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admin
03-28-2010, 06:23 PM
Delicious Brisket!!!
Smoke a brisket in your smoker and tell us how you did it.
From our SmokinTex Blog (http://smokintex.com/blog/?p=1035).


SmokinTex

Tampasteve
03-29-2010, 10:01 AM
I did my first brisket this past weekend. I am usually a pork person. I went with a small one for the first attempt. 6lbs. The night before seasoned with salt,pepper,garlic, and onion powder. And sealed it up in zip-loc. Set my ST at 200 in the am. Added 4-6oz cherry chunks. and a drip pan to catch the drippings. After 4hrs put the brisket in the dripping pan and sealed it up with foil. Left it another 5 hrs. Just left my temp prob hanging above the pan to moniitor cabinet temp. After 9hrs and a cabinet temp of 185 at max. The brisket was tender and juicey very good dinner. Next time the brisket will be bigger.Love my ST,,,,,,,Great.....Steve

Yukon
04-11-2011, 10:25 PM
I gave it a try yesterday. I didn't really know what I was doing. I put kosher salt and cracked pepper on a 4-1/2 pounder, set it in my 1400 and cooked it for 9 hours at 200F. The smoke was mesquite chips. It came out nicely but it wasn't falling apart like I had expected.

I thin-sliced it and piled it high on French rolls served with au jus. It was as good as any French dip I've ever had... and each sandwich had twice as much meat as I've ever seen in a French dip. :cool:

billy b
04-12-2011, 03:21 PM
What was internal temp when you took it off, that's the key.

Yukon
04-13-2011, 03:33 AM
What was internal temp when you took it off, that's the key.

I don't know what the internal temp was. I just winged it with an estimation (i.e guess) that 9 hrs at 200F would do the job. My 4-1/2 lb. brisket was only about 2-inches thick at the most which would, I think, make the internal temperature difficult to measure. What I did worked out super for French dips because the slices were done but they were not falling apart. It was like deli roast beef but with mesquite flavor. Can you recommend a good thermometer?

Thanks for the reply.

Brad
04-13-2011, 10:53 AM
Yukon,
You'll achieve much better results if you cook by temperature and not by time. A good suggestion is to keep a record of all your smoker cooking so you can reference at a later date. It will give you a close estimation of the time needed depending on meat cut and size of meat.

As for thermometers, a lot of people (Billy and myself included) use wireless therms. Billy uses a Weber and I ordered an Oregon Scientific AW131 wireless thermometer that I love.

Happy smoking!

billy b
04-13-2011, 05:24 PM
I don't know what the internal temp was. I just winged it with an estimation (i.e guess) that 9 hrs at 200F would do the job. My 4-1/2 lb. brisket was only about 2-inches thick at the most which would, I think, make the internal temperature difficult to measure. What I did worked out super for French dips because the slices were done but they were not falling apart. It was like deli roast beef but with mesquite flavor. Can you recommend a good thermometer?

Thanks for the reply.
What Brad said, he's a smart feller ya know.;)

Brad
04-14-2011, 08:42 AM
What Brad said, he's a smart feller ya know.;)

I have an excellent mentor. ;)

BillyBob
04-14-2011, 09:01 PM
Yukon...I agree with Billy and Brad...I use the maverick ET-73 and the ET-732...the 732 is the upgrade of th 73 and has a much better range...I think Amozon has them for $59. I cook brisket to 185-190 for slicing and 200-205 for pulling.

BillyBob

Franny
05-23-2011, 09:29 PM
I agree with the "cook by temperature and not time". However, I would like to have a "guesstimate" on how long an 8 pound brisket would take in the 1400. Don't want to overcook it and would like to do it overnight, but it may be a little too long. Want to reach 190 for slicing. Also, do you dry rub your briskets and let them sit overnight, or rub them just before smoking? Thanks for the help.

BillyBob
05-24-2011, 12:31 PM
Franny...I always rub and inject the night before and I have a vaccum sealer that I use to seal it and put in the frig...you can also just use plastic wrap and foil or a large baggy/turkey bag. In the 1400 the 8# will take 16-18hrs but give youself extra time...each one is different...also I cook them at 250 not 225.
Hope this helps and good luck!!

BillyBob

Franny
05-24-2011, 12:59 PM
Thanks for the info. That will help.

Franny
05-31-2011, 03:24 PM
Thanks for all the info. That was the best brisket I ever made.

BillyBob
06-01-2011, 12:26 PM
Thanks Franny....glad I could help!!!!

BillyBob

Bwalk76
06-02-2012, 11:34 PM
Brad.... I have a 11 pound brisket, what do you recommend for temp/time? Also, do you think it is necessary to put brisket in pan w/ liquid after a few hours or just leave it on the rack?

