Brisket Seasonings?

Bigmista said:

If this is your first brisket, I would keep the seasonings simple so you have a frame of reference for future briskets. Salt, pepper and maybe some garlic powder. Fat cap down to protect the bottom. Trim off the really hard parts of the fat but leave everything else. Keep the brisket as far away from the heat as possible. Take lots of pictures and post them here.
Post if you need help. We will be happy to give you pointers and walk you thru it.

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When the guys see this long post their gonna do this :roll: :roll: but I love brisket so im gonna give you my 411.
First off I agree with both Mista's posts, secondly if this is your first brisket chances are you may screw it up so be prepared (I screwed up like 5 before I got an edible one). Stick with the basics and listen to what the guys have said and yours may be great the first time around. LOL, I didn't have the Brethren for guidance when I started out so your lucky Steeb :biggrin: .

But as far as brisket goes, use a simple rub...salt, pepper, garlic powder. Or buy a commercial rub from the store or a butcher shop that specialized in brisket or beef. I would not use sugar!!! in my opinion brisket gains nothing by being sweet and the sugar will just blacken anyway. Depending how long you want to fool with it I would cook it low and slow. 225 for about 1.5 hours per pound. Use a meat thermometor to gauge the internal temp but don't go through the point, insert it through the side into the thickest part of the flat going all the way into the center (if you have no idea what im talking about just post a reply, someone will fill you in). When it hits 190-195 its done, carry over heat will take it up another 3-5 degrees. Or another very smart way you can tell is take a metal or wooden skewer and stick it into the flat next to your probe thermometor when it startes to reach these temps. When it goes in like your running it through room temp butter its done! If you feel any resistance, even the slightest let it keep cooking. Check it every 3 degrees after 190.

I hope it turns out well man. I would buy a whole brisket if you can find it and cut a lot of the fat off in between the point and the flat then smoke it like you would anything else. If your short on time try the fast method listed above, 325-350 and it should be done in about 5-6 hours but the internal temp test is a must!!. Good luck brother and post a pic of the finished product. We all love to sound smart and feel even better when our advice helps someone turn out some great Q :lol: :lol: OK, im done rambling and being a know it all I swear. Boy I love this place!!!!!!

OH FARK!!
P.S. You may know this already but im gonna tell ya anyway.....make sure, make sure, make sure that you slice it AGAINST the grain of the meat. You can tell by flipping it over and looking at which way the meat fibers run. I would cut off 1/2 inch of the tip so it helps you slice the correct way when it's cooked. So if the grain runs east and west, cut north and south. Ok I really am done now I swear.....

BadBoysBBQ said:

OH FARK!!
P.S. You may know this already but im gonna tell ya anyway.....make sure, make sure, make sure that you slice it AGAINST the grain of the meat. You can tell by flipping it over and looking at which way the meat fibers run. I would cut off 1/2 inch of the tip so it helps you slice the correct way when it's cooked. So if the grain runs east and west, cut north and south. Ok I really am done now I swear.....

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Doh!!

I forgot one of the basic things!!

Good call Jordan.

I take 2 toothpick and at each end, about an inch in on the top, I will put the toothpick in on a down angle, with the grain.

I do the same at the other end, roughly parralel to the first one.

When the brisket is done, it has so warped, shrunk, deformed, etc, that the two toothpick can be almost in a V pattern (if long enough to touch)

I leave one in the one side, for I will only slice up half. Easy to cut across the grain and you know eactly where it is. Sometimes, the grain will change course, and you adjust your angle.

Good call!

Steeb said:

So that's what the cooler's for in all of those 3-2-1 methods. Makes sense - I was thinking you were putting the meat in the fridge (yeah, sounds dumb now, but I figured you guys knew what you were doing.)

Thanks for the lesson on the temp. I'll probably do just as you said above. Now I need to go out and buy a thermometer (should have had this already) and a spray bottle for the apple juice. I'm excited - this is gonna be fun.

Just to clarify, you're recommending 275*-300* rather than a lower (225-250*) cooking temp for this, right?

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Hey, Steeb--here is another tip. Since you are cooking in your backyard, if you don't want to use a cooler, you can wrap your foiled brisket in a couple of heavy towels, and then just stick it in your micro-wave to rest.

[dont turn it on of course ]

One of the best uses I have found for a microwave.

The last time I saw a brisket thread with this much good information was.... was...was, well it I'm sure it was right here. I think all you brisketeers have covered about everything from seasoning that chunk of chest until it goes into the cooler. Now two more questions. Do you add any liquid to the foil? How long do you like to leave it?

I add broth/aujus/wooster and like to let it sit for at least 4 hours.

thirdeye said:

Do you add any liquid to the foil? How long do you like to leave it?

I add broth/aujus/wooster and like to let it sit for at least 4 hours.

