Brisket Question

SmokinJoe70 · 09-22-2011, 06:43 PM

I have never tried a brisket,but i have several questions what type of wood is best for brisket? Do you cook it with the fat cap down or up? And how long does one usually take to cook? Does anyone have any special cooking instructions? Thanks for the help!

HeSmellsLikeSmoke · 09-22-2011, 06:59 PM

Here is a great brisket resource thread put together by Brother Donny T.

http://www.bbq-brethren.com/forum/sh...d.php?t=102415

It is worth the time it takes to go through it.

Goldflinger · 09-22-2011, 07:39 PM

That is a good link with lots of info. Check out bigabytes tutorial. I am going to follow that for my first smoked Brisket this weekend!

cwo2lt · 09-22-2011, 07:48 PM

Quote:

Originally Posted by SmokinJoe70

I have never tried a brisket,but i have several questions what type of wood is best for brisket? Do you cook it with the fat cap down or up? And how long does one usually take to cook? Does anyone have any special cooking instructions? Thanks for the help!

Mesquite is the only wood to use.

Fat cap up, 1 1/2 hrs/lb. Low and slow is the only way to go. Good luck!

Bbq Bubba · 09-22-2011, 08:09 PM

Quote:

Originally Posted by cwo2lt

Mesquite is the only wood to use.

Fat cap up, 1 1/2 hrs/lb. Low and slow is the only way to go. Good luck!

U were Rollin right up to putting the fat the wrong way.

Mister Bob · 09-22-2011, 08:10 PM

Here's some good info http://thehogblog.com/?p=588, I hope it helps.

Terry The Toad · 09-22-2011, 08:12 PM

I'm sure everyone has their own take on the "best" way. I have an offset smoker, so I cook with fat cap on top. I've read that if you are cooking over direct heat, then you should have the fat cap down. I cook mine for about 75 minutes per pound at 225/250. I am not sure how long to let it rest. I can say from experience that 30 minutes is not enough. But, by the time I've been cooking all day, I am usually ready to eat!

martyleach · 09-22-2011, 10:21 PM

I have always put the fat cap towards the heat source. In the BGE with a plate setter the fat cap is up, in my UDS it is down.

Bikini BBQ · 09-22-2011, 11:07 PM

Well, I thought fat "up" wold give great flavor......... ?
Anyway you cook it, it should be great !

gtr · 09-22-2011, 11:07 PM

You can go low and slow, hot and fast, use whatever kind of rub or wood - that's all stuff you will get different answers on and you can dial that stuff in to your liking over time. One thing will never change, which is you have to cook a brisket until it's probe tender - a probe slides in with very little resistance in the thick part of the flat - and it should rest - you will get different answers on that too - I like to rest at least an hour. Clocks and therms are good tools for letting you know when to check with a probe.

I found bigabyte's tutorial to be of immense help and Mr. Bob does beautiful work - his pron his amazing and I'm sure the food tastes at least as good as it looks. Pitmaster T is a wealth of knowledge as well.

Another thing that will never change is that burnt ends are awesome.

09-22-2011, 06:43 PM	#1
SmokinJoe70 Is lookin for wood to cook with. Join Date: 07-04-11 Location: Houston, Texas Downloads: 0 Uploads: 0	Brisket Question I have never tried a brisket,but i have several questions what type of wood is best for brisket? Do you cook it with the fat cap down or up? And how long does one usually take to cook? Does anyone have any special cooking instructions? Thanks for the help!

09-22-2011, 06:59 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Here is a great brisket resource thread put together by Brother Donny T. http://www.bbq-brethren.com/forum/sh...d.php?t=102415 It is worth the time it takes to go through it. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-22-2011, 08:10 PM	#6
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Here's some good info http://thehogblog.com/?p=588, I hope it helps. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

09-22-2011, 10:21 PM	#8
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I have always put the fat cap towards the heat source. In the BGE with a plate setter the fat cap is up, in my UDS it is down. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

09-22-2011, 11:07 PM	#10
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	You can go low and slow, hot and fast, use whatever kind of rub or wood - that's all stuff you will get different answers on and you can dial that stuff in to your liking over time. One thing will never change, which is you have to cook a brisket until it's probe tender - a probe slides in with very little resistance in the thick part of the flat - and it should rest - you will get different answers on that too - I like to rest at least an hour. Clocks and therms are good tools for letting you know when to check with a probe. I found bigabyte's tutorial to be of immense help and Mr. Bob does beautiful work - his pron his amazing and I'm sure the food tastes at least as good as it looks. Pitmaster T is a wealth of knowledge as well. Another thing that will never change is that burnt ends are awesome. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

09-22-2011, 07:39 PM	#3
Goldflinger Knows what a fatty is. Join Date: 08-01-11 Location: Oklahoma City. OK Downloads: 0 Uploads: 0	That is a good link with lots of info. Check out bigabytes tutorial. I am going to follow that for my first smoked Brisket this weekend!

09-22-2011, 08:12 PM	#7
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL Downloads: 0 Uploads: 0	I'm sure everyone has their own take on the "best" way. I have an offset smoker, so I cook with fat cap on top. I've read that if you are cooking over direct heat, then you should have the fat cap down. I cook mine for about 75 minutes per pound at 225/250. I am not sure how long to let it rest. I can say from experience that 30 minutes is not enough. But, by the time I've been cooking all day, I am usually ready to eat!

09-22-2011, 11:07 PM	#9
Bikini BBQ Knows what a fatty is. Join Date: 06-22-11 Location: Syracuse, NY Downloads: 0 Uploads: 0	Well, I thought fat "up" wold give great flavor......... ? Anyway you cook it, it should be great !

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