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Replies: 34
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110%er [5712]
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Need help from fellow smokers one more time….
Apr 13, 2023, 7:01 PM
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I have smoked several chickens, ribs and multiple Boston Butts. Using many of your suggestions, I have been very pleased with my progress as a smoker. Thank you all so very much for your help.
I have one last (I hope) hurdle to clear. That is brisket. I don’t want to ruin an expensive hunk of beefy goodness. Plus I feel if I can conquer brisket I should be able to handle whatever the smoker throws my way.
So if you could be so kind as to share you brisket secrets with me I would be very appreciative.
Thanks in advance!
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110%er [9181]
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Re: Need help from fellow smokers one more time….
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Apr 13, 2023, 7:03 PM
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Injecting and pre cook seasoning is the key. Give it 24-48 hours, cut off the silver skin. You can’t ruin it.
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CU Guru [1681]
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Re: Need help from fellow smokers one more time….
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Apr 13, 2023, 7:16 PM
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Agreed. Inject with beef broth. Heavy salt and pepper rub for at least 24 hrs. Smoke for a long time at 225 (14-18hrs). It’ll wiggle when it’s done😉. You can also shorten that time by cooking to 165 and pulling it, wrapping in butcher paper, and putting it back in. Either way, 195 is your target. Let it rest before slicing.
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110%er [5712]
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Re: Need help from fellow smokers one more time….
Apr 13, 2023, 7:23 PM
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Great info! Thank you so much.
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110%er [5712]
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110%er [9181]
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Re: Need help from fellow smokers one more time….
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Apr 13, 2023, 7:06 PM
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One last piece of advice, they are still expensive, but start with a Walmart brisket… it will turn out fine but if you don’t do something perfectly you won’t beat yourself up and save about 50$.
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CU Guru [1681]
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Re: Need help from fellow smokers one more time….
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Apr 13, 2023, 7:16 PM
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Or Costco/Sam’s club
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110%er [5712]
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Re: Need help from fellow smokers one more time….
Apr 13, 2023, 7:22 PM
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I have looked at briskets at Costco but have not bought one yet. Any thoughts on what to look for when choosing a brisket to cook?
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CU Guru [1681]
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Re: Need help from fellow smokers one more time….
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Apr 13, 2023, 9:55 PM
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Quality of choice is sufficient (prime certainly better) and prefer not to get with a ton of fat cap as you need to trim some of it back anyway. The less difference in size from point to flat side the better for more even cooking. As another poster commented, you’ll want the point (thicker side) closer to the heat. And put the fatty side up when smoking.
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110%er [5712]
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Re: Need help from fellow smokers one more time….
Apr 14, 2023, 8:14 AM
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Thank you for the information.
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110%er [5712]
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110%er [9181]
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Re: Need help from fellow smokers one more time….
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Apr 13, 2023, 7:25 PM
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Wisen gave better more detailed advice, listen to him. My only final advice would be, know what you are doing with it. I focused so much on getting it right I didn’t know how I was going to serve it. So figure out a sandwich with slaw, straight up, etc… have a plan. I have young kids so just meat didn’t play well.
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110%er [5712]
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Re: Need help from fellow smokers one more time….
Apr 13, 2023, 7:33 PM
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Thanks! We were thinking about sandwiches.
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All-TigerNet [11189]
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Brisket takes a few tries, but simplicity is your friend.
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Apr 13, 2023, 7:32 PM
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If smoker is big enough you can do the whole thing, make sure to point the thick “neck” part closer to the heat source, flat side farther away. Most of the time I’ll smoke on a BGE, so I separate the neck and the flat and cook one at a time.
Simplicity-sorry HLRT, but deer lowered don’t inject anything. Generous coat of salt and pepper…coat it with the fresh cracked pepper. That pepper becomes the bark, it takes on the smoke flavor and loses the harshness of the pepper. Put it in a 225 smoker. It will take roughly 1.5 hrs/lb.
Now, every hour or so, I’ll hydrate with water/vinegar spritz until it hits about 150 internal. At 150 it hits a stall, so take it off the heat, wrap it in butcher paper and put it back on. You want internal temp to hit 198-202 before taking it off. Butcher paper and all, pull it off, put it in a cooler to rest for an hour minimum.
After that, slice it up, and enjoy.
If you’re smoking, yer gonna wanna learn to pickle. Cukes, onions, okra, whatever. Pickled veg goes great with smoked meat. Brisket doesn’t need a sauce, but make one of you like. I occasionally will make a hot NC vinegar style sauce to go with brisket and I ain’t heard no complaints…even from Texicans. Speaking of which, instead of black pepper, I’ll blend up dried guajillo and ancho chiles to make the initial coating. It adds a little snakebite to it.
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110%er [9181]
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Re: Brisket takes a few tries, but simplicity is your friend.
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Apr 13, 2023, 7:36 PM
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I strongly disagree about not injecting, too each their own but if you go with a cheaper piece it’s imperative.
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All-TigerNet [11189]
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Only thing I’ll inject is turkey.
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Apr 13, 2023, 9:53 PM
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To me, injecting brisket is a worse crime than adding sugar to slaw.
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110%er [5712]
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Re: Only thing I’ll inject is turkey.
