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Unread 09-12-2013, 09:34 PM   #1
Crotonmark
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Default Newbie questions for brisket

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
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Unread 09-12-2013, 09:43 PM   #2
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Quote:
Originally Posted by Crotonmark View Post
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.
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Unread 09-12-2013, 09:46 PM   #3
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Here is a beginner's successful brisket thread based on Bludawg's KISS method.

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

Have a read, follow these guidelines in your cook and let us know how it turns out.
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Unread 09-12-2013, 09:51 PM   #4
Crotonmark
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Quote:
Originally Posted by peeps View Post
Here is a beginner's successful brisket thread based on Bludawg's KISS method.

http://www.bbq-brethren.com/forum/sh...d.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?
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Unread 09-12-2013, 09:51 PM   #5
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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.
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Unread 09-12-2013, 10:03 PM   #6
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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?
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Unread 09-12-2013, 10:08 PM   #7
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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.
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Unread 09-12-2013, 10:18 PM   #8
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Don't soak the wood. Use chunks. What kind of grill/smoker are you using?
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Unread 09-12-2013, 10:20 PM   #9
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You mention baskets. If using a kettle, here are some good smoking configurations.

http://www.bbq-brethren.com/forum/sh...d.php?t=129246
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Unread 09-12-2013, 10:33 PM   #10
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Don't soak the wood. Use chunks. What kind of grill/smoker are you using?
I have a 22" weber kettle
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Unread 09-12-2013, 10:35 PM   #11
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Quote:
Originally Posted by peeps View Post
You mention baskets. If using a kettle, here are some good smoking configurations.

http://www.bbq-brethren.com/forum/sh...d.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?
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Unread 09-12-2013, 10:38 PM   #12
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Quote:
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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.
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Unread 09-12-2013, 10:40 PM   #13
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Quote:
Originally Posted by Crotonmark View Post
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.
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Unread 09-12-2013, 10:40 PM   #14
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Quote:
Originally Posted by Crotonmark View Post
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_tech...king_wood.html

http://amazingribs.com/tips_and_tech...ill_setup.html
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- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
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Unread 09-13-2013, 04:21 AM   #15
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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).
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