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 07-19-2013, 10:52 PM   #1
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default Attempting my first brisket this weekend

I can't be the first guy to share their plans for their first brisket. Here's what I have in mind. Please let me know where I may be wrong.

It's a small flat, 5.62 pounds.
  • Saturday night, I will slather the brisket with mustard and pickle juice, roughly 50/50
  • I will then rub it (but not too much) with coarse salt and pepper (a little more pepper than salt), and also a little garlic and onion powder, and a dash of smoked paprika.
  • I'll wrap it tight in plastic wrap and stick it in the fridge.
  • About 6 a.m., I'll get it out and let it warm up a bit, and start the smoker at 205
  • Once the smoker is ready, I'll stick it in...
  • I'm going to use hickory (Traeger pellets), apple wood chips and, later, a dash of Jack Daniels whiskey barrel chips, with apple juice in the water pan.
  • I do not plan on spraying or mopping, as the Masterbuilt keeps moisture in pretty well
  • I plan on about 6 hours (1 hour per pound). At the 3 hour mark, I'll wrap the brisket in foil, realizing the bark will suffer for it.
  • Once it hits 195 or so, I'll take it out and let it sit for about an hour

Anything out of whack there?
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 07-19-2013, 11:30 PM   #2
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Mustard is for Hot dogs. Pickle juice??.... on a Bisket??? Put it on a cold as possible. Cook it hotter than 205 more like 275 or it will dry out, cook until it is probe tender

BBQ RULES FOR SUCCESS

"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!" For a Brisket that is probe tender, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 07-20-2013, 08:02 AM   #3
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Mustard is for Hot dogs. Pickle juice??.... on a Bisket??? Put it on a cold as possible. Cook it hotter than 205 more like 275 or it will dry out, cook until it is probe tender
Yes, pickle juice. I guess you missed this one: http://www.bbq-brethren.com/forum/sh...d.php?t=166224

275 is probably the highest recommended temp I've seen for brisket. Not low and slow?
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 07-20-2013, 08:03 AM   #4
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by gourmand71 View Post
Yes, pickle juice. I guess you missed this one: http://www.bbq-brethren.com/forum/sh...d.php?t=166224
Or actually you didn't.
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 07-20-2013, 10:10 AM   #5
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I don't cook Brisket below 300 ever.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Unread 07-20-2013, 10:30 AM   #6
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
I don't cook Brisket below 300 ever.
Good to know.
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 07-20-2013, 10:54 AM   #7
hnd
Full Fledged Farker
 
hnd's Avatar
 
Join Date: 12-13-07
Location: Rock Island, IL
Downloads: 0
Uploads: 0
Default

205 is kind of a waste of time IMO. its just not necessary. pickle juice, grape juice, apple juice whatever. rubs/slathers are negligible imo on briskets. some of the best briskets i've ever had were non injected, salt and pepper briskets. some of the best also had all sorts of gobbledy gook on them. i don't really think it matters much.
hnd is offline   Reply With Quote


Unread 07-20-2013, 10:55 AM   #8
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Did I read 205* correctly? At that low of temp you're gonna have some expensive brisket jerky. I'd go with 250-275* smoker temp. Moreover, flats alone can be very difficult to cook and not dry out. Personally I'd only hit it with smoke for a couple hours MAX then I'd toss it into a foil pan with some liquid(beer, whatever) loosely cover with foil and cook her till tender. It'll be different from a standard brisket but it'll still be tasty. Flats tend to not cook the same as whole packers, so if you're looking for that type of finished product you may be disappointed.
__________________
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote


Unread 07-20-2013, 11:23 AM   #9
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J-Rod View Post
Did I read 205* correctly?
That's based on tender results from folks with the same kind of smoker as me. But that's why I'm here, to get some guidance.

Unlike other meats (butt and ribs, for example), there seem to be as many ways to smoke a brisket as there are to skin a cat. But why you'd need to skin a cat is beyond me.
__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   Reply With Quote


Unread 07-20-2013, 03:58 PM   #10
gourmand71
Knows what a fatty is.
 
Join Date: 06-21-13
Location: Lehi, UT
Downloads: 0
Uploads: 0
Default

At least...I assume it's a flat. Not small, but has been trimmed some, obviously.

It's from Costco.

__________________
Masterbuilt Electric Smoker 40 inch, ET-73 Maverick Wireless Thermometer
gourmand71 is offline   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 10:35 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.
no new posts