Brisket on a smoker?

[wildebill308]

"Total was about 10 1/2 hours from start to eating"
LOL last trip for BBQ frome picking my meat to eating about 5 min. Yes I am spoiled.
Bill

 

[Neal]

It's Brisket time again. Brisket is thawed for this weekend's feast! Hopefully try #2 comes out as good as the first time.

 

[J&JD]

 

[CaptainGizmo]

It's Brisket time again. Brisket is thawed for this weekend's feast! Hopefully try #2 comes out as good as the first time.

Neal,

This topic has been bounced with many “ideas/opinions”, but I wanted to encourage you with the fact that a brisket is one of the best, and actually very easy to cook.

We’ve (@Ericrowley18 and TheBBQHQ) been working with Jeremy Yoder, MadScientistBBQ, quite a bit on the topic of briskets. We even produced a video, cooking 6 briskets on different pellet grills as a “Blind Taste Test” last year.

You can see a bunch of videos from us on the topic and have fun. That said, the experts WILL agree on a few principles:

- Aggressive and PROPER trimming IS a key factor. Watch Jeremy and Franklin’s masterclass on that. It’s an art, not a hack-job.

- Rubs can be as simple as “Dalmatian” aka Salt/Pepper.

- No one likes to eat a brisket that tastes like it was in a structure fire (so, don’t get carried away thinking it’s gotta be a piece of smoked fish.
- Pit temps are usually between 225 and 275…not many will argue.

- Wrapping with butcher paper, after the bark is formed, with BEEF TALLOW will really up the game.

- KEY POINT: A BRISKET IS DONE WHEN IT’S DONE! Every expert will tell you that this comes from FEEL, not a specific I.T.!! Yes, between 193-203 is “normally” when you expect this, but the REAL expert’s test is by FEEL; the meat probe will glide in and out “like going through butter”.

- And, YES YES YES, letting a brisket REST is just as important as any other meat. But, with a brisket, this can be even up to 4 hours, if wrapped in a Cambro. Why? Because it’s important for the meat to continue to set up, and lock in…it’s a chemical thing and Jeremy does a good job explaining it; for the tech-headed folks.

Briskets are super forgiving, and most people may not even be critical enough to differentiate a poorly cooked brisket from a truly perfected one. So, not meant to re-ignite a “who’s a better cook” war, but these ARE the principles of the pros.

Hope this helps, plenty more here:

https://youtube.com/@MadScientistBBQ

https://youtube.com/@TheBBQHQ

 

[Neal]

Brisket went on this morning at 6:30 AM and dinner will be around 7 PM. I didn't want to put it on the smoker last night to avoid drying it out but I may regret that decision. I'm not doing the tray of water this time as I'm reading mixed stories about "steaming" the brisket. After re-reading some of the posts in this thread I may need to go to 275F from 225F if the temp isn't rising fast enough. Nearly two hours in and meat temp is 77F.

 

[Kevin D Pem]

Good day to celebrate!!!

 

[Neal]

225 is working fine. 3 hours in and meet temp is 129F. Continuing to watch for the stall.

 

[Neal]

Approximately 5 hours in temp increased to 275 waiting for meat to reach 160-165 for the wrap then to 195 for the towel wrap and cooler.

 

[CaptainGizmo]

Patience is a virtue waiting for the Stall.

Remember you can spritz to help with hydration and bark.

Also, most people don’t wrap the brisket tight enough. Make it a Christmas package.

 

[Neal]

I am spritzing hourly. Patience is one thing, the stress in cooking a Brisket is not well documented!