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Brisket Masters Lend Me Your Beef Knowledge!!L

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JHazard
JHazard Posts: 18
in Beef
Egg masters, brisket cooks, or those with great brisket BS, I am about to do my first brisket and all the posts I've read have people telling what they will do and only getting a few comments and pointers. I'm hoping to get some complete ideas and maybe this can be a great post full of awesome recipes. Please help with: -marinade or rub you use -cook time and dome temp you would recommend -internal temp you pull at -if you cook for long time, do you add coals? If so, how? -what's this putting in a cooler business? -any special tricks you do along the way -any other great tips for a relatively new egger Thank you in advance for all of the great tips/advice!
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  • U_tarded
    U_tarded Posts: 2,042
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    check out @Cen-Tex_Smoker.  here is one of my favorites of his.  also, get on you tube and search "BBQ with Franklin"  he is said to be the current authority by most everyone on brisket.  good tips on there but most here cook a little hotter than he does on the videos run more around like 275-300.
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  • lousubcap
    lousubcap Posts: 32,385
    edited January 2013
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    Second attempt to comment-first was "lost to the approval process"-cook at around 280-300*F on the calibrated dome and expect around 1.25hrs/# til finished.  Load lump up into the fire ring and you should not have to add more during the cook if your fire behaves normally.  Smoke wood-chips or chunks-doesn't matter.  Disperse throughout the lump load so as the fire travels it is in contact with the wood.  When is it done-when a probe goes in and out of the thickest part of the flat like butter-start checking in the low 190's but you could be into the low 200's before it's "done".  If cooking a whole packer the point will run around 10-15*F hotter than the flat-no problem-the key is the flat for doneness.  If not eating when finished use the FTC to hold for several hours FTC=foil, towels and cooler.  Always slice against the grain-

    Here are some great sites for all the info you could need-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html 
    Enjoy the journey-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • JHazard
    JHazard Posts: 18
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    Thanks for the tips! Looks like I'm going to try this rub I found and cook at 250 for 1.5-2 hrs per lb. starting before I go to bed and will just hope the temp holds! 8.5 lb brisket ( no idea if its a packer or just a flat). Here I go!
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  • lousubcap
    lousubcap Posts: 32,385
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    No brisket master here but continue to strive for the elusive home-run:  Run with a calibrated dome of around 280-300*F, expect about 1.25 hrs/#.  As mentioned in your other post-notch the brisket before the cook so you can slice against the grain.  Load your lump up into the fire ring and no need to add if your fire behaves normally.  Smoke wood-your choice and doesn't matter if chips or chunks.  Disperse smoke wood throughout lump load so as the fire travels it has smoke wood.  Always test for doneness in the thickest part of the flat-probe goes in and out like butter-finished.  If cooking a packer, the point will run around 210*F or so when the flat gets to about 195*F.  195*F in the flat is a good temp to start testing for doneness.  If not eating when finished-remove wrap in foil and use the FTC to hold for hours.  FTC-foil, towels and then place in a cooler.

    Here are great links for more info than you will ever need-

    http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    Enjoy the journey-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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