Need advice on brisket

Smoke & Beers · 09-22-2008, 04:47 PM

Now that I've got my UDS, I opened my big mouth and promised I would smoke a brisket and bring it to our tailgate this weekend. Problem is that I've never done a brisket and I don't want to screw it up and end up not being able to deliver....

Anyone have some can't miss brisket techniques on a UDS they would like to share?

bigthirsty · 09-22-2008, 05:02 PM

I'm by no means an "expert" but this is what I do for flats..

Yellow mustard all over
Sprinkle rub all over
Wrap in plastic wrap and put in fridge
Put on smoker at 225-250 degrees until internal hits 160.
Take off. Wrap in foil with a little beer.
Put back on. Take off when it hits 190 internal
Put in a cooler to let rest for a few hours.

Its worked well for me in the past. And by "in the past" I mean I've done it once and got great reviews.

Brian in Maine · 09-22-2008, 05:16 PM

I agree with Big Thirsty. I would only add that you can use beef broth, or coffee or another liquid of your choice instead of beer. I also cook fat side down, then yesterday I flipped it fat side up when I foiled it. Yesterdays brisket was the moistest that I have made. Good luck!

jestridge · 09-22-2008, 05:31 PM

I agree with above it will come out good

txschutte · 09-22-2008, 05:39 PM

Agree with above. Skip beer, add apple juice.

ROLANON · 09-22-2008, 05:50 PM

I prefer a rub of Fiesta brand fajita seasoning, granulated garlic powder, and cayenne pepper, on the smoke fat side down, until proper internal temp reached, flipping once, foiling, wrapping that in newspaper and into a styrofoam cooler overnight, at serving time the next day, it's hot, moist and delicious. the long rest seems to pull the seasonings deep inside. not sure, but that's how it tastes.

Ron_L · 09-22-2008, 05:59 PM

Here is a recent thread on cooking a brisket. Lots of good information once you wade through some of the weird stuff

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

Also check the roadmap thread at the top of the Q-Talk forum. Lots of good links in there.

thirdeye · 09-22-2008, 06:04 PM

I start fat down and turn after 1-1/2 hours. Then turn again at hour 3. Then I turn to balance out the color.

For whole ones, I play it by ear and foil if necessary. I too usually foil flats around 170° and use a mixture of beef broth, beef soup base (paste) and a splash of wooster & splash of cider vinegar.

A lot of mine are tender enough between 190° and 195°, because I go with a long cooler time and part of that is cooking time too.

Smoke & Beers · 09-22-2008, 07:43 PM

Thanks for all of the suggestions...This really helps...I promise some pron when I get goin' on it.
One question...I've marinated steaks in beer and ribs and butts in apple juicel and have always loved the flavor...but what flavor does coffee give...coffee flavor?

Smoke & Beers · 09-22-2008, 10:37 PM

BTW, Thanks everyone for your help.
I really found the roadmap helpful.

09-22-2008, 04:47 PM	#1
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Ellis Co. KS	Need advice on brisket Now that I've got my UDS, I opened my big mouth and promised I would smoke a brisket and bring it to our tailgate this weekend. Problem is that I've never done a brisket and I don't want to screw it up and end up not being able to deliver.... Anyone have some can't miss brisket techniques on a UDS they would like to share? __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne

09-22-2008, 05:02 PM	#2
bigthirsty Knows what a fatty is. Join Date: 06-05-08 Location: DFW, TEXAS	I'm by no means an "expert" but this is what I do for flats.. Yellow mustard all over Sprinkle rub all over Wrap in plastic wrap and put in fridge Put on smoker at 225-250 degrees until internal hits 160. Take off. Wrap in foil with a little beer. Put back on. Take off when it hits 190 internal Put in a cooler to let rest for a few hours. Its worked well for me in the past. And by "in the past" I mean I've done it once and got great reviews. __________________ 1 - Ducane Gas Grill ~ 1 - WSM 22.5 ~ 1 Char Griller Akorn

09-22-2008, 05:16 PM	#3
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	I agree with Big Thirsty. I would only add that you can use beef broth, or coffee or another liquid of your choice instead of beer. I also cook fat side down, then yesterday I flipped it fat side up when I foiled it. Yesterdays brisket was the moistest that I have made. Good luck! __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-22-2008, 05:39 PM	#5
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Agree with above. Skip beer, add apple juice. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

09-22-2008, 05:50 PM	#6
ROLANON Got Wood. Join Date: 08-26-08 Location: Abilene, TX	I prefer a rub of Fiesta brand fajita seasoning, granulated garlic powder, and cayenne pepper, on the smoke fat side down, until proper internal temp reached, flipping once, foiling, wrapping that in newspaper and into a styrofoam cooler overnight, at serving time the next day, it's hot, moist and delicious. the long rest seems to pull the seasonings deep inside. not sure, but that's how it tastes. __________________ "Free Range Smoker",mod. Charbroil gas, unbranded oval kettle, mod. smoke n grill

09-22-2008, 05:31 PM	#4
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I agree with above it will come out good

09-22-2008, 05:59 PM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Here is a recent thread on cooking a brisket. Lots of good information once you wade through some of the weird stuff http://www.bbq-brethren.com/forum/sh...hlight=brisket Also check the roadmap thread at the top of the Q-Talk forum. Lots of good links in there. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

09-22-2008, 06:04 PM	#8
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I start fat down and turn after 1-1/2 hours. Then turn again at hour 3. Then I turn to balance out the color. For whole ones, I play it by ear and foil if necessary. I too usually foil flats around 170° and use a mixture of beef broth, beef soup base (paste) and a splash of wooster & splash of cider vinegar. A lot of mine are tender enough between 190° and 195°, because I go with a long cooler time and part of that is cooking time too. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

09-22-2008, 07:43 PM	#9
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Ellis Co. KS	Thanks for all of the suggestions...This really helps...I promise some pron when I get goin' on it. One question...I've marinated steaks in beer and ribs and butts in apple juicel and have always loved the flavor...but what flavor does coffee give...coffee flavor? __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne

09-22-2008, 10:37 PM	#10
Smoke & Beers is One Chatty Farker Join Date: 09-10-08 Location: Ellis Co. KS	BTW, Thanks everyone for your help. I really found the roadmap helpful. __________________ ~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne

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