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Posted: 5/22/2022 3:10:25 PM EDT
Just throwing this out there for anyone interested. Turns out amazing every time. I use a rec-tec pellet grill but should work fine on anything. Maybe this will help noobs or give ideas to your own tried and true methods. That being said, there are many ways to do it. This one works for me. Please criticize or share your own methods.
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Posted: 5/22/2022 3:40:32 PM EDT
[#1]
You do realize that most of the brisket pit masters are now cooking fat side DOWN?
And dang sure wrap in peach paper not foil? |
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Posted: 5/22/2022 3:45:42 PM EDT
[#2]
Seems overly complicated.
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Posted: 5/22/2022 3:52:53 PM EDT
[#3]
He's got a good method there.
I do a similar thing with a few small differences. Simplified Recteq method works perfectly for me. Let brisket sit out until room temp. Trim Marinate 1 hour with Kikomans light soy sauce Put on dry rub. (you can do the mustard thing if you want) Smoke at 225* until internal temp is 160* Wrap in butcher paper and cook at 275* to an internal temp of 200-205* Wrap in towels and put in cooler for 2 hours. Sometimes 205 is too much and it will fall apart when trying to cut so I prefer 200* |
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Posted: 5/22/2022 3:59:19 PM EDT
[#4]
Salt, pepper, smoke, heat. Cook until done. Slice and eat.
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Posted: 5/22/2022 4:01:27 PM EDT
[#5]
Quote HistoryQuoted: Salt, pepper, smoke, heat. Cook until done. Slice and eat. We could be friends. |
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Posted: 5/22/2022 4:23:44 PM EDT
[#6]
Two things ruin brisket, rushing it by attempting to cook it too hot and fast, and insufficient rest.
I stick mine in a cooler wrapped in towels for 2 hrs minimum. Other than that, the rest is all fluff. |
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Posted: 5/22/2022 4:25:31 PM EDT
[#7]
Salt and pepper
Smoke at 200* until 155* internal Wrap in foil and rest for 2 hours Slice and enjoy 
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Posted: 5/22/2022 4:27:15 PM EDT
[#8]
Quote HistoryQuoted: Salt, pepper, garlic smoke, heat. Cook about 250 until done. rest a long time, Slice and eat. i go a bit more complicated than you |
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Posted: 5/22/2022 4:32:46 PM EDT
[#9]
Pretty much the same , but I’ve been injecting mine, then wrapping in beef tallow in the butcher paper.
 
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Posted: 5/22/2022 4:35:34 PM EDT
[#10]
That pic made my tongue hard
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Posted: 5/22/2022 4:36:24 PM EDT
[#11]
Quote HistoryQuoted: Salt and pepper Smoke at 200* until 155* internal Wrap in foil and rest for 2 hours Slice and enjoy You serious Clark? |
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Posted: 5/22/2022 6:09:22 PM EDT
[#12]
Quote HistoryQuoted: Pretty much the same , but I’ve been injecting mine, then wrapping in beef tallow in the butcher paper. https://www.ar15.com/media/mediaFiles/6755/B2-1883363.jpg https://www.ar15.com/media/mediaFiles/6755/FB_IMG_1590366957573-1431338.jpg Never tried injecting. Might try injecting the au jus stuff. That sauce is like crack. I wonder how that would work. |
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Posted: 5/22/2022 6:14:03 PM EDT
[#13]
Quote HistoryQuoted:Sometimes 205 is too much and it will fall apart when trying to cut so I prefer 200* +1 When I probe and get 200 to 205 I'm happy and the brisket is tender. |
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Posted: 5/22/2022 6:17:09 PM EDT
[#14]
Quote HistoryQuoted: Salt and pepper Smoke at 200* until 155* internal Wrap in foil and rest for 2 hours Slice and enjoy Ha hah haha haha... Wanna know how I know you've never actually cooked a brisket in your life? 
