Smoked Brisket

SNAFU · 12-15-2017, 08:56 AM

I had an amazing brisket at a group shoot in NC.

Who's got a magic brisket recipe?

Stoned_Oli · 12-15-2017, 08:59 AM

I am utterly pissed that all the BBQ places around here insist on chopping it up for their sammiches... you have to go to fookin' Arby's to get it intact.

SNAFU · 12-15-2017, 09:24 AM

Quote:

Originally Posted by Stoned_Oli

I am utterly pissed that all the BBQ places around here insist on chopping it up for their sammiches... you have to go to fookin' Arby's to get it intact.

#splitstateproblems

Try Lions Choice

aviator · 12-15-2017, 09:32 AM

I'll be smoking one later today. Just put some rub on it and smoke it for a couple, three hours, then let it rest wrapped in aluminum foil so it gets juicy.

4thIDvet · 12-15-2017, 09:34 AM

Their are to many recipe's to even begin with a recipe for brisket. A low end piece of Mr. cow that makes incredible good barbeque.

Marinate the brisket for a few hours in orange or pineapple juice before cooking. That flavors the meat a bit and breaks down the fibers. In watching the barbeque cook off shows on T.V. everyone has their own spices "rubs."
Cook on a lower longer heat rather than fast and done. Experiment with different rubs and different type woods. Mesquite is my bestest favorite wood.
I will watch for yah on the BBQ cook-off.

aviator · 12-15-2017, 09:37 AM

200º max for a few hours until the inside temp is what? 160º or so. I don't know, I feel the meat with my finger and I know if it's rare or well done. I use mesquite.

Preacher · 12-15-2017, 11:14 AM

I use a couple of smoker boxes on my gas grill. Not the ideal set up, but works quite nicely if you don't have a smoker. Rough rule of thumb is too Cook on low heat 1 hour for every 2 pounds or until an internal temperature of 200* is reached.

If you're doing the gas grill, you'll need to soak your wood chips or they will disintegrate almost immediately. I used apple juice to soak the chips and it turned out quite nicely.

Sanders · 12-15-2017, 12:18 PM

Lots of good recipes on Youtube.

One of my favorites is BBQPitboys.com

The magic of smoking a good brisket is to maintain a constant temperature - 200-250. The smoking itself is pretty much done in the first few hours. After that, the meat won't take in much more. Also, wait until your smoker is putting out a bluish smoke. The white smoke will make it too bitter.

I do the wrap like Aviator - at an internal temp of around 160-180, then put it back on to 200. Then pull it off and wrap it in a towel (still in foil) and put it in a cooler (no ice!) to rest for an hour or two before cutting it up. Resting allows the juices to be drawn back into the meat, giving it more flavor and making it more tender.

I like mesquite, but I'm starting lean more toward oak wood for smoking. My buddy bought a cord of hickory and keeps telling me to come over and get some, but I haven't, yet.

I'm not even going to get into rubs and marinades. That's like discussing religion and politics - everyone has their own ideas as to what is best.

aviator · 12-15-2017, 12:25 PM

Yes, soak the wood chips first as

said. And heavy smoke the first hour or so, as Sanders said. Man... we should open up a BBQ place. Dirty Dozen BBQ.

aviator · 12-15-2017, 12:35 PM

Oh and don't forget to have a small container with water inside the grill, smoker or whatever, keep that humidity up.

Sanders · 12-15-2017, 02:16 PM

Quote:

Originally Posted by aviator

Oh and don't forget to have a small container with water inside the grill, smoker or whatever, keep that humidity up.

I forgot that! I put a big foil tray under the meat. It catches all the fat drippings, too (even though you trimmed most of the fat off first, right?). Water is good. So is apple juice and even red wine or beer.

Sanders · 12-15-2017, 02:22 PM

Quote:

Originally Posted by aviator

Yes, soak the wood chips first as

said. And heavy smoke the first hour or so, as Sanders said. Man... we should open up a BBQ place. Dirty Dozen BBQ.

I have a problem with wind at my place, so I am going to build an ugly drum smoker to hopefully get around it until I can make some kind of sheltered area for grilling. Guys using these are claiming 13 hrs + of smoking using charcoal briquets and wood chips. I have most of the stuff laying around my shop, so why not try it?

The video is just one of many on youtube on how to build one -

SNAFU · 12-15-2017, 04:13 PM

I've kicked around a UDS fow awhile bit I never have the time.

Been looking hard at Weber WSM smokers

baboon · 12-15-2017, 05:06 PM

If I wanted a smoked brisket I'd just pay the pitman @ my favorite BBQ joint to do mine when he does his.

Konstantin · 12-15-2017, 05:06 PM

Quote:

Originally Posted by Sanders

I have a problem with wind at my place, so I am going to build an ugly drum smoker to hopefully get around it until I can make some kind of sheltered area for grilling. Guys using these are claiming 13 hrs + of smoking using charcoal briquets and wood chips. I have most of the stuff laying around my shop, so why not try it?

That's what I use. I get around 12 hours at 250° using 5 lbs of charcoal.

