Brisket on a smoker?

[Neal]

Hmmmm. What happened to the “I am gonna do it” this time? Asking for a friend.


Question - Best gym membership for RVers?

They are in the freezer franz

 

[GlampDaddy]

I do like Texas BBQ! We were just north of Dallas in February (Hickory Creek COE) and the closest we found was Sullivan's. I don't know how it rates with the locals but for us it was heaven! BBQ is just not that big of a thing here in Canada. sigh.........

Darrell

Sullivan's is a fine example of Texas BBQ! We eat there every time we have our coach worked on in Lewisville, including last week. I have family in the area and can tell you that locals consider it to be heavenly too. My smoker can't compete with Sullivan's ribs, but they are something to aspire to.

 

[Jim]

My smoker can't compete with Sullivan's ribs, but they are something to aspire to.

Do you still have the Asmoke?

 

[GlampDaddy]

Do you still have the Asmoke?

I do. It behaved poorly for a while, but they kept sending parts until it started maintaining its temperature. I'm pretty happy with it now, but can't say I recommend it to a new buyer. I'll replace it when something new and wonderful winks at me.

 

[GypsyR]

We happened to stop at a newish BBQ place of fair local repute last night and I tried THEIR brisket. Stew beef, I swear. The same consistency and flavor. Wife said she swears she's not going to any BBQ places with me anymore as all I do is critique the food and compare it to mine. They had good homemade onion rings and excellent hush puppies though. Neither of which I can cook. My very first brisket could kick theirs around the block though. Getting itchy to try attempt number two. I have everything in place except the meat and an excuse to buy it.

 

[DennisT]

Not a brisket but have this on the smoker now…

Bacon wrapped meatloaf (sausage and ground beef). Can feel my heart slowing down already

 

[DennisT]

And, 2 1/2 hours later we have this tasty looking morsel…

 

[DennisT]

And, 2 1/2 hours later we have this tasty looking morsel…

Just to follow up on the meat loaf.

Was pretty good, how could it not being wrapped in bacon, but the smoke did not get in the meat loaf as much so will probably not do one this way again.

 

[Tnedator]

I read this whole thread and thease are fun topics.
My problem is I don'thave or take the time to smoke my own. I am spoiled because we have some great places for BBQ around heare (Fort Worth area). I was at one I like yesterday. Hard Eight BBQ. I like it because you go through a line and see and pick out what you wan't. The only trickey part is not overloading your tray. You need to tell them/ask how much in an order. If you jus keep pointing it can get expensive. They will also cook steaks and fish to order on their grill.
Bill

I do smoke pork (ribs, butt), turkey and cowboy ribeyes (baby roasts), but only one attempt at brisket thus far. First, I'm not a big steak/beef lover. I much prefer turkey, pork, chicken, and only recently aquired a taste for reverse seared steaks after cooking for my wife, who loves steak.

Last year, at a charity event, a local BBQ place was serving brisket and it was amazing. Basically fall apart, cut it with a fork, but not mushy (how is that possible???). So, I finally pulled the brisket I'd had for a while out of the freezer, watched videos and read a bunch, and then gave it a shot. Cooked it low and slow over night, then wrapped and cooked some more, then rested in a cooler for 90 minutes or possibly a bit longer.

It came out OK, and was flavorful, but nothing close to the juicy, tender meat that the local BBQ place had.

 

[DennisT]

When we did ours, that came out great, we did the following:

Seasoned with salt and garlic pepper rub
Hickory pellets
Smoked @ 225 until internal temp was 165
Wrapped in butcher paper and continued smoking until internal temp was 203
Removed from smoker and let rest in cooler for 2 hours

Was about a 10 lb brisket - two pieces, flat and point

Total was about 10 1/2 hours from start to eating

 

[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!