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Posted: 5/22/2022 6:19:24 PM EDT
[#15]
Quote HistoryQuoted: You serious Clark? mmmm meat bubblegum |
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Posted: 5/22/2022 6:20:34 PM EDT
[#16]
I leave fat cap on thin side and put fat side down to keep from cooking to fast on the thin side.
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Posted: 5/22/2022 6:23:52 PM EDT
[#17]
Since youre using a pellet smoker, turn off the smoker when finished temp.
Let it rest in the smoker until its 155-160 IT. Toss it in the oven at 170-180 to keep warm until ready to serve. You're welcome |
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Posted: 5/22/2022 6:25:22 PM EDT
[#18]
Quote HistoryQuoted: Ha hah haha haha... Wanna know how I know you've never actually cooked a brisket in your life? It’s wakeboarder. Our friendly neighborhood troll. 
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Posted: 5/23/2022 9:10:13 AM EDT
[#19]
Quote HistoryQuoted: Since youre using a pellet smoker, turn off the smoker when finished temp. Let it rest in the smoker until its 155-160 IT. Toss it in the oven at 170-180 to keep warm until ready to serve. You're welcome Will give that a try. I have been wanting to do the LONG rest thing like some places do. Maybe cook it all night and start the rest in the morning. Hold over in oven at lowest temp until dinner. One of the great things about a pellet grill. I can toss food on and go to sleep knowing I don't have to worry about anything. |
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Posted: 5/23/2022 10:11:43 AM EDT
[#20]
Quote HistoryQuoted: Will give that a try. I have been wanting to do the LONG rest thing like some places do. Maybe cook it all night and start the rest in the morning. Hold over in oven at lowest temp until dinner. One of the great things about a pellet grill. I can toss food on and go to sleep knowing I don't have to worry about anything. Quote HistoryQuoted: Quoted: Since youre using a pellet smoker, turn off the smoker when finished temp. Let it rest in the smoker until its 155-160 IT. Toss it in the oven at 170-180 to keep warm until ready to serve. You're welcome Will give that a try. I have been wanting to do the LONG rest thing like some places do. Maybe cook it all night and start the rest in the morning. Hold over in oven at lowest temp until dinner. One of the great things about a pellet grill. I can toss food on and go to sleep knowing I don't have to worry about anything. Cooler resting tends to over cook brisket. It retains too much heat from the brisket and it's not actually resting. Remember, coolers are meant to retain temperature...... If using a conventional smoker, then you would let your brisket rest in ambient temperature (inside the house of course) Taking the brisket out and setting it in an aluminum pan and directly in the oven (no heat) with the door slightly open is a good way to rest your brisket as well. Just check temp regularly or if you have an electric probe, use that. I do know some people who smoke brisket until 185-190 IT and then cooler rest it. By the time it is rested in the cooler for a few hours, its ready gotten to target temp and cooled down to slice and serve. |
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Posted: 5/23/2022 10:14:08 AM EDT
[#21]
Quote HistoryQuoted: It’s wakeboarder. Our friendly neighborhood troll. Quote HistoryQuoted: Quoted: Ha hah haha haha... Wanna know how I know you've never actually cooked a brisket in your life? It’s wakeboarder. Our friendly neighborhood troll. lol I cant believe he is still getting people. He's like the Arfcom Ken M. |
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Posted: 5/23/2022 10:22:21 AM EDT
[#22]
Quote HistoryQuoted: i go a bit more complicated than you Quote HistoryQuoted: Quoted: Trim. Salt, pepper, garlic smoke, heat. Cook about 250 until done. rest a long time, Slice and eat. |
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Posted: 5/23/2022 10:24:47 AM EDT
[#23]
Quote HistoryQuoted: You do realize that most of the brisket pit masters are now cooking fat side DOWN? And dang sure wrap in peach paper not foil? Fat side up or down depends on where your heat is coming from. The correct answer is, fat cap gets pointed towards the heat source. Otherwise, OP has a solid methodology. |
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Posted: 5/23/2022 10:25:55 AM EDT
[#24]
Quote HistoryQuoted: Seems overly complicated. You wouldn't have to twist my arm to throw that on some fat ass homemade flour tortillas, and share a cold beer with you, OP!  |
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Posted: 5/23/2022 10:26:31 AM EDT
[#25]
Sometimes I do brisket unwrapped to get crunchy bark. Sometimes I'll wrap it up at t he end with a squirt of water and even a dash of vinegar.
