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-   -   wife bought me a 10 lb brisket for Valentine's day (http://www.bbq-brethren.com/forum/showthread.php?t=181606)

cmwr 02-13-2014 05:12 PM

wife bought me a 10 lb brisket for Valentine's day
 
As title states. Been wanting to do a brisket for a long time but been to scared to. Well now got a 10 lber in freezer waiting for the day I can cook it. I have successfully done pork butts and thought they were pretty easy. Is a brisket another beast? I foiled my butts at 4 hours. Wonder if I can get by with foiling on a brisket

ButtBurner 02-13-2014 05:29 PM

comon you are a full fledged farker!!

You have read the threads

you can do it man!!!

mikes1212 02-13-2014 05:30 PM

I think that's a preference thing. I have a BGE and I thus far I have never foiled a brisket or a pork butt. However a number of people here do. If you're not a veteran of brisket, you could reference a couple of recipes and give one a try.

cmwr 02-13-2014 05:34 PM

Can you just rub a brisket down 24 hours before like any other cut of meat? Nice to be a farker lol. Don't even know what that is. My wife's laughing at me lol

Bludawg 02-13-2014 05:51 PM

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

bbqwilly 02-13-2014 05:51 PM

Rub it down, wrap at 160. When it probes like budda its done.

Good luck and keep up posted.

mikes1212 02-13-2014 05:57 PM

The night before a cook, I trim my brisket of the extra fat. Put a rub on it and wrap it in plastic wrap and then tin foil. I and let it rest in the fridge over night. I pull it out the next morning about 45 minutes to an hour before it's time for it to go on, and let it rest on the counter. Then I just place it on the the smoker at 225/250 and off we go.

cmwr 02-13-2014 05:58 PM

I cannot wait!!

Big Country BBQ 02-13-2014 06:03 PM

Bludawgs way is great for eating purposes but for competition style which is just flavored enhanced . Inject with beef aujus garlic powder and lil white pepper rub with savory rub such as oakridgebbq black ops or smoking guns hot smoke it HNF fat side down put in pan with lil moe aujus wrap in tin foil till probe tender !and rest for 30min slice and eat!

deguerre 02-13-2014 06:04 PM

Quote:

Originally Posted by cmwr (Post 2802800)
wife bought me a 10 lb brisket for Valentine's day

I don't know about the rest of you guys, but to me, that's LOVE, y'all. :thumb::thumb:


You'll be fine on that cook. The dawg gave great advice. The other fellers too.

cmwr 02-13-2014 06:08 PM

Quote:

Originally Posted by Bludawg (Post 2802837)
BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 d
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it will be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.


*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Not sure about butchers paper on a uds. Wouldn't that catch fire

ClintHTX 02-13-2014 06:42 PM

Quote:

Originally Posted by cmwr (Post 2802866)
Not sure about butchers paper on a uds. Wouldn't that catch fire

Not at all. Keep the temps low with no flare ups. I've done it many if times.

cmwr 02-13-2014 06:43 PM

Quote:

Originally Posted by CarlWayne (Post 2802893)
Not at all. Keep the temps low with no flare ups. I've done it many if times.


What does the paper do that foil doesn't

ButtBurner 02-13-2014 06:47 PM

Quote:

Originally Posted by cmwr (Post 2802896)
What does the paper do that foil doesn't

farker-

the paper breathes, giving you a better bark, and the smoke can still penetrate some

foil will make for a softer bark, and it will cook faster

I would follow Blu's advice to the letter

then you will be FULL FLEDGED BIG TIME LOL

ClintHTX 02-13-2014 06:52 PM

Quote:

Originally Posted by ButtBurner (Post 2802902)
farker-

the paper breathes, giving you a better bark, and the smoke can still penetrate some

foil will make for a softer bark, and it will cook faster

I would follow Blu's advice to the letter

then you will be FULL FLEDGED BIG TIME LOL

Listen to this man and follow bludawgs brisket advice and you'll be good to go.


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