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YOUR BALANCE
Idiot proof brisket.
Tiger Boards - The Amphitheatre
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Idiot proof brisket.

20

Jan 17, 2025, 9:29 AM
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Everyone’s always scared to tackle brisket. It’s much easier than most realize. You will need a few things. A brisket. Either a full packer brisket or just a flat. It depends on if you want burnt ends or not. A dry cooler to rest the meat in. Towels to surround the meat in the cooler. Pink butcher paper. A smoker. Digital thermometer (Bluetooth). Mustard. Dry rub without sugar. 1 cup of beef broth, rendered tallow (fat), or au jus.

Build your charcoal base and bring smoker to 225. Take out the brisket and trim it to 1/4” fat cap. Anything more won’t render into meat candy. Slather the brisket with mustard and pack the dry rub to it. Place a temp probe in the brisket and smoke at 225-250 until it reaches 165 degrees. Smoke beyond this point will make the brisket too bitter. Wrap the brisket in pink butcher paper (this preserves the crunchy bark) and add a cup of broth, tallow, or au jus. Return to the smoker and cook until temp reaches 203-205. Here the most important part. Put a towel in the dry cooler and set the brisket on the towel. Place several more towels around the meat and let it rest for minimum one hour. This will ensure the brisket continues to render all the fat and connective tissue break down. When you slice it it will almost fall apart. It will be the most tender and juicy brisket you’ve ever eaten. If you need you can keep it in the faux cambro (cooler) up to four hours and it will stay above 140 degrees. Great for tailgating! Nothing better than home smoked brisket outside Death Valley Memorial Stadium.


Message was edited by: OneJedi®


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Re: Idiot proof brisket.

6

Jan 17, 2025, 9:40 AM
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The hero we didn’t know we needed…

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i can sum iyt up much quicker.

6

Jan 17, 2025, 9:40 AM
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1) get 2 Digital thermometers one for the inside of your grill so you can monitor your cooking temp. i do not trust the built in ones. 2nd for your meat. pull it when it hist the temp you want.. don't second guess it.

2) YOU MUST let it sit at least 1 hr.

3) brisket has a long stall time.. be patient.. don't rush it.

Those are the only key things to remember.

Every one will have a different preference on the flavor.. i personally wouldn't put mustard on anything i smoke.

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Re: i can sum iyt up much quicker.

3

Jan 17, 2025, 9:45 AM
Reply

I have a probe in my smoker as well. Mine isn’t fancy. It’s an old school drum smoker. So I have to build a fire and shovel coals. I can get lazy and buy charcoal but it isn’t as good as my seasoned pecan wood. I do have a pitmaster IQ blower that keeps my temp perfect.

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Re: i can sum iyt up much quicker.

4

Jan 17, 2025, 9:46 AM [ in reply to i can sum iyt up much quicker. ]
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That stall can be tough. I smoked a whole ham for Christmas. Now that was a stall!

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ive never snoked a ham.. but it is a big chunk o meat.. i can see

2

Jan 17, 2025, 9:49 AM
Reply

why it would have a long stall.

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Re: i can sum iyt up much quicker.

3

Jan 17, 2025, 9:52 AM [ in reply to Re: i can sum iyt up much quicker. ]
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Wrapping it in peach butcher paper can help tremendously with that.

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Re: i can sum iyt up much quicker.

2

Jan 17, 2025, 10:27 AM
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I guess you didn’t read my OP. Wrapping in pink butcher paper was at 165. It’s more to not over smoke the meat than anything but it does add steam boosting speed through the stall as well. Dual purpose.

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Re: i can sum iyt up much quicker.

1

Jan 17, 2025, 6:01 PM
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No it isn't. It isn't to "not overlooked the meat" at all. It's literally called the Texas Crutch, and it's to help push meat through the stall, and can help with retaining moisture with less marbled cuts. A brisket will absolutely not get too much smoke flavor by going all the way unwrapped, and many people do, unless your smoke is dirty to begin with.

With all due respect here, ai really don't understand why people need to teach people what they just learned like they've got it figured out. You're wrong on quite a few things, 165 being one, finishing temp being another, and the color of the butcher paper mattering at all. If you pull a brisket at 203-205 and place directly into a cooler to rest, carryover temp will end up way too overdone. You may like it overdone, and that's fine, but thats not how the best restaurants in Texas do it. They have extended holds in warmers at 140-150*. If you're doing the cooler thing, thats fine, just let it stop cooking before you through it in there for a while on the counter.

I mean to be fair, most of this post is pretty correct, despite no one asking for it, and Franklin/Chudds/Goldees/etc videos showing exactly how to cook a brisket from a true expert being readily available to anyone interested.

Dunning-Kruger, which is pretty prevalent in today's society.

