Brisket Help

steventconners20

I am planning on doing my first Brisket for the 4th of July.  I plan on getting a full packer from Sam's since I hear they actually have them.  I have a few questions.  I am going to watch Franklin's video again but here are my questions.
1.    What wood should I use for smoke?
2.    I will trim the fat cap but I like fat, ribeye is my favorite because of the fat.  Should I leave more than 1/4 or will that mess it up?
3.    I should plan on 1.5 hours per lb

Hook_emHornsfan_74

I can't help too much because I just cooked my first one yesterday.  I like you, like the fat and agree about the rib eye.   I didn't trim that much from mine.  I mostly trimmed the hard fat that was on the bottom.  Other than that, I pretty much left it alone.  It came out really really juicy.  I'm not sure what seasoning you are going to use, but I went with Franklins salt and pepper.  Was fantastic.  Good luck and good eats. 

Foghorn

Definitely trim the hard fat.  As for the softer fat, trim to however you envision the slices being to your liking.  You might want 1/2" of fat or more and that is OK.  The only downside of more fat is that people who don't like fat will eat around it - and then won't get to taste the rub/bark.  You might try 1/4" on the flat for the lean meat eaters and leave it thicker on the point for yourself and others.
Most people in South Texas use oak wood but pecan is also pretty popular.
How long it takes depends on your temp.  At 220 it could take up to 2 hours per pound, but the beauty is that part way through the cook if you need to expedite things you can bump the temp up to 275 or even 300 with no ill effects.  At 250, the max time seems to be about 1.5 hours per pound, etc.  Some here have started cooking their briskets at 275-290 so they don't have to cook them overnight. They just get up early and get started and have them ready by dinner time - taking 45 minutes to 1 hour per pound.  If you are planning an early afternoon meal that won't be an option.
Picking the right brisket is crucial.  Get the softest/floppiest one you can when you go to Sam's.  Sometimes you have to feel around the hard fat to really get an idea of the texture of the meat - don't let that throw you off.

Good luck.  Take pictures and post it here so others can learn from it.

lousubcap

+1 with @Foghorn- and as you note, check out the Franklin video for prep and "the payoff" video for slicing.  Make sure you have an air gapped drip pan as you will accumulate a good deal of fat as it renders during the cook. 
Don't know if you have a controller but if not then running at around 260-280*F on the dome seems to be a sweet spot for the BGE to settle in for an overnight cook. 

The Cen-Tex Smoker

If you live in an area where packers are not common I would go get one today. They may only have a case or 2 and they will get snapped up quickly around the holidays.

steventconners20

Ok I watched Franklin's videos again and I will make sure I have it pulled up when trimming and slicing.  I have some some people reference Franklin Method (Salt and Pepper) but they also use Mustard... I didn't see this in the video.  Would mustard only be used to help adhere the rub to the meat?

lousubcap

You've got it-mustard is used as a binder.  It does not come thru the cook.  A matter of personal choice. And to use or not use mustard is one of those "never to be resolved topics" around here. 

mwstidham

The vinegar in the mustard also helps to tenderize the meat.  

JT_Thomas

steventconners20 said:

I am planning on doing my first Brisket for the 4th of July.  I plan on getting a full packer from Sam's since I hear they actually have them.  I have a few questions.  I am going to watch Franklin's video again but here are my questions.
1.    What wood should I use for smoke?
2.    I will trim the fat cap but I like fat, ribeye is my favorite because of the fat.  Should I leave more than 1/4 or will that mess it up?
3.    I should plan on 1.5 hours per lb

I've only done a few briskets, and have used the Franklin method each time.  I'd definitely trim to 1/4", maybe a smidge over.  The fat is great, but the last thing you want is for it to be too thick, not render, and leave too much. I'd plan on 1.5hr/lb, but it likely won't take that long.  Sitting in a cooler for a few hours won't hurt it in the least (personally I think it helps).  But not allowing enough time, and having a bunch of hungry people around, not allowing enough rest time, well, that sucks. 

TN_Sister_State

 JT_Thomas said:

steventconners20 said:

I am planning on doing my first Brisket for the 4th of July.  I plan on getting a full packer from Sam's since I hear they actually have them.  I have a few questions.  I am going to watch Franklin's video again but here are my questions.
1.    What wood should I use for smoke?
2.    I will trim the fat cap but I like fat, ribeye is my favorite because of the fat.  Should I leave more than 1/4 or will that mess it up?
3.    I should plan on 1.5 hours per lb

I've only done a few briskets, and have used the Franklin method each time.  I'd definitely trim to 1/4", maybe a smidge over.  The fat is great, but the last thing you want is for it to be too thick, not render, and leave too much. I'd plan on 1.5hr/lb, but it likely won't take that long.  Sitting in a cooler for a few hours won't hurt it in the least (personally I think it helps).  But not allowing enough time, and having a bunch of hungry people around, not allowing enough rest time, well, that sucks. 

I cook brisket as often as I can. Do what he stated here ^^ and for smoke wood, that's a matter of taste. I prefer mesquite and pecan mix but lots of people use oak or hickory with great results as well. Pick one and try it then for the second brisket cook try a different one and see what flavor goes with your rub the best.

Highlife

I tried my hand at my first brisket on July 3rd, to have ready for the 4th. 15lb packer, ready to cook around 250degrees, for 18 or so hrs. Cut about a pound of fat off, and got it ready. Time to put it on, the BGE was at 235degrees(I think it runs a little hot). being a first timer, I was a little nervous, but not to bad. After watching for hours and making sure everything was going good, went to bed. Woke up 5hrs later and the BGE had gotten up to 300. I was devastated and scared at the same time. Opened the BGE and stabbed the really good looking packer with a thermometer and the meat was at 207degrees. Perfect. Have some really good brisket in the fridge. All I would like to know, what went wrong with the temperature change. Any help would be nice.

steventconners20

I didn't get any good pictures of mine but it turned out awesome.  Took about 14 hours to cook.  Pulled at around 205.  Everyone loved it.   It was very tender and moist.  Very happy with my cook and can't wait to do it again.

HIGHLIFE if you had a 15 pounder done in 5 hours I would say your temp got higher than 300*.  Good thing the BGE is a moist environment and very forgiving.  Sounds like you beat the cow this time but sometimes the cow wins.

Highlife

It cooked for a total of 15hrs. Wanted to cook longer. My point of the question was temp rising after 6 or 7hrs of monitoring. It never moved, and then I went to sleep. what did I do wrong? The way I loaded the coal? I don't know? It still turned out perfect, so no need to beat a dead horse.

TexanOfTheNorth

@Highlife... sometimes, s**t happens and you just have to go with it. As you said... it turned out okay and that's what matters.