brisket

SmokinPaPa · 09-05-2009, 10:00 AM

Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad.

Brian in Maine · 09-05-2009, 10:20 AM

I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.

Solidkick · 09-05-2009, 10:31 AM

Just about the same for as Brian except:
I make a glue of equal parts yellow mustard, honey and your favorite steak sauce.
I start fat cap up the first 4 hours.

I foil, some others would suggest not to.

JD McGee · 09-05-2009, 10:32 AM

What are you cooking on? You'll get a lot more detailed advice from folks that are using your particular smoker...

Brian's advice is dead on for flats on a bullet.

I do mine @ 325-350...no water in the pan...foil @ 160...cooler @ 190...rest for 2 hours...enjoy! I make sure my briskets are very cold (right out of the fridge) and rub them up right before putting them on the smoker...as soon as I fire up the pit...I throw on the meat...gives a killer smoke ring!

Use oak for smoke wood if you have it...Good Luck!

BBQ Bandit · 09-05-2009, 10:40 AM

Just a FYI:
There are a buch of golden nuggets of brisket advice under the Q-Talk roadmap.
Good luck and enjoy the BBQ!!!

http://www.bbq-brethren.com/forum/sh...98&postcount=8

http://www.bbq-brethren.com/forum/sh...ad.php?t=10813

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

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

BBQ Grail · 09-05-2009, 10:57 AM

http://www.thesurvivalgourmet.com/?p=162

Bbq Bubba · 09-05-2009, 11:22 AM

Quote:

Originally Posted by Brian in Maine

I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.

Textbook advice!

Bigmofo300lbs · 09-05-2009, 12:56 PM

Quote:

Originally Posted by Brian in Maine

I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.

My name is Bigmofo...and I approve this message.

SmokinPaPa · 09-05-2009, 04:15 PM

Thanks for the help. I am posting the pictures to show the event. Will show more when done.

BigJimsBBQ · 09-05-2009, 05:02 PM

Quote:

Originally Posted by Brian in Maine

I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250*to an internal temp of 160 - 165*. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour.

Great Advice ... I skip the foil, but I love chopped burnt end sandys ...

xjcrazy · 09-05-2009, 07:23 PM

Good thread Goldengoose, been wanting to try a brisket myself, got some good tips.

SmokinPaPa · 09-07-2009, 09:59 AM

SmokinPaPa · 09-07-2009, 10:00 AM

Just practicing uploading photos. Thanks.

SmokinPaPa · 09-07-2009, 10:08 AM

Kevin · 09-07-2009, 10:11 AM

How old is that SnP? I've got one just like it with no side fire box that is about 15 years old.

09-05-2009, 10:00 AM	#1
SmokinPaPa Knows what a fatty is. Join Date: 08-19-09 Location: Monte Vista, Colorado Downloads: 0 Uploads: 0	brisket Could someone give me some quick pointers on brisket low and slow advice. Thanks in advance. I will post pictures afterwards good or bad. Last edited by SmokinPaPa; 09-05-2009 at 01:28 PM..

09-05-2009, 10:20 AM	#2
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	I cook flats on a WSM. I slather them with worcestershire sauce, then rub. I cook them fat side down at 250to an internal temp of 160 - 165. I then foil, and take them to 190* and start checking for tenderness with a probe. When the probe goes in like it is going into butter it is done. I then let it rest in the foil for at least an hour. __________________ 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

09-05-2009, 10:31 AM	#3
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Just about the same for as Brian except: I make a glue of equal parts yellow mustard, honey and your favorite steak sauce. I start fat cap up the first 4 hours. I foil, some others would suggest not to. __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

09-05-2009, 10:32 AM	#4
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	What are you cooking on? You'll get a lot more detailed advice from folks that are using your particular smoker... Brian's advice is dead on for flats on a bullet. I do mine @ 325-350...no water in the pan...foil @ 160...cooler @ 190...rest for 2 hours...enjoy! I make sure my briskets are very cold (right out of the fridge) and rub them up right before putting them on the smoker...as soon as I fire up the pit...I throw on the meat...gives a killer smoke ring! Use oak for smoke wood if you have it...Good Luck! __________________ Wine Country "Q" Competition BBQ

09-05-2009, 10:40 AM	#5
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Just a FYI: There are a buch of golden nuggets of brisket advice under the Q-Talk roadmap. Good luck and enjoy the BBQ!!! http://www.bbq-brethren.com/forum/sh...98&postcount=8 http://www.bbq-brethren.com/forum/sh...ad.php?t=10813 http://www.bbq-brethren.com/forum/sh...hlight=brisket http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP Last edited by BBQ Bandit; 09-05-2009 at 10:58 AM.. Reason: Fat Farkin' Fingers!!

09-05-2009, 10:57 AM	#6
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	http://www.thesurvivalgourmet.com/?p=162 __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-05-2009, 04:15 PM	#9
SmokinPaPa Knows what a fatty is. Join Date: 08-19-09 Location: Monte Vista, Colorado Downloads: 0 Uploads: 0	Thanks for the help. I am posting the pictures to show the event. Will show more when done.

09-05-2009, 07:23 PM	#11
xjcrazy Knows what a fatty is. Join Date: 07-23-08 Location: Madison, Mississippi Downloads: 0 Uploads: 0	Good thread Goldengoose, been wanting to try a brisket myself, got some good tips.

09-07-2009, 09:59 AM	#12
SmokinPaPa Knows what a fatty is. Join Date: 08-19-09 Location: Monte Vista, Colorado Downloads: 0 Uploads: 0

09-07-2009, 10:00 AM	#13
SmokinPaPa Knows what a fatty is. Join Date: 08-19-09 Location: Monte Vista, Colorado Downloads: 0 Uploads: 0	Just practicing uploading photos. Thanks.

09-07-2009, 10:08 AM	#14
SmokinPaPa Knows what a fatty is. Join Date: 08-19-09 Location: Monte Vista, Colorado Downloads: 0 Uploads: 0

09-07-2009, 10:11 AM	#15
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	How old is that SnP? I've got one just like it with no side fire box that is about 15 years old. __________________ Kevin

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