Newbie questions for brisket

Crotonmark · Sep 12, 2013

Hi. Just joined the site last weekend.
Hope you don't mind sone questions:

Why does brisket have to rest? For how long? What do you mean by putting it in a cooler? With ice or just on its own?

If you need to start at around 300* how do you bring a charcoal weber down to 225*?

What do you all think of Steve Raichlen's book? I have been using it to learn.

Thanks ahead of time.

Mark

mrbill · Sep 12, 2013

Crotonmark said:
Hi. Just joined the site last weekend.
Hope you don't mind sone questions:

Why does brisket have to rest? For how long? What do you mean by putting it in a cooler? With ice or just on its own?

If you need to start at around 300* how do you bring a charcoal weber down to 225*?

What do you all think of Steve Raichlen's book? I have been using it to learn.

Thanks ahead of time.

Mark

first of all, welcome aboard!
now for your questions.
brisket isn't the only meat that needs to rest. most smoked/grilled meats do. when cooking meat, the moisture is forced toward the outer parts of the meat. resting lets the juices go back to the inner parts of the meat. when folks say they rest in a cooler, it is w/o ice. just the meat(usually foiled and then wrapped in towels/blankets. the cooler is just used as an insulator to keep the temp from dropping too quickly. to bring a cooker down in temp, reduce the oxygen(ie-reduce vent openings). I like Raichlen's books. they provide an excellent baseline for technique/flavor/recipe that you can adjust to your liking w/o being overly technical.

peeps · Sep 12, 2013

Here is a beginner's successful brisket thread based on Bludawg's KISS method.

http://www.bbq-brethren.com/forum/showthread.php?t=170904

Have a read, follow these guidelines in your cook and let us know how it turns out.

Crotonmark · Sep 12, 2013

peeps said:
Here is a beginner's successful brisket thread based on Bludawg's KISS method.

http://www.bbq-brethren.com/forum/showthread.php?t=170904

Have a read, follow these guidelines in your cook and let us know how it turns out.

Man that looks good.
All I can get is smaller first cut briskest. Where do u get the giant ones?

Dauvis · Sep 12, 2013

Resting allows the juices in the meat to redistribute so that they will not gush out when you cut it (ending up with a dry piece of meat). I think the minimum for resting is an hour. Putting it in the cooler is just what it says. You put the meat in a cooler which will help keep the meat warm while it is resting. Some will put it in an oven which effectively does the same thing. No ice. You can wrap the meat in towels, butcher paper, or foil.

Crotonmark · Sep 12, 2013

Do you soak the wookpd like Raichlan recommends?
What woods do you use?
Chips or chunks ?

I use baskets to generate indirect heat. Is this ok?

trambone · Sep 12, 2013

I use a hickory/apple mixture for wood. I try to use chunks or whole logs when I can. I see you're from Croton, NY. Apple wood should be easy to come across in New York state.

peeps · Sep 12, 2013

Don't soak the wood. Use chunks. What kind of grill/smoker are you using?

peeps · Sep 12, 2013

You mention baskets. If using a kettle, here are some good smoking configurations.

http://www.bbq-brethren.com/forum/showthread.php?t=129246

Crotonmark · Sep 12, 2013

peeps said:
Don't soak the wood. Use chunks. What kind of grill/smoker are you using?

I have a 22" weber kettle

Crotonmark · Sep 12, 2013

peeps said:
You mention baskets. If using a kettle, here are some good smoking configurations.

http://www.bbq-brethren.com/forum/showthread.php?t=129246

Thanks.
Why does Raichlan recommend soaking and why don't you guys do it? Still get smoke?

Do you really put logs in the grill?

peeps · Sep 12, 2013

Crotonmark said:
I have a 22" weber kettle

On mine, I buy a large turkey roasting foil pan and put it on one side. Fill the other side with unlit charcoal (briquettes or lump) and a few wood chunks and dump 10-15 lit briquettes on the pile. This will give me several hours of cook time. Add unlit charcoal as needed. On my one touch gold, once it is up to temp, I can run with the bottom vent basically closed and the top vent wide open and hold 275ish pretty steady for several hours.

Ron_L · Sep 12, 2013

Crotonmark said:
Man that looks good.
All I can get is smaller first cut briskest. Where do u get the giant ones?

Some Walmarts, Sam's Clubs or Costcos carry packer cut briskets. Also, if you have a Restaurant Depot within reasonable driving distance they will have them. If not, find a good butcher and tell him that you want a packer brisket, IMPS/NAMP 120. If he has no clue what that means, move on.

peeps · Sep 12, 2013

Crotonmark said:
Thanks.
Why does Raichlan recommend soaking and why don't you guys do it? Still get smoke?

Do you really put logs in the grill?

http://amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html

http://amazingribs.com/tips_and_technique/charcoal_grill_setup.html

sliding_billy · Sep 13, 2013

Can't add much to what has already been said except that I have no idea why people recommend soaking wood. It is just plain nasty smelling and leaves a horrid taste (IMO of course).

Crotonmark · Sep 13, 2013

thanks alot everyone

PappaOscar · Sep 13, 2013

Why does Raichlan recommend soaking and why don't you guys do it?

My understanding is why put wet wood on a hot fire. Kinda defeats the purpose.

Crotonmark · Sep 13, 2013

Do you get wood taste without soaking?

peeps · Sep 13, 2013

Crotonmark said:
Do you get wood taste without soaking?

Yessir! The only wood I could see soaking is wood chips since they ignite so damn fast, but use dry chunks and you will be happy.

SmokinJohn · Sep 13, 2013

sliding_billy said:
Can't add much to what has already been said except that I have no idea why people recommend soaking wood. It is just plain nasty smelling and leaves a horrid taste (IMO of course).

I was taught that soaking the chips decreases the speed at which they are consumed.

Of course, if you have good air/fuel control, you don't need to soak them.

That and the nasty taste of damp wood.

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