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Message
re: Smoked My First Brisket
Posted on 3/3/26 at 9:30 am to GeauxTigers0107
Posted on 3/3/26 at 9:30 am to GeauxTigers0107
Bookmarked for later. Those pics have me drooling. I may have to do another brisket here soon.
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Posted on 3/3/26 at 9:48 am to GeauxTigers0107
quote:you should try trimming it clean. I usually butterfly it to stay within competition rules but the whole point is trimmed clean of fat cap. gives the best bark for burnt ends.
I even scalped the point in a couple of spots but that's ok
i was looking for a pick but i cant find one.
quote:to nbe honest this really only matters for offsets and longer offsets to keep an efficient flow through their smokers. i love a bit of burnt bark on a piece thats not trimmed. the home cook cant afford to trim 30% off their brisket and just throw it away. The resturants use all that trim for sausage and tallow, so it isnt a loss to them.
As far as the tip getting overcooked, that first goes back to your trim. You want rounded edges. No sharp points. Aerodynamic trim allows the heat to travel around the brisket.
quote:this is all dependent on the smoker. offsets, the heat comes from the top so fat up is good to protect the meat. if using a drum/WSM/weber kettle/kamado most pellets, heat is coming form the bottom so i would put the fat cap down.
.fat side up,
quote:holding to me is only needed if you are done early...holding longer than it takes to come down to serving temp without moisture loss to me is just wasting time... but sometimes... you need to waste that time. as your guests wont be there till later. So i try and tell people that resting for hours is not required but a tool to use when you are done early or you dont want to have to get up at 4am to pull the meat... well cook it earlier and rest it overnight.
I then wrap in foil and put it in a holding oven at 140* for at least 6 but usually up to 12hrs. You can put a little tallow in the wrap if you want. You don't HAVE TO hold it that long but to me, it gives the best results. You can wrap and throw it on the counter until internal comes down to 140 then serve. Apologies for the long post but in brisket, the details matter.
To the OP.... see his bark is dark dark... thats what it should look like.
This post was edited on 3/3/26 at 2:43 pm
Posted on 3/3/26 at 9:49 am to Bert Macklin FBI
After a 6 hr rest was it cold? I'm clueless on this kind of stuff.
Posted on 3/3/26 at 9:58 am to CarRamrod
here is a pic of the butterfly after its cooked.
my box that comp. Im still so disappointed in my burnt end presentation... those 2 on the ends make me mad. I think i placed 5th here. I was 1-3 in every category with all the judges except for that devil judge that put me middle of the pack. So mad, i should have taken home hardware.
my box that comp. Im still so disappointed in my burnt end presentation... those 2 on the ends make me mad. I think i placed 5th here. I was 1-3 in every category with all the judges except for that devil judge that put me middle of the pack. So mad, i should have taken home hardware.
Posted on 3/3/26 at 9:59 am to SCwTiger
quote:no he probable had in wrapped in a towel in an ice chest/cambro or low oven. pull in at 200 and insulating it will keep it for a long time.
After a 6 hr rest was it cold? I'm clueless on this kind of stuff.
Posted on 3/3/26 at 10:27 am to SCwTiger
quote:My oven go as low as 135*. All my favorite briskets have had a long rest. Some advocate 10/12 hours. I will never again start a brisket the day it's served. I mean, I guess I could set my alarm for 12:01 a.m.
After a 6 hr rest was it cold?
Posted on 3/3/26 at 10:44 am to Bert Macklin FBI
Posted on 3/3/26 at 11:55 am to SCwTiger
quote:
After a 6 hr rest was it cold? I'm clueless on this kind of stuff.
No I had it wrapped in foil and towels and in an ice chest. It was still warm.
Posted on 3/3/26 at 12:25 pm to GeauxTigers0107
quote:
Apologies for the long post but in brisket, the details matter.
Don't apologize, this is great information. So you don't wrap it at all until you rest it?
Posted on 3/3/26 at 1:30 pm to Bert Macklin FBI
quote:
So you don't wrap it at all until you rest it?
That's correct. I heard a brisket guru say one time "to make good brisket you first have to make alot of bad brisket". So I went through all of the tips, tricks and fads I'd heard. Wrapping was one of those. Butcher paper, foil, wrap when it stalls, wrap when it hits 180, and on and on. When I finally decided to try no-wrap I loved the results.
Then it became about the finish process and trying all of those tips/tricks. Because briskets take so long to smoke, I was always finishing around midnight or later except for those cooks where I got up at 11pm and put them on at midnight. The easiest process for me was finishing at midnight then holding it in a 140* oven for 12 hours until noon the next day. And get good sleep.