I have learned that there's more than one way to get good brisket. The main thing, it must cook to between 200 and 205 degrees. Ideally I'd pull all smoked meat at 203, but it honestly varies from meat to meat, for reasons I don't understand. Some seems done at 200, other pieces, the same cut on a different day, seem to need 203. Some of this is probably due to imperfections in the thermometer. |
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Posted: 5/23/2022 10:29:17 AM EDT
[#26]
Quote HistoryQuoted: Pretty much the same , but I've been injecting mine, then wrapping in beef tallow in the butcher paper. https://www.ar15.com/media/mediaFiles/6755/B2-1883363.jpg https://www.ar15.com/media/mediaFiles/6755/FB_IMG_1590366957573-1431338.jpg |
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Posted: 5/23/2022 10:29:56 AM EDT
[#27]
That's a whole lot of steps compared to my approach. Once it's on the smoker, I don't touch it.
Set smoker somewhere between 225-250 Put brisket on fat down Cook until internal temp 190-195 Wrap or cover and let rest in something insulated (oven, cooler, etc) for 1+ hr |
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Posted: 5/23/2022 10:30:32 AM EDT
[#28]
Quote HistoryQuoted: Yeah, but it's clearly a hobby for him, and not just something to throw together because it's dinner time. I can dig it. You wouldn't have to twist my arm to throw that on some fat ass homemade flour tortillas, and share a cold beer with you, OP! Quote HistoryQuoted: Quoted: Seems overly complicated. You wouldn't have to twist my arm to throw that on some fat ass homemade flour tortillas, and share a cold beer with you, OP! This guy gets it! In the end, it's all fun. I don't see it as complicated at all. I just sort of wrote things out more detailed so an idiot could mostly follow it. That idiot being me after a few bourbons.  The sort of odd thing is the "meat bath". I only do that when making brisket for a family re-union or group picnic type thing. It keeps everything warm and juicy. And amps the flavor up to 11. Everyone seems to love that part of it when I serve it to groups. But it certainly isn't "BBQ canon". As far as fat side up or down, I don't even care really. Makes no real difference. The reason I do fat side up is because the fat side has a better presentation when finished. So I keep that part nice and pretty. I also always orient the point of the brisket toward the incoming heat flow.
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Posted: 5/23/2022 10:32:25 AM EDT
[#29]
Quote HistoryQuoted: Fat side up or down depends on where your heat is coming from. The correct answer is, fat cap gets pointed towards the heat source. Otherwise, OP has a solid methodology.
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Posted: 5/23/2022 10:48:42 AM EDT
[#30]
Tried this one over the weekend
 Brisket on a Pellet Grill |
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Posted: 5/23/2022 10:48:46 AM EDT
[#31]
-Trim
-50/50 Salt and Pepper. -9 hours in the an offset smoker using post oak logs at 275 for perfect bark spritzing periodically with ACV -Wrap in butcher paper and continue to cook at 275 until internal temp reaches 205 -Rest in cooler or oven at 145 for 6-12 hours (Edit)-Go Prime or go home  Attached File Attached File Attached File |
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Posted: 5/23/2022 10:59:36 AM EDT
[#32]
Salt, pepper place in pellet smoker 220 deg high smoke. Between 11pm -12 am. Got to bed.
