what not to do while smoking a brisket

[Lokaybinnity]

I'm going to smoke a brisket for the first time this weekend. can you guys give me some pointers on the dos and don'ts of smoking a brisket. There are so many recipes out there I've looked at and i dont want to mess this thing up.  I've smoked tons of meat, fish, cheese, and poultry just never a brisket any pointers will be appreciated. thanks

[jrebel]

Pretty hard to mess up.  Depending on your brisket size, trim the fat (not required but helps with some who are offended by huge amounts of fat after the fact), Rub with yellow mustard (don't worry, it wont taste like mustard at all after its done cooking), Season heavily with your choice of beef / brisket rub, put on the smoker fat side up and smoke to a temp of 205 ish depending on what you intend to do with it.  If you go to 210+ it will pull about easier for sandwiches.  205 for me is the happy medium from fall apart and still stupid tender to eat. 

Most important is letting it rest after the cooking process.  I have been known to wrap it 2-3 times in tin foil and stick in a cooler full of towels for insulation and let it rest for 4-6 hours.  It still comes out with temps upwards of 160 and is amazing.  If you don't let it rest, it will dry out as you cut it . 

Another must is burnt ends.  Hot cast iron pan and chunks of the point chopped up and finished. 

Good luck and let us know how it turned out.

[MtnMuley]

Plan on 14 hours for a decent sized brisket. I trim the fatty side even, leaving as thick of layer as I can as well as trimming the top well and squaring it up. Remember you'll get a stall around 160 for usually a couple hours. A meat probe is a necessity in my opinion. Make sure to pull it at exactly 203 degrees, wrap and get into an insulated cooler to rest 1 to 2 hours. Also, when you wrap it during the cooking process, make sure to use butcher paper. It's a lot better than foil. It's your choice fat side up or down, but I start with fat side up and after wrapping, flip it fat side down. Lastly. When you cut it up, make sure to cut across the grains, not with. The flat is usually 90% out from the rest. Good luck.

[Lokaybinnity]

thanks guys it is a big brisket. biggest piece of meat I've ever cooked i planed on going low and slow overnight.  thanks for the mustered remender i used to do my smoked porkchops that way. all my coolers with be being used up is there another way of letting it rest. and is there ant benefit to basting every now and than with au jus. thanks   

[huntnnw]

Start it earlier than you think it may be done . You can always let it rest longer if it’s early versus it being late and rushing it

[Angry Perch]

Plan on 14 hours for a decent sized brisket. I trim the fatty side even, leaving as thick of layer as I can as well as trimming the top well and squaring it up. Remember you'll get a stall around 160 for usually a couple hours. A meat probe is a necessity in my opinion. Make sure to pull it at exactly 203 degrees, wrap and get into an insulated cooler to rest 1 to 2 hours. Also, when you wrap it during the cooking process, make sure to use butcher paper. It's a lot better than foil. It's your choice fat side up or down, but I start with fat side up and after wrapping, flip it fat side down. Lastly. When you cut it up, make sure to cut across the grains, not with. The flat is usually 90% out from the rest. Good luck.

Just be sure it's peach paper, and not the shiny, waxy stuff.

[brew]

Go on YouTube and search Myron Mixon brisket-its a seminar he was giving at Sam's bbq in Oregon.  He shows everything from trimming to injecting...I've followed this and comes out perfect every time

[jrebel]

thanks guys it is a big brisket. biggest piece of meat I've ever cooked i planed on going low and slow overnight.  thanks for the mustered remender i used to do my smoked porkchops that way. all my coolers with be being used up is there another way of letting it rest. and is there ant benefit to basting every now and than with au jus. thanks

I don't baste mine.  I shut the smoker and let it do it's thing.  Opening and closing the smoker throughout the cook will lead to longer cook times.  It should have enough fat to baste itself.....that's why I cook mine fat side up for the entire cook.  I have been known to finish mine on a higher temp while caramelizing a bbq sauce....usually the last 30 ish minutes.   

I have injected them before and you definitely could inject it with cold au jus prior to putting on the smoker.  I also know a lot of people that will brine their brisket for 1-4 days prior to cooking.  I have never brined a brisket that I imagine it would be amazing. 

As for the resting.....use a cardboard box and fill it with towels.  It won't hold the head as well, but it will work fine.  I would only let it rest for 1-2 hours as to not loose too much of the temp. 

Start it earlier than you think it may be done . You can always let it rest longer if it’s early versus it being late and rushing it

This is an excellent point.   

