Brisket Recipes / Tips

okie smoker said:

I haven't found the answer yet, but haven't browsed all the links. But, I thought I would ask on here. When I cook this I will be cooking it on a typical side firebox style "barrel" smoker, with split logs. Do I need to do anything to make the environment more moist? Pan with water under the brisket or anything along those lines?

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I have an UDS so I do not know from experience but I saw a video on youtube called BBQ with Franklin. He add a pot of water in the smoking chamber. He placed that pot on the same shelf as his brisket. The pot was right near the fire box, so in between the brisket and the firebox. His reasoning is b/c it was a small pit and the fire would dry out the moisture.

Hope this helps

gaspipe1 said:

I have an UDS so I do not know from experience but I saw a video on youtube called BBQ with Franklin. He add a pot of water in the smoking chamber. He placed that pot on the same shelf as his brisket. The pot was right near the fire box, so in between the brisket and the firebox. His reasoning is b/c it was a small pit and the fire would dry out the moisture.

Hope this helps

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No it is used as a heat sink to keep the temp constant because the pit is a poorly designed pit from Academy Sports built by Old Country( Sponsor of the video series.) It has no baffle at the opening from the fire box. A UDS and Off Set are as different as Cows & Goats. Don't over think the process.

Looks good Okie! A few suggestions... Try leaving it unwrapped a bit longer to solidify the bark, wrap in butcher paper instead of foil, and slice against the grain. The slices of flat meat look like they're sliced with the grain (stringy). If you slice against they will bite through easier. Keep it up!!!

Butcher paper is porous it retains moisture but allow the smoke in and the steam out. You get a tender moist flavorful brisket with great bark instead of a steamed hunk of delii brisket with some smoke on it and mushy bark. The butcher paper gives some of the benefits of foil and most of the benefits of cooking with out it WIn WIn.
I guess you never been to a real butcher and watched them wrap your meat, so this is how I do it YMMV

Pull off about 3 1/2 ft of paper lay the brisket on the paper at a bias across at the corner make sure you place it far enough in so that the corner can be folded all the way over the fat cap. Bring the sides into the ends of the brisket and roll the brisket in the paper. Repeat the roll working the sides of the paper to the center ass you go. If everything goes to plan it will be fat cap down and you will have a stubby tri-angle of a tail on top of the flat. Place it on the pit Fat cap up the weight will keep it closed.

The first time you do one leave the brisket in the cryo and practice once or twice to get a feel for it. much easier to learn with a cold one.

I've never brined one, but I usually keep mine VERY moist by two moves:

1- inject with plain ol beef broth - wont make it taste like anything other than good old beef. You'll never know its there other than a juicy bite!

2 - place in poll pan with foil wrapped over the top once bark has set (160-ish deg).

That'll pretty much guarantee a moist brisket. Good luck!

I get mine from the place that carves my steers into steaks. He charges me 10 bucs for a roll but he makes it back on the other end. I have some ocean front property in Wy with a 30 room mansion a Swimming pool filled with Glenflidich and neked French Maids I'll sell it to ya for 1500.00.

okie smoker said:

OK, next question...where do you usually buy butcher paper.

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My local hardware store has two kinds, white and colored. I think colored is
traditional, I've only used the white.

I wrap the meat like I would a sandwich, turning the meat 90 degrees after the first wrap so it doesn't leak any juices.