Skip to comments.Had enough Syria? How About Helping Me Smoke My First Beef Brisket?
Posted on 09/07/2013 5:32:18 PM PDT by beebuster2000
here is what i got so far:
butcher cut the brisket off the hanging beef this morning, it had been aged a while. bigger than i thought it would be, around 15 pounds. he trimmed it up, but still plenty of fat on board, i guess i ll leave the fat on.
took it home, seasoned it liberally with kosher salt and black pepper, sitting overnight in the fridge .
got my gas barbeque tricked out. plenty of mesquite chips and a couple chunks of used wine barrel soaking in a big pail overnight.
gonna place the meat on the top rack, on the right, big fat side up, but use only the left burners. smoke box placed directly on on the left burners, pulled the rocks and grill out of that side.
one problem, i cant get the gas flame down below 250 degrees. 225 is the absolute tops i have seen as a reccomeded temp, but gonna have to go with it. plan is:
fire that sucker up around 6am sunday, let it roll for 9 or 10 hours, lashing the smoke box with soaked wood chips, until internal temp hits 175. then pull it, wrap it in foil, put it in the small cooler to sit for an hour. then slice, with homemade bbq sauce.
anyone else got any ideas?
250 is too hot. Can you get it down to 200?
been trying but can’t. got the control on the grill at absolute lowest and now trying to still get it to light by barely cracking the valve on the tank. i know, its too hot, but i got to launch anyway.
Mix your wood chips with oak and hickory.
"...any ideas?....FEDEX me a pound and a half"
Just open the lid a bit.
Wine barrels are white oak. Good choice
oh, thats a great idea.
Might try an aluminum drip pan with about a qt. of water under the brisket.
Should keep the temp. down.Replinish as needed.
I have done a couple of briskets. Look on the internet on how to slice them. I found a couple of youtube videos that helped. The top muscle needs to be separated and aligned with the bottom one before slicing. Isn’t hard. I followed their recommendation and did it on newspaper which made clean up easy. Good luck! Was really good eating!
nother good idea, thanks
i do have a drip pan but wasnt going to put in water.
I may not be able to help you cook it but I sure as heck would like to help you eat it! Thank God for red meat.
In the drip pan, try unsweetened apple juice instead of water.
In the Oh, and then enjoy it while you watch the last vestiges if Obama’s imperial presidency snuffed out tomorrow. It will taste all the better.
Wish I were there to taste test!
It almost looks like you have a mountain range there. ;-)
Hickory might be a better wood choice than Mesquite for a long slow cook. Mesquite is good for quick cooking chicken. Applewood is good, has a sweet taste. Too much smoke can make your brisket taste like creosote. (You don’t want people thinking you cooked it over some old railroad ties!) See what you think. Try to add soaked chips toward the end of the cooking. Cook long at lower temperature. You want people focus on the moist meat.
If you put a tray underneath you might be able to cut down on the direct heat and catch the drippings. (use them to baste as long as they are still juice. A metal bowl with water in it keeps some moisture in the cooker. Good Luck!
Michigan mountains come and go.
You need to go perfesshunal.
When you think you’ve cooked it long enough, cook it some more! ...a well cooked brisket will pull apart with little effort.
Aaron Franklin is the BBQ brisket king and judge on BBQ pit masters. We don’t use gas grills here in Texas, but you may get something out of this.
Try, instead of using the gas, putting a steel tray in the bottom with maybe six or so charcoal briquets. Get those going, and that handful of briquets will keep the grill at a nice 200 degrees even. Skip the gas entirely—it won’t work.
I use the water that I soak the chips in, as the hydration pan liquid (with a slice of orange rind). We prefer real charcoal and vast quantities of beer for smoking up here.
Keep the temp 200 and the beer 40 degrees. A good book and/or a guitar work nicely with this project.
Dude, don’t bogart that brisket!
Seriously, restaurant grade smoked meats in about the same time it takes to get take out. I use mine daily. Even doubles as a crock pot, and plain pressure cooker.
Smoke at approx. 230 degrees for as long as it takes.
Whatever you do, use a meat thermometer and cook the brisket until it is 190 degrees on the inside.
Rubs? If I told you, I’d have to kill you.
(Psst. Salt, pepper and garlic and rub it in with some mustard so that the spices adhere to the meat. Cook the brisket with the fat side UP!)
If 250 is your lower limit, I would smoke it for no more than 4 hours. At that point, I would tightly wrap it in foil and put it back on the pit. Cook it until it’s internal temp gets to 180.
Should keep the temp. down.Replinish as needed.
I tried with two drip pans, one 1/2 full of water above the flame side, and one with beer below the meat. The extra pan over the flame worked very well to regulate the heat.