[Lokaybinnity]

awsome thanks

[jrebel]

Interesting that people mention wrapping their brisket.  I have never wrapped mine while cooking and it always turns out amazing......at what temp are you wrapping them???  I would assume 160 when the meat stops taking on smoke?? 

[Woodchuck]

[mcrawfordaf]

I'm going to smoke a brisket for the first time this weekend. can you guys give me some pointers on the dos and don'ts of smoking a brisket. There are so many recipes out there I've looked at and i dont want to mess this thing up.  I've smoked tons of meat, fish, cheese, and poultry just never a brisket any pointers will be appreciated. thanks

THE best brisket and everything you need to know about cooking it here - https://www.youtube.com/watch?v=VmTzdMHu5KU & https://www.youtube.com/watch?v=pGZ39yYxeBk

[Stein]

You might get more consensus if you asked what caliber is best for hunting.

Don't under cook it and don't over cook it.  It takes practice to tell when it's done, I do the poke with a bamboo skewer method.  I also wrap and finish it in the oven to save on pellets.  I haven't found temps to be the best way to tell it's done, depending on the fat and where you take the temp it can vary a fair bit from brisket to brisket.

I generally follow Harry Soo's advice, you can find him on YouTube and he has several (many) brisket videos to watch.

[Fidelk]

You didn't mention how you are going to smoke it. I use a Weber Smokey Mountain which keeps the temp between 220-250 with minimal fuss......just adding charcoal. I prefer mesquite chunks of wood to generate smoke. As a comparison, I smoke pork shoulder for pulled pork and have established the following times for a consistent good result. Those are 8 hours uncovered (keep the smoke going for 5-6 hours).......2 hours still on heat, wrapped in peach colored butcher paper (non-coated, as per AP) AND also covered with heavy duty foil (do not allow the meat to be in contact with foil and heat) and then rest covered for 1 hour.....8-2-1.

I haven't done a brisket recently but the above numbers will work for the covered (2 hours on heat) phase and the 1 hour of covered rest. So the only number that needs to be adjusted for brisket is that 8 hours uncovered. I'd planned to nail down my numbers starting with the same 8-2-1 process and if that wasn't quite right, going to 10-2-1 the next time. Again, this is for a charcoal smoker. Read up on "the stall" as mentioned above......this is an evaporative cooling phase that can last 2-4 hours in which nothing much happens. The physics of that process can be googled. Pull it during the stall and you're chewing on a boot.

Sorry, I don't have exact numbers for brisket......but I doubt that you will need more than 10 hours uncovered if you wrap for 2 hours, wrapping speeds up that final push. Good luck,

[Lokaybinnity]

ill be using my pitboss pellet smoker the temp can get as low as 165 or as high as 450 and it is pretty consitant.

[gallion_t]

Look up Chuds BBQ on YouTube. He just finished a 3 part series on brisket cooking. Part 1 is trimming. Part 2 is seasoning and cooking. Part 3 is cutting and serving. Theyre all about 10-15 minutes long. Im a visual learner so seeing how to do a proper trim has been very helpful for me.

He does use an offset smoker so the cooking temp part of that won't be accurate, but the method and what to look for in feel and internal temp is.

Someone else posted the how to BBQ right pellet grill video, that as well as the meat church pellet grill brisket videos should help you get an idea about time and temps.

I did a brisket memorial day weekend on my pellet grill and used Chuds foil boat method. Dont think ill do one another way. Ive done the pink butcher paper and full foil wraps before. While they work and your meat will taste great I think the foil boat is the way to go. Preserves the bark while keeping the flat tender and in its tallow, but still allows you to easily probe for tenderness.

[JJB11B]

Look up Chuds BBQ on YouTube. He just finished a 3 part series on brisket cooking. Part 1 is trimming. Part 2 is seasoning and cooking. Part 3 is cutting and serving. Theyre all about 10-15 minutes long. Im a visual learner so seeing how to do a proper trim has been very helpful for me.

He does use an offset smoker so the cooking temp part of that won't be accurate, but the method and what to look for in feel and internal temp is.

Someone else posted the how to BBQ right pellet grill video, that as well as the meat church pellet grill brisket videos should help you get an idea about time and temps.

I did a brisket memorial day weekend on my pellet grill and used Chuds foil boat method. Dont think ill do one another way. Ive done the pink butcher paper and full foil wraps before. While they work and your meat will taste great I think the foil boat is the way to go. Preserves the bark while keeping the flat tender and in its tallow, but still allows you to easily probe for tenderness.

I watched that too. Mad Scientist BBQ as well as Meat Church BBQ, How to BBQ right has some good stuff.

