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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 06-20-2010, 12:41 PM   #1
gotwood
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Default Quick HELP!!! First Brisket!!!

Mopping?? how often??

Internal temp??

Wrapping??

anything to help make this not leather
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Unread 06-20-2010, 01:17 PM   #2
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I foil mine at about 160-165 and then take it to 190- 195. I usually inject my brisket with a beef broth and spices mixture and save a few ounces to put in the foil. Remember to let it rest in the foil when you pull it from the grill...about an hour should do it.
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Unread 06-20-2010, 01:19 PM   #3
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When a probe slides in with little resistance......It is time to let it rest.
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Unread 06-20-2010, 01:20 PM   #4
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No need to mop
Start ckecking the tenderness with the probe about 185. Go by feel but most likely will be a little higher. Maybe even 200+. Needs to feel no resistance when probing with the thermometer.
Wrap if you want to speed up the cook time. Up to you.
Wrap in foil and into a blanket or crumbled up newspaper in a cooler for a couple hours.
Good luck and let us know how it comes out.
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Unread 06-20-2010, 01:21 PM   #5
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mopping, injecting, foiling are not needed...especially for your first brisket.. too many variables will make it more challenging than you need to and you won't know what impact each had..good or bad.

use a good rub & keep steady temps without opening the door or lid to keep checking.

temps will likely be in the 180-195 range but rely on the feel of the brisket which is your ability to slide a probe, fork, knife etc into the meat without resistance.
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Unread 06-20-2010, 01:32 PM   #6
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What temp are you planning on smoking it at ?
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Unread 06-20-2010, 01:40 PM   #7
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^Squatter's right: K-I-S-S (Keep It Simple...), especially your first. Most important thing is patience, they usually take longer than you think...and it ain't done til its done. I got jumpy on my first 'cause company was there and hungry. It was 185 and smokin for 8hrs...but it didn't meet (meat!) the resistance test and wasn't as tender as it shoulda been. Just keep drinkin beer and it'll be done in no time.
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Unread 06-20-2010, 02:02 PM   #8
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What are you cooking on, and at what temp? That makes a big difference. I'm thinking like Vinny, keep it simple for the first one, but It really depends on the cooker and the temp.
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Unread 06-20-2010, 02:06 PM   #9
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Quote:
Originally Posted by K-Barbecue View Post
What temp are you planning on smoking it at ?

Spicewine medium.....215 degrees held there with digi Q II

just hit 165...double wrapped in foil and added my ribs
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Unread 06-20-2010, 02:16 PM   #10
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Quote:
Originally Posted by gotwood View Post
Spicewine medium.....215 degrees held there with digi Q II

just hit 165...double wrapped in foil and added my ribs
Sound like you're on the right track. Don't rely completely on temperature for final doneness. Check with a probe or tooth pick starting at 190. Usually will be done around 195-205 but as has been said many times before "it's done when it's done". Be sure to rest it for at least an hour before carving.
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Unread 06-20-2010, 02:17 PM   #11
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Quote:
Originally Posted by gotwood View Post
Spicewine medium.....215 degrees held there with digi Q II

just hit 165...double wrapped in foil and added my ribs
Sound good. The Spicewine hold moisture well, so you would have been fine with out the foil, but it won't hurt. Start checking it for feel at around 185 internal and pull it when it feels like the probe is going into warm butter. Give it a nice rest in a dry cooler with some towels or newspaper if you have time. Don't stress out one the internal temp. My birskets yesterday had to go to 200 before they felt right.
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Unread 06-20-2010, 02:23 PM   #12
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Would there be any problem with just taking it to 200/205 and dispensing with the probing?? or do they sometimes need go higher than that?

Im a caveman and really have no perception of difference between soft butter and granite
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Unread 06-20-2010, 02:28 PM   #13
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Quote:
Originally Posted by gotwood View Post
Would there be any problem with just taking it to 200/205 and dispensing with the probing?? or do they sometimes need go higher than that?

Im a caveman and really have no perception of difference between soft butter and granite
Briskets are all a little different. They'll sometimes be butter tender at 195 but you shouldn't need to go higher than 205. You don't want to overcook it either or it'll turn mushy.
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Unread 06-20-2010, 02:36 PM   #14
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One more thing to remember is to probe the flat.....if you probe the point it'll give you a false since of being done...
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Unread 06-20-2010, 09:15 PM   #15
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