How to Smoke a Brisket???
Replies
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Mmmm...
All I want to know is what time should I be there for dinner?
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Want to add, you can use a mop sauce too if you like. I sometimes use a mix of apple cider vinegar & apple juce.0
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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.
does it screw up the crust?0 -
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.)
He was doing it wrong. There are a lot of crappy BBQ places in Texas but the good ones are the best in the Universe.0 -
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.
does it screw up the crust?
No. Mine still has a nice crusty exterior with a thick red ring right inside of that and moist tender meatiness inside of that.0 -
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.
does it screw up the crust?
No. Mine still has a nice crusty exterior with a thick red ring right inside of that and moist tender meatiness inside of that.
Nice, thanks!
i shall not fear the foil...0 -
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.)
He was doing it wrong. There are a lot of crappy BBQ places in Texas but the good ones are the best in the Universe.
I have had great BBQ in Texas and a lot of other states. I have had bad BBQ in most of those places too.0 -
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.
does it screw up the crust?
No. Mine still has a nice crusty exterior with a thick red ring right inside of that and moist tender meatiness inside of that.
Nice, thanks!
i shall not fear the foil...
As long as you've given it a few hours prior to wrapping you're all good.0 -
I prefer dry rub and to cook a little higher heat (275ish) and let a brisket go, until the smoke ring is good (1/4"-3/8" deep) and you have developed some good bark. Cook briskets fat side down because the juice from the fat will boil up through the meat as it cooks, this is key for moisture and flavor. (fat side up allows juice to escape and drip off the outside and essentially wastes it.) Usually 3 hours. At that point put it in a foil pan and cover tightly with foil and continue several hours until you get to preferred temp. This will keep it from drying out as it finishes. Not to mention that you'll end up with a quart or more of the best tasting au-jus you could ever have.
FYI brisket is great at about 195-200, if you prefer it more tender go to 205. At about 208-210 it will start to fall apart when you cut it.0 -
Now I want to go get a brisket to smoke, I've been thinking about it for weeks and haven't had enough time.
I start with a getting a good fire going in my smoker box and bringing the temp up to about 300 - 350 in the cooking area of the grill, once I get the brisket on I try to keep the temp between 225 - 275 for 8 - 10 hours.
To get the brisket ready I do a dry rub of brown sugar, paprika, garlic powder. This goes onto the brisket the night before. When the grill is ready I put the brisket on with the fat side up for about 4 - 5 hours (internal temp up to about 130). Then I wrap the brisket in foil and put it back on with the fat side down for the next 4 - 5 hours. When I take it off I leave it wrapped for 30 minutes to reabsorb the juices before unwrapping and slicing. When it's done it can be cut with a fork. The biggest problem that I usually find is getting a brisket with a decent layer of fat on it. Seems that all of the stores near me want to trim it to almost nothing.
Good luck and enjoy.0 -
Mmmm...
All I want to know is what time should I be there for dinner?
Next Monday evening. I'm going to pickup the brisket at 9am and get the overnight rub going. Start the smoker Monday morning around 7 or 6am so it's ready for dinner on Monday. MMMM0 -
The biggest problem that I usually find is getting a brisket with a decent layer of fat on it. Seems that all of the stores near me want to trim it to almost nothing.
The guy sending me the brisket said they won't trim it for me so I can decide how much fat I want on there.
P.S. Thank you for the foil suggestion. As long as the brisket gets a nice crust on it, I'm cook with wrapping it.0 -
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.
does it screw up the crust?
No. Mine still has a nice crusty exterior with a thick red ring right inside of that and moist tender meatiness inside of that.
Jeeezus, mah belly is rumbling now!0 -
Wen my hubby smokes a brisket he generously puts salt, pepper, and Head Country seasoning. Then he rubs brown sugar on thickly. He double wraps it in foil. The good kind not the cheap stuff.. He lets it smoke low n slow.. Wen its done he will open the foil and close the smoker so the meat can get a lil smokey. It wont have that black "crust" that some like cause its been wrapped but we dont like tha crust.. Good luck with ur brisket..
