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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-09-2013, 09:56 PM   #16
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV

why is the grate so close to the basket? I did my first one fine, screwed up my second, though. Its all part of it. Cut it up for stew.
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Old 06-09-2013, 10:21 PM   #17
Knows what a fatty is.
Join Date: 01-20-13
Location: houston, texas

Regardless if defuser was on or off, cooking at 325-350 is fine. I cooked my H/F brisket at 375-380 and it came out great once probe tender. I find, since I'm still a noob, that an IT gauge comes in hand to assist when to begin probing. That is all one should use an IT temp gauge for. One thing must be engrained for briskets, PROBE TENDER.
Begin with fat cap down, and end with it up (if you wrap). Keep trying. Good luck
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Old 06-10-2013, 01:11 AM   #18
kirk fortin
Knows what a fatty is.
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Join Date: 11-24-09
Location: San Jose CA

I think i did my 3rd brisket like that. Dont worry man, this is ALL trial and error anyhow. Im not a rich man myself so wasting 30 dollars or more importantly being a food waster was a big deal for myself too. Good thing is....the next weekend is only 6 days away!
2008 WSM, 2000 Simpsons Smokey Joe, 2001 Platinum Blue Kettle, an 3 more i still have to identify.
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Old 06-10-2013, 11:18 AM   #19
Hi Cheese
Knows what a fatty is.
Join Date: 05-28-13
Location: NJ

Originally Posted by BigTone View Post
I was so afraid that if I checked it periodically for tenderness that I would lose the heat and have to fight to get it back that I just let it cook at 250-260 for 8 hours without checking it.
No matter what meat/method I'm cooking I always check on it. Even stuff in an oven. You can't just set it and forget it with BBQ.
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Old 06-10-2013, 04:21 PM   #20
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Join Date: 04-27-13
Location: Regina, Canada

Welcome to the club BigTone. I think everyone ruins their first couple of briskets. Just think of them as practice. Once you get it right you'll never forget it!
Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665
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Old 06-10-2013, 04:27 PM   #21
somebody shut me the fark up.
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Join Date: 04-14-04
Location: Choctaw, OK

Being new to BBQing, if I were you I would:

1. Check once an hour so you get a feel for what's going on. Look at color, texture, and temperature.
2. Do not schedule your dinner around what you're cooking. That way you can't be late and if it goes south you're good to go.
3. Make a checklist you can throw away later. It will catch things like missing diffusers.
4. Keep notes! Write down the rubs, sauces, and techniques you used (time, temp, wood/charcoal used, etc.) so you can improve or stop doing what doesn't work.
5. Have fun! We all still turn out meat we wouldn't feed our dogs, sometimes. No worries, brother!

Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
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Old 06-10-2013, 09:51 PM   #22
Knows what a fatty is.
Join Date: 06-04-10
Location: Muskegon,MI

These thread regarding briskets were posted some time ago ---maybe they will be of some help to you --they have been to me.

Official Brisket Please Help First Brisket What Went Wrong why does my Brisket Suck Thread
I took the time...

Here it is. Sometimes you learn more from people's questions (or boasts) than answers. There is a lot of wisdom shared in our forum. I think those that come in and ask about this cut of beef should read some threads listed below.

"Brisket Question" Threads

Brisket questions MushCreek
brisket questions capri man
Brisket Question Smoothsmoke
Brisket Question Smokin Mike
Brisket Question hmacmill
brisket question maxwell7
Brisket Questions Sammy_Shuford
Brisket question please BPDC
2 Hot & Fast Brisket Questions Cahusky
Fast Brisket Question....Need Quick Reply Please!! SLCMACK
Brisket Flat Question(Color oif the Meat) clone
Advice on Brisket 42BBQ
Questions regarding brisket?? nrok2118
Question about my Brisket Billy Ribs
Question fer brisket xperts bbq54321
questions on first brisket rlt

