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#2419378 - 07/02/08 10:31 AM
Smoking a Brisket
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Angler
Registered: 06/26/06
Posts: 483
Loc: Sachse, Tx.
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Got my hands on a smoker for the weekend and would like to smoke a brisket. I have done quite a bit of research online and have a basic idea of what to do. Any suggestions / unknown tips? I also would like to know if anyone has a good recipe for sides that I can do on the smoker as well. Happy 4th and thanks in advance.
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#2419431 - 07/02/08 10:40 AM
Re: Smoking a Brisket
[Re: Outdoor Therapy]
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Outdoorsman
Registered: 04/24/08
Posts: 48
Loc: wford, texas/ t-wok
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adkins rub,fat up,low heat,wrap with foil after3-4 hrs,let cook for another5-6 hrs,corn on cob,split squash or zuccine(ok i cant spell),acorn squash,catfish fellets with lemmon grass pesto&butter,there's afew just use your imagination!you will surprise your self more often than not
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#2419634 - 07/02/08 11:26 AM
Re: Smoking a Brisket
[Re: Outdoor Therapy]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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Can't go wrong with this rub: 1/4 cup course ground black pepper 1/4 cup salt (I use kosher) 3 Tbsp garlic powder 1 Tbsp Cayenne Pepper 1 Tbsp Cumin 1 Tbsp Paprika The colder the meat is when you get it on the smoker the better your smoke ring will be. So take the brisket out of the frig and prepare it right away and put it on the smoker immediately after the rub has been applied. If you wish to let the rub sit on the brisket for several hours then you need to cover it in foil and place it back in the frig until you are ready to get it on the pit. First, I never trim a brisket. You want the fat on the meat while it is smoking. The brisket will have 1 side that is covered with fat and the other side with just a little fat. Start with the fat side and shake worcestershire sauce on it and rub it with your hands all over the fat side of the brisket (including the sides and ends). Next take a handful of your rub and rub it over the fat side of the brisket right on top of the worcestershire sauce. Apply the rub fairly thin on the fat side of the brisket. Remember this piece of meat is big and is going to be cooking for quite a while. Flip the brisket over and repeat the worcestershire sauce and rub routine on the other side of the brisket. Smoke with fatty side up. You will notice that the rub has started to turn into a paste. This is what you want to see. If it is not then add a little more worcestershire. That is it, it is ready to cook. Use the indirect method of cooking, use a great tasting wood flavor (I use mesquite) and place the brisket, fat side up on the rack in the cooker. Point the thick side of the brisket toward the heat source. Cook as follows: 200 degrees - Cook for a total of 12 to 16 hours 225 degrees - Cook for a total of 10 to 12 hours The brisket will be done when a food thermometer reads 195 degrees internal meat temp and is usually done before the above cooking times but you need to cook it long and slow. The longer it cooks the more tender it gets so if you want to take the brisket to an internal meat temp of 205 degrees that is fine. TIP: Never cook at above 250 degrees as this will boil the fat out of the center of the meat Be sure NOT to cook by TIME....only cook by temperature of the meat. HAVE FUN!!! 
Edited by Ryno (07/02/08 02:18 PM)
_________________________
Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn. 
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#2419973 - 07/02/08 01:00 PM
Re: Smoking a Brisket
[Re: Ryno]
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Angler
Registered: 03/07/02
Posts: 410
Loc: Cedar Hill Tx
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Ryno, I agree with everything you stated and it all sounds good but I cook mine fat side UP so the fat flavor drizzle over the meat thru out that cooking time.....nothing better than a mesquite cooked brisket....yum yum
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#2419997 - 07/02/08 01:08 PM
Re: Smoking a Brisket
[Re: Ryno]
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Extreme Angler
Registered: 09/21/07
Posts: 1528
Loc: San Angelo
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I have found if you smoke the brisket, fat side up, it results in a much moister brisket than if it's smoked fat side down.
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Accept that some days your the pigeon and some days you're the statue.
