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Posted: 9/27/2007 7:55:54 PM EDT
OK, I have a brisket, Texas Rub, and a smoker, what tips do you have for me? I intend to smoke it on mesquite.
 Do you score the fat cap? I have read some guys do. How many hours per pound should I count on, not exact, but a general idea. I have read a bunch of stuff on the web, just looking for some tips from Arfcom.  |
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Posted: 9/27/2007 8:30:45 PM EDT
[#1]
bump^
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Posted: 9/27/2007 8:36:47 PM EDT
[#2]
Bag the brisket overnight with that beer and the rub. Get your smoker set with good coals at about 175-225. Wrap the brisket in foil and smoke about 45minutes per pound. Unwrap and then smoke another 30 minutes per pound (or more). Low and slow is the way to go. Get more beer while you are "watching the fire".
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Posted: 9/27/2007 8:48:19 PM EDT
[#3]
Cook part way wrapped first, then smoke it? Will it "take" the smoke? |
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Posted: 9/27/2007 8:50:31 PM EDT
[#4]
What he said, plus you can soak the woodchips in water, and use those as fuel. This will create lots of smoke. Count on at least 10-12 hours for that slab. When you cut it open, you should get a "smoke ring" around the outside edges of the meat about 1/4-1/2 inch. It will appear pink to red. This is a good thing, and means it was smoked to perfection. GOOD LUCK! |
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Posted: 9/27/2007 8:51:32 PM EDT
[#5]
There must be more Texicans out there who can help you....
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Posted: 9/27/2007 8:51:48 PM EDT
[#6]
Texans always put beans in their brisket.
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Posted: 9/27/2007 8:52:10 PM EDT
[#7]
You totally need a lot of Zig-Zags, dude.
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Posted: 9/27/2007 8:55:22 PM EDT
[#8]
This is a good bit of advice. I would really suggest soaking the wood chips overnight. Different wood chips impart different flavors. I like mesquite, but apple wood and hickory are good too. Jack Daniels chips their old barrels for this and it gives a nice flavor. You can also add brown sugar to the water (only a little) for a bit more flavor. But do soak the chips overnight. |
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Posted: 9/27/2007 9:00:14 PM EDT
[#9]
Just so we're straight, wrap first, then smoke. I ask again because this is opposite from what I do with pork. Also, do you guys use a mop sauce on this? |
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Posted: 9/27/2007 9:02:14 PM EDT
[#10]
I like to put orange peels in the water pan occasionaly. Another thing I recommend is keeping a mop for putting sauce on. Other than that you seem gtg.
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Posted: 9/27/2007 9:02:18 PM EDT
[#11]
Be sure you have your coals built up before you start... I often start the fire the night before I am going to smoke so the coals are ready first thing in the AM. Keeping the temp constant is something you have to watch carefully... the bigger your coal base is, the easier it is to maintain a constant temp.
Plan on leaving the brisket in the smoker all day. Don;t worry, after you unwrap it, it will have plenty of time to pick up the smoke. Throw some chicken in there too, wrap for about 2.5 hours and unwrap for 2. Mesquite is very good... my favorite. Other than methyl alcohol, don't use any fire starter. |
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Posted: 9/27/2007 9:03:48 PM EDT
[#12]
If you want to "mop" sauce, wait until the last 15-20 minutes of cooking time. If you leave it on any longer, it will turn into a thick char. This is no bueno. Like above said, Jack Daniels is an excellent sauce. I prefer the "spicy honey".YMMV
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Posted: 9/27/2007 9:07:30 PM EDT
[#13]
I find brisket is hard to light. I find ribeyes are easier to keep lit.
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Posted: 9/27/2007 9:09:29 PM EDT
[#14]
Start the smoker, you need to get it to 250-300 degrees.
