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Thread: Brisket

  1. #1
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    Brisket

    Low and slow
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  2. #2
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    Re: Brisket

    Nice, never did my own but recently started getting it at Mission BBQ. Not the healthiest cut of meat but sure is tasty when done right.
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    Brian

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    Re: Brisket

    lookin' good, love the carving knife !!
    Cheers ! …. Dave

  4. #4

    Re: Brisket

    Looks great Chris!
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  5. #5
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    Re: Brisket

    Quote Originally Posted by Mikado463 View Post
    lookin' good, love the carving knife !!
    The wife found that at a butcher shop in St Augustine, thought it was amusing considering .
    PassXa-30.5, W4S STP, Kef 201/2, KEF 140, Vapor Breeze, Lumin, Bryston CD, BHA-1, HD650, HD800s, Dan Clark 1.1, OPPO 203, 105.

  6. #6

    Re: Brisket

    Recipe please!

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    Re: Brisket

    I showed my wife the pic and she drooled at having great brisket. It looks wonderful, and that is from the family meat cooker who's name is inscribed on your knife.

    How long and what temp do you smoke a brisket that size?
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  8. #8
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    Re: Brisket

    Quote Originally Posted by RDSChicago View Post
    Recipe please!
    Pretty much a recipe I followed when I got my new Green Mountain pellet smoker from the site. ( I have a Lang 48 Deluxe) but its such a pain for small cooks so I got a smaller unit for home that the wife can use. .

    Kansas-City Beef Brisket Preparation: The bold is the items and times I used. Of course each smoker is different as is the weather that can impact times. My Lang its completely different on times

    Start with one whole brisket – 7-10 lbs. (8lbs) Use Choice grade instead of Select which is Standard so that the meat gets tender without being flaky and dry.

    Trim the fat cap to ¼” thick. Then, score the fat in 3/8” squares, like a waffle. This allows the rub, heat, and smoke to penetrate into the meat. Rub with your choice of commercial dry rub such as Montreal Steak seasoning with added pepper, Prime Rib seasoning with added pepper, or Lawry’s with some onion powder. Or make your own with salt, pepper, season salt, onion powder. ( I use a Texas blend of rub which I make myself) Massage the rub thoroughly into the meat. Refrigerate for 6-8 hours ( or overnight.) Return the brisket to room temperature before you begin to cook it.

    Cook the brisket on your Green Mountain grill at 185°, fat side up, for 5hours, (6hrs) Spritz with an apple juice/Worcestershire mix every hour or so. After five hours, turn it over and cook for 2 more hours.( 3hours)After that, turn it back over to fat side up and cook until the brisket’s internal temperature (check with a meat thermometer!) reaches 165°, usually about another 4 hours. Next, remove the brisket from the grill. Now, mix about ½ cup of apple juice plus 3 tablespoons of Worcestershire sauce. Wrap the brisket completely in aluminum foil and drizzle the apple juice mix inside the foil onto the meat.

    Brisket Cooking
    Turn the grill up to 225°. Cook until the internal temperature of the meat reaches 198-201° (2-6 hours) ( 5.5 hrs). Lay newspaper or paper towels in a cooler and lay the meat, still wrapped up in the aluminum foil, on the paper. Close the cooler and let the meat rest for about an hour and a half.
    Drain the juices and cut the meat in 1/8” slices across the grain. You will be able to cut this with a plastic fork. You may also wish to cool the drained juices in the refrigerator, skim the fat from the surface of the liquid, and then reheat for an au jus dip.

    I use a Oak blend.
    PassXa-30.5, W4S STP, Kef 201/2, KEF 140, Vapor Breeze, Lumin, Bryston CD, BHA-1, HD650, HD800s, Dan Clark 1.1, OPPO 203, 105.

  9. #9
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    Re: Brisket

    I recently made my first brisket on my ReqTeq pellet grille. Rookie mistakes.

    Cooked at 225 until internal temp reached 160. No spritzing…. Then wrapped in butcher paper and cooked at 265 until internal temp reached 205/210. (2 probes). Put in a cooler, covered with a towel for 3 hours. Total time was about 12 hours.

    It tasted good but was on the dry side.

    Next time, I will cook at lower temps, spritz more and insure I get a Good cut of meat.

    Patience is the key.
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  10. #10
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    Re: Brisket

    Quote Originally Posted by CPP View Post
    Pretty much a recipe I followed when I got my new Green Mountain pellet smoker from the site. ( I have a Lang 48 Deluxe) but its such a pain for small cooks so I got a smaller unit for home that the wife can use. . .
    these are great data points, when it comes to smoking one can always learn from others on what's been successful for them. I use a Masterbuilt elec smoker that's taller than it is wide so I have to breakdown meat to fit the racks that I wouldn't ordinally want to do. I'm going to move on to another smoker, something like yours.
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    Re: Brisket

    Quote Originally Posted by crwilli View Post
    I recently made my first brisket on my ReqTeq pellet grille. Rookie mistakes.