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#2420043 - 07/02/08 01:22 PM
Re: Smoking a Brisket
[Re: throwback]
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Pro Angler
Registered: 06/05/06
Posts: 568
Loc: Plano,TX
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the recipe sounds great with all the seasonings but i also agree with the fat side up way of cooking a brisket that way the fat keeps the meat moist through the long cooking time. other wise the fat will just burn.
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#2420050 - 07/02/08 01:24 PM
Re: Smoking a Brisket
[Re: KEVSTER]
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Pro Angler
Registered: 06/05/06
Posts: 568
Loc: Plano,TX
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BUY THE WAY FAT IS GOOD THIS IS MY BRISKET FAT DANCE.DO YOU LIKE IT?
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#2420215 - 07/02/08 02:08 PM
Re: Smoking a Brisket
[Re: Outdoor Therapy]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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Wooops....it definitely should be fat side up!
My bad. I apply the rub evenly to all sides.
Some of the best eating is the fatty stuff when it's all said and done. If you smoke at 200-225 degrees...it would take a very long time to burn. With the fat side down...it would just dry out. I have a recipe for homemade BBQ sauce if you want it!
Nice combination!
_________________________
Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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#2420227 - 07/02/08 02:12 PM
Re: Smoking a Brisket
[Re: Ryno]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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Another little tip....depending on your preference...pay attention to how you slice the meat when it's done. If you want chewy brisket slice it with the grain. If you want brisket tender enough to cut with a spoon slice 'er up against the grain. After you take it off the smoker when that temp hits 195-197....wrap it up COMPLETELY in aluminum foil...wrap it a few times....then wrap it in your run of the mill bath towel. Place in an empty cooler and shut the lid. Don't touch it for AT LEAST an hour (this allows the meat to rest and reabsorb it's juices). Don't worry...it will be VERY hot when you take it out after an hour. All this talk and I'm gettin' hungry! I have some pork spare ribs on the smoker right now! Whooooooohooooo!
Edited by Ryno (07/02/08 02:15 PM)
_________________________
Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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#2420274 - 07/02/08 02:27 PM
Re: Smoking a Brisket
[Re: Ryno]
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TFF Team Angler
Registered: 12/31/05
Posts: 3570
Loc: Benbrook, TX
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Can't go wrong with this rub: 1/4 cup course ground black pepper 1/4 cup salt (I use kosher) 3 Tbsp garlic powder 1 Tbsp Cayenne Pepper 1 Tbsp Cumin 1 Tbsp Paprika The colder the meat is when you get it on the smoker the better your smoke ring will be. So take the brisket out of the frig and prepare it right away and put it on the smoker immediately after the rub has been applied. If you wish to let the rub sit on the brisket for several hours then you need to cover it in foil and place it back in the frig until you are ready to get it on the pit. First, I never trim a brisket. You want the fat on the meat while it is smoking. The brisket will have 1 side that is covered with fat and the other side with just a little fat. Start with the fat side and shake worcestershire sauce on it and rub it with your hands all over the fat side of the brisket (including the sides and ends). Next take a handful of your rub and rub it over the fat side of the brisket right on top of the worcestershire sauce. Apply the rub fairly thin on the fat side of the brisket. Remember this piece of meat is big and is going to be cooking for quite a while. Flip the brisket over and repeat the worcestershire sauce and rub routine on the other side of the brisket. Since this is the side that will cook up on the pit apply about 1 ½ handfuls of rub on this side. You will notice that the rub has started to turn into a paste. This is what you want to see. If it is not then add a little more worcestershire. That is it, it is ready to cook. Use the indirect method of cooking, use a great tasting wood flavor (I use mesquite) and place the brisket, fat side down on the rack in the cooker. Point the thick side of the brisket toward the heat source. Cook as follows: 200 degrees - Cook for a total of 12 to 16 hours 225 degrees - Cook for a total of 10 to 12 hours The brisket will be done when a food thermometer reads 195 degrees internal meat temp and is usually done before the above cooking times but you need to cook