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Brisket time...im scurred. help please?!

I have done one brisket before and it was on my WSM and it was only a flat and it turned out horribly.  So, I have been hesitant to waste money and meat again.  I think I have convinced myself it is time to try again, but this time on the egg!  Please let me know if my process below is flawed or if you think it will be ok (there are some questions in there too!).

11 pound choice brisket, flat and point together.  Im debating between hickory OR oak.

250 degrees for roughly 8-10 hours.

Salt and pepper only rub.  I want to keep it all simple.

Questions; at what point should I wrap with parchment paper?  Internal temp of 160ish?  Don't wrap?  At what point do I stop cooking?  Internal of 190ish?

at what point do I cut the point off to make burnt ends?

What am I missing?  Any tips for making the perfect brisket?

 

I am sort of following this guys (franklin) method.  He did not make burnt ends so I will change that and he never mentions internal temps.

http://www.youtube.com/watch?v=VmTzdMHu5KU

 

Comments

  • EggcelsiorEggcelsior Posts: 8,717
    Oak oak oak.

    Cook until the thickest part of the flat can be poked and the probe moves like butter in and out. When it's done, separate the point for the burnt ends and FTC the flap. I don't crutch my brisket but you would do it around 160.

    Don't forget oak.
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    edited July 2013
    I did a brisket yesterday and it turned out great. Mine was about 10-11 pounds (grass fed) and I did it at around 270 for about 9-10 hrs. I believe that the grass fed does cook a little faster. I used oak.

    Same as you I did a 50/50 salt and pepper rub. I did not wrap at all until I pulled the brisket  for FTC. Those that do wrap use either foil or butcher's paper. I've not heard of anyone using parchment paper.

    I started checking for doneness when the IT reached 190 and pulled her off the egg at around 196. At that point I could slide a probe in and out of the brisket (in a 1/2 dozen different locations) without any resistance.

    When I pulled mine off the egg I separated the point from the flat. I FTC'd the flat for about 2 hours. I cut up the point for burnt ends and put those back on the egg; leaving them there until we were ready to eat the brisket.

    Remember, when you're slicing to slice across the grain.

    The secret to the perfect brisket is pratice.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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  • busmaniabusmania Posts: 243
    So paper would be considered a crutch too?  Personally, the smokier the better in my opinion so I may just not wrap it.  What is the reason for wrapping vs not wrapping?
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I don't consider wrapping necessary, however, I believe the reasons are to speed things through the stall and/or, with the addition of some liquid, to add moisture into the meat.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • busmaniabusmania Posts: 243

    I assumed parchment was basically the same as butcher paper.  Yes, Im a noob and you know what they say about ASSuming. 

    Please remind me what FTC stands for?  I know what it means to do but don't know the actual meaning and its driving me crazy!

    I likely will not wrap because I am happy to wait through the stall.  No hurry from me when it comes to bbq.  Working from home has some perks!

     

  • MickeyMickey Posts: 14,132
    like your vw
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • busmaniabusmania Posts: 243
    Thanks!  Its one of 40 or so that I have owned over the years but I cant seem to get myself to sell.  I use it weekly.  The coolness to usefulness ratio is the best of any vehicle ive ever owned....just wish I could tow with it to drag home others that need to be saved.
  • Drewdlc17Drewdlc17 Posts: 121
    Brine it! It will help with tenderness and flavor. I brine mine in apple cider vinegar, sugar, water, minced garlic, peppercorns, onion powder, bay leaves, salt. Brine it about 4 hours. Then pull it and try it off. Apply your rub 18-24 hr in advance and cover with plastic wrap.
  • nolaeggheadnolaegghead Posts: 11,178
    For this, parchment and Butcher paper can be used interchangeably. I'd cook 225 until I hit the stall then crank it up to 275... personally I wouldn't use paper.
    ______________________________________________
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    New Orleans, LA - we know how to eat 

  • busmaniabusmania Posts: 243

     I may try a brine in the future but for now I want to keep it simple so no brine this time. 

     

    Nolaegghead, am I correct in thinking that that will speed it along before it has a chance to dry out? 

  • exspoexspo Posts: 51
    edited July 2013
    I would add that the FTC step is critical, and should be an hour at least but up to 3 hours. FTC = Foil Towel Cooler. Wrap the brisket in foil (if not already), then place it in a small cooler lined and wrapped with towels. This will keep it warm while resting.
  • fljoemonfljoemon Posts: 254
    busmania said:

    Please remind me what FTC stands for?  I know what it means to do but don't know the actual meaning and its driving me crazy!

