Brisket

[jsn1511]

i think i might try a Brisket this weekend. Are there any techniques like the ones you gave me for the ribs? how long should I expect a 6lb brisket take to cook?

[willkat98]

Recipe section. TK's Dr Pepper marinade. In his directions, he gives great tips.

[chad]

What Bill said - and about 1 - 1.5 hours per pound plus cooler time. :D

[chad]

Definately DON'T rush it!! Low and slow is really important with brisket. If you don't have a decent layer of fat I'd advise putting some bacon on the top. Also, mop or spray often.

I usually start a 6# flat around 8 or 9 a.m. and plan on having it for supper (5-7 pm).

[willkat98]

go by temp too, cuz those smaller trimmed ones (as DF and I can attest) can get done faster, or sometimes slower. Just depends. let temp be your guide.

[chad]

Oh yeah! Definately use the thermometer(s). Keep the heat around 225-250 in the chamber.

I cook brisket a lot like my port butt and pork loins -- 165 or so and then foil it up to 190-200. Then into the cooler. Some don't like to foil but I find it really helps keep the brisket from drying out.

Also, the cooler time is important - you don't have to leave it there for 2-3 hours (I do!) but it sure helps the meat finish off and the juices pull back into the brisket.

Good luck!

[willkat98]

If you don't have a 1/4" fat cap, slices of bacon accross the top will do.

Fat cap side up too.

[jsn1511]

when i put it into the cooler do i leave the foil on it and do i put ice in the cooler?

[willkat98]

Leave foil on.
Some even wrap in towel. I don't. ruined a few towels like that.

No ice.
Cooler works with heat to. It will rise another 6-10 degrees in the cooler, then slowly comes down. Its still cooking sloooowwwllyyy.

I leave the probe in there. When its like 155-165 range (couple hours) I will pull and cut.

Or I leave it in there for like 5 hours. Throw it right in the fridge and reheat the next day. VERY rarely does an untouched brisket make it all the way to the fridge :)

[Jorge]

Or I leave it in there for like 5 hours. Throw it right in the fridge and reheat the next day. VERY rarely does an untouched brisket make it all the way to the fridge

Same here. Depending on the rub I use I will sometimes remove the brisket from the foil and wrap in fresh foil. Why? So that I can pour off all of the drippings in the old foil and use it as a base for a sauce for Q, or later use for steaks done on the grill.

[chad]

What Bill said! The hardest thing is waiting on the brisket to cool down :D If you get into it "too early" it'll still be good. I've found that if I carve it while still real hot it tends to be slightly tougher than one that gets to cool down like Bill mentioned. Still good but not quite as fork tender. :D

I'm usually able to finish cooking a couple of hours before we "need" the brisket. This time really makes a difference between good brisket and one that knocks your socks off!

[jt]

Here's something I'd never done - put the brisket in a cooler. Wish I'd found you guys earlier!

[chad]

So that I can pour off all of the drippings in the old foil and use it as a base for a sauce for Q, or later use for steaks done on the grill.


Great idea! We make a sauce out of drippings, too. The dry rub seasonings and meat juice are a great base for the sauce.

[jsn1511]

excellent input guys. ill have to get my dads digital camera and make more ribs so i can show you guys how well you are helping me out.

[tommykendall]

Sounds like you definitely have a brisket "flat". It likely doesn't have much of a fat cap. I would keep your pit temp in the 210-225 range because of that and mop or spray often. If you had a full packer brisket, then in the 210-240 range. A nice thing about the flat (assuming you're cooking on a bandera), is that you can easily avoid the chamber hot spots. If you buy a flat in the future, try to ensure it has a small fat cap, and some marbeling (probably pretty hard to find a flat with marbeling though).

Best of luck. I actually cancelled valentines day to have a rib-fest tomorrow!!

[Saiko]

I'm probably try my first brisket next weekend (supposed to rain here most of the weekend). The only place I have seen decent looking ones are at costco, but they are just the flats with the fatcap cut off.
I talked to one of the butchers there a few weeks ago and he said they cut the fat off there, so I'm going to call them and see if they can keep the fat on for me.

[tommykendall]

Saiko - look up a Wal-Mart SuperCenter. They gots whole brisket by the crap load.

[tommykendall]

here - call the meat manager at any store and ask for whole packer brisket. If they tell you they don't carry them, tell the bastidge to order a case:

1. Wal-Mart Supercenter Store #3471
3105 Cobb Parkway North
Kennesaw, GA 30152
2.0 miles (770) 974-9291

2. Wal-Mart Supercenter Store #575
9464 South Main Street
Woodstock, GA 30188

6.0 miles (770) 516-4719

3. Wal-Mart Supercenter Store #1586
1133 EW Connector SW
Austell, GA 30106

11.0 miles (770) 863-9300

4. Wal-Mart Supercenter Store #618
4166 Jimmy Lee Smith Pkwy
Hiram, GA 30141
11.0 miles (770) 439-1028

[brdbbq]

I see Tk old and grey at the Wal-Mart meat counter with a blue jacket and a smiley face pinned on the jacket and the ball hat. "Tell the bastidge to leave the fat cap on." :) Just funning my friend.....

