The Official Brisket Thread

[San Juan Sun]

I've never done a brisket, but I've got a Sam's Club 12 lb packer in the fridge for tomorrow. Wish me luck.

[kccougar]

Be sure to let us know how it goes. I'm anxious to give it another try.

[Drunk Tank]

still waiting...

Patience grasshopper....

[Drunk Tank]

Smoked a 14lb packer for Sunday dinner. I got a late start so I decided to try the hot and fast method. I rubbed the brisket with Plowboys Bovine Bold rub.

For the hot and fast method, I smoked the brisket for the first 2 hours on the "smoke setting". After 2 hours I upped the temp to 300. When the brisket reached 165° internal temp, I wrapped it in butcher paper and continued cooking until the temp probe slid in like butter. The internal temp was right around 195-197°. After I pulled it from the smoker I FTC'd it for an hour or so until it was time to eat. I didnt make burnt ends due to time.

The brisket came out delish and very moist. sorry i didnt get any pics of the cook, but here is a blurry iPhone pick of the plate.

Meat on at 830ish.
Upped temp at 1030ish.
Wrapped sometime between 1230 and 130. Didnt look at the exact time.
Pulled from smoker between 415-430.

About 8 hour cook time not including FTC.

The above 2 posts describe the hot and fast method pretty well. The following is assuming you have already prepped and rubbed the brisket and set it back in the fridge for a bit.

1. Set smoker to smoke setting or about 180.
2. Once smoker is at temp, place brisket onto smoker directly from the fridge. Want the brisket cold as possible to absorb as much smoke as possible.
3. After 2 hours, bump temp to 300.
4. Wrap brisket when it reaches 165 internal or when the bark teaches the color you desire.
5. Continue to smoke brisket until the internal temp is between 195-200, or until brisket probes "like butter".
6. FTC or oven your brisket at least 1 hour before serving. You may choose to separate the point and flat at this time and make burnt ends if you wish. The choice is yours.

This should produce a very juicy brisket with a mild smoke flavor. One downfall is you don't develop a really nice smoke ring. But smoke rings are for looks only. They add no flavor.

[San Juan Sun]

4 hour smoke so far, brisket is only 131 degrees. Getting nervous.

[San Juan Sun]

5 hours of smoke. The thick part is 139 degrees, the thinner side is 151.

[San Juan Sun]

6 hours smoke, and now 2.5 hours foiled in the oven, and I'm only at 167. This was not meant to be a Father's Day meal.

[FMCoug]

6 hours smoke, and now 2.5 hours foiled in the oven, and I'm only at 167. This was not meant to be a Father's Day meal.

Sounds about right to me. What were you expecting?

[San Juan Sun]

Sounds about right to me. What were you expecting?

45 minutes per pound, no?

[San Juan Sun]

So I think I was a bit intimidated by brisket. I also think I shorted myself a little bit of cooking time, but it's hard when 25 people are at your house and ready to eat. I wish I would have done FTC for about an hour longer. All in all, it was pretty good. Very juicy, just a touch chewy (but in no way tough). I might have overdone the rub, as the Salt Lick has a pretty good bite. I would probably use about 25% less next time. Anyways, here's the evidence:

brisket.jpg

sandwich.jpg

On the plus side, the sandwich was a huge success. Soft Italian rolls grilled with parsely and garlic butter, brisket, BBQ sauce, and provolone. It's honestly the best sandwich I've ever made. The potato salad is made fresh from Emeril's favorite on the Food Network website. The beans are a slight modification of Drunk Tank's recipe, and they are a huge hit every time we make them.

Thanks to the godfathers on brisket who built this thread. Can't wait to try again.

[Jeff Lebowski]

Wow. That looks outstanding. Especially for the first time.

Yes, the Salt Lick Rub is spicy.

From the photos it almost looks like you did not cut perpendicular to the grain (seems to be a common doctor mistake). That might explain the slight chewiness. Or maybe that is an optical illusion.

[San Juan Sun]

Wow. That looks outstanding. Especially for the first time.

Yes, the Salt Lick Rub is spicy.

From the photos it almost looks like you did not cut perpendicular to the grain (seems to be a common doctor mistake). That might explain the slight chewiness. Or maybe that is an optical illusion.

Do you know the difference between God and a surgeon? God doesn't think he's a surgeon.

I started cutting perpendicular on the flat, but as we got closer to the other end, the orientation of the fibers changed, and I didn't notice it for a while. Should have paid closer attention.

[Coach McGuirk]

Wow. That looks outstanding. Especially for the first time.

Yes, the Salt Lick Rub is spicy.

From the photos it almost looks like you did not cut perpendicular to the grain (seems to be a common doctor mistake). That might explain the slight chewiness. Or maybe that is an optical illusion.

I'm seeing what you're seeing.

It does look fantastic otherwise, SJS.

[Jeff Lebowski]

The above 2 posts describe the hot and fast method pretty well. The following is assuming you have already prepped and rubbed the brisket and set it back in the fridge for a bit.

1. Set smoker to smoke setting or about 180.
2. Once smoker is at temp, place brisket onto smoker directly from the fridge. Want the brisket cold as possible to absorb as much smoke as possible.
3. After 2 hours, bump temp to 300.
4. Wrap brisket when it reaches 165 internal or when the bark teaches the color you desire.
5. Continue to smoke brisket until the internal temp is between 195-200, or until brisket probes "like butter".
6. FTC or oven your brisket at least 1 hour before serving. You may choose to separate the point and flat at this time and make burnt ends if you wish. The choice is yours.

This should produce a very juicy brisket with a mild smoke flavor. One downfall is you don't develop a really nice smoke ring. But smoke rings are for looks only. They add no flavor.

Appended to OP.

[kccougar]

Great job, SJS. Your first time appears to be much more successful than mine.