Brisket on a smoker?

[Texas Clodhopper]

Buddy, we need to have a sit-down with these Texas wannabes. Hopefully, Neil knows the difference in a flat and a point and he is even questioning where and how he inserted the thermometer.

Sheridan, well, Sheridan lives in Kalyfornia so what does he know about a brisket? He probably will want to stuff it with Alfalfa sprouts or a even worse.

 

[team bradfield]

Buddy, we need to have a sit-down with these Texas wannabes. Hopefully, Neil knows the difference in a flat and a point and he is even questioning where and how he inserted the thermometer.

Sheridan, well, Sheridan lives in Kalyfornia so what does he know about a brisket? He probably will want to stuff it with Alfalfa sprouts or a even worse.

Avocados most likely

 

[Rich-MLsRV]

I am curious if you have used this as just a grill - where you satisfied?

 

[CaptainGizmo]

Well, happen to know a few Californians who can do a mighty fine Brisket, and will stand up against any I've had from anywhere...thank you very much. ;-)

Neal, are you protecting your brisket from your deflection plate? That plate can give off too much radiant heat and end up drying your brisket out.

We've held Brisket classes, and even had Jeremy Yoder out a few times.
This was an "all nighter" we pulled off out at theBBQHQ in which we ran a blind taste test from 6 pellet grills with different pellets. So much fun!


It's all about starting out low for a few hours to build the flavor, then bumping it up a bit for the remaining cook, watching the stall, and a real TIGHT WRAP with heavy butcher paper for the final.

Jeremy has been working on perfecting his technique over the past few years, and has even discovered how putting Beef Tallow into the wrap really added to the depth of flavor.
This is his latest Brisket "How To". Keep in mind, this is with an offset, but he'll walk you through a lot of the "principles" that will apply no matter WHAT the smoker is.


Ya don't need to obsess over a meat thermometer's "reading"...cuz the pros will use it for a completely different purpose. And, that is, the FEEL of the probe going into the meat. It'll insert and withdraw like butter without any friction once it is done.

I have a feeling, though, ya might be getting that slab to dried out by not protecting it...a real problem with some pellet grills...especially the smaller ones.

 

[CaptainGizmo]

For the "Pictures or it didn't happen" crowd...

But...darnnit! It's been too long, and now I've gotta hankerin to throw one one the grill ASAP!

 

[Rollin Ollen]

For the "Pictures or it didn't happen" crowd...

View attachment 23947

But...darnnit! It's been too long, and now I've gotta hankerin to throw one one the grill ASAP!

Oh my god!! You folks are just plain mean!!! We had planned wintering in Texas again this season but it looks like we won't be able to! (Mother in law has cancer and we need to stick around.) And you folks torment me with pics of mouth watering, finger licking BBQ!! I'd even settle for Neil's burned offerings right now!! Just so you know, here in Canada, a BBQ usually just means burgers on a grill and the last decent BBQ we had was just outside of Dallas at Sullivan's well over a year ago. STOP!!

Darrell

 

[sheridany]

Sheridan, well, Sheridan lives in Kalyfornia so what does he know about a brisket? He probably will want to stuff it with Alfalfa sprouts or an even worse.

Tofu brisket is delicious.

 

[Rich W.]

Tofu brisket is delicious.

smothered in tahini

 

[Texas Clodhopper]

I am curious if you have used this as just a grill - where you satisfied?

I've satisfactorily grilled fish, steak, and chicken. I can't stress enough that you have to monitor the food temperature closely unless you like well done.

 

[Rich-MLsRV]

I've satisfactorily grilled fish, steak, and chicken. I can't stress enough that you have to monitor the food temperature closely unless you like well done.

Thanks - Agree - I always cook with a digital thermometer.

 

[rv4travlin]

Attached is a brisket I smoked about a month ago, which I think turn out very well. Trimmed it a lot more than 'experts' say you're supposed to. Then smoked at 220 - 230 degrees, wrapped at 165 pulled off heat at 195.

This time I tried another 'experts' method. I left on a lot of fat, wrapped at 150-155(too early) with paper, pulled it off at 203 degrees. It was falling apart tender, very moist/juicy, both traits I do not like. I couldn't slice it thinner than 1/2 inch and it was way to greasy for me. No picture because it didn't look that great. I think it's destined for chopped brisket sandwiches.....

In a pit boss upright smoker, they both took about 20 hours.

 

[CaptainGizmo]

Definitely a happy medium when it comes to trimming like the pros. When you see Jeremy teach the technique, you’ll think two things: All that waste…you’re kidding me, and, why bother?

I do know that most inexperienced chefs will be nervous and underestimate the time needed for a big brisket; I usually keep a “1 hour per pound” as my “estimator” only.

 

[Texas Clodhopper]

There is trimming for competition and there is trimming to enjoy. Looks/presentation means everything in competition.

 

[CaptainGizmo]

There is trimming for competition and there is trimming to enjoy. Looks/presentation means everything in competition.

Definitely true for Ribs. But, with Briskets, there is some "science" to trimming, in terms of the fat cap, which helps the cook.

Many will disregard, as I did for years, until you see the difference a little prep can make with proper fat rendering, bark creation, and breakdown of fibers. It goes beyond presentation with Briskets.

Guys like Franklin & Jeremy have spent ungodly amount of hours throughout the nights examining the way these slabs cook...right down to aerodynamics and airflow! LOL

 

[Texas Clodhopper]

Another good ole Texas boy explaining how to cook brisket. Gig'em Aggies.