Smoking Brisket Tips
 

So I just got back from my farewell KC trip and I brought back some Q39 rub. That brisket I ate there tasted like chocolate. So damn good.

Need some tips from the planet. I'm guessing 8 hours at 225?

I have a big green egg. Any tips?

Depending on the size of the cut, You can do 6 hrs at 300 even; all other variables aside, the trick is keeping the temp consistent during the entire smoke.

Fluctuations in temp are your enemy for tenderness.

Let us know how it turns out!

Don’t burn your apartment down while smoking your brisket.

Just the tips?

I have a Yoder Smoker and I cook at 225 about 1 to 1.5 hours per pound. I cook to an interval temp of about 185-190.

I’m sure other guys here have better brisket than I do. But I have good luck foiling it after three hours and getting it to 190-195 and pulling it.

There won’t be any bark, but it won’t dry out.

Early on I was pulling it sooner and slicing it where it ended up pretty tough and the fat didn’t render enough.

Big thing is pull it and put it in the oven or a cooler and let it rest at least 30 minutes.

I also buy higher end cow. I don’t know if it makes a difference but I’m not willing to risk it.

Like I said I’m not the pro here but I turn out our what I believe good brisket.

Burn your house down for extra smoke flavor. Really adds flavor.

I only came in here to see if you were looking for tips for smoking brisket, or were smoking just the tip of a brisket.

I let mine cook off in a big ol' pot of water on the stove with plenty of liquid smoke dumped in. BBQ heaven!

Yeah I just realized some folks might make that understanding. Whole brisket.

I cook mine to an internal temp of 200, then wrap it in foil and a towel and let it sit in a cooler for an hour.

I’d seperate the point from the flat at 195. Wrap the flat in foil and put it in a cooler. Take the point, cut it into 1.5” cubes and pur more seasoning on them (sauce optional). Make a bowl out of foil, put them in the bowl and back on the smoker for another hour or two.

peach paper method is the only way to smoke.

http://www.thesmokerking.com/butcherpaperbrisket.html

Good article explaining the step by step.

160; wrap; back in till `185; rest;

throw some high quality Styrofoam in your smoker for that extra thick smoke ring

"Don't **** it up and ruin dinner for everyone" - Dad

Best smoking tip I ever received.

Best tasting and best looking? Definitely unwrapped. If you have the time and want it done perfect don’t wrap it. Wrap in Saran Wrap and not foil, towel around it and into an ice chest.

Trim the fat cap and any big fat pockets.

I have a 2xl Big Green Egg.....................

This is a recipe from Aaron Franklin /Franklin BBQ in Austin I use (modified for the egg)

Rub Brisket with mustard
Mix 1/2 cup salt and 1/2 cup pepper for your dry rub NOTHING ELSE. I never use it all

Heat egg to 200. at 200 lay in large chunks of oak (I use 10 or 12)

Put on the heat deflector. Put a large pan of water on the deflector then the grate.

Let the smoke clean up a bit and at 275 put the brisket (fat side up) on the grate. Hold temp at 275

The meat will stall at 175 in approximately 6 hours. when that happens remove the brisket wrap in butcher paper (the no wax type) and return to the grill.

Target temp is 203. This will take me 11 or 12 hours when cooking a 10-12 lb brisket at 275.
Remove and when it has rested to 145 slice away.

Bueller's dead on. Buy good brisket.

This is a fine time to try American Wagyu beef.

https://kowsteaks.com/wp-content/upl.../gmbrisket.jpg

Best tip is to give yourself plenty of time. Worst thing you can do is to start late and then start making paniced decisions because people are standing around all hungry waiting for you and the next thing you know it's 10pm and you're finally eating. That mofo will stay warm for hours in a cooler, so start early, pull it off, then serve when you're ready.

Thanks for posting, gonna give this a shot!

Submerge overnight in 1gal liquid smoke and 2 cups salt. Microwave for 22 minutes.

You're welcome....

The best tip I can give is buy a quality brisket. The cheaper grade may be tempting but you definitely get what you pay for.

This.

Also lol at buying some expensive meat to slow cook. Just go buy your shit at Costco for 2.99 a pound.

You can get low grade prime there for cheap, but the guys I know always use American Wagyu for competition.

Competition is different when you could have thousands on the line.

But to eat with people you probably don't even like all that much? Hell, be lucky I'm spending the $3 per pound and not getting dollar store steaks.

Wagyu your such a metro sexual , hell most likely full blowen bundle of sticks

Wagyu and nissians am I right!

Don’t focus on time. Cook it till it’s fork tender then it’s perfect.

There's always one obnoxious drunk at a BBQ.

You have a point. I know a chuck roll split in half can be passed as brisket to the unknowing.

Rest it!

If you do absolutely nothing else right, for the love of God, rest the thing for at least 30 minutes. If you don't when you cut it the juice will run out and your first slice will be great before every other bite is ass.

I've ruined a few cooks that I KNEW were right. Took me a long time to realize that ther cook was perfect and I just needed to let it rest before slicing.

I usually suggest rest at least an hour. Two if you have the time. Half hour is pushing it, IMO. Meat that size needs time.

I find 2 hours the sweet spot resting time wise with a packers.

I love doing brisket on my Pit Barrel, which cooks around 310. Skip the stall, the bark is great. Smoke ring sucks, but who cares unless it's competition Q?

Definitely, an hour is automatic for me. I try to go for 2, but it seems to never work out. Impatient.

Thanks for all the tips. I'll post an update later.