Posted on 3/3/26 at 1:41 pm to GeauxTigers0107
Im with youi dont like wrapping... I thoroughly enjoy the foil boat though... best of both worlds.
have you ever ventured to hot and fast? thats another thing that i enjoy doing.. getting nice low smoke then blasting at 350-400 and it being done in half the time.
have you ever ventured to hot and fast? thats another thing that i enjoy doing.. getting nice low smoke then blasting at 350-400 and it being done in half the time.
Posted on 3/3/26 at 1:45 pm to CarRamrod
quote:
you should try trimming it clean.
I have. I was interested in maximizing the burnt ends and it came out fantastic.
But I don't compete and am sort of a traditionalist with my cooking. I enjoy trying to recreate that beautiful Central Texas brisket that all of those top guys do...Franklin, L&Lewis, Goldees, Bar A, etc.
quote:
the home cook cant afford to trim 30% off their brisket and just throw it away. The resturants use all that trim for sausage and tallow, so it isnt a loss to them.
You're not wrong but I would say I'm not losing near that much. And you should never throw those trimmings away lol. I save them and some fat for burgers. What fat I don't save gets rendered into smoked beef tallow that I filter and save in mason jars. Fry you a burger in some of that!
quote:
.fat side up,
this is all dependent on the smoker. offsets, the heat comes from the top so fat up is good to protect the meat.
You are correct. I was describing my process here. I go fat side up for the reasons you stated. I never told HIM to go fat side up because I don't know his smoker.
Also agree on your last paragraph. I've been in enough smoking threads with you to know you know...and that you also hate Aaron Franklin...
Posted on 3/3/26 at 1:47 pm to CarRamrod
quote:
have you ever ventured to hot and fast? thats another thing that i enjoy doing.
Man I know this is a Myron Mixon thing but I've never done it. I feel like I'm cheating myself out of the long slow process I enjoy so much.
Turn-in box looks damn good btw.
Posted on 3/3/26 at 1:58 pm to GeauxTigers0107
I run hot and fast. I'm cooking on a 10p gallon reverse flow offset, so I've got the added radiant heat of the baffle plate. I trim mine aggressively, the non fat side and point totally clean and cut out most of the deckel. I run fat side down, my mindset there has always to try ans establish a better bark on thr non fat side. I shoot to hold my smoker around 325, but being it's a real log fire and I don't monitor in constantly I will usualy bounce between 305 and 345 through the cook. 2 1/2 hours uncovered, 2 1/2 to 3 covered and I just test with a toothpick inserted into the flat to check when done, have yet to ever put a thermometer into a brisket. It comes out killer. 50/50 salt and pepper with a true oak or pecan fired offset is hard to beat
Posted on 3/3/26 at 2:30 pm to CaptJJ
Nothing wrong with that friend. Do what works for you!
Posted on 3/3/26 at 2:37 pm to GeauxTigers0107
I season my trimmings then put them in something like a pie pan or foil boat. I use the tallow for the wrap and snack on the parts with a decent amount of meat on them. I do similar with pork ribs as there's usually some meaty portions that need to come off of spare ribs. Those from Sunday were really good.
Posted on 3/3/26 at 2:41 pm to GeauxTigers0107
quote:i get it i just get perturbed that a lot of people on the internet swear up and down that fat up is the only way because thats what Franklin said. And they never understand that people do things for a reason... figure out that reason and modify to better suit your needs.
I was describing my process here. I go fat side up for the reasons you stated. I never told HIM to go fat side up because I don't know his smoker.
quote:yea frick that guy....
Also agree on your last paragraph. I've been in enough smoking threads with you to know you know...and that you also hate Aaron Franklin...
Posted on 3/3/26 at 3:23 pm to CarRamrod
quote:
i just get perturbed that a lot of people on the internet swear up and down that fat up is the only way
Same. Your pit configuration determines fat up or down.
One that tweaks me is "soak your wood chips". Lol. You're using wood chips because you want to impart some smoke flavor from the wood into your meat. Guess what needs to happen to get that smoke? The wood needs to burn. What burns better...wet wood or dry? Exactly.
"oh no mine start smoking right away". That's called steam brother. Anyway, rant over.
quote:
yea frick that guy....
Posted on 3/3/26 at 3:25 pm to CaptJJ
yes I go hot and fast as well mainly because I’m lazy but it always comes out good enough for me. Honestly it’s pretty hard to frick up a brisket and I’m after good eats not ribbons
Posted on 3/3/26 at 3:32 pm to AlxTgr
quote:
I season my trimmings then put them in something like a pie pan or foil boat. I use the tallow for the wrap and snack on the parts with a decent amount of meat on them.
Absolutely! Chef snacks are always a great idea. I do the same when I'm trimming spares down to St. Louis cut.
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