The Official Brisket Thread

[Pelado]

Kept it super simple. Salt, pepper, garlic powder, Italian seasonings, a bit of mustard powder, and dash of chilpolte powder. Slather in olive oil, and liberally apply the mixture. Placed on the smoker at 180 and smoked until an internal temp of about 105. Cranked it up to 500 degrees and let it go until 128. Pulled it and let it rest tented for about 10 minutes. The resting was simply to get the internal temp to 133-135. Sliced it up and severed with horseradish cream sauce that I made to go with it. It was a perfect medium rare throughout. No little grey ring around it. Looked like a sous vide steak inside.

That horseradish cream sauce must be pretty strong to sever the sliced meat.

[CJF]

That horseradish cream sauce must be pretty strong to sever the sliced meat.

Ha. I do like it strong.

[mtnbiker]

From what I can tell, I cooked my 1,000th brisket this year yesterday. It’s been an insane year but I’ve learned so much. I also cooked prime rib yesterday that might have been my favorite prime rib I’ve ever had. I was quite pleased with the results.

Holy smokes, that's a lot of brisket. What's the max number you've done at a time? Nice to hear you're still enjoying it, too.

[CJF]

Holy smokes, that's a lot of brisket. What's the max number you've done at a time? Nice to hear you're still enjoying it, too.

The most I’ve done at one time is 35. I had to borrow a couple of smokers for that. The most I can do with my own is 23-25 depending on size. From May through September we averaged about 45 a week. It’s slowed down a bunch in Oct and Nov. December has been busy again. Lots of company parties and even a few weddings in December.

[Green Monstah]

From what I can tell, I cooked my 1,000th brisket this year yesterday. It’s been an insane year but I’ve learned so much. I also cooked prime rib yesterday that might have been my favorite prime rib I’ve ever had. I was quite pleased with the results.

REmind me: what are you cooking them on?

My Yoder has a tendency to really dry out brisket (moist on the inside, but the bark is pretty tough). I tried spritzing hourly and didn't get much traction. I'm curious what the rest of you guys with pellet smoker do.

[Jeff Lebowski]

REmind me: what are you cooking them on?

My Yoder has a tendency to really dry out brisket (moist on the inside, but the bark is pretty tough). I tried spritzing hourly and didn't get much traction. I'm curious what the rest of you guys with pellet smoker do.

Do you foil (or paper)?

[CJF]

REmind me: what are you cooking them on?

My Yoder has a tendency to really dry out brisket (moist on the inside, but the bark is pretty tough). I tried spritzing hourly and didn't get much traction. I'm curious what the rest of you guys with pellet smoker do.

I am mostly cooking on a Rec Tec BFG. But I use both my Memphis and a Louisiana cabinet pellet smoker also with very similar results. I don’t wrap in the cooking process at all. I just don’t have the time or flexibility to do it. I do think minimal trimming and cooking a little hotter helps. To me it’s a little counterintuitive, but cooking at 235-250 will reduce drying out when cooking for long periods vs cooking for hours at 180-215. 225 is kind of my lowest spot after about an hour of 180 to put more smoke on the meat. If I leave it in smoke mode too long it will dry out more often than not.

[Green Monstah]

Do you foil (or paper)?

I foil. The stall with butcher paper doesn’t work well with my impatience.

[Bo Diddley]

When I smoke, I use a roasting pan with a rack to hold the meat. I suppose if I found the right size aluminum pan that would fit the rack, I might use disposable.

20200315_132929.jpg

Here's the finished product. Week 1 was a resounding success; now considering what to do next week.

20200315_134658.jpg

[mtnbiker]

When I smoke, I use a roasting pan with a rack to hold the meat. I suppose if I found the right size aluminum pan that would fit the rack, I might use disposable.

[ATTACH]10035[/ATTACH]

Great job. I just use little 10x10 cooling racks, like these. They fit into the large disposable pan just fine, and keep the brisket up out of the drippings pretty well.

cooling rack.jpg

[Bo Diddley]

Great job. I just use little 10x10 cooling racks, like these. They fit into the large disposable pan just fine, and keep the brisket up out of the drippings pretty well.

[ATTACH]10037[/ATTACH]

Yeah, I might consider that. I use my rack for turkeys and I can fit a couple pork roasts on it.

[Surfah]

This was my last brisket.

[old_gregg]

that smoke ring is enough to get falafel fully torqued

[Pelado]

This was my last brisket.

It may have been your last brisket, but don't let it be your last brisket.

[BigFatMeanie]

Weekend project:

IMG_1311.jpg

Is this a good price? Harmon's was double the price and the label didn't even say if it was prime or not.

The previous attempt was my first ever brisket and it was a fail. I overcooked it. It turned out more like pot roast than brisket.

Edit: Dang Vbulletin and their inability to automatically detect a picture rotation