Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
10-05-2012, 11:46 AM | #1 |
Knows what a fatty is.
Join Date: 07-31-11
Location: philadelphia pa
|
first brisket this weekend... tips anyone?
like i put in the thread title, Im going to be doing my first brisket this weekend, and being that brisket is a bit more expensive than my usual bbq meats, butt and ribs, i will take any tips i can get for a knock out brisket. Ive got a small(8.25 lb) packer I picked up at costco, and will be using my 18.5 wsm for the smoke I usually make my own rubs, but am thinking the KISS method for that, just salt and pepper, and in my smoke wood arsenal is currently apple and peach, but of course im always open to expanding that :-p
TIA |
|
10-05-2012, 12:40 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.
I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
10-05-2012, 12:41 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
|
Everything you need is right here read & do http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
|
10-05-2012, 12:43 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
^^^you really do have it covered with these 2 posts - just don't overthink or undercook it & you'll be fine.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, 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. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
10-05-2012, 12:44 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Main thing, just relax and enjoy the cook. It's the weekend. You're not working and you're enjoying the outdoors. Not to mention playing with fire. Good luck!
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
10-05-2012, 12:46 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I think Biggie's post is excellent. I like to cook my brisket to where I can pull the point by hand, no knife needed.
BTW, most brisket cooks that fail, for first timers, fail because of impatience. No matter what method you use, do not undercook the brisket. Almost nobody overcooks their first brisket, yet almost all first timers think they do. It will take longer than you think, it will seem worse than it is. You have to let the meat cook, If it is very easy to probe, if it flops when you pick it up, or if it wiggles when you shake it, then you are done. Not before. If you must check internal temperature, it will be between 190F and 215F, but, that is not enough to know for sure, feel is your only guide. And let it rest for at least an hour, tented in foil, wrapped in a cooler, whatever, just let it rest for a while. I prefer to rest in a pan, in butcher paper wrap, in a cooler of warm oven.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
10-05-2012, 12:59 PM | #7 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
|
^^^^^^^^ Yes, patience indeed. Don't have any set time to eat brisket because it probably won't happen when you think it will. If you have inpatient eaters make sure snacks are set out. Probe done is when it is. Have fun and don't lift the lid too often. Have a wonderful time.
__________________
Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
|
10-05-2012, 01:01 PM | #8 |
is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
|
The crowd starts chanting, " Biggie! Biggie! Biggie!....."
Really - you can't go wrong with that. My only difference is I've used an aluminum pan and basted a bit 2/3 of the way through the cook, and saved the drippings(skimmed) to drizzle on when plating the meal - awesome. Last edited by smokainmuskoka; 10-05-2012 at 01:02 PM.. Reason: Sp. |
|
10-05-2012, 01:11 PM | #9 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
|
I know I'm going to get some grief for this, but... What is the "average" cook time per pound if cooking between 250* & 300*? I know it's done when it's done, but I don't want my cook to start too early or too late.
I hope this isn't viewed as hijacking, just thought it might add to this thread. Matt |
|
10-05-2012, 01:36 PM | #10 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Quote:
250F to done...10 to 14 hours 275F to done...6 to 8 hours 300F to done...4 to 6 hours And those are no more than estimates. Oh, and my one hour modifier, if I am clearly behind schedule, and I care more about hitting a timing mark than eating quality, about 4 hours out from when I want to eat, I will decide, if it is not close, I will raise the temperature to 375F, wrap in paper and put the spurs to it. It will be done in 60 to 90 minutes and then sit out until internal drops to 165F, wrap and cooler. If I was cooking for dinner at 6 p.m., I start by assumng a 3 hour rest, then a 6 hour cook at 275F, then 1 hour to come up to temp. So meat goes on at 8 a.m. at the latest. If I miss this mark then I raise cook temp to 300F...I am always looking for that 3 hour rest.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
Thanks from:---> |
10-05-2012, 01:36 PM | #11 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
Quote:
Also this assumes you are measuring your temp at the grid level where your meat is, not on a thermo higher up on the smoker. The temps inside a large smoker can vary wildly depending on the model so make sure you are measuring where you are cooking. |
|
|
10-05-2012, 01:57 PM | #12 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
I do bigabyte's brisket until it probes like buttah, and everyone thinks I'm some great pitmaster.
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
|
10-05-2012, 02:44 PM | #13 |
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT
|
Start earlier then you think. The biggest killer of brisket is needing to serve it before it is done. If you start early and it finishes early you can always keep it warm for a few hours. Always better to finish early then serve meat that is tough.
|
|
10-05-2012, 02:49 PM | #14 | |
On the road to being a farker
Join Date: 05-26-11
Location: Kentwood LA
|
Quote:
For what size brisket? I have a similar question as the OP posted in another thread , I was looking for a chart similar to this. I have a 14.1 pound untrimmed packer , I am looking to eat it tomorrow around 4pm , and totally undecided whether I should put it on the drum tonight or in the morning. I definitely want it to rest for at least 2 hours , preferably 3.
__________________
Mike Price |
|
|
10-05-2012, 02:58 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Oops, I always cook packers in the 9-12 pound range after trimming. Which means I am buying 14 to 16 pound packers. I will buy a select over a choice to get the weight I want. I don't like small packers, and I rarely see anything over 16 pounds untrimmed.
I also rarely run cooks below 275F, as my cookers prefer to sit there. The last cook, a 11 pound trimmed choice angus, the kettle just would not come up to anything over 250F, it cooked there for 8 hours and 1 hour at 400F, it was just fine.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
Thread Tools | |
|
|