How to Smoke a Brisket???

VelociMama

Hi all,

I just got the hookup for two 9-12 lb briskets delivered next weekend, and I've never smoked one before.

I do have a decent charcoal smoker, and I have some experience smoking pork products, beef ribs, and salmon. I'm wondering if anyone has some good recipes for a brisket marinade and rub and some instructions on how to properly smoke a brisket.

There are some recipes online, but I prefer to hear from people who actually do the smoking themselves and what tweaks you find make it better.

Thanks in advance.

jencooks

bump

sorry, no advice... i have smoked several pork butts though!

VelociMama

bump

sorry, no advice... i have smoked several pork butts though!

Pork butts are on my list too! What's your strategy for smoking them?

FredDoyle

bump

sorry, no advice... i have smoked several pork butts though!

Pork butts are on my list too! What's your strategy for smoking them?

Light the end and haul like a mother.

Interested. I'd like to get a smoker.

VelociMama

bump

sorry, no advice... i have smoked several pork butts though!

Pork butts are on my list too! What's your strategy for smoking them?

Light the end and haul like a mother.

Interested. I'd like to get a smoker.

:laugh:

mmapags

Just buy a rub or make one up with some herbs and spices, put in the smoker and let it go for about 4 to 6 hours or so depending on how bug it is.. The wood smoke imparts most of the flavor. The pork shoulder goes for about 10 to 12 hours. I use a gas smoker and let it go overnight. The key thing is just experimenting with the amount of smoke and what rubs you like. I use Montreal Chicken on pork and I use a brown sugar bourbon on brisket. Keep the temp between 200 and 225. Hope this helps!

VelociMama

Just buy a rub or make one up with some herbs and spices, put in the smoker and let it go for about 4 to 6 hours or so depending on how bug it is.. The wood smoke imparts most of the flavor. The pork shoulder goes for about 10 to 12 hours. I use a gas smoker and let it go overnight. The key thing is just experimenting with the amount of smoke and what rubs you like. I use Montreal Chicken on pork and I use a brown sugar bourbon on brisket. Keep the temp between 200 and 225. Hope this helps!

I love a good brown sugar and molasses marinade on pork. Never tried it on beef though. I usually go with a cajun spice, but this sounds great!

Thanks!

mmapags

Just buy a rub or make one up with some herbs and spices, put in the smoker and let it go for about 4 to 6 hours or so depending on how bug it is.. The wood smoke imparts most of the flavor. The pork shoulder goes for about 10 to 12 hours. I use a gas smoker and let it go overnight. The key thing is just experimenting with the amount of smoke and what rubs you like. I use Montreal Chicken on pork and I use a brown sugar bourbon on brisket. Keep the temp between 200 and 225. Hope this helps!

I love a good brown sugar and molasses marinade on pork. Never tried it on beef though. I usually go with a cajun spice, but this sounds great!

Thanks!

I like a cajun or creole one also! Whatever mood that strikes you!

Fairysoul

I am not much help but I usually have good luck googling it!

_lizzie_

I've never done it but my dad used to do what he called a Texas dry rub, which was a little cinnamon, brown sugar, red pepper and salt. I dont know the proportions though, sorry! Im sure you could find a similar recipe easily, it was really good! He used to put that on turkey and smoke it to NOM NOM!

BigGuy47

Some of the best brisket in Texas is seasoned with a simple rub of only salt and pepper.

I use an off the shelf rub. I prepare the meat with a dry rub, wrap it in saran wrap and put it in the fridge overnight. When I'm ready to cook I'll take it out of the fridge and let it come up to room temperature while I'm preparing the smoker. With the smoker running at 225 -250 the rough estimate is about 1.5 hrs per pound of meats. But this is just an estimate, depending on the cut of meat it may take longer or less time. I usually cook my brisket to around 195 degrees.

Wood choice is important. I smoke Pork using Apple wood. For Brisket I'll use either Oak or Pecan.

Here's a site with a fair amount of information regarding smoking brisket
http://www.amazingribs.com/recipes/beef/texas_brisket.html

Enjoy your smoke!

VelociMama

Some of the best brisket in Texas is seasoned with a simple rub of only salt and pepper.

I use an off the shelf rub. I prepare the meat with a dry rub, wrap it in saran wrap and put it in the fridge overnight. When I'm ready to cook I'll take it out of the fridge and let it come up to room temperature while I'm preparing the smoker. With the smoker running at 225 -250 the rough estimate is about 1.5 hrs per pound of meats. But this is just an estimate, depending on the cut of meat it may take longer or less time. I usually cook my brisket to around 195 degrees.

Wood choice is important. I smoke Pork using Apple wood. For Brisket I'll use either Oak or Pecan.

Here's a site with a fair amount of information regarding smoking brisket
http://www.amazingribs.com/recipes/beef/texas_brisket.html

Enjoy your smoke!