Apply dry rub, give it a good covering with the dry rub. Then paint the whole thing with BBQ sauce. Put the brisket in the smoker for about 2 hours, fat cap up. Pre-heat your oven to 300 degrees Pull the brisket off the smoker and put it in a roasting pan (or tin foil pan) and add a can of beer, cheap beer is fine. Cover the brisket. The roasting pan is ideal, as it has a cover already, if you have to use a tin foil pain cover with tin foil. Put the roasting pan in the oven, and cook for 4 to 5 hours, the bigger the brisket the longer you cook it. I use an electric knife and slice the brisket across the grain. Enjoy! |
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Posted: 9/27/2007 9:10:35 PM EDT
[#15]
TFL
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Posted: 9/27/2007 9:11:12 PM EDT
[#16]
You don't need to score the fat cap.
Yes, wrap and then unwrap and smoke. Trust us. We're from Texas and we're here to help. |
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Posted: 9/27/2007 9:12:25 PM EDT
[#17]
I think the first question is, how will you keep it lit?
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Posted: 9/27/2007 9:13:44 PM EDT
[#18]
Now that I am thinking about it, you can take a long, skinny knive and go all OJ Simpson on the pork and stuff garlic and peppers into the holes. I like that, but it's more of a coonass thing.
Be creative and see what works. You will need to do this 20-30 times to get good. So get started! |
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Posted: 9/27/2007 9:15:06 PM EDT
[#19]
I think that sums it up! trwoprod is correct. The fat cap keeps the smoke in. Really, its not really not that complicated. You definitely came to the right place for advice. 
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Posted: 9/27/2007 9:23:11 PM EDT
[#20]
You know, if you have a good butcher, you should be able to get one with the skin still on. A big one, the whole ass-end of a hog! That crackly skin is just lovely!
And you should try your luck on a suckling pig. They are easier than you think. |
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Posted: 9/27/2007 9:26:41 PM EDT
[#21]
You aint lyin brother. I got one last year about 20lbs with a freakin .444. It gutted it for me Very tender. Reminded me of pork loin. |
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Posted: 9/27/2007 9:38:00 PM EDT
[#22]
You can stuff the little ones with rice and things, like bacon-wrapped shrimp, and sew them shut again for the cooking. |
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Posted: 9/27/2007 9:39:39 PM EDT
[#23]
Works for me. The key being low and slow. |
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Posted: 9/27/2007 10:32:57 PM EDT
[#24]
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Posted: 9/27/2007 10:49:32 PM EDT
[#25]
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Posted: 9/28/2007 5:00:57 AM EDT
[#26]
I decided to smoke first then wrap, I have to run some errands later, so it will be easier to wrap it and leave it for a bit. Next time I'll try the wrap first.
  Mopping with a Guinness sauce that I mixed up. |
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Posted: 9/28/2007 5:47:35 AM EDT
[#27]
have had pretty good luck using this recipe
i know im a yankee  , but the recipe is notwww.thesmokerking.com/page1a.html |
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Posted: 9/28/2007 5:55:56 AM EDT
[#28]
Ummm... Wheres the fat on that thing?
I would have wrapped it first. Not sure how it will cook right like that. The briskets we get down here have about 1 to 2 inches of fat on the top. |
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Posted: 9/28/2007 6:00:31 AM EDT
[#29]
2 hrs in a smoker at 250+ and then 4-5 hrs in an oven? that ain't BBQ |
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Posted: 9/28/2007 6:08:34 AM EDT
[#30]
When I cook mine I coat it in worstawhatever then give it a good dose of my dry rub. Get the smoker to 200 degrees and keep it there throughout the entire cook. I like to use Hickory on my briskets and I usually cook them for 12-14 hours, the first 2/3 of that time I cook it unwrapped, then wrap it in foil for the last 1/3 of the time. You get most of your smoke flavor in the first 45 minutes of the cook, after that its just heat.
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Posted: 9/28/2007 6:27:58 AM EDT
[#31]
You need to get a primal cut next time if you want Texas brisket. That one is trimmed too much for bbq.
