1st pulled brisket

Ramiro0727 · 12-20-2013, 09:48 PM

A buddy of mine wants to smoke his 1st brsiket. But he wants be able to have a pulled brisket. I never smoked one before. Can I get some advice on how he can go about doing this on his UDS.

thanks,
Ramiro0727

FatCoyote · 12-20-2013, 10:02 PM

I must first give a disclaimer.... This is not a brisket recipe, but rather some other concoction - though it does taste great and is useful for sandwiches or the like. Those from Texas please don't crucify me.

Take your brisket and only trim the very top layers of fat that will not absorb much smoke or flavor leaving a very thick fat cap - this is to keep fat content in place for the flat as it is going to be dry unless you ensure there are juices for it. Then heavily season the brisket; just cover it in your favorite seasoning and then let it rest for 10 -15 min and add another coat. This will make a cakey substance on your meat - its ok. Place it on your smoker at 215-225 for about 6 - 12 hours (I like longer) depending on weight - about an hour a pound - then wrap it up until it is pull apart tender - about 225 IT. Now heat the pit up and place the brisket (very carefully) over open coals to firm it up and add some additional char; make sure you reserve the juices. Remove the brisket from the cooker and cover it for about 3-4 hours until it drops to 140 or so. Then open it pull it using forks or chop a bit if you like and pour the juices over it into a roasting pan. Place it back in the oven until ready to serve. You shouldn't not need sauce but if you like you can replace the juices with sauce on a 1:1 basis. Good luck and I never gave this advice, else I may loose may TX BBQ card. Good luck CA.

Ramiro0727 · 12-20-2013, 10:10 PM

Thanks FatCoyote. I will let him know what he must do.

NorthwestBBQ · 12-21-2013, 02:40 AM

Overcook it.

sliding_billy · 12-21-2013, 02:52 AM

If you cook a packer, the point can be shredded/pulled pretty easily with the flat still done properly.

captndan · 12-21-2013, 08:11 AM

Leave the pullin' to the pigs and the brisket to ol' Tex.

Bludawg · 12-21-2013, 09:25 AM

Smoke it for 6 hrs at 250 pan it toss in a couple of 1/4ed onions foil it over and finish it in the oven at 325 until it is fallin apart. Defat add a little BBQ sauce to the pan juices. Shred the brisket with a couple of forks toss in the sauce cover it back up with the foil & collect your Money.

TSGlover · 12-21-2013, 10:26 AM

Why would you want to pull brisket?

landarc · 12-21-2013, 11:10 AM

Quote:

Originally Posted by TSGlover

Why would you want to pull brisket?

Because it's delicious if done right.

DanaK6JQ · 12-21-2013, 11:42 AM

Speaking of pulled brisket... friend of mine in Edenton, NC overcooked his brisket at the 2010 Edenton Hog Fest. In frustration, he pulled and sauced it and turned it in. Got 10th out of a decent field of 37 entries.

Ramiro0727 · 12-21-2013, 11:57 PM

Thanks everyone for your guys input. I will let him know

12-20-2013, 09:48 PM	#1
Ramiro0727 Got Wood. Join Date: 06-30-12 Location: Porterville, CA	1st pulled brisket A buddy of mine wants to smoke his 1st brsiket. But he wants be able to have a pulled brisket. I never smoked one before. Can I get some advice on how he can go about doing this on his UDS. thanks, Ramiro0727

12-20-2013, 10:02 PM	#2
FatCoyote is one Smokin' Farker Join Date: 10-10-13 Location: Austin, Texas	I must first give a disclaimer.... This is not a brisket recipe, but rather some other concoction - though it does taste great and is useful for sandwiches or the like. Those from Texas please don't crucify me. Take your brisket and only trim the very top layers of fat that will not absorb much smoke or flavor leaving a very thick fat cap - this is to keep fat content in place for the flat as it is going to be dry unless you ensure there are juices for it. Then heavily season the brisket; just cover it in your favorite seasoning and then let it rest for 10 -15 min and add another coat. This will make a cakey substance on your meat - its ok. Place it on your smoker at 215-225 for about 6 - 12 hours (I like longer) depending on weight - about an hour a pound - then wrap it up until it is pull apart tender - about 225 IT. Now heat the pit up and place the brisket (very carefully) over open coals to firm it up and add some additional char; make sure you reserve the juices. Remove the brisket from the cooker and cover it for about 3-4 hours until it drops to 140 or so. Then open it pull it using forks or chop a bit if you like and pour the juices over it into a roasting pan. Place it back in the oven until ready to serve. You shouldn't not need sauce but if you like you can replace the juices with sauce on a 1:1 basis. Good luck and I never gave this advice, else I may loose may TX BBQ card. Good luck CA. __________________ What ya smokin there?

12-21-2013, 02:52 AM	#5
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	If you cook a packer, the point can be shredded/pulled pretty easily with the flat still done properly. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

12-21-2013, 09:25 AM	#7
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Smoke it for 6 hrs at 250 pan it toss in a couple of 1/4ed onions foil it over and finish it in the oven at 325 until it is fallin apart. Defat add a little BBQ sauce to the pan juices. Shred the brisket with a couple of forks toss in the sauce cover it back up with the foil & collect your Money. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-20-2013, 10:10 PM	#3
Ramiro0727 Got Wood. Join Date: 06-30-12 Location: Porterville, CA	Thanks FatCoyote. I will let him know what he must do.

12-21-2013, 02:40 AM	#4
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Overcook it.

12-21-2013, 08:11 AM	#6
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Leave the pullin' to the pigs and the brisket to ol' Tex.

12-21-2013, 10:26 AM	#8
TSGlover Knows what a fatty is. Join Date: 10-30-13 Location: The Woodlands TX	Why would you want to pull brisket?

12-21-2013, 11:42 AM	#10
DanaK6JQ Got Wood. Join Date: 05-04-09 Location: Cordelia, CA	Speaking of pulled brisket... friend of mine in Edenton, NC overcooked his brisket at the 2010 Edenton Hog Fest. In frustration, he pulled and sauced it and turned it in. Got 10th out of a decent field of 37 entries.

12-21-2013, 11:57 PM	#11
Ramiro0727 Got Wood. Join Date: 06-30-12 Location: Porterville, CA	Thanks everyone for your guys input. I will let him know