I’ve used a drip pan full of ice to keep things cool . It will take a lot of ice for a brisket .
Smoking a brisket is like cruising in a low-rider. Low & Slow. 9 to 10 hours is hurrying things along. You’ve already been told about the heat.
You can cook them low and slow (225 to 250deg) or hot and fast (300 to 350deg). I've done them both ways and they come out just fine. They are both good - the main difference is (I think) I get a better smoke flavor (and a deeper smoke ring) cooking low & slow. Hot & Fast works when I'm short on time. I've heard that once the outside gets cooked over, no more smoke can penetrate and that has been my experience. I've only cooked full, packer-cut briskets, which sounds like what you have at 15lbs. I usually can only get select grade; choice full briskets are mythical in my area.
Not that I'm any great chef, but smoking brisket is not as hard as it seems. Here's what I do and there's nothing saying you have to do it one way or another: Either low and slow or hot and fast, I'll cook it fat-cap up until it hits 175 to 185 internal temp (thickest part of the flat) and start probing it with a bamboo skewer to check for tenderness. About every 5 degrees after that, I'll probe it until the flat part of the brisket probes nearly as tender as the point part. There should be little to no resistance when you probe it. When I get that similar probe feel (between the point and the flat) it's done. Take it off the heat, wrap it in foil and stick it in a cooler lined with folded towels and cover it with more towels. Let it sit like that for at least an hour. I try to time it so that it sits for about two hours before I slice & serve (it will still be almost too hot to hold when you slice it).
Then there's turning the point into burnt-ends (it's the bacon of beef!). That's worthy of it's own thread.
Good Luck with it!!
Yep. If it's a whole brisket, the flat and the point should be separated before slicing because the slicing need to be done against the grain on both pieces, and the grain in each piece is different.
Also, smoked beef brisket is, traditionally, a Texas BBQ thing, done with mesquite smoke. I've done it with hickory and it's good too.
Good luck. Tell us how it turns out.
Been cooking brisket the same way for almost 50 years, my buddie and I used to earn extra money catering parties and get togethers. We always figured about 2 lbs per person. My grill is 12 ft long and on a trailer, simple setup with a fire box on the end and 3 adjustable stacks. Never used gas so I can’t help you there but as others have said just raise the lid a little if you can’t get the heat low enough. I usually do 15 pounders and have done as many as 12 at the same time. I give them a good rub of salt, pepper and garlic powder then throw them on the hot end of the grill until they get a nice brown to them. Then I take them of the grill and double wrap them in heavy tin foil pouring in a large can of crushed pinapple while wrapping, juice and all. Then they go on the far end of the grill and I try to keep it at about 200 degree’s. My grill has 1/4 inch thick walls so one you get it hot it’s not that hard to keep it that, just takes a minimum amount of wood. I might grab some of the coals with a shovel and even it out a little if needed. I’ll start them at about 5 PM and cook them until the next day, turning them about every 2 hours and check the fire. By the time everybody’s ready to eat I’ll have the beans and potato salad ready and when I open them up the meat is falling apart. In all these years I’ve never had one complaint. I always use mesquite and never ever get in a hurry, thats the worst thing you can do to a brisket. I’ve been know to drive down the road heading to a party and still cooking briskets as I go.
Dusty, my son does it the exact same way except he uses oak.
I saw above others said to slice?? My son’s always just falls apart, there is no slicing.
5;30am and we have lift off. thanks all for the great suggestions.
Have smoked brisket over several types of wood. I prefer pecan for brisket and when smoking jerky, but that’s a whole nother thread.
You are absolutely on target. It will get all the smoke ring and flavor it needs in four hours, wrapping it in foil keeps it wet and cooking in its own juices. will be tender as can be. plus you can relax and won’t have to keep adding wood chips after that.
Anything else to add?
I make a jerk turkey in my smoker every Thanksgiving and I add some of the leftover jerk sauce to the pan stuffing to add a little flavor.
...baby back ribs take about 4-5 hrs, Nice little appetizers while waiting on that big brisket.
When you upgrade, you'll want room for a couple of beer-can chickens too.
And when you do upgrade, make it a wood burner of course.
My Pitts & Spitts home unit, just right for friends & family.
4 1/2 hours into the roast. temp is good at around 200.
not seeeing a lot of smoke though. shold there be clouds of smoke or is a trickle the norm?
Well ... How did the brisket turn out?
I am pretty far north. Haven’t tried pecan. The Chinese use fruit woods to cook Peking Duck. Its been a few years since I did much smoking or barbeque. Partly an issue of time, partly digestion.
Nowdays If I want barbeque I just take a 15 min trip to Oklahoma Joes BBQ in KC KS.