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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-28-2011, 12:54 PM   #1
MariettaSmoker
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Default Wanna cook a brisket, but im scared.

Danged brisket I saw at BJ's yesterday was almost 50 bucks. That is a LOT of money to ruin one. Ive never cooked one and I want to, but I dont want to waste money by cooking it bad. You cant hardly mess up a butt, but Brisket is a different thing altogether. Help me get over this fear.
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Unread 03-28-2011, 01:05 PM   #2
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Keep the first cook simple. WSM, using the minion method at 250-275 degrees. A basic seasoning, that many members have reported success with. I prefer cooking fat cap down, but that's your call. I'd foil tightly, at around 160degrees. Start keeping an eye on it when the flat reaches 180-185 degrees, and pull it off the cooker when the probe slides in with little to no resistence. Place in cooler for a couple of ours to let the juices rest and redistribute through the meat. Slice across the grain, rather than with it. Sauce is optional.

Once you get the hang of it, and develop some confidence feel free to go wild experimenting. Some days, you just get a brisket that isn't the best before you've done a thing to it. If it doesn't come out perfect each time, don't let that discourage you.

Edit: There are a ton of different methods that can yield amazing results. The one I suggested is pretty basic, but gives you the basics to safely get your feet wet. Good luck!
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Unread 03-28-2011, 01:06 PM   #3
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Why not try just smoking a flat? That is a smaller piece of brisket so your cost is reduced and it is easier since it is more uniform.
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Unread 03-28-2011, 01:09 PM   #4
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Quote:
Originally Posted by Pyle's BBQ View Post
Why not try just smoking a flat? That is a smaller piece of brisket so your cost is reduced and it is easier since it is more uniform.
Yet easier to dry out, especially if it has been trimmed. A packer can be a little more forgiving, due to the mass and time required to cook it. My .02
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Unread 03-28-2011, 01:12 PM   #5
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I only cook packers, and have had great, i guess you can say luck so far. I try to keep it around 325 350, foil around 165, separate the flat from the point around 190 and keep the flat wrapped and on a cooler cooker 250-275 until it's ready, cube up the point, and make some faux burnt ends.
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Unread 03-28-2011, 01:17 PM   #6
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Go for it! They aren't that different from Butts cooking wise. Season it with your favorite rub and throw it on there. Is that the normal price for briskets in your area?
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Unread 03-28-2011, 01:22 PM   #7
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Once it probes like butter, how much time would it take to over cook it? Also probing like butter in the dead center right?
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Unread 03-28-2011, 01:26 PM   #8
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Hey MS, I know it's a lot of money. That's why I don't smoke them very often. You might be able to find a smaller one, But as stated above, it can dry out easier. At the point of foiling, you can put it in the foil with a little beef stock or consume and wrap it tight.

Just follow what Jorge said, keep it simple, watch the temps., and you'll be proud of yourself (and wonder what all the fuse was about) when it's done and you're eating it.
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Unread 03-28-2011, 01:27 PM   #9
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Dont know the normal price. Just started looking at them.
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Unread 03-28-2011, 01:32 PM   #10
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Tried Sam's Club or Walmart? We get 'em for about $2 lb. at either if I remember correctly; the Sam's are choice, but the Walmart ones are "select".
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Unread 03-28-2011, 01:34 PM   #11
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Lots of info here:

http://www.bbq-brethren.com/forum/sh...d.php?t=102415

The tutorials section is good. You'll see that the main point is to keep it simple & don't overthink (or undercook) it. Jorge basically nailed it, I think. I've only done a few and I've been happy with all of them & it's due to what I've learned here, esp. bigabyte's tutorial.
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Unread 03-28-2011, 01:56 PM   #12
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You must try......And if you follow the sage advice given by Jorge, you wont go wrong. If theres any variations to be had, it will be the meat that does it, not the cook.
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Unread 03-28-2011, 02:06 PM   #13
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I was intimidated before I did my first brisket as well, but followed Bigabyte's excellent tutorial and it was GREAT!

Here's the tutorial:

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

And here's how mine turned out following the tutorial:

http://www.bbq-brethren.com/forum/sh...ad.php?t=89678
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Unread 03-28-2011, 02:10 PM   #14
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I would try sams or wal-mart for sure. You can get them alot cheaper than than. Around 20ish dollars for a decent sized one. Just rub it with whatever you like and cook it until it hits 160 then foil it and continue cooking to around 180 - 200ish or until it probes like buttah. Drink some beers and relax its not too bad at all. Results are worth it too.
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Unread 03-28-2011, 02:19 PM   #15
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Beef is dang expensive right now. It was 2.29 for bulk hamburger when I bought mine. I just bit the bullet and bought two, one trimmed and one packer. Cost was about $65 total. Wife is taking half the packer to work today so I should hear how it went tonight. Hopefully the prices will come down again soon. Me, I prefer cap up, but that is me. This is my first one trimmed. We even trimmed the packer some. We freeze and reheat in foil at 300* to 140* within a week or so.
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