1st Brisket...

[The Grill Sergeant]

I want to do a brisket this Sat. Now it's important that U know the background... I've got a brother that thinks he's God's gift to BBQ and is consistently trash talkin. He has always kind of "chased" me and this is my opportunity to make him "put-up or shut-up" - though that probably won't happen...

Been watched some of the videos about cookin brisket - some say fat up - some say fat down. Others say trim, while yet, others don't trim. Some say cook to 180 degrees, while others say cook to 210. Some inject - some don't.

I want to put out my best on his plate. Please guide me. I know there will be varying opinions on how this is best accomplished and I promise to give you pron with whatever I do. Your turn!

 

[Moose]

Look no further than Bigabyte's superb brisket tutorial:

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial

I followed it to the "t" on my first brisket, and was NOT disappointed:

http://www.bbq-brethren.com/forum/showthread.php?t=89678

 

[Frank Sacco]

I trim the fat cap as normal 1/8-1/4". Cooking temp: 225-245* Cook the brisket fat cap down until 140/145* then go to foil. When foiling add a liquid substance (Example: beef broth, woosty, A1, H2o) What ever liquid you'd like to use add to the foil. When you put the brisket back on the WSM be sure the flat is down and sitting in the "Juice" . Bump your temp up to 275-300. Cook until done (I'm not giving you a temp) done is when the thermo slides in with no resistance. Hold, Slice, Serve.
Good luck!!

 

[dodgeramsst2003]

I've done well with a simple Sea Salt, Pepper, and Montreal seasoning, fat cap up, hot and fast (325-350). First several hours just brisket on the pit, middle of the cook in foil, and then remove foil and finish for an hour or so to let the bark firm up a bit. Don't really do times or temps, I start and cook until it has a good color to it and I figure it's taken a good amount of smoke, usually 3-5 hours. then in the foil probably a couple of hours, and then finish out of the foil until the probe slides in the flat nicely. After I remove from foil, I'll separate the point and cube for burnt ends.

Just a note that doing it this way will almost never yield the flat and burnt ends done at the same time, but this is how I usually do it. The flat will be ready to eat, but the ends will still be on the smoker for a bit. I usually eat them for a snack later, and freeze the rest for whatever I decide to make through the winter.

There's so many ways to cook a brisket successfully that it basically comes down to personal preference. Just remember to keep it simple at first, and then add ingredients down the road. A simple Salt and pepper seasoning would be a good start, and then add anything you think is missing on the next one.

I don't inject, trim, make aus jus, or anything like that for mine, but that is just how I like it. YMMV and I'm sure you'll get a lot of good ideas.

 

[Chef Jim]

Look no further than Bigabyte's superb brisket tutorial:

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial

I followed it to the "t" on my first brisket, and was NOT disappointed:

http://www.bbq-brethren.com/forum/showthread.php?t=89678

What Moose said, you can't go wrong. After that experiment on your own. My last one was OK, but the company loved it, and the wife is bugging me to do another one. I just don't have room in the freezer for two. foodservice place I buy from sell Angus packers in two packs.

 

[Boshizzle]

Fat cap down. Inject with beef broth mixed with a little worcestershire sauce, granulated garlic, salt, and a little olive oil. Rub it down with salt, coarsly ground black pepper, a little cumin, grnulated garlic and onion powder. Cook it low and slow or hot and fast. If you go hot and fast, foil at 165 F and cook until at least 205 F then cooler it for at least 2 hours.

BBQ boy will love it. :wink:

 

[yelton720]

Man this site just keeps making me hungrier and for some reason my wallet is wanting to get smaller.

 

[Dave Russell]

For a first time brisket, I'd use a basic bbq rub, probably the same one you're using for butts, and cook fat down the entire time at a moderate temp, say 235-275 or whatever temp you use to cooking butts at, foiling with some worster and beef broth at 160-ish and cooking til tender, probably around 200.

This is really a consistant and easy way to do it, and isn't much different than how I'd recommend cooking a butt with the exception of foiling to help with moisture and tenderness in the flat. I prefer less smoke on a brisket than for butt, and you gotta have some nutwood smoke like oak, hickory or pecan, although you can mix it with apple or cherry.

Good luck, and don't sweat it. Cook til it feels tender with a probe in the middle of the FLAT, not the point. The point is very forgiving, but the flat is NOT, although the foil certainly is some insurance.

 

[SmokinAussie]

I agree with all above but... 1st Brisket and trying to show your brother how it's done???

Be careful... Do it by the book.

Good Luck
B

 

[garyk1398]

Best of luck on the smoke and maybe you should invite a Devil dog over to give it a try!

 

[misterrachel]

+1 Amen to that! I too used this tutorial for my first brisket and it was great (though I used Plowboy Bovine Bold instead of his seasonings).

I think the most important thing is to keep is simple.

Look no further than Bigabyte's superb brisket tutorial:

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial

I followed it to the "t" on my first brisket, and was NOT disappointed:

http://www.bbq-brethren.com/forum/showthread.php?t=89678