Rookie Brisket Questions and/or Requests for Intervention

1st brisket is in the smoker! Bigmista
1st brisket, 1st high heat attempt landshark530
1st brisket, flat from sams club, how long? mschrock
First brisket-advice needed Rowdycue
First Brisket...thanks Bigabyte Brew Crew
First Brisket AFSmokinDoc
First Brisket Pron... Groundhog66
First brisket, opinions on appearance WeekendsAreMine
First Brisket question kbraun228
First Brisket Question Seavs
First Brisket- Questions gsmith140
First Brisket, just a few questions HawkeyeQue
First Brisket on the WSM sportsnut
First Brisket with pics!!!!!!!!!!!!!!!! donhd04
My first Brisket......Looking for some advice Bluesman
My first "quick" brisket Bigmista
My first brisket moda253
First Time Brisket bluenote07
First Time Brisket, Thanks to all PR0N Bluesman
1st time brisket help?????????????? BIGBrandon2785
Need Help with first brisket....6.5# flat Philly-QueMaster
Weekend Cook, 1st brisket. Sammy_Shuford
Smoker Newbie with Brisket questions ACES
Rookie brisket questions... daninnewjersey
Rookie with a brisket, need advice Smoke Show
Smoking my first brisket this weekend... Groundhog66
Dry Brisket MasterGator
Brisket getting tough after a long rest? The Frog
I'm tired and brisket is not done!! Dakaty
Failed Brisket (problem solving) Fishiest1
Broken Brisket (What did I do wrong)? twisterbret
Brisket, NOT! BRBBQ

Specific Brisket Questions

Brisket Aging Question Capn Kev
Brisket Cook Times wormdrink67
Brisket Cook Time? Pa_BBQ
brisket temp when done mjancel
What temp to cook the Brisket Flat to juggs
Brisket temps changing? Shotgun
Brisket cooking time 6lb 300-350F atvottawa
Brisket too fast? Neesd help NFLNative
Brisket Flat Cooking Help Greg60525
Brisket smoking advice for a hybrid recipe misterrachel
1st brisket injection help beertender55
Brisket injection? Bigmista
brisket injection royfraz
Brisket Injection royfraz
BRISKET... wrap in tin at 170 or not? BPDC
Brisket ... to sear or not to sear ??? BPDC
Brisket-separating point/flat uncooked boatnut
1st Brisket, burnt ends question SmokeNride
Seperating Brisket Before cooking? mrichard
Question on Brisket fat content vs stall time Big_T_BBQ
Texas Brisket Rub....what went wrong? jasonalan724

"Brisket Help" Threads

Brisket help woodwardbbq
Brisket help???? HOG WILD BBQ
Brisket Help drewcountry
Brisket Help Chris_R
Brisket cooking help! BlueHowler
help with my brisket conroe85
Help with brisket So Cal EGGhead
Help? Brisket bigred
Brisket Help dworl
Dry Brisket Question?? Need Help SLCMACK
Please Help: Brisket 42BBQ
First Brisket HELP!!!!!! nrok2118
A little help ona brisket please.......... pigdog
Quick HELP!!! First Brisket!!! gotwood
Quick Brisket help please Chef Jim

Great Tutorials and Wisdom


The Brisket Chronicles - Part I Bigmista
The Brisket Chronicles - Part II Bigmista
The Brisket Chronicles - Part III Bigmista
The Brisket Chronicles - Part IV Bigmista


Basic Brisket Tutorial (pron heavy) bigabyte
Your thoughts on bark bigabyte
Mad Science Experiment - Smoke Rings bigabyte


Brisket - Night Train in a Dark Closet - for the Funky Only barbefunkoramaque
Brisket and your Rub (For the Funky Only) barbefunkoramaque
The Taboo of Simmering - Jetton and Legends of Texas BBQ barbefunkoramaque
Temp Probes and Brisket barbefunkoramaque
The Clock and the Temperature Probe barbefunkoramaque

New Video: Brisket - Hot and Fast Q and the Dirty Dalmatian Post Rub Technique
New Video: The Cut - Lowdown on What Popdaddy Does
Video Classic - If You Smoked My Brisket


