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re: Smoking a brisket
Posted on 10/4/18 at 4:17 pm to TheOutsiders
Posted on 10/4/18 at 4:17 pm to TheOutsiders
quote:how small of a brisket are you smokeing? What final temp are you going to?
225F for 12-13 hours.
0
Posted on 10/4/18 at 4:20 pm to LSUvegasbombed
quote:no smoke rings in an electic smoker? electric still smokes.
no but I have read that i could through in some lit charcoals which could possibly provide some smoke rings.
I havent tried it though
moving it to the oven you dont need any more smoke. most of the "rings" are formed within the first few hours.
Posted on 10/4/18 at 10:28 pm to Dave_O
For brisket, definitely prefer oak (red or post).
If your heat source is coming from directly below, e.g., BGE, then I recommend fat side down.
Also, (again, if your heat source is from below and) if the point and the flat are so different in thickness, then you may want to consider separating them before you put 'em on.
If your heat source is coming from directly below, e.g., BGE, then I recommend fat side down.
Also, (again, if your heat source is from below and) if the point and the flat are so different in thickness, then you may want to consider separating them before you put 'em on.
Posted on 10/5/18 at 7:08 am to Dave_O
Basically follow franklins method, but changed up a bit for my smoker.
225-230, I buy Texas post oak splits online and use rockwood lump as my base. If it’s a
13lb brisket it’ll probably be around 12 after trimming. It’s usually a 13-14hr smoke that I wrap with Oren pink butcher paper after 7-8hrs. I pull it at 198-200 and throw it in an ice chest to rest for an hour.
One of the best tips I can give is to get you a good thermometer. The one on your pit sucks. I use the thermoworks smoke which has a probe for the grill and one for the meat.
Smoke
225-230, I buy Texas post oak splits online and use rockwood lump as my base. If it’s a
13lb brisket it’ll probably be around 12 after trimming. It’s usually a 13-14hr smoke that I wrap with Oren pink butcher paper after 7-8hrs. I pull it at 198-200 and throw it in an ice chest to rest for an hour.
One of the best tips I can give is to get you a good thermometer. The one on your pit sucks. I use the thermoworks smoke which has a probe for the grill and one for the meat.
Smoke
Posted on 10/5/18 at 8:53 am to HebertFest08
For me in the pit barrel cooker.
Trim fat
Rub with Amazing Ribs big bad beef rub:
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder
Hang in the pit barrel till temp reaches the stall, somewhere around 150-160 typically.
Pull and wrap in foil, pour a little beef broth in there with the foil. Wrap it up tight.
Back on the smoker till internal of 203
Wrap in towels and put in a cooler for about an hour.
Pull it out and slice
Trim fat
Rub with Amazing Ribs big bad beef rub:
3 tablespoon coarsely ground black pepper
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons American chili or ancho powder
1 teaspoon chipotle or cayenne powder
Hang in the pit barrel till temp reaches the stall, somewhere around 150-160 typically.
Pull and wrap in foil, pour a little beef broth in there with the foil. Wrap it up tight.
Back on the smoker till internal of 203
Wrap in towels and put in a cooler for about an hour.
Pull it out and slice
Posted on 10/5/18 at 8:56 am to Dave_O
Not sure about hickory for brisket. May want to go with oak or pecan.
Brisket fat needs a long time to render. That's why you need to cook it low and slow (225-250). I would caution against doing a steady 275 -290 cook.
This is good advice. Temp doesn't have to be precise. The main thing is you want to have a nice bark covering the brisket before you wrap it, which is usually a safe bet at about 175.
Also, pull the brisket when internal temp is 200-205 and let rest an hour in an ice chest.
Brisket fat needs a long time to render. That's why you need to cook it low and slow (225-250). I would caution against doing a steady 275 -290 cook.
quote:
The most beneficial piece of advice that I've discovered is to wrap a piece of aluminum foil around the end of the flat at about 175 to prevent the tip of the flat from turning into jerky.
This is good advice. Temp doesn't have to be precise. The main thing is you want to have a nice bark covering the brisket before you wrap it, which is usually a safe bet at about 175.
Also, pull the brisket when internal temp is 200-205 and let rest an hour in an ice chest.
This post was edited on 10/5/18 at 9:00 am
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