Bwalk76
06-03-2012, 08:55 PM
I smoked my first 11# brisket today, I rubbed and let sit for 20 hours, injected beef broth, garlic/onion powder, and butter. Started at 190 degrees (5:30am) for 12 hours and due to family waiting and ready to be fed I foiled and baked for an hour at 300. The smoke flavor was great ( I was conservative on wood) but since I did not get internal temp over 188 the brisket was slighty tough.

Overall, not bad, decent first experience with a Smokin Tex smoker... Practice makes perfect, looking forward to my next smoke!!

Bwalk76
06-04-2012, 09:18 AM
Update! Since I only used less than half the brisket I re-wrapped and put in oven at 300 for an hour. It reached 203 and after it sat out for 15 minutes the meat pulled apart. My first experience just got better.

bngood
06-06-2012, 08:24 AM
hi thats the rule of thumb 185 to 190 for slicing and 200 to 205 for pulling.....bye and good smokin

DReeves
06-13-2012, 07:21 AM
Ah yes, brisket in my SmokinTex 1500. Reminds me of a famous Mae West quote:

"Any time you got nothing to do - and lots of time to do it - come on up." Mae West.

I firmly believe that, if she had a SmokinTex, she would have added.... "and smoke me a brisket in my SmokinTex. Let's eat!"

SmokeAZ
03-27-2013, 10:36 AM
Hello all, I am a newbie. I just got my 1400 in black last Friday. I seasoned it Saturday morning and then threw in a 5 lb. brisket and let it go until internal temp was 203 (using an internal probe I got at Cabelas). It took appx. 17 hours. The meat was very good and falling apart, however it was dry. The brisket seemed to be trimmed pretty lean. Is there something I could have done to have the meat come out juicy?

DReeves
03-27-2013, 10:48 AM
Welcome to the family, SmokeAZ,

I would offer a couple of suggestions. What was the brisket? Choice, Select, Prime? I usually go choice or better. I also look to buy the cryovac briskets, like they sell at Costco. These have a little more fat, and that is a good thing, especially when smoking for 18 hours.

I have, in the past, injected beef broth into my briskets. This can add extra juiciness. I have also used a liquid marinade, such as Claude's Brisket Marinade, overnight. I simply place the brisket in a black garbage bag, then pour in the marinade. Place this in the fridge overnight before smoking.

When you smoke the brisket, I wouldn't trim any of the fat off before smoking.

Make sure you don't open the door, either. Just set your smoker to 225 and let 'er go.

Of course, these are merely suggestions. Feel free to take or ignore as you see fit. Either way, take good notes of what works and what does not, for future reference.

Good luck!

Darren

DReeves
03-27-2013, 11:50 AM
One quick note.....

You may have to hunt around to find a smaller brisket that is cryo'd. It's worth the search. I usually smoke a brisket in the 10 - 12 lb range in the 1400.

DReeves
03-28-2013, 08:04 AM
Franny,

You can "guestimate" about 90 minutes per pound for brisket. If you want, you can speed up the time by using the "Texas Crutch". Basically, when your brisket hits an internal temp of 150.... either place in an aluminum pan or wrap in aluminum. Back in the smoker, probe inserted, until desired internal temp. I usually aim for 205, seems to be my magic number.

I like to marinade for a day before smoking. Claude's Brisket marinade is the bomb. Then, when ready to smoke, I will use a rub. Occasionally I have messed around with injecting beef broth, for added juiciness.

Using the Texas Crutch shortens the time to 1 hour per pound. But again, I aim for internal temp. Start earlier than you need to, just to give yourself some wiggle room.

We could all use a little wiggle room! :p

cooknman
05-28-2013, 01:13 AM
First brisket...smoked it at 200 for 14 hrs, opened the door once.
It was 11 lbs and the closest to packer trimmed as I could get in Fairbanks Alaska.
I used a dry rub and placed directly on rack in middle of smoker. I used Hickory and it turned juicy and good but not fall apart done, I didn't have a meat thermometer. It was slightly pink in a portion of the meat. It was juicy and I attribute that to letting it rest while wrapped in foil for 15 mins. So according to all I have read, 200-205 is the fall apart magic number? Does this mean cook at a higher temp or longer at 200

DReeves
05-28-2013, 06:32 AM
I usually cook my brisket @ 225, stopping when my internal temp hits 203.

My recent 12 lb brisket went 19 hours to hit 203.

mstep
06-26-2013, 12:33 PM
Hello guys. I'm new here and I appreciate all the tips I've been able to pick up just reading y'alls postings. I have a question though that I haven't come across here yet.

Bark.

I like a good deep bark on my brisket and with my 1400, I haven't been able to reproduce the bark I usually get with an old wood smoker. Any tips? Thanks!

DReeves
06-26-2013, 01:33 PM
mstep,

I've read recommendations by other members to try adding in a few charcoal briquettes in the wood box. I have yet to try this, though. I'd be interested to hear what you end up trying and measure your success.

bigwalleye
06-27-2013, 08:45 AM
I have been adding 4-5 charcoal briquettes to my cooks, and love the added flavor and bark. Do it. There is a difference.