Hot-N-Fast Brisket + Smoke Ring Experiment thirdeye


BRISKET,, why is it considered to be holygrail?? jaejw1
Plastice Wrap on Pork and Brisket Just Pulin' Pork
What's with the Hot and Fast Brisket Nonsense! (Thanks to the Brethren)
How NOT to do brisket - Mega Failure!! WARNING - Not for Weak Stomachs!! KnucklHed BBQ
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Old 06-10-2013, 10:36 PM   #23
On the road to being a farker
Join Date: 10-07-10
Location: Overland Park, KS

I think you're technically obligated to screw one up, it's a rite of passage... or something like that!

First things first, keep it simple, don't go overboard with rubs, sauces, etc... all you're trying to do is cook it right. Understanding the characteristics of your particular smoker is also a big asset.

On my UDS, I can go nearly 10 hours on a basket full of charcoal, but it takes longer for me to get it to the point where I get the clean blue smoke. On my off-set, I'll go through 4 times that amount of charcoal, but I can start cooking quicker, and I can open the lid more often (if I so desire) without impact the temperature that much. A UDS on the other hand, is more prone to wild temperature variations if you pull the lid off more frequently.

All that to say, trim & season the brisket, get the fire and temperatures situated, throw on the brisket and (depending on the size) walk away from it for several hours. Foil it with the fat cap up when you think you're a couple of hours away from it being done, probe it once or twice, and you should end up with an awesome piece of meat.

Keep it simple and easy to start with.

Weber Kettle, UDS, Good-One Open Range
RK Coffee Roaster
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Old 06-10-2013, 11:25 PM   #24
Porcine Perfection
is one Smokin' Farker
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Join Date: 04-13-12

Sounds like you took "if your lookin', you ain't cookin'" to an extreme. I can't wait to see how good the one you are going to cook this weekend is. Get back on that horse!
Jim - KCBS CBJ | Porcine Perfection BBQ Team |
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Old 06-11-2013, 01:18 PM   #25
Knows what a fatty is.
Join Date: 04-30-13
Location: Poughkeepsie

I say break down and get a Maverick. It costs fifty bucks, but is well worth it. Stick the brisket on, insert probe, clamp on the bbq temp probe, and life is easy.
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Old 06-11-2013, 01:47 PM   #26
Knows what a fatty is.
Join Date: 05-16-13
Location: Western Wisconsin

Get back on the bike as soon as possible!
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Old 06-11-2013, 03:29 PM   #27
Quintessential Chatty Farker
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Join Date: 09-14-05
Location: Vernon, Connecticut

Next time take a deep breath, calm down and think about what you are doing and don't panic. It was your first time. You learned alot so it's time to try again.
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
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Old 06-11-2013, 06:49 PM   #28
Brian in Maine
is Blowin Smoke!
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Join Date: 08-05-07
Location: Portland Me

Screwing up your 1st brisket is part of the rite of passage to become a pit master. When I smoked my 1st one I couldn't see what everyone thought was so great about brisket. On number 3 the light went on.

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
Brinkman dual zone charcoal grill
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3 burner camp stove
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Old 06-11-2013, 06:55 PM   #29
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi

Originally Posted by discmen95 View Post
I say break down and get a Maverick. It costs fifty bucks, but is well worth it. Stick the brisket on, insert probe, clamp on the bbq temp probe, and life is easy.
^^this^^ It makes life so much easier.

I gave up on brisket yrs ago on my offset, Last yr when I got my WSM I tried again with a flat and was close but still blew it.
Don't give up, tons of info here. I seriously don't know how I could possibly ruin my next one with all the reading I've done here but time will tell
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
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Old 06-12-2013, 08:12 AM   #30
On the road to being a farker
Join Date: 10-07-10
Location: Overland Park, KS

One last comment, bad brisket goes good in chili!
Weber Kettle, UDS, Good-One Open Range
RK Coffee Roaster
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