[NRA4LIFE]

I'm mostly a purist when it comes to beef smoking (brisket, ribs, etc) and adhere to the methods of Aaron Franklin, who I consider the master of smoking beef.  If you put anything on it other than salt and black pepper, you've already ruined it.  Read up on what to do when you hit "the stall". 

[mcrawfordaf]

I'm mostly a purist when it comes to beef smoking (brisket, ribs, etc) and adhere to the methods of Aaron Franklin, who I consider the master of smoking beef.  If you put anything on it other than salt and black pepper, you've already ruined it.  Read up on what to do when you hit "the stall".

He's the only Chef who specializes in BBQ to be nominated for and to win the James Beard award and has won Texas's best BBQ joint many years. In terms of smoking Brisket, he is the king. His rib recipe is phenomenal as well.

[CP]

Where the best place to buy your brisket?  Besides Costco, I can’t stand that place.

[jrebel]

Where the best place to buy your brisket?  Besides Costco, I can’t stand that place.

Cash and carry type stores are great places to buy brisket....at least in the Wenatchee area. 

[JJB11B]

Where the best place to buy your brisket?  Besides Costco, I can’t stand that place.

Cash and carry type stores are great places to buy brisket....at least in the Wenatchee area. 

Costco if you want something better than USDA select. or go to a local butcher shop....

[mcrawfordaf]

Where the best place to buy your brisket?  Besides Costco, I can’t stand that place.

Cash & Carry/URM

[CP]

I googled cash and carry and US Chef's came up.  Looks like the same thing.

Thanks,

[Fidelk]

Where the best place to buy your brisket?  Besides Costco, I can’t stand that place.

USDA Prime....$3.99 lb. at Costco. I'm answering the first question. Swallow your pride or get someone else to go in and buy it for you.

[Fidelk]

ill be using my pitboss pellet smoker the temp can get as low as 165 or as high as 450 and it is pretty consitant.

No experience with pellet smokers but people recommend cooking temps of 220-250.....the low and slow school. You can also look up Ugly Drum Smokers (UDS).....these are used by the hotter and faster school. You might be able to find a higher temp/shorter cooking time that you can use with the higher temperature setting on your smoker. Brisket is an interesting challenge......and well worth it. I'd be doing one myself but I loaded up my freezer on a good deal on pork shoulder.

[WSU]

Go buy a cooler to rest it in.  You can probably get a cooler for a similar price as the meat.  It's worth it.

[mcrawfordaf]

Go buy a cooler to rest it in.  You can probably get a cooler for a similar price as the meat.  It's worth it.

Wrapping it in a towel and putting in the cooler for like an hour, goes a long way . Even just a cheap styrofoam one would work too.

[Lokaybinnity]

yeah my wife is picking up a cheap cooler up at wally world today. thanks for all the pointers

[WSU]

yeah my wife is picking up a cheap cooler up at wally world today. thanks for all the pointers

Enjoy!  It can become an addicting hobby!

[JJB11B]

dont get really drunk and forget about the brisket......
dont miss the opportunity if space allows to make some snacks in the smoker alongside the brisket

[mcrawfordaf]

dont get really drunk and forget about the brisket......
dont miss the opportunity if space allows to make some snacks in the smoker alongside the brisket

 

Some of our favorites are: Smoked Shotgun Shells https://www.youtube.com/watch?v=ikfiizwhTTk and smoked bricks of cream cheese https://youtu.be/Grexx6YSOhQ

[frazierw]

DO NOT spray your brisket with counter cleaner, instead of beef broth.  It will ruin your whole day.....

[Jpmiller]

I've towel wrapped it in the oven and it's held temp for me about the same as a cooler.

[Fidelk]

DO NOT spray your brisket with counter cleaner, instead of beef broth.  It will ruin your whole day.....

Cross reference with the first sentence in Reply #30.

[Fidelk]

yeah my wife is picking up a cheap cooler up at wally world today. thanks for all the pointers

Enjoy!  It can become an addicting hobby!

100% True and a hobby with an awesome outcome.

[dutchmanaz]

IMO - no need for a prime grade brisket.  A choice or select have more than enough fat to keep it moist while cooking.  To me, BBQing is about taking some of the cheapest, toughest, fattiest meats and making them taste good.  Of course cheap went out the window after all the damned BBQ contests and cooking shows.  I used to by briskets for well under $1/lb 10 years ago.  Yeah - get off my lawn 

Just keep it simple.  Lots of good advice given.

[Wanttohuntmore]

Do not handle gasoline while smoking anything.   You could catch on fire!   