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If I inject, I add leftover injection. Otherwise, I add whatever is handy. Apple Juice. Beer. Worsey. Bourbon. Tequilla. Whatever brings something to the party besides water.

thirdeye said:

Now two more questions. Do you add any liquid to the foil? How long do you like to leave it?

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willkat98 said:

Personally, I would take it up to 165* internal, wrapp in foil after spraying thouroughly with apple juice, then return to the grill until you reach 190* internal.

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willkat98 said:

Sometimes people will even run hot water in their cooler, to "pre warm" it, but this shouldn't be necessary. The point is to just bring down the temps slowly. I leave the probe in there, and keep the thermometer on the top of the cooler. When I see 160-165*, I know its cool enough to slice without burning my fingers!!

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Caveat, I would leave it longer if I could stand to.

I grab my thick pork pulling rubber gloves and go to town.

The only thing this thread lacks is 3eye's pictorials :wink:

thirdeye said:

The last time I saw a brisket thread with this much good information was.... was...was, well it I'm sure it was right here. I think all you brisketeers have covered about everything from seasoning that chunk of chest until it goes into the cooler.

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Didnt see a beginner brisket kettle thread in the Roadmap, so this just got added.

Good call 3eye

willkat98 said:

Caveat, I would leave it longer if I could stand to.

I grab my thick pork pulling rubber gloves and go to town.

The only thing this thread lacks is 3eye's pictorials :wink:

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Since we are are on a "drum roll" lately, here's one. I mean three. As long as you got a fire going anyway mod.

willkat98 said:

Didnt see a beginner brisket kettle thread in the Roadmap, so this just got added.

Good call 3eye

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Although not specifically geared to beginners, this is a good thread .....

http://www.bbq-brethren.com/forum/showthread.php?t=9719&highlight=brisket

Wow! Never done 3 briskets on one shelf before. I've done 2 and 1 and just kept rotating them.

thirdeye said:

Since we are are on a "drum roll" lately, here's one. I mean three. As long as you got a fire going anyway mod.

Although not specifically geared to beginners, this is a good thread .....

http://www.bbq-brethren.com/forum/showthread.php?t=9719&highlight=brisket

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This thread is already in there.

Its #21 or 22, noted by Trout

The only reason I put this one in there was I think it is the first kettle brisket thread, more than a beginner thread.

But great call 3eye, the RoadMap is a MUST READ for all.

Steeb said:

So that's what the cooler's for in all of those 3-2-1 methods.

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These guys have given you some good advice but I just want to clarify something for you here. The 321 method has nothing to do with brisket, that's a method for cooking ribs and there is no cooler employed with that method. The name comes from the technique of cooking the ribs for 3 hrs, wrapping them in foil and putting them back in the cooker for 2 hrs, then removing the foil and put them back in the cooker for one hour. Basically you're cooking for color first (unwrapped), then tenderness (wrapped) and then to tighten up the meat a bit and set the sauce or glaze if you're using them (unwrapped). There's lots of info on the site if you use the search function.
If I could add one piece of advice for the brisket cook, it would be to resist the urge to lift the lid unless you have to add fuel or check for doneness. If you keep taking the lid off, you're going to have a long miserable time trying to get that brisket to finish.
Good luck and don't hesitate to ask questions. You won't find a more helpful (and knowledgeable) bunch of bbq fanatics on the internet than these guys.

Bigmista said:

If this is your first brisket, I would keep the seasonings simple so you have a frame of reference for future briskets. Salt, pepper and maybe some garlic powder. Fat cap down to protect the bottom. Trim off the really hard parts of the fat but leave everything else. Keep the brisket as far away from the heat as possible. Take lots of pictures and post them here.
Post if you need help. We will be happy to give you pointers and walk you thru it.

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I love it when you talk like that:biggrin: That is the most important part of cooking a brisket in my opinion

It's always doable Steeb. Adjustment of cooking times & temps will still smoke a great small brisket. What's the weight on this one?

Steeb said:

Okay, I may have an issue here. The only kind of brisket I was able to find today was a Choice flat cut brisket. It's about 2 inches thick at its thickest point. Is this doable, or will I have to cook this in the oven and find a better cut?

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It will still work and actually for your first one may be easier. All a flat cut is is a brisket that's had the point removed. Just follow the plan and cook away. Time will be significantly less on this cut but the internal temp range is still the same 190-195. Slice against the grain!! :wink:

I cook 5 to 7# flats from Costco

Go for it!

Bigmista said:

Wow! Never done 3 briskets on one shelf before. I've done 2 and 1 and just kept rotating them.

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I started the bigger of the 3 on the lower grate. After about 6 hours they had all shrunk enough to fit all 3 on the upper grate. (That was just over 40 pounds worth).