Wake up in the morning, wrap in butcher paper let it go till internal temp is between 200 -205. Place in cooler to rest. Eat. Usually dinner.  Attached File |
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Posted: 5/23/2022 11:04:34 AM EDT
[#33]
Quote HistoryQuoted: Salt and pepper Smoke at 200* until 155* internal Wrap in foil and rest for 2 hours Slice and enjoy 202 internal temp is best. |
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Posted: 5/23/2022 11:13:47 AM EDT
[#34]
I don't know about pulling it at 205, seems a bit late in the game?
I normally pull mine at about 190 and wrap it up in foil/towels and toss it in a cooler. To be honest the pictures don't do brisket justice, because most of them will look great. If it falls apart, it's cooked too much. |
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Posted: 5/23/2022 11:24:42 AM EDT
[#35]
Nah.
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Posted: 5/23/2022 12:02:00 PM EDT
[#36]
Quote HistoryQuoted: Salt, pepper place in pellet smoker 220 deg high smoke. Between 11pm -12 am. Got to bed. Wake up in the morning, wrap in butcher paper let it go till internal temp is between 200 -205. Place in cooler to rest. Eat. Usually dinner. https://www.ar15.com/media/mediaFiles/60118/20200229_165235_jpg-2394223.JPG @cjgem How do you like that Cutco slicer? |
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Posted: 5/23/2022 12:04:42 PM EDT
[#37]
Quote HistoryQuoted: I don't know about pulling it at 205, seems a bit late in the game? I normally pull mine at about 190 and wrap it up in foil/towels and toss it in a cooler. To be honest the pictures don't do brisket justice, because most of them will look great. If it falls apart, it's cooked too much. That is how I used to do it. That was before I figured out to pull it when it is tender all over the flat with the probe. That is usually between 200-205 for me. |
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Posted: 5/23/2022 12:19:11 PM EDT
[#38]
You cook brisket to tenderness, not to temp.
When a probe or toothpick goes in like butter, it is done. |
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Posted: 5/23/2022 12:30:19 PM EDT
[#39]
I need to smoke a brisket this week.
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Posted: 5/23/2022 12:42:55 PM EDT
[#40]
1. Trim
2. Rub 3. Smoke 14 hours at 225 No wrap, no injection, no spray, no marinade, no bullshit. (yesterday) 
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Posted: 5/23/2022 2:05:04 PM EDT
[#41]
Quote HistoryQuoted: I don't know about pulling it at 205, seems a bit late in the game? I normally pull mine at about 190 and wrap it up in foil/towels and toss it in a cooler. To be honest the pictures don't do brisket justice, because most of them will look great. If it falls apart, it's cooked too much. It all depends on the individual cut. Sometimes, the internal connective tissue needs more time & temp to break down. I try to start monitoring it at around 195 degrees, and start probing it with my thermapen. When it starts to go in with minimal resistance, I'll pick the brisket up and see home much flex it has. When I can pick up the middle by about 6", and the ends touch the grate, it's good. (If it starts tearing at that point, it's overcooked). Also, since we're tossing out brisket tips & tricks, here's two more. Buying a brisket; do the bend test. When the brisket is in package and cold, see how close you can touch the ends together. The closer you get, the less hard fat that you'll be trimming off anyways. Still check for enough inter muscular fat from the side. Also, you know how when you're building up to the perfect bark, and the center of the flat sort of shrinks a bit as the fat renders and it forms a pool that doesn't let the bark form? Take a small chunk of your smoking wood and place it under the center of the flat when you start cooking. That will prevent the pool from forming as the fat renders out. |
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Posted: 5/24/2022 7:40:17 AM EDT
[#42]
Quote HistoryQuoted: I don't know about pulling it at 205, seems a bit late in the game? I normally pull mine at about 190 and wrap it up in foil/towels and toss it in a cooler. To be honest the pictures don't do brisket justice, because most of them will look great. If it falls apart, it's cooked too much. From a competition bbq standpoint, yes. Some folks like the “almost falling apart” texture. I like a little more bite to it, personally, but I’d rather have the pot-toasty texture than dry and tough. |
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