First Brisket

Hunter1881

I'm about to start my first brisket. Plan on salt and pepper as a simple rub. Cook at 225-250 depending on where the egg settles.  It's a 14lb packer. Just have a couple questions. I am looking for a general consensus. Do y'all inject or not? And do y'all put liquid such as apple juice in the drip pan?  Will update as the cook progresses. Thanks in advance. 

SGH

No and no. Good luck.

SGH

I myself do not do it for home cooking. However it will not a hurt a thing if you chose to try it.

SGH

Let me correct part of that. If I'm doing just a flat I will inject as I feel it really helps to keep it from drying out. Short of that I do not inject.

Hunter1881

Thanks @SGH I was hoping you, caz, or cen tex would chime in. I have never cooked a brisket before so just trying to not screw it up too bad. 

SGH

My pleasure my friend. Again, I do not inject for home cooking, just don't see the need on a full packer. However when doing small flats I will inject. If your are wanting to inject to try a flavor profile, it won't hurt a thing. Good luck.

Hunter1881

byrne092

I just put one on about 30 min ago. I don't use an injection on briskets, they have enough flavor on their own. I'll post some progress pics. You cooking it tonight?

cazzy

Cen and I are from Texas, so it's pretty straight forward for us.

S&P and oak for smoke.  Not really much need to inject or a need to add humidity to the egg, so no liquid needed. Let the meat sing and don't over think it.  At the end of the day, remember it's just meat.

Hunter1881

@byrne092  I'm working on it now. Egg is heating. Planning on starting it at 0300. That is my intention anyway. 

Hunter1881

@cazzy Thanks. I just hate to ruin a $50 dollar piece of meat. But I guess I will still have plenty of meat for chili. 

Hunter1881

Trimmed and seasoned. Just waiting on temp to get stable.

cazzy

Looks a little light on the rub.  At least try to fill in the spots missed.  Remember, this is a big hunk of meat so you can season it a lil heavy without fear of over-salting like chicken.

ChillyWillis

Slightly OT question for those in the know, but does JD barrel chunks count as oak, or does the barrel aging process change the flavor significantly enough that I need to hunt down some "true oak"?

looks good so far @Hunter1881

cazzy

ChillyWillis said:

Slightly OT question for those in the know, but does JD barrel chunks count as oak, or does the barrel aging process change the flavor significantly enough that I need to hunt down some "true oak"?

looks good so far @Hunter1881

I have never used them so I can't say.  I actually have 1/3 of a cord in my garage.  Before that, I used the following source for chunks, which I highly prefer over chips:

http://www.fruitawoodchunks.com/postoak.html

Another source for oak is Firecraft, but it's white oak and not post:

http://www.firecraft.com/product/smoke-me-bbq-wood-oak-wood-chunks/wood-chips-wood-chunks

ChillyWillis

@cazzy I have the JD chunks, not the chips. They were a gift from an old drinking buddy. Thanks for the links! Firecraft is an old standby at this point but fruitawood is new to me. I'll have to get some and do a side by side comparison.... 
also good to know post is preferable to white. I've got so many things to learn when it comes to smoking 

Hunter1881

Glad y'all are still up. My temp is 325. I started shutting down at 190. I have 2 squares on the screen and the daisy wheel at about a quarter of the way open. Any ideas?

Hunter1881

Oh and thanks 

byrne092

cazzy said:

ChillyWillis said:

Slightly OT question for those in the know, but does JD barrel chunks count as oak, or does the barrel aging process change the flavor significantly enough that I need to hunt down some "true oak"?

looks good so far @Hunter1881

I have never used them so I can't say.  I actually have 1/3 of a cord in my garage.  Before that, I used the following source for chunks, which I highly prefer over chips:

http://www.fruitawoodchunks.com/postoak.html

Another source for oak is Firecraft, but it's white oak and not post:

http://www.firecraft.com/product/smoke-me-bbq-wood-oak-wood-chunks/wood-chips-wood-chunks

I will have to give that post oak a try sometime soon. Thanks for the link. I've been using the same thing as Chilly, the JD chunks and some cherry. I think the results have been good, granted I've only cooked a handful of briskets so I still have much to learn.

Hunter1881 how is that brisket doin?

lousubcap

Not from Texas and no easy access to post oak or straight up oak for that matter-However, I do use the Jack Daniels chunks for brisket and the chips for light meat cooks.  Can't compare with the true oak but works for me.  Use what you've got and enjoy the process.  YMMV-

Hunter1881

@byrne092 its coming along. Right at 162 right now. I was planning on having it in the yeti by 1600 so I may have to wrap soon. I had issues with temp last night and so I was late getting it on the egg. 

Hunter1881

Finished product turned out well. Pulled at 206 at the thickest part of the flat. Everyone said it was great. I thought it was decent. But I am my worst critic. Definitely will do another one. I added more rub thanks to @cazzy for the recommendation. I also did not inject thanks to @SGH and @byrne092. Thanks for the help guys.

SGH

It looks amazing brother. Glad that it turned out.

Hunter1881

Thanks man