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smoking a brisket

bluue13

bluue13

Well-Known Member
Joined
Jan 2, 2010
Messages
3,343
Ok everyone,

So the wife and I are smoking a 4lb brisket for the first time ever tomorrow. I was just wondering if anyone had any definite dos/don'ts before I get started. I'm excited to try it as I hear it is one of the best options for smoking. We're also gonna do some baby back ribs and chicken wings. Can't wait!

Thanks all!
 
LOW AND SLOW!!! People panic when the temp stops gaining, but relax and keep your temp the same, you'll be fine.
 
There are so many ways I've heard about. Low and slow, high heat, medium heat, etc etc. All seem to work for them. Personally, I smoke it until it reaches 140* because I've been told it stops absorbing smoke after that. Don't know if that's true or not but it has worked for me and gets a nice smoke ring. I then loosely wrap it in foil and put it in the oven until it reaches about 170* or so. I then pull it out, wrap it tightly in foil and several towels and put it in an uncooled cooler for a couple of hours until it's ready to serve. It will continue to cook in the cooler but very slowly. This method has worked for me and I'm afraid to try other methods because there is such a small window of success for this cut of meat. Good luck to you, let us know what you did and how it turned out.
 
If you have Netflix take a look at the show "Pit Masters". Many of them inject their brisket with a seasoned beef broth prior to cooking. I am also a big fan of low and slow. Somewhere between 200 and 250 degrees is about right, just make sure you have the time needed to cook it all the way through. When it comes to smoking I personally use a combination of Kingsford Competition Briquets (usually you can find them at Costco this time of year) and some type of soaked hard wood added every half-hour for the first few hours. The charcoal is amazing. I was skeptical till I tried it the first time and now I won't use anything else. As far as the wood goes Oak, Cherry, Apple, or Hickory are all great choices. Lastly I have used a similar mopp sauce to the one I use on my ribs on my tri-tip roasts as they cook. I feel it would work equally as well on a brisket to keep it moist. Mopp sauce is easy to make and is simply drizzled over the meat about every hour hour. I love the results.

Try this one:
http://www.ricksragin.com/secrets.html

Good luck!!!
 
Oh, good point. I received an injector for my birthday a couple of years ago and do inject my briskets now. I use beef stock. It's different than beef broth, I feel it has a heftier flavor over the broth. I also use Pecan for the wood. It gives just enough flavor but is mild enough to let the taste of the meat dominate.
 
A lot of great info here, thanks gents! Its all going to come in handy. I'm thinking the FTC method seems to be the way to go toward the end. Gonna use mesquite wood and a nice dry rub. Fingers crossed!
 
I have done several covering them overnight in fig sauce (my secret). Fig goes great with brisket. It brings a unique sweet flavor which will have your guests/judges guessing. Then the next day,have at with your rubs. After the smoke is done, place the brisket in a large oven bag sealed. Then rap the oven bag in foil and do the low and slow..........

If it is to late for the fig, try the bag. then foil. Some people inject, some do not. You can really screw up a good piece of meat if you get to fancy. Injecting takes time to get it right (unless your doing a straight broth). Fab B, when used correctly works well (thats a whole new level). Just have fun. Used different woods, combine woods just keep notes.
 
Is 4lb really a brisket? As said, low and slow is the way to go.
 
AVB said:
Is 4lb really a brisket? As said, low and slow is the way to go.
Click to expand...

I know... Its kinda small, but believe it or not its the biggest cut they had at the wholesale club, which usually has a great meat department. I'll see how it works out, and hopefully will be able to find a bigger one next time. Luckily it has a decent fat cap on it.
 
That's about the size of the tritip roasts we used to smoke back in SoCal! :laugh:

Speaking of . . . that's a great meal. About 45 minutes over low coals pushed off to one side in a Lil' Smokey and you've got crust on the outside, still rare in the center, tender all the way through. When I first moved from Ventura up to the PNW, I asked the butcher for a whole tritip because they only had sliced tritip in the meat case . . . so he brought me out a whole one. Sliced. :rolleyes:

~Boar
 
Well, everything was a success! I've had too many beers to accurately recount the whole process but there were nothing but compliments all around from everyone about how good the meat was. Ended up doing a brisket, baby back ribs, and chicken wings. I'm already looking forward to the next one! Thanks everyone for all the tips.
 
My brisket is on th grill right now. Tri-tip over oak is normally my forte but I wanted to try this. Using a beer based mopp sauce and have a few racks baby backs ready to go on shortly. If only the wind would die down a little so I can fire up a good stick...
 
cqb_guru said:
My brisket is on th grill right now. Tri-tip over oak is normally my forte but I wanted to try this. Using a beer based mopp sauce and have a few racks baby backs ready to go on shortly. If only the wind would die down a little so I can fire up a good stick...
Click to expand...

I used a beer based mop sauce as well. 12oz beer, apple cider vinegar, veg. oil, garlic, onion, tom. paste, and a bit of the rub. It was fantastic.
 
Finally had the chance to burn a stick. The brisket is resting and the ribs are going well. Want to wish a happy Mermorial Day to everyone, especially those that have been there, done that. You know who you are. Cheers all.
 
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