it long and slow. The longer it cooks the more tender it gets so if you want to take the brisket to an internal meat temp of 205 degrees that is fine. TIP: Never cook at above 250 degrees as this will boil the fat out of the center of the meat Be sure NOT to cook by TIME....only cook by temperature of the meat. HAVE FUN!!! I hate to be the one to do this, but I will have to disagree with what Ryno said. Not saying that he is wrong and I'm right, I just do things differently with good results. As far as rub, I use a commercial rub with great results. I know many that make their own, so that's up to you. I rub the whole brisket, fat and all, then when it's ready for the smoker I sprinkle more rub on it as you normally would a seasoning. I alway rub my brisket, wrap it tight it saran wrap and refridgerate over night. I pull the meat out and let it set on the counter for an hour or longer (depends on size) to get it fairly close to room temp. About the smoke ring, I don't know that the temperaure of the meat affects the ring. Smoke fat side up with the smoker between 230* and 250* max. Allow about 1 to 1.5 hours per pound cooking time. Now to agree with Ryno... I never cook by time or appearance. I always use a meat thermometer. They are cheap and you know just where the meat is during the cook. I would cook it about 4 or 5 hours then foil it. When foiling, add some beef broth for moisture and flavor. doesn't take a whole lot though. Cook foiled for about 2 or 3 hours then remove the foil and finish the cook. The meat is done when it's about 195* internal temp. A brisket will do whats called a plateau towards the end of the cook. If I remember right that happens around 165* to 170*. During the cook the meat is steadily rising. When it hits the plateau, the temp will stop rising and just sit there. You will think that the meat is done and that the temp wont start rising again, but leave it alone!!! It might take an hour or even two, but it will start to rise again. Thats a big mistake that people make is to remove the meat during the plateau. Oh... is this a whole brisket or a flat or point? If it's a whole brisket, I have an old indian trick that will help ya. Let me know... After you remove the brisket, wrap it in an old towel and place it in a cooler for a couple of hours to rest. After that it's dinner time!!! Hope that your brisket turns out good no matter what method you use! Let us know how it was and lets see some pics! I have a question concerning the smoke ring. What do you guys think causes the smoke ring? Is it from the wood, chemical reactions or something else? What do you think?
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#2420277 - 07/02/08 02:27 PM
Re: Smoking a Brisket
[Re: Ryno]
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Angler
Registered: 05/18/04
Posts: 317
Loc: Cedar Park, Tx
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Always a good debate on the fat side up or fat side down. I have cooked 2 untrimmed packer briskets side by side one fat side up and the other fat side down and could not tell any difference between the two. But, if thats they way you do it, keep at it.
We are doing 8 racks of spares, 20 leg quarters, a mess of sausage and about 60 ABT's (Atomic Buffalo Turds - Stuffed Jalapenos) along with some borracho beans, homemade tater salad, and some slaw. I can't wait to get the pit fired up.
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   When people realize what is really important in life there will be a shortage of fishing rods. Yellow Dog BBQ Team
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#2420287 - 07/02/08 02:30 PM
Re: Smoking a Brisket
[Re: DaHorns]
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TFF Team Angler
Registered: 12/31/05
Posts: 3570
Loc: Benbrook, TX
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Always a good debate on the fat side up or fat side down. I have cooked 2 untrimmed packer briskets side by side one fat side up and the other fat side down and could not tell any difference between the two. But, if thats they way you do it, keep at it.
We are doing 8 racks of spares, 20 leg quarters, a mess of sausage and about 60 ABT's (Atomic Buffalo Turds - Stuffed Jalapenos) along with some borracho beans, homemade tater salad, and some slaw. I can't wait to get the pit fired up. Hey DaHorns... Good to see ya! My wife is in Austin right now. Wish that I could had gone with here. I would gave ya a call and you could had treated me to some Q !!!  
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#2420303 - 07/02/08 02:36 PM
Re: Smoking a Brisket
[Re: nascarchuck]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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Da Horns...does that method of smoking a brisket look familiar? Or possibly you recognize the rub?! LOL You are the smoking guru!
