ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-26-2012, 12:48 PM   #1
maynard001
Knows what a fatty is.
 
Join Date: 07-16-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default First time brisket this weekend...my method

I'm trying a brisket for the first time this weekend. Here's what my method will be...lemme know if you see any glaring mistakes here.

Inject brisket with beef bouillon.
Apply rub & yellow mustard
Let sit in fridge overnight
Smoke at 250 degrees until internal temp hits 150
Foil at 150...adding a little more beef broth into the bottom of the pan
Cook in pan/foil until internal temp reaches 198-200...test for probe tenderness

Let rest for at least 2 hours before slicing

Does this sound like a winner?
maynard001 is offline   Reply With Quote


Unread 07-26-2012, 12:51 PM   #2
Deep South
Full Fledged Farker
 
Join Date: 01-31-11
Location: Jasper, Alabama
Downloads: 0
Uploads: 0
Default

I would not inject or add beef broth. A brisket will form it's own goodness at the bottom of the pan if left alone.
__________________
Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)
Deep South is offline   Reply With Quote


Thanks from:--->
Unread 07-26-2012, 12:55 PM   #3
M&WIronworx
Knows what a fatty is.
 
Join Date: 05-11-12
Location: Stonington CT
Downloads: 0
Uploads: 0
Default

I use reduced sodium broth for my injection and mix a little rub in it. I stay away from bullion due to it being extremely salty. That's just my way but I figured id throw it out there for ya! Other than that, sounds like winner! Happy Smoking!
M&WIronworx is offline   Reply With Quote


Unread 07-26-2012, 12:57 PM   #4
SDAR
is One Chatty Farker

 
Join Date: 09-20-11
Location: Amarillo, Tx
Downloads: 0
Uploads: 0
Default

If you want to foil, 150 really shouldn't be a hard and fast rule. I would go by color and how the bark looks on when to foil...just my opinion though.
__________________
LBGE, Yoder 640 with Comp Cart, Traeger 075, Pitmaker Vault on LT-1 Trailer
SDAR is offline   Reply With Quote


Unread 07-26-2012, 01:01 PM   #5
maynard001
Knows what a fatty is.
 
Join Date: 07-16-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks dudes. I haven't decided yet if i'm going to inject. Looks like some do...others don't...both with good results. It will probably come down to laziness. If I have a can of beef broth in the pantry I'll probably do it...if not I won't :)

SDAR...so when you say "go by color"...does that mean I should foil it once it gets a nice dark bark on it...regardless of time or internal temp?
maynard001 is offline   Reply With Quote


Unread 07-26-2012, 02:08 PM   #6
str8upcop04
Knows what a fatty is.
 
str8upcop04's Avatar
 
Join Date: 07-05-12
Location: Harrisburg, Pennsylvania
Downloads: 0
Uploads: 0
Default

You should put a drip pan under it whilst it cooks, obviously remove the pan when you foil. Put the pan in the freezer for about 20 minutes or so then remove from freezer scrape the fat off and you then have perfect aus jus for dipping. Method for the cook seems solid, I've cooked only one brisket and didn't foil but most likely will next time. Post some pics of the finished product fella!
__________________
WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/PartyQ/iProvokeSmoke
str8upcop04 is offline   Reply With Quote


Unread 07-26-2012, 02:11 PM   #7
chingador
Full Fledged Farker
 
chingador's Avatar
 
Join Date: 10-18-06
Location: Houston, TX
Downloads: 0
Uploads: 0
Default

I would not mess around injecting. Plenty flavor in brisket. Test how it tastes and you can always adjust on your second one. I believe meat stops taking on smoke flavor at 165 degrees, so you might want to take it that far before you foil. Sounds like you have done your homework and are ready to go. Just relax and enjoy the process.
__________________
______________________________________________

Primo Oval XL, BPS drum, Weber gasser
chingador is online now   Reply With Quote


Unread 07-26-2012, 02:24 PM   #8
luke duke
is One Chatty Farker

 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

I also don't recommend adding liquid when you foil. The brisket will produce plenty on its own.
luke duke is offline   Reply With Quote


Unread 07-26-2012, 02:24 PM   #9
maynard001
Knows what a fatty is.
 
Join Date: 07-16-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks again. Yep...this will be my 5th smoke on my WSM. I've pretty much got the pit management part down. The first couple of cooks were kind of erratic temp-wise...but I've got the minion method down and my smoker is seasoned a bit now...so holding at 250 shouldn't be a problem.
maynard001 is offline   Reply With Quote


Unread 07-26-2012, 02:25 PM   #10
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

I wouldn't inject it. I also don't like foil, but to each his own.
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Unread 07-26-2012, 02:59 PM   #11
Enkidu
Take a breath!
 
Enkidu's Avatar
 
Join Date: 06-12-12
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

You cooking a packer or just the flat?

My first briskey (which was just two months ago) was a flat. I injected and foiled after it hit the stall (although I didn't put any fluid in with the briskey after foiling). It was cut-with-a-fork tender and, although the bark was tasty, it was a bit soggy. If I were going to do it over again, I would have removed it from the foil and crisped it up at the end.

My last two briskets were packers and neither of them I injected. The first of them I foiled after it hit the stall, the second I did not. They were both quite good. Neither was quite as cut-with-a-fork tender as the first one, but they were both juicy and neither was close to being tough. The packer I foiled, I removed from the foil at the end to crisp up the bark. The bark was better than the first one I cooked (the flat).

The last packer I cooked (this past weekend) was no foil, no injection and cooking it HnF (the first time I've cooked HnF). It definitely had the best bark of all three and it was no less tender and juicy than the packer I had foiled.

I am fairly new to this as well, but take it for what it is worth from someone who is new and still learning and experimenting: I think you get better bark without foil, I haven't noticed a difference in tenderness or how juicy it is as between foiling and not foiling, from all I have read, however, you should inject if you are planning to cook just the flat. I have not injected with a whole packer yet, so I cannot compare injected v. non-injected packers. I had actually planned to inject my last packer (I was worried I had overtrimmed the fat cap and since this was my first HnF cook, I figured I wanted to play it safe) but woke up early and forgot before I put it on.
Enkidu is offline   Reply With Quote


Unread 07-26-2012, 03:14 PM   #12
maynard001
Knows what a fatty is.
 
Join Date: 07-16-12
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

Thanks Enkidu.

Wow...it's easy to get confused/overwhelmed. Foil...no foil...inject....don't inject...low 'n slow....hot 'n fast...it seems like you can make these things tasty no matter how you cook them.
maynard001 is offline   Reply With Quote


Unread 07-26-2012, 04:31 PM   #13
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Downloads: 0
Uploads: 0
Default

I'm doing my 2nd brisket this weekend. A 14 pounder from Sams. What are you using for a rub, if any? I'm leaning towards one for the Big Bob Gibson brisket recipes. Haven't decided which one yet. One on them foils, the other does not. The one that does not foil, you are supposed to mop it.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Unread 07-26-2012, 04:59 PM   #14
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by maynard001 View Post
Thanks Enkidu.

Wow...it's easy to get confused/overwhelmed. Foil...no foil...inject....don't inject...low 'n slow....hot 'n fast...it seems like you can make these things tasty no matter how you cook them.
That is the message.

Lots of personal approaches and most work out well.

Just cook it how you want and adjust in the future if you feel the need.

Good Eats.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.