first time brisket

McQ

hey yall... need to pick your brains again. i am going to attempt to smoke a brisket tomorrow and i need some tips. i have never smoked a brisket before so i need to know pretty much everything. i know its an hour a pound and i have heard temp ranges between 200-300. do i do anything the night before. what are some good spices to put on it (im not big on sweet meat, can i make it kind of spicy?) pretty much anything would be great.

 

thanks again.

 

p.s. mesquite or hickory?

michigan_jason

Before asking questions, you need to read and educate yourself. You can learn everything you need to know by reading what has already been asked/posted.

 

Here is a good place to start.

 

http://www.nakedwhiz.com/brisket.htm

http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1

http://www.biggreenegg.com/recipes/beef-brisket/

http://www.dizzypigbbq.com/recipesBrisket.html

http://snapguide.com/guides/smoke-a-brisket-in-a-big-green-egg/?var=3ns&utm_expid=69945963-15&utm_referrer=http%3A%2F%2Fwww.google.com%2Furl%3Fsa%3Dt%26rct%3Dj%26q%3D%26esrc%3Ds%26frm%3D1%26source%3Dweb%26cd%3D9%26ved%3D0CHUQFjAI%26url%3Dhttp%253A%252F%252Fsnapguide.com%252Fguides%252Fsmoke-a-brisket-in-a-big-green-egg%252F%26ei%3Da3Q_Ueu1MfPlyAHiiYGQAQ%26usg%3DAFQjCNHZQ2DS_uUjD10CHQxI7Sx5xpPppw%26sig2%3D3OaSP2KWT3aAHzHJEufYvA

 

 

 

 

 

 

Solson005

Here is my method Flat out Tasty 

I rub it the night before and grind up some peppercorns the morning of to add another layer of rub. I like hickory but mesquite would work fine as well. 

Ask any questions that come up and I will try to answer as best as I can. 

nashbama

I can cook some things without keeping an eye on internal temp, but with brisket I would keep a thermometer in it. For that long of a cook, the temp will vary somewhat so it's hard to go strictly by time. Get it up to 190-200 internal temp and let it rest for at least a half hour.

I prefer hickory, I just love the smell of it. For prepping, find a good marinade and let it soak overnight. Then just dry it, rub it, and smoke it.

chris123stock

I had good luck with dome temp. 225 deg. For 18 hrs. Take the IT up to 195 deg. And let rest for 3 hrs. This seems to work. I did foil and put a little Apple juice in there the last hour or so. 

ChokeOnSmoke

Keeping it simple always gives the best results.  Slop on some worchestershire and your favorite run right before you throw it on.  Figure you which way the grain runs and cut a chuck off in the direction you're going to slice it (it's hard to tell once the brisket turns into a meteorite). Cook it at 275 dome (250 grid).  Don't open the lid until it reaches 195.  Start poking with a probe until you're happy with the tenderness (95% or the time - 195-200 internal is done for me).  That's it. Good every time.

lousubcap

Since a few links have been offered for reading enjoyment- here you go:

http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/Bubba_s_Brisket.php
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
You can overload on brisket info-
Good luck and always find time to foil and rest the meteorite.