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Re: i can sum iyt up much quicker.


Jan 17, 2025, 6:02 PM
Reply

"Oversmoke". Won't let me edit

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Re: i can sum iyt up much quicker.

3

Jan 17, 2025, 9:51 AM [ in reply to i can sum iyt up much quicker. ]
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In my opinion, thermoworks.com is your outlet for this. If you grill you should have a wireless thermometer and an instant read pen thermometer. I use the instant read to check the temp on just about anything.

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lol. i hvae a pen.. a bluetooth thermometer that has 3 ports

3

Jan 17, 2025, 9:56 AM
Reply

a thermometer with 4 ports and another with 2 ports.


IF you ever walk by my tailgate when im smoking a butt it will look like a dagum science experiment. 19 wires hanging outta the smoker

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Re: lol. i hvae a pen.. a bluetooth thermometer that has 3 ports

1

Jan 17, 2025, 10:27 AM
Reply

Same. I have so many probes I might be alien.

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Re: i can sum iyt up much quicker.

2

Jan 17, 2025, 10:13 AM [ in reply to i can sum iyt up much quicker. ]
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Funny thing about the mustard. I do use it, but don't taste it at all. I'm really not sure if it helps anything, but I started out using it, and liked how everything tasted, so I've continuted doing it.

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Re: i can sum iyt up much quicker.

3

Jan 17, 2025, 10:22 AM
Reply

It helps build the bark without over seasoning the meat.

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Brisket I just coat with salt and pepper***

4

Jan 17, 2025, 10:22 AM [ in reply to i can sum iyt up much quicker. ]
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Re: Idiot proof brisket.

2

Jan 17, 2025, 10:01 AM
Reply

I assume you are leaving it in the butcher paper while wrapped in the towel and placed in the cooler? Also, how does adding liquid and then wrapping in paper not make the bark get soggy? TIA

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Re: Idiot proof brisket.

4

Jan 17, 2025, 10:23 AM
Reply

Yes. Leave it in the butcher paper. The butcher paper allows enough steam to escape without ruining the bark. If you’ve used tin foil you know it turns bark to mush.

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Re: Idiot proof brisket.

3

Jan 17, 2025, 10:30 AM
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IMG_5720.jpeg(188.5 K)

You can tell that is just falling apart as I slice. Check out all the juice!

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Re: Idiot proof brisket.


Jan 17, 2025, 6:07 PM
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I prefer it like this

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Re: Idiot proof brisket.


Jan 17, 2025, 7:28 PM
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Nice smoke ring

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Re: Idiot proof brisket.

1

Jan 17, 2025, 11:48 AM [ in reply to Re: Idiot proof brisket. ]
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Thanks, that is exactly why I was worried about it. I have the paper, just never used it. I def will next time though. I just need it to warm up a bit before I do another smoke. Not so much because how it affects the smoke but more about how it affects me now!

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Tnet needs a recipe room***

2

Jan 17, 2025, 11:06 AM
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Re: Tnet needs a recipe room***

2

Jan 17, 2025, 11:41 AM
Reply

True. My wife and I have built our own through the decades. We have two 3” 3-ring-binders completely filled with great recipes through the years. I tried the chef career for about a decade. It paid dividends as I got culinary courses paid for at the local community college. My wife loves that she rarely has cook.

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If there's anyone who can ruin a good brisket ...

3

Jan 17, 2025, 11:52 AM
Reply

you're talking to him.

However, I was given one of those fancy "Meater" bluetooth thermometers for Christmas and it's been a game changer.

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Re: If there's anyone who can ruin a good brisket ...

1

Jan 17, 2025, 1:57 PM
Reply

I have a heater as well. It gives ambient temp in the smoker as well as meat temp. Love that thing

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Re: Idiot proof brisket.

1

Jan 17, 2025, 1:36 PM
Reply

Thanks for posting, but Idiot proof brisket ? You underestimate how creative us idiots can be. <img border=">

I agree, a food related bored would be great. We use our 3 ring binder more than all our books combined.

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If you get the bark done correct then the rest should be easy enough.***

1

Jan 17, 2025, 3:43 PM
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• Boss


Love it!


Jan 17, 2025, 7:25 PM
Reply

:)

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Re: Idiot proof brisket.


Jan 17, 2025, 7:27 PM
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Just adding in for helpful tips… watch a video on how to cut a brisket! It makes a world of difference.

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Re: Idiot proof brisket.


Jan 17, 2025, 7:50 PM
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I have one thing that differ with you in my method, I let my brisket rest in a cooler for 2 hours at least, I find that taking it to 203-205 results in it falling apart too easily while cutting. I like it to be almost like butter when probing with a thermometer, probe tender is my go to for Boston butts for bbq shredding.

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Replies: 30
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