I just pressented you can cook your brisket at 225F or any temp basically (I do 275F) because a cut like the brisket doesn't care. Check for tenderness after hitting a 195F+ IT (Internal Temp) and pull when it is tender. Many of us hit a magic number for tenderness around 203F IT, but know that it could be anywhere between 195F -208F or so. Getting the probe right is something that could make the temp measurement seem higher than the reality so you just have to check for tenderness using IT as a guide.

Do that and you should be able to drastically improve your brisket :)

 

[crazymoon]

RG, I 'm not seeing where you mentioned your IT on the brisket. Hopefully you used a probe to monitor your internal temp and take it out at the 198-205 range for optimum tenderness. Your briskey looks good and the more you smoke the better your goodies will get !

 

[vaffanculo403]

Here's what i normally do. I used to make my own brisket rub but I gave up on it because I found one that was way better than any of the ones I tried to make. This is what I've been using...


You can of course use your own if you prefer.

I cut the fat cap down to about 1/4 inch and put the brisket on a baking sheet. Then I take about 1/2 a cup of molasses and mix it with about 2 table spoons of Dijon mustard (if you have a bigger brisket you can do more to meet your needs). After that I rub the brisket down with the mixture (it helps give the rub something to bind to as well as helping to give it a crunchier bark). After that I liberally apply the rub. After that's done I cover the whole thing with plastic wrap and put it in the refrigerator overnight. Then I get my smoker going to about 250 and put the brisket in until it hits an internal temp of 195. After that I take it out and wrap it in foil or peach paper (peach paper will give you a crunchier bark) for about an hour and then slice it. No sauce or anything like that. You can always add that when you eat it.

You want to try and keep the temps as consistent as possible and open the door as little as possible. You shouldn't cook for a set amount of time you should cook until it reached an certain internal temperature so you will need a good thermometer. That said a brisket flat should take about an hour per pound and it will have a stall somewhere around 160 and 170. I've had a 7 pound flat take 8 hours and I've had one that took 6 1/2 hours so there really is no set time. The best way to put it is that it's done when it's done. The hour per pound is a general guideline.

Hope this helps.

If you have more questions let me know. I'm happy to help if I can.

 

[rob gebby]

Hey Guys, thanks for the great input. As you no doubt guessed, I didnt know to use a meat thermometer. I do have one, so my brisket was most likely under done. Also, I didnt put the BBQ sauce on the bottom, just the top. I ran the temp up to about 340-350 but it didnt STAY that temp for any length of time. Basically, I turned the gauge up to "high" and 20-25 minutes later when it was up to 340-350, I turned it back down. Will foil or putting on a higher rack keep the bottom from charring so bad? You have given me a lot of great input and next time will be better for sure! I might try a 1/2 butt next time. I know I'll have to cut a lot of fat off. When I cook butt in the pressure cooker for BBQ pork, I have to drain a lot of fat off. Unless you guys recommend a different cut?

 

[bmudd14474]

Check this out https://www.smokingmeatforums.com/t...onventional-wisdom.118043/page-9#post-1807227

 

[rob gebby]

Check this out https://www.smokingmeatforums.com/t...onventional-wisdom.118043/page-9#post-1807227

Thanks. good Idea. Thank you. Do I need a metal pan or will pyrex work? And should i use my top rack rather than the bottom one?

 

[gmc2003]

Thanks. good Idea. Thank you. Do I need a metal pan or will pyrex work? And should i use my top rack rather than the bottom one?

Disposable foil pan works great. It's a pain in the arse to clean pyrex or metal after smoking. I would use your top rack.

Chris

 

[KrisUpInSmoke]

People with a heat source that is very close to or directly under the meat cook brisket or butt fat side down. The fat acts as a barrier to keep the moisture in and protect the meat from burning. You might try this if you continue to have problems with burning at high heat.

You can also trim some of the fat off and put it in a pan with holes poked in it, on a rack above your meat, to baste your meat as it melts.

Also, where did you find the instructions to soak your wood chips? It's not typically necessary.

 

[rob gebby]

People with a heat source that is very close to or directly under the meat cook brisket or butt fat side down. The fat acts as a barrier to keep the moisture in and protect the meat from burning. You might try this if you continue to have problems with burning at night heat.