    FTC= Foil, Towel, Cooler. Lots of people use this procedure to help finish cooking a smoked meat product. It is very similar to a passive oven. Seems to be a must for brisket. This resting period allows the brisket to finish cooking as well as letting the juices redistribute back throughout the meat. Minimum FTC time for brisket is 1 hr. Procedure is to take the brisket(or other food)straight off the smoker(fat side up)and wrap it in a piece of heavy duty foil then wrap that in an old towel or two and place it inside an empty cooler(no ice). Try not to use a giant 64 quart one if possible. The smaller the better as long as the brisket fits inside of it. Once the resting period is over do a reverse FTC and enjoy your food.

    The above was taken from another forum :-)

     


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  • DavidLDavidL Posts: 22
    These are my experience and opinions:  I cook the point and flat attached and don't separate them until I get ready to slice and serve the brisket, including the pieces you are going to use for burnt ends.  If you want to fix burnt ends later on, just slice off the portions (edges) but don't cut them into chunks until you are ready to fix and serve them.  Uncut meat will retain moisture (juiciness) longer than cut up meat.  So, cut only what you will be serving (eating). 

    The meat will be done when it's done.  No time table.  At that temp., a good rule of thumb is at least 1 - 1 1/2 hrs per pound.  Most of my briskets are done closer to 1 hr per pound, when cooked at the same temp you are using.

    As far as rub, simple is good, but don't be afraid to experiment with different seasonings.  I love to include celery seed in my rub.  Each to his own. 

    I never wrap mine.  I have always just cooked it until it is done.  Done for me is an internal temp of 194*.  I just set the dome temp and make adjustments as necessary throughout the cook to maintain the same dome temp throughout the cook, though most of the time once I've set it where I want it, it pretty much just stays there (even though my egg is not very well sealed--the gasket is basically gone). 

    If you prefer to wrap it at some point later in the cook, don't worry about not getting smoke; I have read that the meat absorbs the majority of the smoke in the first hour or so of the cook.  Even so, I still place chunks of the wood I'm using for smoke throughout the bed of charcoal.  I like the idea of continuously hitting the meat with smoke throughout the cook. 

    I assume you know to cook it indirect. 

    You didn't mention using a water pan, but I highly recommend using one (beneath the meat).  It serves multiple purposes.  It will help keep the meat from drying out by the release of the steam from the water.  And, a water pan will catch and drown juices that otherwise would hit the plate setter where they would burn and the resulting smoke would impact the flavor of the meat.  Obviously, you don't want to introduce a burnt smell into the meat.

    Baby sit your cook.  Check your dome temp often throughout the whole cook to ensure your dome temp doesn't escalate or fall too far below your intended dome temp. I think a big key to a great brisket is maintaining a fairly consistent temp throughout the cook.
  • Chris_WangChris_Wang Posts: 1,253
    I used hickory for my first brisket, oak for second. Will never use hickory again.

    Ball Ground, GA

    ATL Sports Homer

     

  • busmaniabusmania Posts: 243

    Awesome.  Thanks everyone. 

    FTC....I always wrap it and cooler it but not knowing what the letters stood for were throwing me off.

    Ive got temp management down for the most part so im pretty confident in that aspect…thus the reason I am finally ready to give brisket a try again.<?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" />

     

    Wood is always placed throughout the lump when I smoke ribs or butts or anything else for that matter.

     

    Cooking indirect is correct!

     

    I will use a water pan and I usually fill it with beer, water and whatever else is in my fridge when cooking pork butts, ill do the same here.  (and I know the water pan usage is debateable in an egg but I seem to get better results on my other foods with a water pan.

     

    <?xml:namespace prefix = "st1" ns = "urn:schemas-microsoft-com:office:smarttags" />Ill babysit it for sure!  I work from home so I will moniter it very closely as I do most of my other cooks.

     

     

     

  • danv23danv23 Posts: 399
    Here is my story. I hope you find some nuggets of wisdom in there. I too will be doing burnt ends next time and will likely separate after i pull it off the egg/right before FTC.  Good luck!!!



    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a shit about the rules? Mark it zero!

    Cumming, GA
  • westernbbqwesternbbq Posts: 140

    210 degrees and 1.5 hrs per pound.  I use the BBQ Guru (awesome cooking device to help maintain a steady temperature.  After 8 hours, I wrap in foil and pour some sweet beer over it- like an Alaskan Amber Ale, seal up tightly and put back on the grill.  Cook it until it breaks down

     

    Awesome results every single time.

  • westernbbqwesternbbq Posts: 140

    BGE XL in 2012 and BGE LG in 2013.  Need another LG!

     

    There isn't a better bbq or cooking device on the planet.

  • DonWWDonWW Posts: 253
    @DavidL What temp (dome/grate) do you cook at?
    XL BGE.  Dallas, Texas.
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