brisket

SmokinPaPa

SmokinPaPa

Knows what a fatty is.
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Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad.
 
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I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
 
Just about the same for as Brian except:
I make a glue of equal parts yellow mustard, honey and your favorite steak sauce.
I start fat cap up the first 4 hours.

I foil, some others would suggest not to.
 
What are you cooking on? You'll get a lot more detailed advice from folks that are using your particular smoker...:p Brian's advice is dead on for flats on a bullet.

I do mine @ 325-350...no water in the pan...foil @ 160...cooler @ 190...rest for 2 hours...enjoy! I make sure my briskets are very cold (right out of the fridge) and rub them up right before putting them on the smoker...as soon as I fire up the pit...I throw on the meat...gives a killer smoke ring! :p Use oak for smoke wood if you have it...Good Luck! :biggrin:
 
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Brian in Maine said:
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
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Textbook advice! :biggrin:
 
Brian in Maine said:
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
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My name is Bigmofo...and I approve this message.
 
Brian in Maine said:
I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.
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Great Advice ... I skip the foil, but I love chopped burnt end sandys ...
 
How old is that SnP? I've got one just like it with no side fire box that is about 15 years old.
 
JD McGee said:
I make sure my briskets are very cold (right out of the fridge) and rub them up right before putting them on the smoker...as soon as I fire up the pit...I throw on the meat...gives a killer smoke ring! :p
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:confused:

Smoke ring aside, doesn't putting it into the smoker cold shock the meat? I've always read/heard to leave it on the counter for an hour or so before putting it on the heat. (I'll admit, still working on a successful brisket...but haven't failed yet at pastrami - go figure.)
 
goldengoose said:
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Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad.
Click to expand...

Those pits were made for hot and fast..... I remember working and moding back in the day to get the temp down on those... air leaks, what not... LOL, and I had no excuse, learning from workin in Kreuz.

I think there are a few low and slowers still living. :p

I say I am hot and fast but actually I am in the upper middle registers

http://www.youtube.com/watch?v=DMVK0-aR2sA
 
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