You can also trim some of the fat off and put it in a pan with holes poked in it, on a rack above your meat, to baste your meat as it melts.

Also, where did you find the instructions to soak your wood chips? It's not typically necessary.

wow, You guys have GREAT advise! I will def try the meat on the higher rack and if that doesnt help, the pan with the holes is a great idea. I read the instructions for the smoker and it said soak will give more mild flavor and (I assumed) make them last a little longer. I figured try less flavor first and see how it tastes and go more the next time if I wanted more flavor. I do think, after my first smoke, that I will probably invest in the large propane tank because it kinda sucks when the tank runs out mid cook. (Of course that could be because I ran that tank on high for 1.5 hours to preseason the smoker, so maybe a full tank would last the whole time on low.) I'll give these ideas a try and let you guys know how the next one turns out.

Oh, one last question....do you think it makes much difference if you smoke Choice, Prime or try to find a local farmer that sells fresh?

 

[SmokinAl]

If you can get a Prime brisket I would go that route, there is a big difference.
Al

 

[tallbm]

Sounds like you have some things to try.

I was going to also second the Fat Down (towards heat source).

BUT I think there are some fundamental things you could do that would very likely fix all your issues or just about fix them.

1. I would HIGHLY recommend you get a dual probe (or more) wireless thermometer. I always recommend the dual probe ThermoPro TP-20 but there are many options that there that will work (and have more probes).
2. Use one probe at rack/meat level to get an ACCURUATE smoker temp reading. You may be burning your meat because built in smoker thermometers are basically never right and are never the same temp as rack level so if your thermometer is mounted half way up the smoker and you are cooking on the bottom rack well your bottom rack will almost surely be hotter than half way up the smoker
3. Use a 2nd probe to stab inside the meat in the meat in the best spot for your meat (chicken deep in breast, brisket thickest center most portion of the flat, pork butt center most spot not touching bone, etc.)
4. Use some less expensive meats to learn the quirks of your smoker. Brisket is expensive where a pork butt is usually much cheaper. The pork but is a bit more forgiving but incorporates most of the things you would do when you cook a brisket (Interanl Temp with therm probe, maybe fat side down, long smoke, wrap/no-wrap, etc.)

I think if you get a good multi-probe thermometer you solve 90% of the issues you encountered this time around AND you may save a little propane in the long run :)

I hope this info helps! :)

 

[KrisUpInSmoke]

wow, You guys have GREAT advise! I will def try the meat on the higher rack and if that doesnt help, the pan with the holes is a great idea. I read the instructions for the smoker and it said soak will give more mild flavor and (I assumed) make them last a little longer. I figured try less flavor first and see how it tastes and go more the next time if I wanted more flavor. I do think, after my first smoke, that I will probably invest in the large propane tank because it kinda sucks when the tank runs out mid cook. (Of course that could be because I ran that tank on high for 1.5 hours to preseason the smoker, so maybe a full tank would last the whole time on low.) I'll give these ideas a try and let you guys know how the next one turns out.

Oh, one last question....do you think it makes much difference if you smoke Choice, Prime or try to find a local farmer that sells fresh?

Putting the fat above the meat is a trick I learned from Bearcarver . He's put together a whole guide with his vast experience, https://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

Evaporating water from your soaked wood chips will create steam not smoke. They'll last longer because they're not smoking. I suppose parts of the chip/s could steam and then smoke as other parts are still steaming. You could add a smaller amount of chips, decrease the number of times you add chips, or try a different type of wood to get the flavor you like. Search wood flavors for smoking. Some are strong. Some are mild.

Your wood isn't your heat source, so you could even put the food into the oven to finish cooking when you're finished with the smoking portion of your cook. That can help conserve propane. You probably know this already, but you also don't need to apply smoke while meat is wrapped.

 

[vaffanculo403]

Fruit wood like cherry and apple will be milder than Mesquite and Hickory. I always liked cherry...

