brisket advice

[Puff1]

Cook it at 220-240 for about 1 hour per lb until the internal temp at the thickest point is 160-170 degrees (I include the wide range because I do not use a probe but rather an old fashioned meat thermometer which means I don't know where it is at any given time) DOUBLE Foil at this point and take it to 185-200 degrees. Take it out and wrap it in a towel until you are ready to serve it. If you have several hours, plop it in a cooler. Remember to keep the pit lid shut for the first 5-6 hours. Save all the juice to pour back over the sliced brisket. If the temp gets too high before you foil it, don't worry. Hell, you don't even really need to foil it . It just speeds things up abit and captures the juicy juice! I'd use Texas BBQ Rub Brisket Blend on it. I haven't tried Wolfe Rub on a brisket yet, but will in the next few weeks. Good Luck from "Mr Useful", Woodman

Fat side up right? I hear about guys spraying apple juice etc. on It, won't the smaller part dry out? I'm going to use lump, but what kind of wood? Excuse all the questions Mr. Useful 8-[

 

[LarryWolfe]

Fat side up right? I hear about guys spraying apple juice etc. on It, won't the smaller part dry out? I'm going to use lump, but what kind of wood? Excuse all the questions Mr. Useful 8-[

Puff either way will work, that's a huge debate about briskets. I've done them both ways and prefer fat up. There's no right or wrong way. Hickory, Mesquite, Oak are three good choices of wood that are readily available pretty much everywhere. I use hickory on 95% of everything I cook.

 

[Nick Prochilo]

I have used a little beef broth when I foiled, but you really won't need anything. There will be plenty of juices when you foil it.

 

[Puff1]

I have used a little beef broth when I foiled, but you really won't need anything. There will be plenty of juices when you foil it.

I meant, should I spray It while It's smoking like ribs,etc. Or will the fat cap keep It moist enough?

 

[Nick Prochilo]

No, don't be peaking! If ya looking, ya not cooking! Longer it's on the smoker, more chances of it drying out!

 

[LarryWolfe]

I have used a little beef broth when I foiled, but you really won't need anything. There will be plenty of juices when you foil it.

I meant, should I spray It while It's smoking like ribs,etc. Or will the fat cap keep It moist enough?

Some people spritz, some don't. It's your choice, but I don't.

 

[cleglue]

mrgrumpy,

Where do you live in NC?

 

[Puff1]

Puff, If it is noticably thicker, it is prolly a packer. 9 lbs is a "scant" packer though. The grain will run in a different direction in the "point" from the "flat" portion. It is best to separate them and chop the "point" while slicing the flat. There is a layer of juicy fat between them and, when done well, they separate very cleanly with little effort using a knife. It takes some practice doing briskets so, if this is your first one, you may not want to invite company! It could turn out great though. Good luck. W

I know I am new here, but I am going to throw in my $0.02 worth. I bought a packer, just shy of 13#, cut the point off, and smoked the flat.... this was the best brisket I have done yet.....

I foiled it at 170 and pulled it at 190.... It was real moist and tender. Really easy to slice. Real good (abt 3/8-1/2 inch smoke ring) flavor, and crust.....

I do spray mine with apple juice abt 3-4 times while cooking. I lift the lid just enough to use the sprayer.... wet it real good, and shut it right back down.

I used some oak, and hickory on this one... Everyone said it was the best so far. I have been on my new cooker now abt 3 months, and this was my 3rd brisket.

Bill

First off ,we want pics, everybody here loves food porn =P~
Your 2 cents worth means a lot. =D>
What did you do with the point? I know St.Patty's day is coming up, and my beautiful Irish wife makes (please excuse this) a boiled dinner
Man I don't know how they can boil a perfectly good piece of brisket
Like I said Mrgrumpy keep the info coming
And try not to be so grumpy

 

[john pen]

[quote="PuffBill[/quote] First off ,we want pics, everybody here loves food porn =P~
Your 2 cents worth means a lot. =D>
What did you do with the point? I know St.Patty's day is coming up, and my beautiful Irish wife makes (please excuse this) a boiled dinner
Man I don't know how they can boil a perfectly good piece of brisket
Like I said Mrgrumpy keep the info coming
And try not to be so grumpy [/quote]

Well, we boil ribs..not much differant...isn't that how you guys get your ribs to fall off the bone to ?

