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Old 02-01-2013, 05:54 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by DJ's left nut View Post
They're hard to screw up.

225, 2 fist sized chunks of cherry, 1 fist sized chunk of oak and a shitload of patience. I've seen some people say to put it on at room temperature but I add it straight from the fridge. I think the lower temp gives you a little more time in the smoke and a slightly better smoke ring before you hit that 145ish range where it stops accepting the smoke flavor.

I use a mustard coating and a dry rub that's light brown sugar, paprika, cayenne, mustard powder, black pepper, garlic powder and kosher salt. Use a LOT of rub, it mellows with the smoke. As for the ratio, I honestly don't remember, I just do it to taste. The garlic, black pepper and brown sugar probably make up 70% of the rub with the paprika making up the biggest chunk of the rest. I don't use a ton of salt and the cayenne is obviously as desired.

Some guys will swear by putting the fat side up claiming the juice permeates the meat better. Others will say that the juice mostly runs off and that you want to put the fat side down to protect from the more volatile heat zone directly between the water pan and the meat (or heat and meat if you don't use a water pan).

Some guys use a mop, I personally do not (not on beef). I just don't like beef having too much sweetness and I don't think a vinegar mop for beef. If you're curious, just google 'brisket mop' and you can find some recipes you may like.

Like I said, they're pretty hard to mess up.
This is a pretty good start. For a brisket rub, stay fairly light on sugar. Your brisket will be in the smoker too long and the sugar will get bitter. Some is OK, too much is bad. I frankly don't care for sugar in a brisket rub. Great on ribs, though.

Here's a couple good basic rubs on Food Network. I've tried both of them, and they're pretty standard.

http://www.foodnetwork.com/recipes/f...ipe/index.html

http://www.foodnetwork.com/recipes/b...ipe/index.html

The practice of rubbing the whole brisket down with mustard, then applying the rub is 100 percent spot on. As for a baste - I don't do a lot, but I'll pour a bottle of beer in a spray bottle and spritz it a few times.
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Old 02-01-2013, 05:56 PM   #2
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This is a pretty good start. For a brisket rub, stay fairly light on sugar. Your brisket will be in the smoker too long and the sugar will get bitter.
He has a kettle not a smoker. He's probably not going to be going low and slow.

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If memory serves, there's a board regular that boils his ribs first. It's ChiefsPlanet lexicon, right up there with the people that roast their Thanksgiving turkeys in a bag.

Welcome to CP, candyman.
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Old 02-01-2013, 05:58 PM   #3
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I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.

Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time.
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Old 02-01-2013, 06:01 PM   #4
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I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.

Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time.
Very little fuel.

Too many people try to use their vents on a kettle and it creates that bitter taste when they close their top vents. You really need to keep a fuller air-flow in a kettle grill, IMO.

You just don't use very much charcoal and you have to re-load more than you'd like.

It's certainly not my preferred method, but given a 22 inch kettle and some patience, it can be done.
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Old 02-01-2013, 05:59 PM   #5
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He has a kettle not a smoker. He's probably not going to be going low and slow.
Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.
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Old 02-01-2013, 06:02 PM   #6
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Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.
EEEEEEEEEEK!

To clarify what I'm sure FMB meant, if you close down the vents, ONLY CLOSE THE BOTTOM.

The top vent stays open at all times, regardless of temperature. If you really want to ruin a piece of meat, close up the top vent. That smoke will just sit on the meat and give you a creosote buildup from hell.
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Old 02-01-2013, 06:05 PM   #7
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EEEEEEEEEEK!

To clarify what I'm sure FMB meant, if you close down the vents, ONLY CLOSE THE BOTTOM.

The top vent stays open at all times, regardless of temperature. If you really want to ruin a piece of meat, close up the top vent. That smoke will just sit on the meat and give you a creosote buildup from hell.
Yes, of course. Should have mentioned, you actually want to position the top vent over the brisket to keep smoke flowing.
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Old 02-01-2013, 06:09 PM   #8
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Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.
Yeah that's the plan.

I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle.

But I tried that on ribs before with a rib rack and I think I get too much heat on each side.

Definitely want to have some good burnt ends.
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Old 02-01-2013, 06:11 PM   #9
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Yeah that's the plan.

I have the Weber charcoal holders if I want to put the charcoal on each side and the brisket in the middle.

But I tried that on ribs before with a rib rack and I think I get too much heat on each side.

Definitely want to have some good burnt ends.
I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.

Pretty sure I took a couple years of my life off, but those are the crappy years anyway.
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Old 02-01-2013, 11:46 PM   #10
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I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.

Pretty sure I took a couple years of my life off, but those are the crappy years anyway.
How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.
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Old 02-02-2013, 08:04 AM   #11
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How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.
Keep as much of the fat cap as you can. Do it like you suggest, but at the point where you're chopping it, chop it all up and mix it together.

Not the best burnt ends I've made, but it was still pretty damn good.
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Old 02-01-2013, 08:53 PM   #12
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Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.
This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.
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Old 02-01-2013, 08:55 PM   #13
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This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.
Oh shit maybe I'm thinking of the wrong thing I have a cheap ass brinkman smoke n grill. Is that considered a kettle smoker??? Regardless it's still a chore to maintain low heat for long periods of time.

*Never mind I see a kettle smoker is one of those little sawed off versions.
Last edited by crispystl; 02-01-2013 at 08:56 PM.. Reason: not a kettle
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Old 02-01-2013, 06:01 PM   #14
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He has a kettle not a smoker. He's probably not going to be going low and slow.



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It smokes great but it is still charcoal.

I guess I could a lesser amount of charcoal in it but I hear people on Pittmasters and other shows smoking brisket for like 14 hours.

I don't know how to accomplish that if I have to put it on overnight.

Maybe I should use lump charcoal.

Think that would maintain a lower temp than briquettes and burn longer?

I want it to be ready by game time.
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Old 02-01-2013, 06:06 PM   #15
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It smokes great but it is still charcoal.

I guess I could a lesser amount of charcoal in it but I hear people on Pittmasters and other shows smoking brisket for like 14 hours.

I don't know how to accomplish that if I have to put it on overnight.

Maybe I should use lump charcoal.

Think that would maintain a lower temp than briquettes and burn longer?

I want it to be ready by game time.
Splurge for a weber smoky mountain, you wont regret it if you like smoked meat I promise.
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