[2Fat]

chiming in a little late on this brisket deal--I almost always cook full packer cuts--like to find them in the 12--14lb range. 1st thing we do is trim the fat right close!! maybe leave an 1/8" on the flat section. Also take the hunk of fat on the one side out too. If your gonna season the meat you wanna taste the rub--not cot it off with the fat!! Brisket has more than enuf fat to keep it moist when properly cooked. Hell ya can dry out a hunk of meat boiling it ya know!!
I also trim the top layer of fat/meat of of any butt I cook too--same reason--ya want the bark--ya want to taste the bark.
We never use foil on brisket 'till cooler time--unless we are behind the power curve concerning the time it HAS to be done(at least 2 hrs b4 turn in time). Try pull the brisket from the cooker at about 192° or so--then let it rest 'till time to cut and put in box

That Wild Turkey "rare Breed" is tasting ok tonite 'cause I'm getting long winded<LOL>

Trying something new this year--gonna monitor meat temps better and when the meat gets to about 165° gonna try lower the cooking temp to hold in that range for a longer time---should make for a much tenderer hunk of meat---let the collagens melt

and I'm farking done

Buzz'd in Wisc

[brdbbq]

and I'm farking done

Buzz'd in Wisc

A new thread ?

[Heath]

Buzz how'd ya monitor the temps in the pit with the rotatin' shelves?

[2Fat]

Buzz how'd ya monitor the temps in the pit with the rotatin' shelves?Thats a good one but only use the SYC for parties etc--when the cooking gets serious(comps or company) I fire up one of the BWS---then the thermometers come out to play

Buzz

[Saiko]

here - call the meat manager at any store and ask for whole packer brisket. If they tell you they don't carry them, tell the bastidge to order a case:


Thanks! I have a ****load of yard work to do next week if the weather is nice. I just might try a whole packer brisket if I can dig up some more wood. My cherry is still a couple of months from drying out and I'm low on apple. I might just call my local que place and buy a trunk load of hickory to hold me over.

[smokeypig]

My cherry is still a couple of months from drying out and I'm low on apple. I might just call my local que place and buy a trunk load of hickory to hold me over.

Where do you get your fruitwoods? I've been able to buy the crap at walmart and home depot up in woodstock. i've never ventured out farther north or west.

one other thing. if you know of a saverite in kennesaw, they sell whole briskets in cryopacks. they ain't trimmed. you get the honor. but they sell'm cheaper than anyone in the area. and if you are lucky, you can get'm on sale. last one I did (oven-cooked. never had the right guide for using the diamond), i got for about 69 cents/lb for a 14.5 pounder. you can't get it for twice that amount a publix or kroger, and i've never seen'm in the walmart super stores....

there is a saverite in marietta on roswell road, just before you get to old canton road.

smokey...

[Heath]

Where do you get your fruitwoods

If you can make it up here to the Seattle area I have to go pick up about a P/U truck and a half of apple wood because it's "in the way".

[smokeypig]

If you can make it up here to the Seattle area I have to go pick up about a P/U truck and a half of apple wood because it's "in the way".


Dude - if I could get up there, get some wood and get back to marietta in time for dinner, I'd be there in a flash! somehow, tho, i think I might have some difficulty explaining my absence to the wife and kids.... :lol:

by the way - i've used alderwood quite a bit on chicken and pork. hear its good to use for fish. any recommendations or ideas?

[Saiko]

Where do you get your fruitwoods? I've been able to buy the crap at walmart and home depot up in woodstock. i've never ventured out farther north or west.

It depends on if you use wood chunks for a smoke source, or wood logs for a fire. For wood logs, the best thing to do is call some of the companies that cut down trees in your area and work out a deal. They usually have to PAY to dump their wood at local dumps if they can't find a buyer, so they are more than willing to get some cash instead. Georgia has tons of wild cherry trees, so it shouldn't be too hard.

For chunks, you can do the same or just mail order. Back when I used my WSM I used to order apple wood from a company in Iowa or something. A box of wood chunks cost me about 40 bucks and it lasted over a year.

I'd be willing to trade some of my cherry wood for some seasoned wood since I'm about out of my seasoned wood. Just lemme know and we can work something out.

[Solidkick]

Is this where you got it Saiko? I've not bought anything from them, but a lot of people from the KCBS forum trade with them.

http://www.hawgeyesbbq.com/

Hawgeyes BBQ
1313 S.W. Ordnance Road . Ankeny, Iowa 50021

Fax: (515) 965-8338

Email sales@tntlandscaping.com

Or call us toll free at 1-877-841-7192

[Saiko]

Is this where you got it Saiko? I've not bought anything from them, but a lot of people from the KCBS forum trade with them.
http://www.hawgeyesbbq.com/
Hawgeyes BBQ
1313 S.W. Ordnance Road . Ankeny, Iowa 50021
Fax: (515) 965-8338


Could be, it was so long ago (pre bandera days) that I don't remember. Those prices look reasonable though.

[2Fat]

[quote="Solidkick"]Is this where you got it Saiko? I've not bought anything from them, but a lot of people from the KCBS forum trade with them.

http://www.hawgeyesbbq.com/]

have dealt with Mike for a couple years--fair prices--good selection of "craft" rubs and sauces. Lots of different woods to try. Plus its only a 12 hr roundtrip(maybe less)

Buzz