My brisket method

smoke ninja · 10-17-2015, 08:27 PM

Ive dubbed it "hot & slow"

Its important when developing a personal bbq style to do things that are comfortable and repeatable. Taking into account my flavor preference, sleep schedule, and when i like to eat brisket ive tailored a way of doing things that not only produces a great brisket but keeps the whole process enjoyable.

I much prefer Q from the stick burner but am not a fan of the all nighter. I also would rather eat brisket earlier than in the evening so starting early in the morning and running hot isnt best for me. In questing for a tender juicy brisket i was intrigued by how top Q joints hot hold their food for long periods. Soon the logical plan (for me) started to form.

The method is simple. After 4-6 hours on the offset, when its time to wrap, foil, or pan i switch over to the oven. This allows for 2 crucial things. 1st is sleep. I just feel better when i get some. I enjoy relaxing by the cooker having a beer but not until the sun comes up. 2nd is i can go low, giving time for the magic to happen. The okie joe just doesnt hold 225 very well for me. I get up early and check on it. Its not much for me to do as i tend to stir about every few hours anyway. Once its tender i can turn the oven down to hold for a few hours then rest in a cooler until lunch.

Heres the 14+lbs brisket i did last night.

I dont usually get them this big, it was a beast. I used my signature rub on it.

Ninja's Flash Powder
1 part Kosher salt
1 part coarse salt
3.5 parts Coarse black pepper
1 Lemon pepper
1 turbinado sugar
1 smoked paprika
.5 chipolte
.5 cayenne

A nice oak fire, wood courtesy of DD. I tried to maintain 275-300 on the dial.

After 5 hrs i had enough...and so did the brisket. Time to wrap

This time i used butcher paper. Ive had good results recently using a covered pan. It could be wrapped however you want, i suppose it doesnt have to even be wrapped.

I run 225 until it just starts to get tender than drop it down to 200 until i like it. Ill hold it at 180 for an hour or so before transfering immediately to a cooler where it can easily hold another 4 hrs.

The slow finish really gives a large window of perfection.

This way works for me. Its repeatable and more importantly its a process i can enjoy, one that fits my life. That is my advice, find what works for you and keeps you happy. Be it this way or your own.

landarc · 10-17-2015, 08:37 PM

My oven won't do that, but, that method sounds fine to me. Brisket looks good

Fwismoker · 10-17-2015, 08:50 PM

Very nice brother Steve!

blazinfire · 10-17-2015, 09:16 PM

Man that looks good! Got a question tho. I've only cooked 3 briskets. each one turned out to have spots that pulled apart like a roast! this seems to be one solid chunk of meat without that pulling. Can running a higher heat cause this?

smoke ninja · 10-17-2015, 09:29 PM

Quote:

Originally Posted by blazinfire

Man that looks good! Got a question tho. I've only cooked 3 briskets. each one turned out to have spots that pulled apart like a roast! this seems to be one solid chunk of meat without that pulling. Can running a higher heat cause this?

It could. At higher temps a few spots may overcook causing it to shred. Also make sure you have a proper sharp knife, a dull knife can tear things up.

Fwismoker · 10-17-2015, 09:39 PM

Quote:

Originally Posted by smoke ninja

It could. At higher temps a few spots may overcook causing it to shred. Also make sure you have a proper sharp knife, a dull knife can tear things up.

IIRC brother Bob Landarc shared that tip didn't he?

The epic rib thread

smoke ninja · 10-17-2015, 09:48 PM

Quote:

Originally Posted by Fwismoker

IIRC brother Bob Landarc shared that tip didn't he?

The epic rib thread

They look fine to me.

blazinfire · 10-17-2015, 10:01 PM

Quote:

Originally Posted by smoke ninja

It could. At higher temps a few spots may overcook causing it to shred. Also make sure you have a proper sharp knife, a dull knife can tear things up.

Yeah my knife normally sucks. And there's been a few times I've had a pretty high temp spikes using my stickburner so I could pretty much say its possible

Decoy205 · 10-17-2015, 10:24 PM

Seems like is a good workable method. The briskie looks great!

DetTigersFan · 10-17-2015, 11:31 PM

Great looking brisket man

Diesel Dave · 10-18-2015, 07:35 AM

You did well Brother

And yes, it is important to find a way that works for each of us and produces the fine eats we all enjoy

Q Junkie · 10-18-2015, 07:57 AM

I learned by pure accident that the long hold seems to work magic. So now it is part of my cooking plan and does allow for a larger window of "opportunity" to get it right. It does seem that some guests expect to actually get a glimpse of the beast on the cooker but unless they get there really early, that doesn't work so good for timing.

Doog · 10-18-2015, 08:08 AM

Ninja sounds like your the man with a plan. If something works why change it...
I have a Longhorn and they are a lot of work maintaining. Split about every 25 minutes.
Nice Brisket cook!

code3rrt · 10-18-2015, 12:34 PM

Thanks for sharing your method, sounds/ looks great!

