Trying brisket again this weekend. tips? - BBQ Central

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Old 07-11-2008, 11:00 PM   #1
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Re: Trying brisket again this weekend. tips?

Quote:
Originally Posted by erik
After several nice cooks on the WSM (ribs, chicken, butts) I am giving brisket another shot. The last time was not so good.
It's small- 1.87 lbs.
Any advice on times, temps, when to foil?
Thanks guys.
1.87 lbs? Wow. Never tried anything that small. Cook to 190 foil and let it sit for 1-3 hours and see what happens. What part of the brisket are you cooking if you only have less than 2 lbs? You might have better luck with a whole packer. Lots of fat and real easy to cook because you have more margin for error.
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Old 07-12-2008, 07:58 AM   #2
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Erik,

I've never seen a brisket from any store that was only 1.87lbs except for the corned beef briskets that can be bought in the stores prepackaged. Brisket flats usually run in the 6-9lb range and full packers in the 9-16lb range.

Some pics of your brisket would help.
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Old 07-12-2008, 08:05 AM   #3
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I smoked a small brisket a few years ago...I believe it was 4 pounds and it took as long as a packer.
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Old 07-12-2008, 08:48 AM   #4
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My tip to you is #1. Slow and Low temp #2 indirect heat if possible. #3 Let it rest in and ice chest wrapped in foil.. Good Luck.. I am going to make one today too....
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Old 07-12-2008, 11:36 AM   #5
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I know nothing about brisket, but I'd guess that is a half piece.
either that or it's from a midget cow, which is possible.
Just cause you little don't mean you get away from gettin
eat.

wish I could give advice, but as the first 5 words of my post said..
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Old 07-13-2008, 03:45 PM   #6
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$3.69/lb for an overly trimmed brisket? You ought to look at a whole packer in cryovac. Should be able to get 'em at $1/99/lb or cheaper. More meat for the same price and it has a fat cap to keep it turning out dry. What you can't eat foodsaver. Just my .02.
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Old 07-13-2008, 08:45 PM   #7
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Four hours seems like a short time for a brisket.

What temp did your wsm run at ?
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Old 07-13-2008, 09:03 PM   #8
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Here's my brisket thing...FWIW...I rub with salt, pepper and garlic...12 hours in the WSM at between 225 and 250 (whatever temp it wants to be at with 2 vents closed and one vent open just a little)...I pull it at the 12 hour mark and wrap it well..Ive been doing the Saran Wrap, then foil, then a big bath towel, then either in a cooler, an oven (no heat) or the Carlise for at least a few hours...haven't been disappointed since I started this routine. I dont mess around with meat temps. Just keep the pit at the right temp and pull it at twelve hours...Your milage may vary...
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Old 07-13-2008, 09:32 PM   #9
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I rely on my maverick all the way up till the flat hits 195. Then I turn it off and use the probe to check for resistance every 30 min or so.

Sometimes it may smoke for another 1 to 2 hours before the probe goes in with little resistance.

I have read internal temps as high as 215 when I pulled it off to rest.
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