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first brisket this weekend... tips anyone?

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cafolla1

Knows what a fatty is.
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like i put in the thread title, Im going to be doing my first brisket this weekend, and being that brisket is a bit more expensive than my usual bbq meats, butt and ribs, i will take any tips i can get for a knock out brisket. Ive got a small(8.25 lb) packer I picked up at costco, and will be using my 18.5 wsm for the smoke I usually make my own rubs, but am thinking the KISS method for that, just salt and pepper, and in my smoke wood arsenal is currently apple and peach, but of course im always open to expanding that :p

TIA
 
I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.

I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
 
^^^you really do have it covered with these 2 posts - just don't overthink or undercook it & you'll be fine.
 
Main thing, just relax and enjoy the cook. It's the weekend. You're not working and you're enjoying the outdoors. Not to mention playing with fire.:becky: Good luck!
 
I think Biggie's post is excellent. I like to cook my brisket to where I can pull the point by hand, no knife needed.


BTW, most brisket cooks that fail, for first timers, fail because of impatience. No matter what method you use, do not undercook the brisket. Almost nobody overcooks their first brisket, yet almost all first timers think they do. It will take longer than you think, it will seem worse than it is. You have to let the meat cook, If it is very easy to probe, if it flops when you pick it up, or if it wiggles when you shake it, then you are done. Not before. If you must check internal temperature, it will be between 190F and 215F, but, that is not enough to know for sure, feel is your only guide.

And let it rest for at least an hour, tented in foil, wrapped in a cooler, whatever, just let it rest for a while. I prefer to rest in a pan, in butcher paper wrap, in a cooler of warm oven.
 
^^^^^^^^ Yes, patience indeed. Don't have any set time to eat brisket because it probably won't happen when you think it will. If you have inpatient eaters make sure snacks are set out. Probe done is when it is. Have fun and don't lift the lid too often. Have a wonderful time.
 
The crowd starts chanting, " Biggie! Biggie! Biggie!....."

Really - you can't go wrong with that.

My only difference is I've used an aluminum pan and basted a bit 2/3 of the way through the cook, and saved the drippings(skimmed) to drizzle on when plating the meal - awesome.
 
Last edited:
I know I'm going to get some grief for this, but... What is the "average" cook time per pound if cooking between 250* & 300*? I know it's done when it's done, but I don't want my cook to start too early or too late.

I hope this isn't viewed as hijacking, just thought it might add to this thread.

Matt
 
el_matt said:
I know I'm going to get some grief for this, but... What is the "average" cook time per pound if cooking between 250* & 300*? I know it's done when it's done, but I don't want my cook to start too early or too late.

I hope this isn't viewed as hijacking, just thought it might add to this thread.

Matt
Click to expand...
For me...I start each cook with the meat going on at 225F. I open the vents and let the temp come up from there. It takes one hour to get to 250F. From there, my times...

250F to done...10 to 14 hours
275F to done...6 to 8 hours
300F to done...4 to 6 hours

And those are no more than estimates. Oh, and my one hour modifier, if I am clearly behind schedule, and I care more about hitting a timing mark than eating quality, about 4 hours out from when I want to eat, I will decide, if it is not close, I will raise the temperature to 375F, wrap in paper and put the spurs to it. It will be done in 60 to 90 minutes and then sit out until internal drops to 165F, wrap and cooler.

If I was cooking for dinner at 6 p.m., I start by assumng a 3 hour rest, then a 6 hour cook at 275F, then 1 hour to come up to temp. So meat goes on at 8 a.m. at the latest. If I miss this mark then I raise cook temp to 300F...I am always looking for that 3 hour rest.
 
el_matt said:
I know I'm going to get some grief for this, but... What is the "average" cook time per pound if cooking between 250* & 300*? I know it's done when it's done, but I don't want my cook to start too early or too late.

I hope this isn't viewed as hijacking, just thought it might add to this thread.

Matt
Click to expand...

ROUGHLY 1 hr at 300 and 1.25-1.5 at 250. 2hrs at 225ish. You can drive yourself nuts trying to time a brisket but it can help give you an idea.

Also this assumes you are measuring your temp at the grid level where your meat is, not on a thermo higher up on the smoker. The temps inside a large smoker can vary wildly depending on the model so make sure you are measuring where you are cooking.
 
I do bigabyte's brisket until it probes like buttah, and everyone thinks I'm some great pitmaster. :wink:
 
Start earlier then you think. The biggest killer of brisket is needing to serve it before it is done. If you start early and it finishes early you can always keep it warm for a few hours. Always better to finish early then serve meat that is tough.
 
landarc said:
For me...I start each cook with the meat going on at 225F. I open the vents and let the temp come up from there. It takes one hour to get to 250F. From there, my times...

250F to done...10 to 14 hours
275F to done...6 to 8 hours
300F to done...4 to 6 hours

And those are no more than estimates. Oh, and my one hour modifier, if I am clearly behind schedule, and I care more about hitting a timing mark than eating quality, about 4 hours out from when I want to eat, I will decide, if it is not close, I will raise the temperature to 375F, wrap in paper and put the spurs to it. It will be done in 60 to 90 minutes and then sit out until internal drops to 165F, wrap and cooler.

If I was cooking for dinner at 6 p.m., I start by assumng a 3 hour rest, then a 6 hour cook at 275F, then 1 hour to come up to temp. So meat goes on at 8 a.m. at the latest. If I miss this mark then I raise cook temp to 300F...I am always looking for that 3 hour rest.
Click to expand...


For what size brisket? I have a similar question as the OP posted in another thread , I was looking for a chart similar to this. I have a 14.1 pound untrimmed packer , I am looking to eat it tomorrow around 4pm , and totally undecided whether I should put it on the drum tonight or in the morning. I definitely want it to rest for at least 2 hours , preferably 3.
 
Oops, I always cook packers in the 9-12 pound range after trimming. Which means I am buying 14 to 16 pound packers. I will buy a select over a choice to get the weight I want. I don't like small packers, and I rarely see anything over 16 pounds untrimmed.

I also rarely run cooks below 275F, as my cookers prefer to sit there. The last cook, a 11 pound trimmed choice angus, the kettle just would not come up to anything over 250F, it cooked there for 8 hours and 1 hour at 400F, it was just fine.
 
ME TOO!!! I have an 11# packer, my first, that I plan on starting at 11pm tonight. I was going to start my own thread but ill just throw in this one question here, Im using my 22.5" OTS would you guys recommend using the minion method or the ring of fire for an overnight cook?

Goodluck cafolla1!!
 
Overnight, ring of fire and make sure you block off any part of the ring that does not have charcoal on it.
 
landarc said:
I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.

I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
Click to expand...

I highly recommend using Oak if you can find it. Hickory, Pecan, or Mesquite if not. Fruit woods are too mild for brisky and they can taste like a roast if you don't get enough smoke on them.
 
TurboDog said:
For what size brisket? I have a similar question as the OP posted in another thread , I was looking for a chart similar to this. I have a 14.1 pound untrimmed packer , I am looking to eat it tomorrow around 4pm , and totally undecided whether I should put it on the drum tonight or in the morning. I definitely want it to rest for at least 2 hours , preferably 3.
Click to expand...
The last packer I cooked was 14 lb when it hit the pit. Pit running at 275 in the smoke at 8:30 am and resting on the counter under a tent at 3:15 pm so that is about 40 min a lb
 
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