 

[rob gebby]

Putting the fat above the meat is a trick I learned from Bearcarver . He's put together a whole guide with his vast experience, https://www.smokingmeatforums.com/threads/bears-step-by-step-index.159333/

Evaporating water from your soaked wood chips will create steam not smoke. They'll last longer because they're not smoking. I suppose parts of the chip/s could steam and then smoke as other parts are still steaming. You could add a smaller amount of chips, decrease the number of times you add chips, or try a different type of wood to get the flavor you like. Search wood flavors for smoking. Some are strong. Some are mild.

Your wood isn't your heat source, so you could even put the food into the oven to finish cooking when you're finished with the smoking portion of your cook. That can help conserve propane. You probably know this already, but you also don't need to apply smoke while meat is wrapped.

So, I didnt wrap the meat. I did put it in a cooler for almost 3 hours. does it need to be wrapped as well? Unfortunately, here in Florida I have a electric oven. :( The ONLY things I miss about Ohio are insurance rates, good pizza and GAS OVENS!

 

[KrisUpInSmoke]

You don't miss the snow?...:rolleyes:... What do you do when you get the urge to shovel something?...lmao...:confused:...

You can put it in an electric oven, unless you're saying propane is cheaper. If your propane runs out and you're in a pinch again, you can put it in the oven at the same temp that you had it on in the smoker. You just can't use wood chips anymore.

Butt and brisket are sometimes wrapped in double foil or heavy duty foil (or peach paper) when they hit the stall or at 150℉ or 160℉, with a 1/4 to 1/2 cup apple juice and/or other things. Some people don't wrap at all. It's based on your preference. Once you wrap it, you leave it wrapped until you eat it. If you wrap, that's when you can put it in your oven (or before if you need to...:rolleyes:). Some people put it under the broiler to crisp up the bark.

I second tallbm suggestion to get a duel probe and then start probing with a toothpick etc for tenderness (put it through the foil if you wrap). It will only increase in internal temperature by 5℉ to 10℉ when you coolerize it, so you need to know the temp on butt and when to start probing the brisket for tenderness to get de meat where you want it to be.

The fun is trying new stuff, figuring out and perfecting what you like!

 

[rob gebby]

You don't miss the snow?...:rolleyes:... What do you do when you get the urge to shovel something?...lmao...:confused:...

You can put it in an electric oven, unless you're saying propane is cheaper. If your propane runs out and you're in a pinch again, you can put it in the oven at the same temp that you had it on in the smoker. You just can't use wood chips anymore.

Butt and brisket are sometimes wrapped in double foil or heavy duty foil (or peach paper) when they hit the stall or at 150℉ or 160℉, with a 1/4 to 1/2 cup apple juice and/or other things. Some people don't wrap at all. It's based on your preference. Once you wrap it, you leave it wrapped until you eat it. If you wrap, that's when you can put it in your oven (or before if you need to...:rolleyes:). Some people put it under the broiler to crisp up the bark.

I second tallbm suggestion to get a duel probe and then start probing with a toothpick etc for tenderness (put it through the foil if you wrap). It will only increase in internal temperature by 5℉ to 10℉ when you coolerize it, so you need to know the temp on butt and when to start probing the brisket for tenderness to get de meat where you want it to be.

The fun is trying new stuff, figuring out and perfecting what you like!

I was saying I hate cooking with electric. It dries out a turkey like nothing else. Natural gas (IMHO) is far superior for baking or roasting. I will def try wraping the brisket though. And the probes (if i'm cooking a butt, do I use the alien kind?) lol And I'll try fat side down or putting it in a pan on the higher rack. Thanks for all the help guys.

 

[KrisUpInSmoke]

Much of that is assuming you're smoking at 225℉. But, you could smoke at 275℉, http://www.smokingmeatforums.com/t/252808/hot-fast-no-wrap-brisket-on-the-lan

 

[tallbm]

So, I didnt wrap the meat. I did put it in a cooler for almost 3 hours. does it need to be wrapped as well? Unfortunately, here in Florida I have a electric oven. :( The ONLY things I miss about Ohio are insurance rates, good pizza and GAS OVENS!

If putting in the cooler you should double wrap the brisket in foil (double wrap to avoid leaks). I would also recommend wrapping it with some bath towels to help fill any gaps between the brisket and the cooler, if there are no gaps that no need.

I hope it all turned out well :)