That is exactly what I was looking for. Thank you! I'll post pics and what I did here next weekend after the smoke. Hopefully, everything will turn out nicely.

sjohnny

For brisket I make a rub with salt, pepper, paprika, garlic powder and whatever else strikes my fancy. I put the rub on the meat and then keep it in the fridge over night. I take the meat out of the fridge when I start the fire. I use charcoal to get the fire going and then put wood on. I like mesquite, pecan/hickory (they're the same) or oak for beef. I get the fire up to about 300 and then put the meat on. I let it drop down to about 200 and keep it there for about 8 to 12 hours. After a few hours I wrap the brisket up in aluminum foil for the remainder. Real barbecue doesn't need sauce.

I did a pork but today. I just rubbed it with salt and pepper and a little bit of sugar. Put it on a 200 degree mulberry wood fire for about 6 or 7 hours. Wrapped it in foil after about three hours. It was heavenly.

McBully4

Real barbecue doesn't need sauce.

My people

sjohnny

Real barbecue doesn't need sauce.

My people

I will occassionaly make sauce if yankees are coming over but I treat it with disdain and shame them into not using it.

VelociMama

Real barbecue doesn't need sauce.

I'm not a fan of barbecue sauce either. It just hides the flavor of the meat.

VelociMama

For brisket I make a rub with salt, pepper, paprika, garlic powder and whatever else strikes my fancy. I put the rub on the meat and then keep it in the fridge over night. I take the meat out of the fridge when I start the fire. I use charcoal to get the fire going and then put wood on. I like mesquite, pecan/hickory (they're the same) or oak for beef. I get the fire up to about 300 and then put the meat on. I let it drop down to about 200 and keep it there for about 8 to 12 hours. After a few hours I wrap the brisket up in aluminum foil for the remainder. Real barbecue doesn't need sauce.

I did a pork but today. I just rubbed it with salt and pepper and a little bit of sugar. Put it on a 200 degree mulberry wood fire for about 6 or 7 hours. Wrapped it in foil after about three hours. It was heavenly.

Sounds fantastic! Thanks! I normally just smoke the whole thing on low heat (200-225). Do you start on higher heat setting to help expedite cooking time?

boatsie77

Ditto on the rub (salt, pepper, red pepper, garlic & onion powder) overnite in fridge wrapped in plastic. Bring up to room temp; sear on hot grill; smoke w/mesquite for about 3 hours...then--here's the lazy way after that--put in big turkey-sized Reynolds oven bag, poke some holes in bag as directed, then put in 220-degree oven overnite (8 hrs). Before putting in bag, cut off some of the smoked cap fat to render down to use in making your BBQ sauce---I never said it was diet food :-)

sjohnny

For brisket I make a rub with salt, pepper, paprika, garlic powder and whatever else strikes my fancy. I put the rub on the meat and then keep it in the fridge over night. I take the meat out of the fridge when I start the fire. I use charcoal to get the fire going and then put wood on. I like mesquite, pecan/hickory (they're the same) or oak for beef. I get the fire up to about 300 and then put the meat on. I let it drop down to about 200 and keep it there for about 8 to 12 hours. After a few hours I wrap the brisket up in aluminum foil for the remainder. Real barbecue doesn't need sauce.

I did a pork but today. I just rubbed it with salt and pepper and a little bit of sugar. Put it on a 200 degree mulberry wood fire for about 6 or 7 hours. Wrapped it in foil after about three hours. It was heavenly.

Sounds fantastic! Thanks! I normally just smoke the whole thing on low heat (200-225). Do you start on higher heat setting to help expedite cooking time?

No, nothing should be done to expedite the cooking time - it's a labor of love. The higher intial heat gives a little bit of a sear to the meat. I typed 300 but I usually go a little higher - 400 or so. The temp comes down pretty quickly and I keep it stabilized around 200 for the duration.

sjohnny

Ditto on the rub (salt, pepper, red pepper, garlic & onion powder) overnite in fridge wrapped in plastic. Bring up to room temp; sear on hot grill; smoke w/mesquite for about 3 hours...then--here's the lazy way after that--put in big turkey-sized Reynolds oven bag, poke some holes in bag as directed, then put in 220-degree oven overnite (8 hrs). Before putting in bag, cut off some of the smoked cap fat to render down to use in making your BBQ sauce---I never said it was diet food :-)

Finish in a bag in the oven? I just died inside a little.

McBully4

-put in big turkey-sized Reynolds oven bag, poke some holes in bag as directed, then put in 220-degree oven overnite (8 hrs). Before putting in bag, cut off some of the smoked cap fat to render down to use in making your BBQ sauce

sjohnny

-put in big turkey-sized Reynolds oven bag, poke some holes in bag as directed, then put in 220-degree oven overnite (8 hrs). Before putting in bag, cut off some of the smoked cap fat to render down to use in making your BBQ sauce

Ed Zachary!

VelociMama

For brisket I make a rub with salt, pepper, paprika, garlic powder and whatever else strikes my fancy. I put the rub on the meat and then keep it in the fridge over night. I take the meat out of the fridge when I start the fire. I use charcoal to get the fire going and then put wood on. I like mesquite, pecan/hickory (they're the same) or oak for beef. I get the fire up to about 300 and then put the meat on. I let it drop down to about 200 and keep it there for about 8 to 12 hours. After a few hours I wrap the brisket up in aluminum foil for the remainder. Real barbecue doesn't need sauce.

