First smoking a brisket....advice please

[Litenyaup]

You can be my first time smoking a brisket. I'm wondering if it's the same time as the butts, 1 hour per pound and temp. I will be using Oak in Mesquite. I have my own dry rub that I use. Any help with this would be appreciated. I'm going to start the meat tomorrow morning about 7am. I will post pictures as I go along for you guys who love the meat porn.

 

[aks801]

Someone named BluDawg will be along shortly and tell you EXACTLY what you need to know.

 

[Bludawg]

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg

place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner (house temp 300 deg)

cook Brisket 4 hrs

remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.

after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.

once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.

Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

 

[blazinfire]

Bludawgs method is one of the best ways to cook a brisket . anywhere from 275-300 degree's works for me. I tend to stay at 275 instead. Just how the WSM likes to run. The biggest advice I can give you is "Dont pull it til it probes tender". which can happen between 195-210 degrees internal temp if you want a guide on IT. each brisket is different. Probing tender is the most important part IMO.

 

[Yendor]

Someone named BluDawg will be along shortly and tell you EXACTLY what you need to know.

I thought you had to say his name 3 times into a mirror at the stroke of midnight during a full moon to get him to come out and play.

 

[aks801]

I thought you had to say his name 3 times into a mirror at the stroke of midnight during a full moon to get him to come out and play.

Except on Phridays!

 

[SmokinCW]

I gotta get me some butcher paper and a packer!

 

[Q Junkie]

I thought you had to say his name 3 times into a mirror at the stroke of midnight during a full moon to get him to come out and play.

Also must shine this into the night sky.

 

[krex1010]

How big is the brisket? Is it a full packer? Or just the flat? Blu's brisket is a solid method, other than making sure you account for the size/type compared to the 12-15# packer he uses for his example, I can't add anything that his kiss method doesn't explain pretty darn well.

 

[sfrancis353]

I just thought you had to have brisket in the title and he'd be there to make sure there isn't any foolishness of "what temperature a brisket is done at".

 

[Bwick84]

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg

place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB

Maintain pit between 275-325 if cookin on a stick burner (house temp 300 deg)

cook Brisket 4 hrs

remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.

after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.

once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.

Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.

*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

You only cook your brisket for 5 hours? I've never had one get tender that fast and I cook at the same temps as you.

 

[Bludawg]

You only cook your brisket for 5 hours? I've never had one get tender that fast and I cook at the same temps as you.

Are you going off pit temp or grate temp?? I cook by grate temp. Most are done in 5-6 hrs

 

[Bwick84]

Are you going off pit temp or grate temp?? I cook by grate temp. Most are done in 5-6 hrs

I'm going by grate temp as well. Brisket looks great, I've just never had one get done that fast.

 

[Bludawg]

Must be them Tater Cows

 

[Litenyaup]

Well guys I hate to say it....no brisket tomorrow ��

Didn't get to the local butcher before they closed and had to go to publix....no briskets just butts.

 

[krex1010]

Nothing wrong with pork butt

 

[Reignman]

Mr. Bludawg's brisket method is the gold standard. When you get your packer, give it a shot...you won't regret it.

 

[ejk]

Newbie here and don't want to take over the tread but how do you check the temp of the grate ?

 

[Bludawg]

I use a 5.00 oven thermo

 

[buckysGT]

Are you going off pit temp or grate temp?? I cook by grate temp. Most are done in 5-6 hrs

I have a question for you bludawg. When you say go by probe tender do you just go by feel? Or do you look at the IT as well?