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Basic Brisket Tutorial (pron heavy)

Tried a very small flat today--- 2.8lbs. Cooked between 250-275 (windy) with cherry and pecan wood with royal oak lump on my modified ECB gourmet. I cooked on grate for about 3 hours then foiled to 203. It was a little over done. Is it best to cook it on grate with no foil and just check for probe tender every 20-30 minutes after reaching over 180 internal or??? What is a normal range of internal temps for a brisket to be truly probe tender?
 
I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?
 
Once the fat has rendered, the temps climb much quicker. I have gone from almost there at 180 to 210 in 2 hours... what, I wasn't sleeping, pitmaster never sleep!

Jeff
 
---k--- said:
I'm confused by the fact that I disagree with the Great Bigabyte, but... I don't start probing for tenderness until 192* - 194*. If you open the lid every twenty minutes starting at 180* you're going to be checking for days. Am I missing something?
Click to expand...

I always start at about 190° and seems like I've got to go a ways further.
 
That was truly an informative lesson on the basics of Brisket. I will KISS for my next try. My first was a bit dried out.
Thanks Again
 
40 lbs of Butt for Christmas

40 lbs of butt sounds real tasty. Enjoy and happy holidays to all.
 
Last edited:
Great thread (for a newbie like me!) thank you for making this great thread.
 
So i know this thread started 3 yrs ago but having just placed my order for my first brisket with the butcher this is exactly what i needed. Thanks Chris.

Im feeling a bit happier about saturday now, but pray for me brothers... pray for me!!!!!!
 
Thanks again for this post, did my best brisket over the holiday.

7D0DE108-B543-4F7E-8B3B-173976367633-10040-0000035DA76DF3D1_zps1e0d4975.jpg



070AC864-F2F3-45BC-A447-B4B3D8BB99DB-10040-0000035DE146ADF2_zpsca1d8272.jpg


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19FA7339-D8D3-47AF-8657-8D5525052F14-10040-0000035D92E804BE_zps118ff08b.jpg
 
Barbarian said:
And the Mad Scientist of BBQ strikes again!!!!!!!!
Great tutorial.
You need to build a drum so you don't have to fold them thangs in half though, lol.
Click to expand...

Can't believe I'd never posted in this thread. So I quoted Jerry in rememberance. We miss you Barbarian. Rest in peace my brother.
 
Thanks to you I am now ready to try and cook a brisket! I have always been scared to try it but I am ready now.
 
Bigabyte, I'd like to thank you man for posting this. I've come back to it a coule times to re-read your first post. This is truly one of the most informative, worthwhile posts I have ever read. Period.
 
Bob in St. Louis said:
Bigabyte, I'd like to thank you man for posting this. I've come back to it a coule times to re-read your first post. This is truly one of the most informative, worthwhile posts I have ever read. Period.
Click to expand...

Couldn't agree more, was an easy to follow Tutorial, usually the written sentence is Mumbo Jumbo to me:thumb:
 
JeffR said:
That looks outstanding. Since you posted that in the tutorial thread will you share you technique to be that moist?
Click to expand...
Speaking for myself...of course....
I'm thinking he had a drip pan under the meat while smoking it. Just before the pic was taken, he poured the liquid over the top.
 
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