I did a pork but today. I just rubbed it with salt and pepper and a little bit of sugar. Put it on a 200 degree mulberry wood fire for about 6 or 7 hours. Wrapped it in foil after about three hours. It was heavenly.

Sounds fantastic! Thanks! I normally just smoke the whole thing on low heat (200-225). Do you start on higher heat setting to help expedite cooking time?

No, nothing should be done to expedite the cooking time - it's a labor of love. The higher intial heat gives a little bit of a sear to the meat. I typed 300 but I usually go a little higher - 400 or so. The temp comes down pretty quickly and I keep it stabilized around 200 for the duration.

That makes sense (the searing). I'm patient, so I'm willing to put the TLC required into this to get it right.

Thank you for all your help!

sjohnny

For brisket I make a rub with salt, pepper, paprika, garlic powder and whatever else strikes my fancy. I put the rub on the meat and then keep it in the fridge over night. I take the meat out of the fridge when I start the fire. I use charcoal to get the fire going and then put wood on. I like mesquite, pecan/hickory (they're the same) or oak for beef. I get the fire up to about 300 and then put the meat on. I let it drop down to about 200 and keep it there for about 8 to 12 hours. After a few hours I wrap the brisket up in aluminum foil for the remainder. Real barbecue doesn't need sauce.

I did a pork but today. I just rubbed it with salt and pepper and a little bit of sugar. Put it on a 200 degree mulberry wood fire for about 6 or 7 hours. Wrapped it in foil after about three hours. It was heavenly.

Sounds fantastic! Thanks! I normally just smoke the whole thing on low heat (200-225). Do you start on higher heat setting to help expedite cooking time?

No, nothing should be done to expedite the cooking time - it's a labor of love. The higher intial heat gives a little bit of a sear to the meat. I typed 300 but I usually go a little higher - 400 or so. The temp comes down pretty quickly and I keep it stabilized around 200 for the duration.

That makes sense (the searing). I'm patient, so I'm willing to put the TLC required into this to get it right.

Thank you for all your help!

You seem to have the right attitude! Time, love and smoke. That's what you need.


And the only time it should go in the oven is to keep it warm after it's done and you're getting the cole slaw ready or something.

WendyTerry420

This is why Kansas City BBQ is the best! It ain't real BBQ without the sauce!

Here's your rub:


Choose your sauce: (Again, Gates is my favorite)


Learn from the best:
"Hi, may I help you?"


You haven't tasted real BBQ until you've had Gates!

:smokin:

Lrdoflamancha

Hi all,

I just got the hookup for two 9-12 lb briskets delivered next weekend, and I've never smoked one before.

I do have a decent charcoal smoker, and I have some experience smoking pork products, beef ribs, and salmon. I'm wondering if anyone has some good recipes for a brisket marinade and rub and some instructions on how to properly smoke a brisket.

There are some recipes online, but I prefer to hear from people who actually do the smoking themselves and what tweaks you find make it better.

Thanks in advance.

Best advice is amazingribs.com Meathead knows all.

sjohnny

GOOD GOD! The only thing worse than sauce is sauce from a bottle.

The only reason people think Kansas City barbecue is the best is because they've never been to Texas.


Disclaimer - I do keep a bottle of bbq sauce at the house for hot dogs or sammiches or whathaveyou but it never goes on brisket.

76tech

Everyone has some good advice. The one thing I want to add - brisket is a lot less forgiving than pork. There's a window between the "not done" and "overdone" stages.

Enjoy!

mikeyboy

9 - 12 pound brisket.... need to smoke it at least 12 hours. Heat range from 215 to 225. Keep the rub simple. Depending on your taste here are a couple I like. 70% paprika, 30% chili powder. Or Onion powder, garlic powder, salt & pepper. Rub, let sit for one hour, then coat with yellow mustard (lots of it). makes a nice crust. Or just rub & smoke. Wood.... almond or oak go well with beef. Hickory goes good with everything. Fruit woods work well too, apple, cherry....ect. Good luck and enjoy!

sjohnny

Everyone has some good advice. The one thing I want to add - brisket is a lot less forgiving than pork. There's a window between the "not done" and "overdone" stages.

Enjoy!

True. Wrapping in foil extends that window by a large degree.

WendyTerry420

GOOD GOD! The only thing worse than sauce is sauce from a bottle.

The only reason people think Kansas City barbecue is the best is because they've never been to Texas.


Disclaimer - I do keep a bottle of bbq sauce at the house for hot dogs or sammiches or whathaveyou but it never goes on brisket.

Hey, I've actually *tasted* Texas BBQ. My brother lived there (God knows why) for over a decade. That was his biggest complaint about Texas is that there's no Gates BBQ there. They do have better Mexican food in Texas. I'll give ya'll that one!

ETA: (Oh, and ya'll have good pizza as well.)