 

[Finney]

[quote="PuffBill

First off ,we want pics, everybody here loves food porn =P~
Your 2 cents worth means a lot. =D>
What did you do with the point? I know St.Patty's day is coming up, and my beautiful Irish wife makes (please excuse this) a boiled dinner
Man I don't know how they can boil a perfectly good piece of brisket
Like I said Mrgrumpy keep the info coming
And try not to be so grumpy [/quote]

Well, we boil ribs..not much differant...isn't that how you guys get your ribs to fall off the bone to ? [/quote]
Stop right there mister. [-X

 

[Puff1]

[quote="PuffBill

First off ,we want pics, everybody here loves food porn =P~
Your 2 cents worth means a lot. =D>
What did you do with the point? I know St.Patty's day is coming up, and my beautiful Irish wife makes (please excuse this) a boiled dinner
Man I don't know how they can boil a perfectly good piece of brisket
Like I said Mrgrumpy keep the info coming
And try not to be so grumpy [/quote]

Well, we boil ribs..not much differant...isn't that how you guys get your ribs to fall off the bone to ? [/quote]

:ack: :ack: :faint:

 

[Puff1]

Yep, potatoes, carrots the whole 9 yards =P~ it is good stuff, I figure I'll give her the point to boil next fiday =P~ Thanks grumpy :!:

 

[Puff1]

I forgot... add some onions too..... :grin: :grin: :grin:

Bill

Man I couldn't even get her to put carrots in it
I'll have to sneak the onoins in :!:

 

[cleglue]

mrgrumpy,

I'll be at Orange County High School tomorrow for a workshop. Yes on Saturday....A beautiful day for smoking not teacher workshop stuff.

 

[The Missing Link]

puff how the new cooker coming? I would like to get your wife recipe for her Irish dinner. I know I don't need to tell you this but take alot of picture when you put that brisket on and leave the beer along. :razz:

 

[Puff1]

puff how the new cooker coming? I would like to get your wife recipe for her Irish dinner. I know I don't need to tell you this but take alot of picture when you put that brisket on and leave the beer along. :razz:

The new cooker is comin' along fine, as far as the boiled dinner,throw it in the pot and boil it ,thats about it! I don't think she reaaly has a recipe for it!
Like we talked about before, the brisket will be on, but the beer might get lonely :!:

 

[Puff1]

Cook it at 220-240 for about 1 hour per lb until the internal temp at the thickest point is 160-170 degrees (I include the wide range because I do not use a probe but rather an old fashioned meat thermometer which means I don't know where it is at any given time) DOUBLE Foil at this point and take it to 185-200 degrees. Take it out and wrap it in a towel until you are ready to serve it. If you have several hours, plop it in a cooler. Remember to keep the pit lid shut for the first 5-6 hours. Save all the juice to pour back over the sliced brisket. If the temp gets too high before you foil it, don't worry. Hell, you don't even really need to foil it . It just speeds things up abit and captures the juicy juice! I'd use Texas BBQ Rub Brisket Blend on it. I haven't tried Wolfe Rub on a brisket yet, but will in the next few weeks. Good Luck from "Mr Useful", Woodman

Well woody, I took your advise :!:
what do ya' think 8-[

 

[Finney]

Damn Puff, that looks awesome. =D>

 

[Nick Prochilo]

Good job Puff! How did it taste? What did you rub it with? How long was the whole cook? How come only 1 picture?

 

[Finney]

Good job Puff! How did it taste? What did you rub it with? How long was the whole cook? How come only 1 picture?

I think he has a slide show in another thread.