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Apr 14, 2023, 8:17 AM
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Looks like the DO inject and DON’T inject crowds are about evenly divided. Guess I’ll have to try one each way and then decide which I like better.
Thanks for you valuable input.
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All-In [36409]
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110%er [5712]
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Re: Brisket takes a few tries, but simplicity is your friend.
Apr 13, 2023, 7:45 PM
[ in reply to Brisket takes a few tries, but simplicity is your friend. ] |
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Thank you for this great info. Wife knows how to pickle. I have a large veggie garden and she pickles beets, okra, onions and cucumbers. Will serve some up with our brisket.
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All-TigerNet [13838]
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And a slight variation, you can cook it
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Apr 13, 2023, 11:44 PM
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‘In pan’ for a fall apart brisket that creates its own au jus. I’ll do that on occassion when I want brisket burritos, tacos and make a brisket sheppards pie with a good portion. Cook it the same as the indirect setup @225 until 200 internal, but in a pan jnstead of over a drip pan.
Enjoy!
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110%er [5712]
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Re: And a slight variation, you can cook it
Apr 14, 2023, 8:20 AM
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Sounds like a good future endeavor. I’ll have to learn exactly how to do that.
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110%er [5712]
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What about these burnt ends I hear about?…
Apr 13, 2023, 7:37 PM
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How do you make them? Are they worth the trouble? Or is that something saved until Brisket 401 ( the advanced course )?
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Mascot [19]
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Re: What about these burnt ends I hear about?…
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Apr 14, 2023, 12:50 AM
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Oh, h-e-double-hockey-sticks yeah, they're worth all the trouble! I haven't been brisketing long, so what I say may not be gospel, but it works. Some will say the point is for burnt ends. They'll also say it's the "ends" of the slices, the crust, if you will. I say any part of the brisket will make excellent burnt ends, mainly due to the fact that it's well done beef.
Take any part of the brisket you like and cube it into bite sized portions, whatever you think is good. Put it in an aluminium pan with your favorite sauce, and put it back on the grill to cook until the fire dies. OK, maybe not that long, but I cook mine for another hour or two, depending on how much I want to dig into them. At that point, they are crispy little nuggets coated in sauce. The BBQ chain in my area does them with a sweet raspberry sauce and they are wonderful. Just a different way to eat brisket.
One thing I will say: Don't worry about doing brisket "right." I've trimmed it how "they" say to trim it, I've not trimmed it at all. I've cut it between the flat and the point, to cook them separately, and I've cut one into weird shapes just to cook an appropriate size. Just cook it low and slow, wrap it in butcher paper at the stall, and all will be well. All the rest is just trial, error, and personal preference.
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110%er [5712]
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Re: What about these burnt ends I hear about?…
Apr 14, 2023, 8:22 AM
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Just what I wanted to hear. Thank you very much!
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All-TigerNet [10400]
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Re: Need help from fellow smokers one more time….
Apr 13, 2023, 8:22 PM
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Maybe you should be nicer to the posters on this site.
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110%er [5482]
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Re: Need help from fellow smokers one more time….
Apr 13, 2023, 8:28 PM
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I used to smoke cigars when I played golf or worked in the yard.
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CU Guru [1571]
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Haven’t smoked a brisket yet, but hear me out
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Apr 13, 2023, 9:07 PM
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The show Cook’s Country (on PBS) developed a recipe using only a 24” diameter grill, a charcoal briquette ‘snake’ and hunks of wood to produce the flavor. Took them over five years and countless pounds of brisket to perfect. I have been wanting to try this for a while.
Please look up this information and try doing it their way. Mainly because I want to know if I should do it as well.
As a side note; I have used their charcoal snake method numerous times for smoking other meats and it works amazingly (is that even a word?)
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110%er [5712]
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Re: Haven’t smoked a brisket yet, but hear me out
Apr 13, 2023, 9:22 PM
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Thanks! I have seen the charcoal snake method used before. Thanks for reminding me.
I think you were looking for “ amazingly well “.
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All-In [27371]
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All-In [30792]
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the key is Patience
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Apr 14, 2023, 8:30 AM
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the stall on brisket is mind blowingly long. you will get the urge to crank up the heat.. don't.
Texas crutch it if you want.. but give it time.
i crutch all the large pieces of meet i smoke.. i am a firm believer it makes the meet more moist and gives you a chance to juice before the last stretch.
the taste is all bout your seasoning so you'll have to play with that until you find something you like.
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110%er [5712]
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Re: the key is Patience
Apr 14, 2023, 9:26 AM
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Thanks, I’ll have to research “Texas crutch”.
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Orange Blooded [4040]
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I finally learned I’m not smart enough to smoke a brisket
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Apr 14, 2023, 1:27 PM
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Besides, bbq is pork.
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110%er [5712]
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Re: I finally learned I’m not smart enough to smoke a brisket
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Apr 14, 2023, 3:37 PM
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What about BBQ chicken?
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Commissioner [970]
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Re: Need help from fellow smokers one more time….
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Apr 14, 2023, 4:39 PM
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I gave up smoking in 1985. It probably added years to my life.
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110%er [5712]
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Re: Need help from fellow smokers one more time….
Apr 14, 2023, 5:16 PM
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I did the same. I know I would be dead already if I hadn’t.
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