Brisket Virgin

Deek1997

Looking at doing my first brisket this weekend. Any good tips?

Injection?
Buy it trimmed or untrimmed?
Should I just do the point to start?

I don't have a controller for an overnighter, I was hoping to keep it to a 12 hour cook or less. Can I do that at 225 degrees?

Thanks!

Arkysmokin

How big is the brisket?

shucker

If you want a fast cook, just go hotter.  I cook my briskets at 275 and they are done in 5-8 hours.

I like to inject.  You can find recipes all over just google it and pick one you like.  Or better yet, since its your first, get you some butchers or something with some phosphates in it to retain moisture.  

I trim my briskets myself.  I say buy it untrimmed and youtube some trimming videos.  

The point is my favorite part but i never learned how to truly cook a brisket until I started cooking whole packers.  

Deek1997

Thanks!

As for size, I am thinking 6-8 pounds.  Depends what the butcher has. Since it's my first one smaller might be better?

bhedges1987

My injector broke a few brisket attempts ago, and this past brisket was the best I've made.... Your choices are unlimited!  Injecting defiantly won't hurt.  Though it may not help.

And no, I think bigger briskets are much easier.  Small ones you have a very small opening to get them correct.

If you do a whole brisket with the point and flat.  I like to trim the point completely of fat.  There's enough fat in it to keep it more than moist enough.  It also helps the point be done around the same time as the flat.

Whatever you get.  Stick a wireless probe in it, and when it starts hitting around 195 go out every 30 min and check to see if you can stick a probe in it and it goes in VERY easy.  If not, go back out again in 30 min and check.

I've never had one finish before 195.  So in my opinion it's not worth checking until then.  Unless you have a fancy SRF brisket.

Shiff

Three great sources of brisket cooking information are:

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

and

http://bubbatim.com/Bubba_s_Brisket.php

and

http://amazingribs.com/recipes/beef/texas_brisket.html

onedbguru

I accidently used my PP rub on my last brisket. (they were both in the same container and I didn't see the label until it was too late).  I have a go-to rub recipe that I found online and then made mods to suit our tastes  a bit better. I do my own, just not a huge fan of some of the "store-bought" rubs.

Buy untrimmed, trim just the top, outer hard layer off - leaving most of it intact.  Cook fat-side UP.  Cook to around 188 (last time I cooked to 197 and it was just a tad-bit overdone, but still ridiculously good!!! YMMV.  

~250-265 for ~8hrs  

Shiff

The general consensus around here is not to cook to a temperature but to cook until a probe goes in like butter when inserted into the thickest part of the flat.  I start checking when the internal temp is around 190 but it usually isn't done until it gets to 200-205.