[MtnMuley]

IMO - no need for a prime grade brisket.  A choice or select have more than enough fat to keep it moist while cooking.  To me, BBQing is about taking some of the cheapest, toughest, fattiest meats and making them taste good.  Of course cheap went out the window after all the damned BBQ contests and cooking shows.  I used to by briskets for well under $1/lb 10 years ago.  Yeah - get off my lawn 

Just keep it simple.  Lots of good advice given.

About as bad as pork bellies. No more homemade bacon after the belly craze these days.

[Stein]

If you put a prime and choice brisket next to each other and they are the same price I don't know many people who enjoy meat that are going to not care or choose the choice.

The point is one thing but the flat is night and day different with a prime brisket.

Costco also usually trims their meat better than the average meat packer.

To each their own though.

[Moccasin_Mountain]

If you like fat, do a point, if you like a bit leaner than go for the flat. Or do a whole one and best of both worlds 

[Buckmark]

IMO - no need for a prime grade brisket.  A choice or select have more than enough fat to keep it moist while cooking.  To me, BBQing is about taking some of the cheapest, toughest, fattiest meats and making them taste good.  Of course cheap went out the window after all the damned BBQ contests and cooking shows.  I used to by briskets for well under $1/lb 10 years ago.  Yeah - get off my lawn 

Just keep it simple.  Lots of good advice given.

BBq and Smoking meats are 2 different things 

[Angry Perch]

IMO - no need for a prime grade brisket.  A choice or select have more than enough fat to keep it moist while cooking.  To me, BBQing is about taking some of the cheapest, toughest, fattiest meats and making them taste good.  Of course cheap went out the window after all the damned BBQ contests and cooking shows.  I used to by briskets for well under $1/lb 10 years ago.  Yeah - get off my lawn 

Just keep it simple.  Lots of good advice given.

That's where the roots of BBQ are for sure. But I look at it like smoked salmon. Lot's of guys smoke pinks, chums and beat up fish because they aren't that great on the grill, and they turn out decent on the smoker. But if you really enjoy smoked salmon, start with the brightest, best fish you can get and the results are on another level.
 

[JJB11B]

[outdooraddict]

what ever you do, do not get frustrated at the sudden lag of temp increases at 170 and turn up the heat to get it to the 205.  low and slow, and it will lag for a awhile. and letting it rest. in foil and towels,

[dutchmanaz]

IMO - no need for a prime grade brisket.  A choice or select have more than enough fat to keep it moist while cooking.  To me, BBQing is about taking some of the cheapest, toughest, fattiest meats and making them taste good.  Of course cheap went out the window after all the damned BBQ contests and cooking shows.  I used to by briskets for well under $1/lb 10 years ago.  Yeah - get off my lawn 

Just keep it simple.  Lots of good advice given.

BBq and Smoking meats are 2 different things 

Semantics  .
To me BBQ IS smoking, while grilling is an entirely different (and HOT) approach.  Low and slow with wood smoke to me is BBQ.  Smoking (in my mind) can also mean this, but also cold smoking as many do with fish, cheese, etc.

How did your brisket turn out OP?

[Fidelk]

IMO - no need for a prime grade brisket.  A choice or select have more than enough fat to keep it moist while cooking.  To me, BBQing is about taking some of the cheapest, toughest, fattiest meats and making them taste good.  Of course cheap went out the window after all the damned BBQ contests and cooking shows.  I used to by briskets for well under $1/lb 10 years ago.  Yeah - get off my lawn 

Just keep it simple.  Lots of good advice given.

BBq and Smoking meats are 2 different things 

Semantics  .
To me BBQ IS smoking, while grilling is an entirely different (and HOT) approach.  Low and slow with wood smoke to me is BBQ.  Smoking (in my mind) can also mean this, but also cold smoking as many do with fish, cheese, etc.

How did your brisket turn out OP?

Yes.....BBQ/Smoking is the same thing and grilling is something else. If you are Dutch, do you have a good recipe for paling?

[Lokaybinnity]

ok guys thanks for the input TBO it didn't turn out quite like the people in the vids but it was edible with good flavor and there was only a little left overs. Good crust just not that fall apart tenderness that you see with brisket i let it rest and everything cooked a total of 16 hours wrapped and unwrapped. cooked un cover overnight at 185 to 190 degrees than wrapped it and  bumped it up to 215 till it reached 202 and than wrapped it in a towel put in a cooler till we served that was about 3 hours. it was still about 140 when served. all in all it was fun the kids and fam ate it and it was good for breakfast with eggs the next morning. thanks for the pointers guys