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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-03-2011, 08:34 AM | #1 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Rookie brisket questions...
I got my first smoker a few weeks ago and I gotta say I wish I got one a long time ago. Have done a few rib racks, and recently did my first and second briskets. First wasn't nearly long enough, and the second was better but the people that tested it all said it was a bit tough.
Questions----what's the optimal internal temperature to shoot for? When cutting it, do I separate the 2 parts prior to cutting? If so, how do I tell where the 2 parts divide? Also, generally speaking what's the approximate time per pound for smoking a brisket to achieve really good results? Thanks in advance..... BTW---it's a Masterbuilt electric smoker (I know...rookie smoker) and I've had it between 210-220 for smoking. |
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01-03-2011, 08:43 AM | #2 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Littleton, CO
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I would recommend going for 195* internal temp, and then adjust from there to get your desired tenderness. Also, if you wrap the brisket in foil at about 160* internal temp, it will expedite the cooking process, and help keep the meat from drying out.
You don't have to separate the two parts, but it makes foiling easier if you do. For a 15 lb. brisket, it usually takes about 12 hours for me, and I'm cooking at about 250*. The only way you'll be able to figure this out is with practice.
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[SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE] |
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01-03-2011, 08:50 AM | #3 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Thanks for the reply. Regarding the bark, does wrapping the brisket mess up the bark on the bottom? I tried that with one of them, and the liquids that built up seemed to dissolve some of the bark.
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01-03-2011, 09:03 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Put the brisket in the foil fat cap down. Then the liquid will be affecting the fat, not the bark.
Also, as far as temp, the ideal internal temp is different for each brisket. Use temp as a guideline only. I generally start testing the brisket by feel at about 185, hoping to catch it at the perfect moment . Use your thermometer probe in several spots. When the brisket is done the probe will slide in with little resistance when the brisket is done.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-03-2011, 09:09 AM | #5 |
Is lookin for wood to cook with.
Join Date: 01-03-11
Location: Los Altos
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Just my 2 cents is I cook my Briskets fat side down and wrap fat side down. One I get more bark with the trimmed side up and two the fat keeps the juices from dripping out. I think this comes down to the cooker and the amount of smoke I cook on ceramic cookers or WSM's
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01-03-2011, 09:15 AM | #6 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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You can unwrap a little early and the bark will set back up. It won't be like if you went %100 unwrapped, but it will firm back up better than if you just kept it foiled until the end.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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01-03-2011, 09:36 AM | #7 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Brisket rub......
Thanks for all the replies. Can't wait to make another one....
One more question---I've used the same rub for ribs and brisket. Anyone willing to share a good brisket rub with this newbie? I'd really appreciate it....... |
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01-03-2011, 10:09 AM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Do not use temp to determine when a brisket is done. You will never get consistent results that way. The only way to know it is done is by testing tenderness with a probe. If you must use temp as a guide, start checking tenderness when you hit about 180-185, but do not pull it until it is tender.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-03-2011, 10:39 AM | #9 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
For a commercial rub, Plowboy's Bovine Bold or Spicewine Heffer Dust are very good. i also use Montreal Steak Seasoning quite often.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-03-2011, 01:09 PM | #10 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Was looking for a recipe for making my own rub. This helps a lot....thanks!
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01-03-2011, 01:55 PM | #11 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Forgot one more question
In selecting the best brisket from the store (usually Sam's Club), how can I decide which one might yield the best results?
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01-03-2011, 03:13 PM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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the more flexible, the better. look for good color as well.
If you want to up your brisket game, this, as far as I'm concerned, is scripture: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 It has helped me tremendously...btw - thanks bigabyte!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-03-2011, 03:46 PM | #13 | |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Quote:
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01-04-2011, 07:38 AM | #14 | |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Thanks
Quote:
Wow.....that is one great thread.....especially for the newbie. I'm sure I will be reading it over and over. Thanks.....I really appreciate it. |
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