12-15-2017, 08:56 AM	#1
SNAFU Member Join Date: Mar 2014 Posts: 98	Smoked Brisket I had an amazing brisket at a group shoot in NC. Who's got a magic brisket recipe?

12-15-2017, 08:59 AM	#2
Stoned_Oli King of S'marm Join Date: Oct 2013 Location: Mid-Missouri Posts: 4,490	I am utterly pissed that all the BBQ places around here insist on chopping it up for their sammiches... you have to go to fookin' Arby's to get it intact. __________________ “But rightful liberty is unobstructed action according to our will within limits drawn around us by the equal rights of others. I do not add ‘within the limits of the law’ because law is often but the tyrant’s will, and always so when it violates the rights of the individual.” ~ Thomas Jefferson to Issac Tiffany, 1816

12-15-2017, 09:32 AM	#4
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,374	I'll be smoking one later today. Just put some rub on it and smoke it for a couple, three hours, then let it rest wrapped in aluminum foil so it gets juicy. __________________ "Government is not the solution to our problem, government is the problem." Pesident Ronald Reagan

12-15-2017, 09:34 AM	#5
4thIDvet slug Join Date: Mar 2007 Location: Astor Florida Posts: 48,405	Their are to many recipe's to even begin with a recipe for brisket. A low end piece of Mr. cow that makes incredible good barbeque. Marinate the brisket for a few hours in orange or pineapple juice before cooking. That flavors the meat a bit and breaks down the fibers. In watching the barbeque cook off shows on T.V. everyone has their own spices "rubs." Cook on a lower longer heat rather than fast and done. Experiment with different rubs and different type woods. Mesquite is my bestest favorite wood. I will watch for yah on the BBQ cook-off. __________________ God Bless Americas Veterans. All who are serving and have served.

12-15-2017, 11:14 AM	#7
Preacher Chaplain/Moderator Join Date: Mar 2006 Location: West Virginia Posts: 11,321	I use a couple of smoker boxes on my gas grill. Not the ideal set up, but works quite nicely if you don't have a smoker. Rough rule of thumb is too Cook on low heat 1 hour for every 2 pounds or until an internal temperature of 200* is reached. If you're doing the gas grill, you'll need to soak your wood chips or they will disintegrate almost immediately. I used apple juice to soak the chips and it turned out quite nicely. __________________ You and I have a rendezvous with destiny. We will preserve for our children this, the last best hope of man on earth, or we will sentence them to take the first step into a thousand years of darkness. If we fail, at least let our children and our children's children say of us we justified our brief moment here. We did all that could be done. Ronald Reagan - 1964 ------------------------------------- Bunker Member #4.

12-15-2017, 09:37 AM	#6
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,374	200º max for a few hours until the inside temp is what? 160º or so. I don't know, I feel the meat with my finger and I know if it's rare or well done. I use mesquite.

12-15-2017, 12:18 PM	#8
Sanders Moderator Join Date: Mar 2006 Posts: 66,447	Lots of good recipes on Youtube. One of my favorites is BBQPitboys.com The magic of smoking a good brisket is to maintain a constant temperature - 200-250. The smoking itself is pretty much done in the first few hours. After that, the meat won't take in much more. Also, wait until your smoker is putting out a bluish smoke. The white smoke will make it too bitter. I do the wrap like Aviator - at an internal temp of around 160-180, then put it back on to 200. Then pull it off and wrap it in a towel (still in foil) and put it in a cooler (no ice!) to rest for an hour or two before cutting it up. Resting allows the juices to be drawn back into the meat, giving it more flavor and making it more tender. I like mesquite, but I'm starting lean more toward oak wood for smoking. My buddy bought a cord of hickory and keeps telling me to come over and get some, but I haven't, yet. I'm not even going to get into rubs and marinades. That's like discussing religion and politics - everyone has their own ideas as to what is best. __________________ "The truly dangerous man dresses inconspicuously and is soft- spoken. He walks away from most confrontations. The only time you learn that the truly dangerous man is mad at you is a split second before you die, for he never fights. He only kills. The truly dangerous man knows that fighting is what children do and killing is what men do." - Charley Reese 1986 3

12-15-2017, 12:25 PM	#9
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,374	Yes, soak the wood chips first as said. And heavy smoke the first hour or so, as Sanders said. Man... we should open up a BBQ place. Dirty Dozen BBQ.

12-15-2017, 12:35 PM	#10
aviator unum de multis Join Date: Mar 2006 Location: Bunker's Headquarters. Posts: 52,374	Oh and don't forget to have a small container with water inside the grill, smoker or whatever, keep that humidity up.

12-15-2017, 04:13 PM	#13
SNAFU Member Join Date: Mar 2014 Posts: 98	I've kicked around a UDS fow awhile bit I never have the time. Been looking hard at Weber WSM smokers

12-15-2017, 05:06 PM	#14
baboon slug Join Date: Feb 2010 Location: Out by the lake in central Texas Posts: 18,306	If I wanted a smoked brisket I'd just pay the pitman @ my favorite BBQ joint to do mine when he does his.

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