Brisket on a smoker?

[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.

 

[Neal]

Here you go @Texas Clodhopper - I expect if we're at a gathering and you're cooking to see you in uniform.

https://www.amazon.com/LEOBRO-Hairnets-Foodservice-Non-woven-Disposable/dp/B0CQ8CP87H/?tag=rvf01-20

 

[Texas Clodhopper]

Yeah, then I be styling!

 

[Neal]

I'm doing a Brisket for mother's day and my recent experiences were not getting it up to temp. So I either need to start earlier in the morning or put it on late the night before. I'm thinking of starting the smoke the night before but not sure what temp to use and if this will over smoke/cook it? Don't want to dry it out, etc.

What do you suggest to ensure a complete cook I'd say by 4 for a 2 hour rest?

 

[Jim]

I'm doing a Brisket for mother's day and my recent experiences were not getting it up to temp. So I either need to start earlier in the morning or put it on late the night before. I'm thinking of starting the smoke the night before but not sure what temp to use and if this will over smoke/cook it? Don't want to dry it out, etc.

What do you suggest to ensure a complete cook I'd say by 4 for a 2 hour rest?

@GlampDaddy will be smoking one here in a couple of days. Yo, Glampster! Help our fearless leader out please!

 

[DennisT]

Last one I did was in our portable Traeger.

Used this site for the cooking…

How to Smoke a Brisket - Traeger Grills

Learn how to smoke a brisket. This guide will teach you how to trim, season, smoke, wrap, temp, rest, and then cut a brisket on a wood-pellet grill.

www.traeger.com

Scroll down to the how to section.

Ours took about 10 or 11 hours and probably could have gone longer.

 

[GlampDaddy]

I'm doing a Brisket for mother's day and my recent experiences were not getting it up to temp. So I either need to start earlier in the morning or put it on late the night before. I'm thinking of starting the smoke the night before but not sure what temp to use and if this will over smoke/cook it? Don't want to dry it out, etc.

What do you suggest to ensure a complete cook I'd say by 4 for a 2 hour rest?

@Neal, my experience with briskets makes me think there’s a bit of cow’s revenge involved in the smoking process. For some reason that the recipe writers fail to mention, my briskets tend to ‘stall out’ at around 170 degrees internal and need a real kick in the butt to get past that temp. I cook nice and slow at 200 to 225 (depending on the smoker), but it takes a cooker adjustment of about 50 degrees to make the internal temp keep moving in the right direction. Sooo…when it stalls, up the heat and monitor carefully to 205 internal. I have scrapped all the gobbledygook about wrapping twice with homemade foil strips at 192 degrees and waving grandma’s magic wand in counter-clockwise circles at five inches above the grill, etc, etc. Nowadays, I cook to 205, wrap in whatever foil is at hand, and let it rest in a Yeti cooler (no substitute here, gotta be Yeti) for an hour or two. That’s what’s gonna happen with the 15-pounder here at Deer Springs in the next day or two, and it’s going to be great! Good luck!

 

[Neal]

I'm curious if smoke starting the night before is good or bad. Can you smoke too long?

 

[GlampDaddy]

I'm curious if smoke starting the night before is good or bad. Can you smoke too long?

If I started the night before, I wouldn’t get any sleep, worrying about the temps and all the other things that could go wrong. I like to start early and check in with my smoker throughout the day.

 

[Neal]

Got a call from the master, consensus is not being able to monitor the smoker overnight is less than ideal and the one time I did it the smoker ran out of pellets. So this time I'll just get up early and start and if needed raise temps.

 

[Neal]

My next concern is/was how soon can I buy the brisket and keep it in the fridge as others may have the same idea for Mother's day on the 11th. My google AI response was 3-5 days. Not sure I want to freeze it but may, otherwise have to wait to acquire said brisket.

 

[GypsyR]

I'm dead against frozen steaks but I've frozen briskets ahead of need with no issues I could tell. (I was worried the first time.)
Once mine comes up to the temperature I want, it comes off the smoker. Period. If it's early it just means extra rest time in the cooler, which I've yet to have issue with.

 

[Texas Clodhopper]

@Neal, my experience with briskets makes me think there’s a bit of cow’s revenge involved in the smoking process. For some reason that the recipe writers fail to mention, my briskets tend to ‘stall out’ at around 170 degrees internal and need a real kick in the butt to get past that temp. I cook nice and slow at 200 to 225 (depending on the smoker), but it takes a cooker adjustment of about 50 degrees to make the internal temp keep moving in the right direction. Sooo…when it stalls, up the heat and monitor carefully to 205 internal. I have scrapped all the gobbledygook about wrapping twice with homemade foil strips at 192 degrees and waving grandma’s magic wand in counter-clockwise circles at five inches above the grill, etc, etc. Nowadays, I cook to 205, wrap in whatever foil is at hand, and let it rest in a Yeti cooler (no substitute here, gotta be Yeti) for an hour or two. That’s what’s gonna happen with the 15-pounder here at Deer Springs in the next day or two, and it’s going to be great! Good luck!

Wow! When do we fire up the smoker?

 

[John&Andrea]

Sounds like a trip to Deer Springs needs to be in the plans.

 

[CaptainGizmo]

Neal…don’t be fraid!
Best advice I can give is my cook notes.
A full packer of 15 pounds HAS to be done overnight. Use a remote term like FireBoard for constant monitors and alarms.

Watch it as late as you can stay up, then FILL THE HOPPER as far as you can and you’ll be fine. I’m lucky to have a Memphis which goes forever on its hopper, but I’ve done this on smaller grills the GMG no problem.

Cook:

1. Put brisket in the grill COLD
2. Smoke at LOWEST SETTING to build smoke profile and bark
3. At 3 hours, check bark, dark red, deep yellow fat (you CAN keep low for another hour if it needs more color)
4. Bump to 200º then 225º (better to be gradual) in 1.5hr stages
5. Push through STALL (170º-180º) to render fat
6. Wrap (you can use the Chud's Foil Boat method)
7. Set to 250º (can go even to 275º to get fat to render)
8. Run to tenderness (feels like butter)...around 203º
9. Rest overnight in 140º oven (or Cambro)

Cooking time = 1 hour per pound average

• Flat = About 10 to 12 hours
• Full = Up to 14 to 18 hours

NEVER FREEZE IT!!!

Don’t worry about over smoking. Not an issue with a pellet grill!

Plan ahead and you’ll be fine; resting a brisket is a good thing and can be done for HOURS! So you have a huge grace period for company if you start the night before.

 

[Crazydog]

Got a call from the master, consensus is not being able to monitor the smoker overnight is less than ideal and the one time I did it the smoker ran out of pellets. So this time I'll just get up early and start and if needed raise temps.

You could get one of those temp sensors that can be programed to alert you if the smoker falls below your pre-set temp.