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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-03-2011, 08:34 AM   #1
daninnewjersey
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Default Rookie brisket questions...

I got my first smoker a few weeks ago and I gotta say I wish I got one a long time ago. Have done a few rib racks, and recently did my first and second briskets. First wasn't nearly long enough, and the second was better but the people that tested it all said it was a bit tough.

Questions----what's the optimal internal temperature to shoot for? When cutting it, do I separate the 2 parts prior to cutting? If so, how do I tell where the 2 parts divide? Also, generally speaking what's the approximate time per pound for smoking a brisket to achieve really good results?


Thanks in advance.....

BTW---it's a Masterbuilt electric smoker (I know...rookie smoker) and I've had it between 210-220 for smoking.
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Unread 01-03-2011, 08:43 AM   #2
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I would recommend going for 195* internal temp, and then adjust from there to get your desired tenderness. Also, if you wrap the brisket in foil at about 160* internal temp, it will expedite the cooking process, and help keep the meat from drying out.

You don't have to separate the two parts, but it makes foiling easier if you do.

For a 15 lb. brisket, it usually takes about 12 hours for me, and I'm cooking at about 250*. The only way you'll be able to figure this out is with practice.
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Unread 01-03-2011, 08:50 AM   #3
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Thanks for the reply. Regarding the bark, does wrapping the brisket mess up the bark on the bottom? I tried that with one of them, and the liquids that built up seemed to dissolve some of the bark.
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Unread 01-03-2011, 09:03 AM   #4
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Put the brisket in the foil fat cap down. Then the liquid will be affecting the fat, not the bark.

Also, as far as temp, the ideal internal temp is different for each brisket. Use temp as a guideline only. I generally start testing the brisket by feel at about 185, hoping to catch it at the perfect moment . Use your thermometer probe in several spots. When the brisket is done the probe will slide in with little resistance when the brisket is done.
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Unread 01-03-2011, 09:09 AM   #5
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Quote:
Originally Posted by daninnewjersey View Post
Thanks for the reply. Regarding the bark, does wrapping the brisket mess up the bark on the bottom? I tried that with one of them, and the liquids that built up seemed to dissolve some of the bark.
Just my 2 cents is I cook my Briskets fat side down and wrap fat side down. One I get more bark with the trimmed side up and two the fat keeps the juices from dripping out. I think this comes down to the cooker and the amount of smoke I cook on ceramic cookers or WSM's
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Unread 01-03-2011, 09:15 AM   #6
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You can unwrap a little early and the bark will set back up. It won't be like if you went %100 unwrapped, but it will firm back up better than if you just kept it foiled until the end.
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Unread 01-03-2011, 09:36 AM   #7
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Default Brisket rub......

Thanks for all the replies. Can't wait to make another one....

One more question---I've used the same rub for ribs and brisket. Anyone willing to share a good brisket rub with this newbie? I'd really appreciate it.......
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Unread 01-03-2011, 10:09 AM   #8
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Do not use temp to determine when a brisket is done. You will never get consistent results that way. The only way to know it is done is by testing tenderness with a probe. If you must use temp as a guide, start checking tenderness when you hit about 180-185, but do not pull it until it is tender.
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Unread 01-03-2011, 10:39 AM   #9
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Quote:
Originally Posted by daninnewjersey View Post
Thanks for all the replies. Can't wait to make another one....

One more question---I've used the same rub for ribs and brisket. Anyone willing to share a good brisket rub with this newbie? I'd really appreciate it.......
If you're looking for a rub recipe, it's hard to beat salt, pepper, garlic powder and onion powder, or just salt and pepper.

For a commercial rub, Plowboy's Bovine Bold or Spicewine Heffer Dust are very good. i also use Montreal Steak Seasoning quite often.
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Unread 01-03-2011, 01:09 PM   #10
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Was looking for a recipe for making my own rub. This helps a lot....thanks!
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Unread 01-03-2011, 01:55 PM   #11
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Default Forgot one more question

In selecting the best brisket from the store (usually Sam's Club), how can I decide which one might yield the best results?
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Unread 01-03-2011, 03:13 PM   #12
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the more flexible, the better. look for good color as well.

If you want to up your brisket game, this, as far as I'm concerned, is scripture:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

It has helped me tremendously...btw - thanks bigabyte!
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Unread 01-03-2011, 03:46 PM   #13
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Quote:
Originally Posted by gtr View Post
the more flexible, the better. look for good color as well.

If you want to up your brisket game, this, as far as I'm concerned, is scripture:

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

It has helped me tremendously...btw - thanks bigabyte!
Agreed, bigabytes tutorial is hands down the best one out there I have read, and I have probably read every brisket tutorial/guide there is. In addition, his experimentation with rub ingredients (among other experiments) was truly phenomenal.
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Unread 01-04-2011, 07:38 AM   #14
daninnewjersey
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Quote:
Originally Posted by gtr View Post
the more flexible, the better. look for good color as well.
If you want to up your brisket game, this, as far as I'm concerned, is scripture:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
It has helped me tremendously...btw - thanks bigabyte!

Wow.....that is one great thread.....especially for the newbie. I'm sure I will be reading it over and over. Thanks.....I really appreciate it.
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