Brisket on a smoker?

[redbaron]

Should be wrapped about now

 

[Neal]

Progress update:

Woke up at 4:30 AM and checked temp and meat temp was 140, wow, didn't expect it this fast. Stupid me didn't get out of bed and when I did get out of bed later the meat temp was down to 108, the smoker ran out of pellets. It's supposed to alarm but it didn't.

I had to refire the smoker, all is good. I just checked and meat temp is 141.

I'm trying to find if I'm supposed to flip it at any time or not? I put it in fat cap up. (I realize this is the big debate online, fat cap up or down...)

I think at 165 it's supposed to come off and get wrapped after resting 5 minutes and go back in until 195-200'ish?

How do I make this last or be warm at dinner time? My fear is completing the cook too soon. I guess it can stay in the cooler and then reheat in the smoker if needed?

I'm seeing different reads on the cooler, leave in butcher paper and wrap with paper towels, I've also read wrap in aluminum foil while in the cooler?

Reading....

 

[Neal]

Some basics:

1: don't trim too much
2: marinate, dry rub, season ... lots of options
3: cook low...lots of smoke. Plan 90 min per lb of smoke time.
4: smoke fat side up until brisket reaches 140F.
5: wrap in butcher paper and continue to cook until 160F
6: remove from grill, don't open paper. Wrap in a towel and place in a cooler. Seal cooler and let it rest for 1 hrs. Brisket should reach 170.

Re-read

 

[Neal]

 

[Neal]

It's a little overwhelming trying to figure out all of the various techniques. A friend sent me the attached document a year ago, brisket starts on page 32. It uses higher temps. From what I read that if you don't use a high enough temp the fat won't render and the meat will be tough. Counter intuitive such as with steaks where you don't want to overcook it.

I'm going to do 3 hours at 265 and try to get the temp up, I just flipped and spritzed it. Do one hour around 11-12 at 285 then wrap it.

Objections?

 

[sheridany]

I'm trying to find if I'm supposed to flip it at any time or not? I put it in fat cap up. (I realize this is the big debate online, fat cap up or down..

I think at 165 it's supposed to come off and get wrapped after resting 5 minutes and go back in until 195-200'ish?

Leave it cap side up. Yes you are correct on wrapping it and cooking it more. Once it hits 205 thereabouts into the cooler it goes. Let it sit 1-3 hours and enjoy.

 

[GlampDaddy]

Leave it cap side up. Yes you are correct on wrapping it and cooking it more. Once it hits 205 thereabouts into the cooler it goes. Let it sit 1-3 hours and enjoy.

And...keep an eye on the internal temps. Don't want to overcook it.

 

[Neal]

Glad I bought these things some time ago. Hot!!! Worked nicely for handling this beast.

Amazon product ASIN B077DKT757

 

[sheridany]

@GlampDaddy I must have missed the invite over to the feast. I’ll have to check my spam filter. Did you get it?

 

[Neal]

@GlampDaddy I must have missed the invite over to the feast. I’ll have to check my spam filter. Did you get it?

 

[GlampDaddy]

@GlampDaddy I must have missed the invite over to the feast. I’ll have to check my spam filter. Did you get it?

He’s gotten all brisket-uppity since his apprenticeship.

 

[Neal]

Just removed and wrapped. It sure feels good. Jiggly and fork/thermometer go in easily. Shooting for a 4 O'Clock removal and cooler until dinner. Yummmmm

Meat temp: 165

Not the best bark guessing from not enough spritzing, or will bark happen while wrapped?

Amazing how much it shrinks!

 

[sheridany]

Bark won’t happen wrapped but the tender delicious brisket is the result of wrapping and time in the cooler. You should be able to take a piece of brisket and pull it apart with minimal effort.

Edit. Throw a few towels in the cooler to keep the heat in.

 

[Neal]

Armed for the next step:

 

[Fish]

You people make me hungry.

Nothing I love better than bbq. Ribs, sandwiches. Shame that it's started tearing my stomach up over the last few years. Not sure what changed.

 

[Jim]

Boy, that sure looks good @Neal! You done good boy!

 

[GlampDaddy]

Just removed and wrapped. It sure feels good. Jiggly and fork/thermometer go in easily. Shooting for a 4 O'Clock removal and cooler until dinner. Yummmmm

Meat temp: 165

Not the best bark guessing from not enough spritzing, or will bark happen while wrapped?

Amazing how much it shrinks!

View attachment 15559

Loookin’ good!

 

[Neal]

I'm happy to report success. I grasped the towel concept as I was in denial "towel????" and let it rest for 2+ hours as it was done around 2:30.

It was delicious.

 

[Jim]

Spectacular Neal!

 

[Neal]

As I've been enjoying leftovers from this brisket and it's been interesting as to how good brisket tastes straight out of the frig. I would never eat steak, turkey, or even chicken cold nor would I care for its taste out of the frig but there is something with brisket! The flavor is amazing that you can snack on it right out of the frig. It's been so yummy...I'm almost out of my portion from the night. Now have to figure out the proper time between briskets