KC

traylorkenneth · 10-18-2015, 06:09 PM

Beautiful slab of cow!!!

10-17-2015, 08:27 PM	#1
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	My brisket method Ive dubbed it "hot & slow" Its important when developing a personal bbq style to do things that are comfortable and repeatable. Taking into account my flavor preference, sleep schedule, and when i like to eat brisket ive tailored a way of doing things that not only produces a great brisket but keeps the whole process enjoyable. I much prefer Q from the stick burner but am not a fan of the all nighter. I also would rather eat brisket earlier than in the evening so starting early in the morning and running hot isnt best for me. In questing for a tender juicy brisket i was intrigued by how top Q joints hot hold their food for long periods. Soon the logical plan (for me) started to form. The method is simple. After 4-6 hours on the offset, when its time to wrap, foil, or pan i switch over to the oven. This allows for 2 crucial things. 1st is sleep. I just feel better when i get some. I enjoy relaxing by the cooker having a beer but not until the sun comes up. 2nd is i can go low, giving time for the magic to happen. The okie joe just doesnt hold 225 very well for me. I get up early and check on it. Its not much for me to do as i tend to stir about every few hours anyway. Once its tender i can turn the oven down to hold for a few hours then rest in a cooler until lunch. Heres the 14+lbs brisket i did last night. I dont usually get them this big, it was a beast. I used my signature rub on it. Ninja's Flash Powder 1 part Kosher salt 1 part coarse salt 3.5 parts Coarse black pepper 1 Lemon pepper 1 turbinado sugar 1 smoked paprika .5 chipolte .5 cayenne A nice oak fire, wood courtesy of DD. I tried to maintain 275-300 on the dial. After 5 hrs i had enough...and so did the brisket. Time to wrap This time i used butcher paper. Ive had good results recently using a covered pan. It could be wrapped however you want, i suppose it doesnt have to even be wrapped. I run 225 until it just starts to get tender than drop it down to 200 until i like it. Ill hold it at 180 for an hour or so before transfering immediately to a cooler where it can easily hold another 4 hrs. The slow finish really gives a large window of perfection. This way works for me. Its repeatable and more importantly its a process i can enjoy, one that fits my life. That is my advice, find what works for you and keeps you happy. Be it this way or your own. __________________ Let's all just calm down and smoke a fatty Last edited by Ron_L; 12-18-2017 at 10:02 AM.. Reason: Fixed image links
	2 members found this post helpful.

10-17-2015, 08:37 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	My oven won't do that, but, that method sounds fine to me. Brisket looks good __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

10-17-2015, 08:50 PM	#3
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Very nice brother Steve! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-18-2015, 07:35 AM	#11
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	You did well Brother And yes, it is important to find a way that works for each of us and produces the fine eats we all enjoy __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

10-18-2015, 07:57 AM	#12
Q Junkie is One Chatty Farker Join Date: 07-07-12 Location: San Marcos, CA	I learned by pure accident that the long hold seems to work magic. So now it is part of my cooking plan and does allow for a larger window of "opportunity" to get it right. It does seem that some guests expect to actually get a glimpse of the beast on the cooker but unless they get there really early, that doesn't work so good for timing. __________________ UDS (2) Vintage Kamado's Master Built Electric Smoker (with a window):loco: Built in Bull BBQ Gasser Mini WSM 22.5" Weber OTS 22.5" OTG Blue 22.5 OTG Anova Sous Vide

10-17-2015, 09:16 PM	#4
blazinfire Babbling Farker Join Date: 07-28-15 Location: west virgina	Man that looks good! Got a question tho. I've only cooked 3 briskets. each one turned out to have spots that pulled apart like a roast! this seems to be one solid chunk of meat without that pulling. Can running a higher heat cause this?

10-17-2015, 10:24 PM	#9
Decoy205 Babbling Farker Join Date: 07-16-14 Location: Central, NJ Name/Nickname : John	Seems like is a good workable method. The briskie looks great!

10-17-2015, 11:31 PM	#10
DetTigersFan is one Smokin' Farker Join Date: 04-26-14 Location: SE Michigan	Great looking brisket man

10-18-2015, 08:08 AM	#13
Doog is One Chatty Farker Join Date: 06-08-14 Location: Pa.	Ninja sounds like your the man with a plan. If something works why change it... I have a Longhorn and they are a lot of work maintaining. Split about every 25 minutes. Nice Brisket cook! __________________ Every cook is a learning experience....Big offset, Kamado, Blackstone

10-18-2015, 12:34 PM	#14
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Thanks for sharing your method, sounds/ looks great! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

10-18-2015, 06:09 PM	#15
traylorkenneth Found some matches. Join Date: 10-01-15 Location: Nacogdoches, TX	Beautiful slab of cow!!!