_________________________
Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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#2420324 - 07/02/08 02:42 PM
Re: Smoking a Brisket
[Re: Ryno]
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Pro Angler
Registered: 06/05/06
Posts: 568
Loc: Plano,TX
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I also like pecan for brisket but like ryno says cook it slow and low i will cook a brisket for 12 to 14 hours at 225 just make sure the fire is not to close. the best way to smoke a brisket is in a smoker that has a seperate compartment for the fire so that you are not getting flame under what you are cooking. keep it low 200 to 225 start early so it is done in time . if you dont have time smoke it for that long smoke it for 4 to 5 hours wrap it in foil and finish in the oven at 225
Edited by KEVSTER (07/02/08 02:47 PM)
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#2420330 - 07/02/08 02:44 PM
Re: Smoking a Brisket
[Re: Ryno]
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Angler
Registered: 05/18/04
Posts: 317
Loc: Cedar Park, Tx
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Da Horns...does that method of smoking a brisket look familiar? Or possibly you recognize the rub?! LOL You are the smoking guru! Yep, gotta love the bbq/fishing networks, allows you to share some of your tricks. Im so looking forward to this weekend! Its been a month since I fired up the pit (don't even ask when the last time I went fishing was). That is far too long........  but I will make it up to the bbq gods this weekend, I promise!
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When people realize what is really important in life there will be a shortage of fishing rods. Yellow Dog BBQ Team
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#2420367 - 07/02/08 02:59 PM
Re: Smoking a Brisket
[Re: DaHorns]
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Pro Angler
Registered: 06/05/06
Posts: 568
Loc: Plano,TX
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I hope the gods bring you the best of luck. now lets cook a cow!!!
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#2420407 - 07/02/08 03:15 PM
Re: Smoking a Brisket
[Re: KEVSTER]
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Angler
Registered: 05/18/04
Posts: 317
Loc: Cedar Park, Tx
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I agree 100%!!!
I'll bring the pit, you grab the meat and we will meet in Waco!!!
_________________________
When people realize what is really important in life there will be a shortage of fishing rods. Yellow Dog BBQ Team
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#2421235 - 07/02/08 07:14 PM
Re: Smoking a Brisket
[Re: DaHorns]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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I did up some spare ribs tonight and mmmmmmmmm good! Brisket is up next!
_________________________
Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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#2421332 - 07/02/08 07:33 PM
Re: Smoking a Brisket
[Re: Ryno]
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TFF Team Angler
Registered: 12/31/05
Posts: 3570
Loc: Benbrook, TX
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I did up some spare ribs tonight and mmmmmmmmm good! Brisket is up next! I double checked my PM's... Still didnt see my invite!
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#2421578 - 07/02/08 08:48 PM
Re: Smoking a Brisket
[Re: nascarchuck]
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Angler
Registered: 01/10/03
Posts: 483
Loc: Lubbock, tx
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I cook the packer trimmed slow and fat side up. Market or flat cuts not enough fat to make that much difference. I never worried about any rub etc and just eat it with original Head Country barbecue sauce.
One trick is after heating both sides on direct heat is to wrap it in restaurant grade aluminum foil (such as Sam's) or the Reynolds extra heavy duty foil and cook it on indirect or low heat for ten to twelve hours. No peeking. As long as it is wrapped right (no openings) and not on high direct heat it will be very moist and plastic fork tender.
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#2422113 - 07/03/08 05:24 AM
Re: Smoking a Brisket
[Re: trapperben]
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Angler
Registered: 06/26/06
Posts: 483
Loc: Sachse, Tx.
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"Oh... is this a whole brisket or a flat or point? If it's a whole brisket, I have an old Indian trick that will help ya. Let me know..."
This will be a whole brisket and I have read alot about the flat and the point and that the grain of the two run different. I have not seen a picture to illustrate this but are there any other differences? From what I understand the point is where you get your chopped beef and the flat is where you get your slices. Thanks for all of the information guys, know I am trying to find a good been recipe to throw on there as well.