    Cooked at 225 until internal temp reached 160. No spritzing…. Then wrapped in butcher paper and cooked at 265 until internal temp reached 205/210. (2 probes). Put in a cooler, covered with a towel for 3 hours. Total time was about 12 hours.

    It tasted good but was on the dry side.

    Next time, I will cook at lower temps, spritz more and insure I get a Good cut of meat.

    Patience is the key.
    Indeed patience is the key. Been lazy and using a modified pellet grill since 2008.

    I now use Aaron Franklin's method for Brisket. I buy a USDA Prime Packer from Costco. When you first trim a packer as severely as he does you may feel like you are wasting too much. Not so. Just smoke the trimmings while you are cooking the brisket for a mid cook snack.

    I used to smoke at 180 for the first 3 hours and then go to 225 for the remainder of the cook. Now use Franklin's 275 degrees and it works very well. I never open the grill in the first 3 hours. After that spritz every 30 minutes. At the stall (temp varies a few degrees with each one), not before, wrap tightly in butcher paper. Cook to 203 and check. You know it's done by feel more than precise temperature. Finish temp can be higher but risks drying out the meat. It can be a very fine line between perfect and ruined.

    Remove from grill. Wrap tightly in a towel and put in the cooler 2 to 3 hours (typically depends on final grill cook temp). Separate the point from the flat and slice.

    Worth every bit of effort when you hit it right!

  12. #12
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    Re: Brisket

    Quote Originally Posted by crwilli View Post
    I recently made my first brisket on my ReqTeq pellet grille. Rookie mistakes.
    this happened to me too, and good brisket isn't a cheap cut of meat. I ended up cubing the messed up portion and put it into a slow cooker (crockpot) and made a fantastic chili out of it.
    "Listening to Analogue music is an act of rebellion in a digital gulag" - Simon Yorke

  13. #13
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    Re: Brisket

    ""Patience is the key. "",,, yep that's why its low and slow cooking. LOL

    Boy I've messed up some cookouts not giving the process the time needed. Ya just get impatient waiting after 12 - 16 hrs to end depending on what you are smoking. LOL. But now I can load up the hopper set my group of timers and just go attend to other things while its working. Having the Wifi and being able to control the smoker with my smartphone is decent including getting a low pellet alarm.
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  14. #14
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    Re: Brisket

    Hey Chris, I cooked a prime whole packer brisket yesterday, Turned out good.

    Yours looks better than mine!!
    Mark


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  15. #15
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    Re: Brisket

    Quote Originally Posted by MDP View Post
    Hey Chris, I cooked a prime whole packer brisket yesterday, Turned out good.

    Yours looks better than mine!!
    Nothing wrong with a packer. Just a little extra trimming and getting the brisket in shape. Mark hows the golf game ?
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  16. #16
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    Re: Brisket

    really superb Masterclass with Aaron Franklin. Low and slow is just an introduction. Learn the true devil in the details. Took my brisket over the top and now I am much more consistent in terms of timing the brisket and avoiding pitfalls like dryness and over cooking.
    Nick



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    Re: Brisket

    Quote Originally Posted by veindoc View Post
    really superb Masterclass with Aaron Franklin. Low and slow is just an introduction. Learn the true devil in the details. Took my brisket over the top and now I am much more consistent in terms of timing the brisket and avoiding pitfalls like dryness and over cooking.
    I just watched that and learned a great deal. I did my first by temp and steps. He does his by ‘feel’. I am excited to try again.

    After watching Franklin, I don’t believe I cooked mine too hot, just too long. Between leaving it on until it hit 205 and covering it with a towel in my cooler for 2 hours, it overcooked. Who knew?
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    Re: Brisket


  19. #19
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    Re: Brisket

    Quote Originally Posted by CPP View Post
    Nothing wrong with a packer. Just a little extra trimming and getting the brisket in shape. Mark hows the golf game ?
    Hey Chris, I'm in a slump. Last summer my index was 5.1 Now it's 9 Ugh
    Mark


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  20. #20
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    Re: Brisket

    Quote Originally Posted by MDP View Post
    Hey Chris, I'm in a slump. Last summer my index was 5.1 Now it's 9 Ugh
    Have you changed courses to drive that index up a little, or maybe getting older. I know that impacted me along with a recent health issue. Plus before that, My index went up to 12.5 after I changed courses. Darn course is so darn tight it makes it nuts for me to play. Everything fades, and I play a natural draw. But I have a year to wait out my yearly dues. Then its back to my old course. I know what ya mean Ugh !
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Brisket

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