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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.)
He was doing it wrong. There are a lot of crappy BBQ places in Texas but the good ones are the best in the Universe.
In Kansas City, crappy BBQ joints don't last 6 months. We are very serious about our BBQ here. :laugh: My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok." Every time he came back to KC, he *had* to go to Gates to get his fix.0 -
My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok."
He was in the wrong town. Or doesn't know what bbq should taste like since he ruined it with sauce all his life.0 -
My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok."
He was in the wrong town. Or doesn't know what bbq should taste like since he ruined it with sauce all his life.
Word.
He must have been in Wichita Falls. There is no good barbecue in Wichita Falls.0 -
My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok."
He was in the wrong town. Or doesn't know what bbq should taste like since he ruined it with sauce all his life.
:laugh: :laugh:
FTR, he was in San Antonio. The Texas BBQ I ate was from Austin, ftr.
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!0 -
My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok."
He was in the wrong town. Or doesn't know what bbq should taste like since he ruined it with sauce all his life.
:laugh: :laugh:
FTR, he was in San Antonio. The Texas BBQ I ate was from Austin, ftr.
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
Where in Austin?0 -
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
You missed out. A good Memphis style dry rub barbecue is fantastic. I make my ribs Memphis style, and they are amazing.
Edit to add that I'm a Tennessee girl anyway, and most of my family had huge barbecue pits growing up for tailgate parties. Good times. No barbecue sauce in sight either. I hate gooey ribs.0 -
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
You missed out. A good Memphis style dry rub barbecue is fantastic. I make my ribs Memphis style, and they are amazing.
Edit to add that I'm a Tennessee girl anyway, and most of my family had huge barbecue pits growing up for tailgate parties. Good times. No barbecue sauce in sight either. I hate gooey ribs.
Well this was shredded beef on bun and it *should* have been drowned in sauce. It was downright nasty. Worst. Sandwich. Ever. And it was over 20 years ago, but I still remember it. Just the worst.
Other than that nasty restaurant, I enjoyed Memphis. 0 -
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
You missed out. A good Memphis style dry rub barbecue is fantastic. I make my ribs Memphis style, and they are amazing.
Edit to add that I'm a Tennessee girl anyway, and most of my family had huge barbecue pits growing up for tailgate parties. Good times. No barbecue sauce in sight either. I hate gooey ribs.
Well this was shredded beef on bun and it *should* have been drowned in sauce. It was downright nasty. Worst. Sandwich. Ever. And it was over 20 years ago, but I still remember it. Just the worst.
Other than that nasty restaurant, I enjoyed Memphis.
It's just like anywhere you go though. You can get bad barbecue anywhere. The trick is to find the good stuff. Next time you go, ask around. Most of the best barbecue I had back home was from guys with a smoker pit parked on the side of the highway selling it by the lb. 0 -
My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok."
He was in the wrong town. Or doesn't know what bbq should taste like since he ruined it with sauce all his life.
:laugh: :laugh:
FTR, he was in San Antonio. The Texas BBQ I ate was from Austin, ftr.
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
Where in Austin?
I don't know. It was brought to me by someone else. It was at a political event several years ago. They may have just bought what was cheap and easy (like when people buy Pizza Hut) because there were quite a few of us.0 -
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
You missed out. A good Memphis style dry rub barbecue is fantastic. I make my ribs Memphis style, and they are amazing.
Edit to add that I'm a Tennessee girl anyway, and most of my family had huge barbecue pits growing up for tailgate parties. Good times. No barbecue sauce in sight either. I hate gooey ribs.
Well this was shredded beef on bun and it *should* have been drowned in sauce. It was downright nasty. Worst. Sandwich. Ever. And it was over 20 years ago, but I still remember it. Just the worst.
Other than that nasty restaurant, I enjoyed Memphis.
It's just like anywhere you go though. You can get bad barbecue anywhere. The trick is to find the good stuff. Next time you go, ask around. Most of the best barbecue I had back home was from guys with a smoker pit parked on the side of the highway selling it by the lb.
