10lb Brisket

Pigasso

I have one of these which has been thawed and will be egged, in some fashion or other, this weekend. I have read the numerous recipies on the board and in the archives, and wondered whether anyone would offer further advice for "idiot-proof" brisket?[p]Thanks and oinks

StumpBaby

Pigasso,[p]No such thing as idiot-proof brisket.[p]Do what I do.[p]I make one for me..and a seperate one for the idoits..might as well not fight it.[p]StumpBaby

Clay Q

Pigasso,
I read about this old cowboy that went to LBJ's back yard socials. He set up his smoker and cooked brisket for the party because LBJ liked his BBQ. This cowboy had his own style of cooking brisket based on years of experience.[p]His method was to cook the brisket in a large Dutch oven inside his smoker and then "finish it" on the grill so the meat was crispy on the edge. His brisket was reputed to be one of the most tender.[p]So I had to give it a try. I use a 5# cut of brisket to fit in my #12 Dutch oven. But I reversed the method. Using a mustard rub, I first cooked indirct on a v rack with a little pecan smoke for 2 hours then threw it in the Dutch oven and cooked 6 hours back inside the egg. I had a temp probe in the meat with the lid slightly ajar. Pulled brisket at 190 degrees. Sure enough, real tender. It made the best pulled BBQ beef sandwiches (my wife says) that I've ever made.[p]Just another idea.
Clay Q[p]

thirdeye

Pigasso,
You will find volumes written about brisket including selection, trimming, grade and weather to pick a right one or a left one. Since you already have one (and you will surely get plenty of suggestions on cooking), I’ll throw my 2 cents in: 1. Mark the grain so you can be sure to slice against it, either cut a corner or score the fat cap to guide you. 2. Use a simple rub with little or no sugar. 3. Coat with a light brushing of yellow mustard. 4. Indirect method with drip pan and a 225° rack temp. 5. Lightly smoke for the first 3 to 5 hours. 6. Pull at 200° - 210° (a fork inserted will twist with little resistance). 7. Rest for at least an hour in preheated cooler, wrapped in foil and newspaper. 8. It is normal for a brisket to lose 35% of it’s weight and shrink quite a bit. 9. Give yourself plenty of time, at least 15 to 18 hours. 10. Use a new load of the best quality and the longest burning lump you have.[p]Some trim the fat to 1/8", some don't trim at all. Either fat side up for the whole cook, or fat side up for ½ the cooking time, fat side down for next ¼ cooking time, then fat side up to finish. Several posts on the ceramic boards have mentioned great success in cooking fat side down ( I have not tried this yet) If you want to baste or mop, wait about 5 hours & don’t use tomato based or sugar based liquid. If you want to use apple juice use it toward the end of the cook. Some people foil at the end of the plateau and return until the desired temp.[p]Good luck!

thirdeye

With all of the great picures in the last week, how could I forget to attach one?????? This about an 8or 9 pounder at 13 hours into the cook. It went 17 to finish.