Personally, I never use foil on one either. |
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Posted: 9/28/2007 6:32:46 AM EDT
[#32]
This is key. The fat will ensure that the meat is self basting. Expose to smoke for 4 - 6 hours, then wrap in foil, fat side up) for the remaining cook time, ~ 12 - 14 hrs total. 200 - 220 degrees. |
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Posted: 9/28/2007 6:40:40 AM EDT
[#33]
I've found that brisket's don't need all that much time in the smoke, and I pull them off the smoker after about two hours. I do pork butts and shoulders much the same way, except I leave them on the smoker about 3 hours, turn the oven down to 250 and make the total cook time 10-12 hours. The pork absolutely falls apart, a little chopping and you have the perfect pulled pork sammiches. And you're absolutely right, FAT CAP UP is critical. |
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Posted: 9/28/2007 6:43:41 AM EDT
[#34]
Looks excellent ... ready for the roasting pan and a can of cheap beer <G> Seriously, the beer will give it just enough liquid to keep it from drying out. I've used part of a bottle of wine before too. Something about the alcohol seems to make it more tender and juicy. Cover and monitor to make sure it doesn't dry out, and keep the heat low (300 or less) |
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Posted: 9/28/2007 6:46:45 AM EDT
[#35]
Exactly! |
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Posted: 9/28/2007 7:11:15 AM EDT
[#36]
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Posted: 9/28/2007 7:25:40 AM EDT
[#37]
A little over 5 hours.
 ETA: 147 degrees. |
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Posted: 9/28/2007 9:59:34 AM EDT
[#38]
Finally, somebody that understands that you need to smoke it unwrapped first, then finish with the brisket wrapped so that stays moist. A half done brisket will not take in the smoke flavor that well. |
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Posted: 9/28/2007 6:23:31 PM EDT
[#39]
Good looking brisket. You get an "A".
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Posted: 9/28/2007 6:27:12 PM EDT
[#40]
Dman that looks great...I am planning to smoke a pork shoulder on Sunday...now I am thinkng beef....nice piece o' meat!
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Posted: 9/28/2007 6:59:33 PM EDT
[#41]
I had to include a Snack Pic. I removed the fat from the juice and drizzled it over the meat and on the fresh Italian bread.
 After the wife and I ate our fill, this was left. That's it, almost 9lbs before smoking, trim the fat, have a few sammichs, not much left. Meat and AuJus vac sealed and ready for the fridge. The ziplock on the right has the dried ends and trimmings with some juice mixed in.  It was as good as it looked.
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Posted: 9/29/2007 7:25:18 PM EDT
[#42]
bump, just because
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Posted: 9/30/2007 10:15:18 AM EDT
[#43]
Recipe??? Don't hold back. |
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Posted: 9/30/2007 10:27:10 AM EDT
[#44]
Hey, nice work for a first timer!
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Posted: 9/30/2007 10:29:50 AM EDT
[#45]
9.5 too well done for my taste.
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Posted: 10/8/2007 6:52:16 AM EDT
[#46]
woops wrong thread
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Posted: 10/10/2007 7:44:22 AM EDT
[#47]
 That should be a COC violation.... That is Food PORN!!!!! |
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Posted: 10/10/2007 7:52:35 AM EDT
[#48]
Where did you get Hoffbrauhaus beer? I've been trying to find a place to get some of that for over a year, just seeing a bottle almost brought me to tears. My German beer withdraws are reaching heroine addict levels.
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Posted: 10/12/2007 10:01:39 PM EDT
[#49]
The beer distributor in Clarks Summit, Pa. carries the Hoffbrau line. All of it. |
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Posted: 10/21/2007 3:31:29 PM EDT
[#50]
I'm relatively new to low & slow cooking / smoking ... However, my understanding is that when doing brisket and pork butts the idea is that because they are generally tough cuts of meat, they must be cooked through "doneness" to "tenderness". Very different from a quickly (and hotly) grilled steak or even a pork tenderloin. |
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