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#2422498 - 07/03/08 07:24 AM
Re: Smoking a Brisket
[Re: Outdoor Therapy]
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Angler
Registered: 03/07/02
Posts: 410
Loc: Cedar Hill Tx
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Outdoor, I do alot of brisket and chili cookoff and one trick I picked up from some top brisket cooks is this....Go to your favorite meat market or even wal-mart, pick out the size brisket you want untrimmed and then try and fold it in half, fat side out, the brisket that comes closest to touching end to end is the best aged of the bunch.....I do this everytime I buy brisket and haven't been disappointed yet....
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#2423744 - 07/03/08 01:34 PM
Re: Smoking a Brisket
[Re: nascardriver]
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Extreme Angler
Registered: 06/07/02
Posts: 2796
Loc: Bedford
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Shhh. Got a brisket and 2 racks of baby backs sitting in the fridge right now basking in Adkins dry rub. Going to put them on the pit in the morning (well, the brisket early then the baby backs about 4 hours before serving time). Fat side up, low and slow with hickory wood.
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#2423852 - 07/03/08 02:07 PM
Re: Smoking a Brisket
[Re: Outdoor Therapy]
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TFF Team Angler
Registered: 12/31/05
Posts: 3570
Loc: Benbrook, TX
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"Oh... is this a whole brisket or a flat or point? If it's a whole brisket, I have an old Indian trick that will help ya. Let me know..."
This will be a whole brisket and I have read alot about the flat and the point and that the grain of the two run different. I have not seen a picture to illustrate this but are there any other differences? From what I understand the point is where you get your chopped beef and the flat is where you get your slices. Thanks for all of the information guys, know I am trying to find a good been recipe to throw on there as well.
I have been searching, but cannot find a picture to help illustrate what I am talking about. If I can find a pic, I will post it. Lay the whole packer on the cutting board, fat side up. You will notice that the brisket is thick on one end and thinner on the other. Get a good sharp butcher knife and find a point closer to the thin end of the brisket so that if you were to cut it and fold it over, it would make the brisket pretty much the same thickness throughout the entire brisket. Once you have found that point, go ahead and slice about 2/3 of the way through the brisket (fat side up) and fold it over. If you have some butchers twine, wrap it around the brisket to hold the two pieces together. Did I make sense? This will even the meat out and help it cook more evenly. If you don't do this, one end will dry out while smoking.
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#2424561 - 07/03/08 06:38 PM
Re: Smoking a Brisket
[Re: nascarchuck]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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lets be posting some pictures of the final results!!! I swear I sent out my invites Chuck!
_________________________
Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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#2425202 - 07/04/08 03:31 AM
Re: Smoking a Brisket
[Re: nascarchuck]
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Pro Angler
Registered: 11/18/07
Posts: 566
Loc: Lake Conroe
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I use Fiesta rub and never wrap in foil. I've never seen a restaurant that sells brisket smoke their meat in foil. Just my way of doing things.
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_____________________ Chuck   
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#2425557 - 07/04/08 07:41 AM
Re: Smoking a Brisket
[Re: Ratmo ®]
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Pro Angler
Registered: 11/18/07
Posts: 566
Loc: Lake Conroe
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ratmo, I do cook my fat down as well. I thought I was the only one to do that. I'm gonna try wrapping in foil when I take it off the pit to see if it helps.
thanks!
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_____________________ Chuck
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#2427746 - 07/05/08 11:52 AM
Re: Smoking a Brisket
[Re: nascarchuck]
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Pro Angler
Registered: 04/15/04
Posts: 868
Loc: Irving, TX
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It's important at the very least to allow the meat to rest once it's taken off the smoker. Wrapping it in the final stage of smoking....the meat's juices will be in held in the alum. foil.
Once you take it off and put it in the cooler...it reabsorbs the juices. You would be amazed how much juice you lose during the final stages of the smoking period. Instead of the juices falling to the bottom of the smoker...it's held inside the alum. foil and then eventually reabsorbed.
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Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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