How I do Brisket.
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Dave in AZ good luck
! Good call going lower for a short amount of time on the pellet grill. At high Temps they burn so clean that they don’t out much smoke flavor on it. A charcoal/wood smoker doesn’t have that specific problem. On my GMG I can run 275 and get good flavor still though, so don’t be afraid to ramp up a bit if you want.Remember: higher cooking Temps mean higher finishing Temps. Cook to tenderness (probing with your thermometer until it slides in and out like butter) vs temp. Don’t freak out if it gets to 207-208 or higher before it breaks.
Also,rest is important here. At least an hour, 2-3 if you ha e the time.
Midwest_kc thx much! Somewhere between 1 and 1.5 hrs I ran out of pellets doh! Came out to 90f, so restarting, lots of pellets in bags luckily. Note to self: don’t do smoked brisket, dry cure pastrami, and dry cure corned beef all at once… something will be missed lol!
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Idaho Smokey thx for the great writeup!
I had a 16lb prime packer from Costco. I decided to use your rub recipe and it is on the Traeger right now! I split it into the point, which I’m about to corn, and cut the flat in 2 for the smoker.
I decided to go 325, hot and fast, per Midwest_kc , since I have this prime brisket. Haven’t really tried that at start before. Well, I’m going to do 225 for an hour for better smoke from my Traeger, then go 325. Although I’m thinking about sous vide on the smaller part just to compare…
Dave in AZ : I have never done just a brisket flat or a whole packer fast and hot. The smoker I do my briskets in is a Cookshack SMO66. This is a cabinet type smoker and it only goes to 300 degrees. The smoker does cook with a very moist environment. I do remember reading about people that cooked flats on the old Cookshack forum. I just remember that there were complaints about the flats turning out dry. You might want to have a plan ready if you notice that your flat is drying out. Something to spritz it with or a pan you can put it in with a little liquid. I am just guessing on this since I haven’t done brisket the way you are doing them. I can second Midwest-kc on the let it rest for a couple of hours. I use an old ice chest for this. I put a pan of hot water in the chest to get things warm and place the briskets in a pan that will fit into the chest. Cover the pan with foil and put it into the chest to get happy. You can use this method to hold meat in for 4 to 6 hours. Works great if you need to transport something from the smoker or grill to a gathering.
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Thx! I’ve done briskets low and slow for 10 to 12 hrs, on smoker, on smoker then foil wrap, smoker foil wrap oven, etc. Like you mentioned, drying out is the issue. I usually pull the meat off smoker at 3 to 4 hrs, wrap in foil, and finish in oven-- plenty of smoke, stays moist. After 3 or 4 hrs on smoker I don’t feel I’m getting much smoke, just drier. In past I’ve finished in oven at 225 or so, but am going to try this faster 325.
Thx again! There were not that many brisket threads here, so I sure appreciate your comments, all! -
I promise this to work every single time and to make a spoon tender brisket without fail.
Apply some type of rub/coating, doesn’t matter whatever you like so it dries the surface, if not the wet meat and smoke can be bitter.
Smoke @ 230f until internal temp of 160-170f
Wrap in pink paper or if you do not mind losing your crispy bark then Texas crutch it.
Continue to cook or smoke in the smoker or oven it doesn’t matter at this point until the IT reaches 203-205f
Lower temp to 170 either in smoker or oven for at least 4 hours, 8 hours is better and you can go up to 12 hours doesn’t hurt. This resting period is so flexible that it allows you to do you brisket the day before and still have a better brisket that most have ever tasted.
Brisket is full of fat and collagen and the resting period continues the break down these components so the meat just keeps marinating.
Yes you can smoke/cook up to 275-300 to speed the cook, but the resting period still remains the same.
Injecting the brisket and then marinating does help the flavor, but it is by no means a deal breaker. -
I promise this to work every single time and to make a spoon tender brisket without fail.
Apply some type of rub/coating, doesn’t matter whatever you like so it dries the surface, if not the wet meat and smoke can be bitter.
Smoke @ 230f until internal temp of 160-170f
Wrap in pink paper or if you do not mind losing your crispy bark then Texas crutch it.
Continue to cook or smoke in the smoker or oven it doesn’t matter at this point until the IT reaches 203-205f
Lower temp to 170 either in smoker or oven for at least 4 hours, 8 hours is better and you can go up to 12 hours doesn’t hurt. This resting period is so flexible that it allows you to do you brisket the day before and still have a better brisket that most have ever tasted.
Brisket is full of fat and collagen and the resting period continues the break down these components so the meat just keeps marinating.
Yes you can smoke/cook up to 275-300 to speed the cook, but the resting period still remains the same.
Injecting the brisket and then marinating does help the flavor, but it is by no means a deal breaker.mrobisr Idaho Smokey Midwest_kc
Well, it turned out great!
Smoked at 225 for 3 hrs. Wrapped in foil, raised temp to 325. Hit 202 in 1.5 hrs, I probed it like said above, let it go to 208, softer and nice. Wrapped in towel, put in cooler. Rested for 3 hrs, temp was down to 168. That’s all my family could take, so sliced up and ate, vacuum sealed extra.Loved the rub, very texas flavor, my favorite. Thx everyone for great recipe, input and making an afternoon cook feel like a team project! Wish I could have stood you all a beverage!
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mrobisr Idaho Smokey Midwest_kc
Well, it turned out great!
