Brisket Seasonings?

[Bill-Chicago]

Originally Posted by thirdeye

Since we are are on a "drum roll" lately, here's one. I mean three. As long as you got a fire going anyway mod.





Although not specifically geared to beginners, this is a good thread .....

http://www.bbq-brethren.com/forum/sh...hlight=brisket

This thread is already in there.

Its #21 or 22, noted by Trout

The only reason I put this one in there was I think it is the first kettle brisket thread, more than a beginner thread.

But great call 3eye, the RoadMap is a MUST READ for all.

[Steeb]

Well, I didn't have any luck at the any of my nearby grocery stores, so it's off to Costco this evening. They should have them for sure. I'm planning everything for tomorrow, assuming I can find a hunk of meat tonight, so I may be posting in a panic sometime tomorrow with issues.

[Kirk]

Originally Posted by Steeb

So that's what the cooler's for in all of those 3-2-1 methods.

These guys have given you some good advice but I just want to clarify something for you here. The 321 method has nothing to do with brisket, that's a method for cooking ribs and there is no cooler employed with that method. The name comes from the technique of cooking the ribs for 3 hrs, wrapping them in foil and putting them back in the cooker for 2 hrs, then removing the foil and put them back in the cooker for one hour. Basically you're cooking for color first (unwrapped), then tenderness (wrapped) and then to tighten up the meat a bit and set the sauce or glaze if you're using them (unwrapped). There's lots of info on the site if you use the search function.
If I could add one piece of advice for the brisket cook, it would be to resist the urge to lift the lid unless you have to add fuel or check for doneness. If you keep taking the lid off, you're going to have a long miserable time trying to get that brisket to finish.
Good luck and don't hesitate to ask questions. You won't find a more helpful (and knowledgeable) bunch of bbq fanatics on the internet than these guys.

[CajunSmoker]

Originally Posted by Bigmista

If this is your first brisket, I would keep the seasonings simple so you have a frame of reference for future briskets. Salt, pepper and maybe some garlic powder. Fat cap down to protect the bottom. Trim off the really hard parts of the fat but leave everything else. Keep the brisket as far away from the heat as possible. Take lots of pictures and post them here.
Post if you need help. We will be happy to give you pointers and walk you thru it.

I love it when you talk like that That is the most important part of cooking a brisket in my opinion

[Steeb]

Okay, I may have an issue here. The only kind of brisket I was able to find today was a Choice flat cut brisket. It's about 2 inches thick at its thickest point. Is this doable, or will I have to cook this in the oven and find a better cut?

[Mr. Bo]

It's always doable Steeb. Adjustment of cooking times & temps will still smoke a great small brisket. What's the weight on this one?

[Mooner]

Originally Posted by Steeb

Okay, I may have an issue here. The only kind of brisket I was able to find today was a Choice flat cut brisket. It's about 2 inches thick at its thickest point. Is this doable, or will I have to cook this in the oven and find a better cut?

It will still work and actually for your first one may be easier. All a flat cut is is a brisket that's had the point removed. Just follow the plan and cook away. Time will be significantly less on this cut but the internal temp range is still the same 190-195. Slice against the grain!!

[Steeb]

Originally Posted by Mr. Bo

It's always doable Steeb. Adjustment of cooking times & temps will still smoke a great small brisket. What's the weight on this one?

Duh - sorry, forgot to mention the weight. My bad. 5.80 lbs.

Would I still figure 1.5 hours/lb or would it be different since it's thinner? I'll still go by the internal temp, of course, but it's always helpful to have a ballpark figure to work with (especially for noobs like me.)

Thanks for all of the help, guys.

[Bill-Chicago]

I cook 5 to 7# flats from Costco

Go for it!

[thirdeye]

Originally Posted by Bigmista

Wow! Never done 3 briskets on one shelf before. I've done 2 and 1 and just kept rotating them.

I started the bigger of the 3 on the lower grate. After about 6 hours they had all shrunk enough to fit all 3 on the upper grate. (That was just over 40 pounds worth).

[Steeb]

Well, I'm a little over five hours in with the brisket. So far so good (I think.) I've been keeping it right around 225-230*, with the occasional fluctuation (up to 250* and as low as 210*,) but I've tried to keep those to a minimum. I've only had a couple of spikes where it went to 250 and they lasted for around five minutes or so. Hopefully it won't mess it up to bad, but I'm honestly not expecting much out of this one. I just checked the temp and it was at about 133*, so I have a ways to go before I spray it with apple juice and wrap it with foil. I've taken a few pics and hope to have them up this evening or tomorrow.

[CajunSmoker]

250 won't hurt anything. You can spray any time you want to, you don't have to wait until you foil.

[Norcoredneck]

If your lookin you ain't cookin! Sit back have a beer or three.

[Mooner]

Originally Posted by Norcoredneck

If your lookin you ain't cookin! Sit back have a beer or three.

There's no truer statement when it comes to Que...

[Steeb]

Originally Posted by Norcoredneck

If your lookin you ain't cookin! Sit back have a beer or three.

Yep, and I'm totally lookin more than I should be. I can't help it. Time to take your advice...