First Brisket

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TriForMore

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Looking for some guidance. Picked up a Gateway Drum Smoker and I've got a few cooks under my belt now (ribs and butt). I want to try a brisket and would love some help to get a product on the table.

- injection suggestions
- rub preferences
- temp and cook time on a drum
- anything else that will help me




Thanks a bunch and happy holidays.
 
On brisket, I usually inject with a little low sodium beef broth and some of my favorite rub. For the rub I just use kosher salt and coarse grind black pepper.

Competition brisket is a whole 'nother ballgame!!
 
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
 
unless it is a RF cooker then point to away from FB
Click to expand...

Blu, is this on all RF cookers?
I place mine in the center of my Lang and don't really see the reason for this as the temp from end to end of the cooker is only about 10* different.
 
I think the idea is that if one side of the brisket will see temps a few degrees higher than the other side of the brisket, you are better off letting the point be towards the hotter side than the flat.

If all else is equal and one side of the brisket will see 290* and the other side will see 287*, may as well have the point cook at the 290* side, right?
 
bvbull200 said:
I think the idea is that if one side of the brisket will see temps a few degrees higher than the other side of the brisket, you are better off letting the point be towards the hotter side than the flat.

If all else is equal and one side of the brisket will see 290* and the other side will see 287*, may as well have the point cook at the 290* side, right?
Click to expand...
Couldn't have stated it any better:thumb:
 
Thanks, well I'll keep it on the firebox side as that is the hotter side.
 
For what it is worth, I'm 1 for 2 on briskets so far. This Sunday, I'll be trying Bludawg's method for the first time. We'll see how it goes!
 
BLUDAWG ^^^^^^^^^^^ BLUDAWG

Your first time should as simple as it can. Bludawgs hot and fast method with just Salt and pepper is as KISS as it can get with awesome results.

Also dont worry too much about maintaining an exact temp. 290-325 is all good the temp will settle in.
 
Bludawg....I went to Sam's today to pick up some butcher paper, but they didn't have any. Inventory lead said that they stopped carrying it a couple of months ago (at least at my location). I picked up some parchment paper instead. What sort of differences can I expect wrapping it in parchment paper as opposed to butcher paper? Seems to me the parchment paper doesn't "breath" as easy and might lead to a softer bark. Is that right? When the time comes to wrap in the paper, I plan on cutting off part of the point and cubing for extra burnt ends, for whatever that is worth.
 
bvbull200 said:
Bludawg....I went to Sam's today to pick up some butcher paper, but they didn't have any. Inventory lead said that they stopped carrying it a couple of months ago (at least at my location). I picked up some parchment paper instead. What sort of differences can I expect wrapping it in parchment paper as opposed to butcher paper? Seems to me the parchment paper doesn't "breath" as easy and might lead to a softer bark. Is that right? When the time comes to wrap in the paper, I plan on cutting off part of the point and cubing for extra burnt ends, for whatever that is worth.
Click to expand...

paper grocery sack.
 
So no go on parchment paper? I'll have to run to the grocery store and answer "paper".
 
paper bags are not food grade. I doubt they will harm you but its not recommended. I read it in a post from a respected brethren (forgot who it was, but their answer was sourced).
 
FWIW, people put their turkeys in paper grocery bags for many years. Sometimes I could actually taste the bag on the turkey, so it may not be the best idea. I'd definitely rather use parchment over a paper bag, but in a pinch, I'd go with the bag, and not worry about the health aspects, but more what it will do to the flavor.

A few folks here have used straight brown craft paper with good results. Haven't heard anything about off flavorings with that either.
 
I ran into the same problem a few weeks ago. Wound up at Staples and bought straight brown craft paper. Did some research and looked to me like it was the same as butcher paper without the government food safe stamp. No problems and it was cheap.
 
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