Yeah, the Side-of-the-road guys are usually the best. In KC, it's usually tamales by the side of the road. We have plenty of bad food here(especially some of the buffets), but it would not be easy to find bad BBQ here. There's just no market for it. We have Gates & Sons, Arther Bryant's, LCs, Jack Stack....all with long lines any time you go. There is something I like better about each place, but they are all delicious. I would love to put Gates sauce on Bryant's ribs, with LC's beer-battered onion rings and Jack Stack's beer selections. :laugh:
OMG! Jack Stack's sauce is *almost* as good as Gates though.0 -
My brother said he went to every BBQ place in town (he regularly eats out several times a week) and couldn't find anywhere that was better than "just ok."
He was in the wrong town. Or doesn't know what bbq should taste like since he ruined it with sauce all his life.
:laugh: :laugh:
FTR, he was in San Antonio. The Texas BBQ I ate was from Austin, ftr.
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
Where in Austin?
I don't know. It was brought to me by someone else. It was at a political event several years ago. They may have just bought what was cheap and easy (like when people buy Pizza Hut) because there were quite a few of us.
Well, there you go then.0 -
Mesquite wood in the smoker keep the meat as far from the heat as you can, low and slow is the way to go.
as far as rubs, S&P garlic power, onion power and you pick the 5th
you're making my mouth water0 -
I also had what Memphis calls "BBQ" once before. Ewww. Just ewww. Memphis don't know *kitten* about BBQ!
You missed out. A good Memphis style dry rub barbecue is fantastic. I make my ribs Memphis style, and they are amazing.
Edit to add that I'm a Tennessee girl anyway, and most of my family had huge barbecue pits growing up for tailgate parties. Good times. No barbecue sauce in sight either. I hate gooey ribs.
I do my ribs this way too. I dislike sloppy gooey ribs.0 -
I Inject with beef broth, then rub with kosher salt & coarse ground pepper. Wrap and put in fridge overnight. While the smoker pre-heats, re-season with a little more salt & pepper. Smoke at 225-240 until the brisket reaches 165, then double wrap in foil and keep cooking til it reaches 190-200. It's done when the thermometer goes through it like butter. When it's done, let it rest in the foil for up to an hour before slicing, to let the juice redistribute itself and not all run out.
Briskets often hit a "stall" around 150 or so, where the temp won't move. This is when the connective tissue is breaking down. Don't stress and raise the temp, just wait it out. Might last 1-2 hours before the temp really starts moving again.
My favorite part of briskets are burnt ends. Before cooking I separate the point (small triangular piece) from the flat (bigger rectangular piece). Some people like to leave these together so the fatter point will moisten the flat. I like them separate so they can both get seasoned, and get more smoke. I put the point on the rack above the flat, so that the rendered fat will drip onto the flat. When the flat is done, I take the point out, chop it up into aprox 1" cubes & brush on a light coating of sauce. Then I put them back in the smoker for at least 2 more hours. By then they will look like they're burned up, but they will taste like the most incredible meat candy!
Hickory smoke is great on brisket. Always keep in mind, thin blue smoke is the way to go. Thick white smoke will ruin the flavor of anything.0 -
I dry rub them with a mixture of (3/4C sugar, 2T salt, 1T paprika, 1T pepper, 1T garlic powder) & let them sit in the fridge overnight with the rub on. Smoke at 250 degrees or lower; we like the lump charcoal best for maintaining temp. They take a long time... 12 hours or so. I never take them off until the internal temp is 190 or higher. The meat is technically done at 180, but truly flavorful meat that shreds easily needs to be 190 degrees.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?
I've done this with ribs too- about 6 hours per rack. They are so good, they don't even need sauce.
Happy smoking 0 -
Update:
Just got the rub on the brisket, and it's going in the fridge for about 48 hours. I plan on doing a slow charcoal smoke at around 210-225 for about 10 hours (it's a small 8 lb brisket). Brisket has a beautiful fat back on it (not pictured).
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