Smoked at 225 for 3 hrs. Wrapped in foil, raised temp to 325. Hit 202 in 1.5 hrs, I probed it like said above, let it go to 208, softer and nice. Wrapped in towel, put in cooler. Rested for 3 hrs, temp was down to 168. That’s all my family could take, so sliced up and ate, vacuum sealed extra.Loved the rub, very texas flavor, my favorite. Thx everyone for great recipe, input and making an afternoon cook feel like a team project! Wish I could have stood you all a beverage!
Dave in AZ came out looking good. Bet the fam was happy.
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I am using my costco cash back to buy a brisket, hopefully sometime soon.
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mrobisr Idaho Smokey Midwest_kc
Well, it turned out great!
Smoked at 225 for 3 hrs. Wrapped in foil, raised temp to 325. Hit 202 in 1.5 hrs, I probed it like said above, let it go to 208, softer and nice. Wrapped in towel, put in cooler. Rested for 3 hrs, temp was down to 168. That’s all my family could take, so sliced up and ate, vacuum sealed extra.Loved the rub, very texas flavor, my favorite. Thx everyone for great recipe, input and making an afternoon cook feel like a team project! Wish I could have stood you all a beverage!
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Having all these super experienced guys who do a ton of briskets, giving advice… well, it is an amazing confidence booster when doing a cook uou don’t do so often! Like I sure didn’t want to make a silly mistake, having all these posts to let you know you’re on track is about the only thing that lets me spring for a prime piece of meat!
We had brisket on toasted corn tortilla tonight. I used the juice from the wrapped cook to add to beans for some great ranch style beans too.
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Having all these super experienced guys who do a ton of briskets, giving advice… well, it is an amazing confidence booster when doing a cook uou don’t do so often! Like I sure didn’t want to make a silly mistake, having all these posts to let you know you’re on track is about the only thing that lets me spring for a prime piece of meat!
We had brisket on toasted corn tortilla tonight. I used the juice from the wrapped cook to add to beans for some great ranch style beans too.Dave in AZ I don’t know who’s more excited about the “process”. The guys that helped or YOU. That’s what this blog is all about. I would say: Great job all around the table. Yay for all.
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Dave in AZ I don’t know who’s more excited about the “process”. The guys that helped or YOU. That’s what this blog is all about. I would say: Great job all around the table. Yay for all.
This post is deleted! -
Dave in AZ I don’t know who’s more excited about the “process”. The guys that helped or YOU. That’s what this blog is all about. I would say: Great job all around the table. Yay for all.
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PapaSop Sorry that I used that bad word! Community is a much better term. Have a great rest of your day.
zbigjeff said in How I do Brisket.:
PapaSop Sorry that I used that bad word! Community is a much better term. Have a great rest of your day.
After I thought about it, was thinking that “F” word the whole time. Blog is fine, Such my delete. LOL
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zbigjeff said in How I do Brisket.:
PapaSop Sorry that I used that bad word! Community is a much better term. Have a great rest of your day.
After I thought about it, was thinking that “F” word the whole time. Blog is fine, Such my delete. LOL
PapaSop I long to sit in your backyard watching a very slow smoke while sipping your pick and just solving the woes if the world. The sarcasm would be epic. Smile!!!
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mrobisr Idaho Smokey Midwest_kc
Well, it turned out great!
Smoked at 225 for 3 hrs. Wrapped in foil, raised temp to 325. Hit 202 in 1.5 hrs, I probed it like said above, let it go to 208, softer and nice. Wrapped in towel, put in cooler. Rested for 3 hrs, temp was down to 168. That’s all my family could take, so sliced up and ate, vacuum sealed extra.Loved the rub, very texas flavor, my favorite. Thx everyone for great recipe, input and making an afternoon cook feel like a team project! Wish I could have stood you all a beverage!
Dave in AZ It must be brisket city tonight, All you all must be messing with me, here sittin in this office doing paperwork.
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Dave in AZ It must be brisket city tonight, All you all must be messing with me, here sittin in this office doing paperwork.
calldoctoday Better than what we had, no power for no reason. Fired the portable generator up since the standby is still in the garage waiting to be set on the pad and be wired to the house. Maybe next week I’ll set it and run the conduit and wires, then order the propane tank.
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calldoctoday Better than what we had, no power for no reason. Fired the portable generator up since the standby is still in the garage waiting to be set on the pad and be wired to the house. Maybe next week I’ll set it and run the conduit and wires, then order the propane tank.
johnsbrewhouse That happens every now & then for reasons that make no sense at times. Good to hear you have that generator & hope you can get it all set up soon.
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mrobisr Idaho Smokey Midwest_kc
Well, it turned out great!
Smoked at 225 for 3 hrs. Wrapped in foil, raised temp to 325. Hit 202 in 1.5 hrs, I probed it like said above, let it go to 208, softer and nice. Wrapped in towel, put in cooler. Rested for 3 hrs, temp was down to 168. That’s all my family could take, so sliced up and ate, vacuum sealed extra.Loved the rub, very texas flavor, my favorite. Thx everyone for great recipe, input and making an afternoon cook feel like a team project! Wish I could have stood you all a beverage!
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Looks like the briskets will be flying off the shelves this week!
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Looks like the briskets will be flying off the shelves this week!
HerbcoFood
Smokin-Hot Deal!
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