Me and a couple other fellas at work are planning a brisket smoke off. These guys are just getting into briskets and love messing with butcher paper and temperature increase cooks. They’ve also been talking about applying rubs with no binders and if using a binder using olive oil instead of mustard. I wanna rock their socks off with a fork tender brisket point. I’ve cooked briskets 3 ways: straight 250 all day - no wrap, 250-275, wrap in tinfoil with a little coffee when the internal hits 165 and I’ve done a mickeys turbo brisket. All 3 ways yielding great results especially the 250 all day - no wrap and the turbo. I’ve also had the best luck with 10-14lb packers. This cook I’m going to be using roughly a 6-7lb point. Any suggestions for which way i should go to turn out a fork-tender slicer?
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Brisket..... How I do it.
However, every time this link gets viewed a brisket cook goes south. So weigh that heavily in your next move!
Lrg 2008
mini 2009
XL 2021
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
not very old school but one bite bbq.
But for my next brisket point, I was planning on smoking the point at 250 till temp starts rising after the stall. It should have a good bark by then and rendered much of the fat. Then wrap with standard thickness bacon with more seasoning and continue cooking at 275 till probe tender and bacon looks good.
Minnesota
https://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
Your buddies will never cook another brisket, they will just pay you to do it.
possible before I put it on.
I agree with doing a whole packer from a high quality source (prime, certified angus, or wagyu). The angus has become my favorite of those actually as it has more flavor.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
my weekend cooks are always “ Practice “
I didn't know what temp would burn butcher paper - so I googled and it seems to be in the 450-500 range. But I have never - by design - cooked a brisket at anything over 290 so I'm ignorant about turbo brisket.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Worth a watch. He does a good job explaining the 3 different techniques with a brisket.
Minnesota
My advice, after you decide your method, practice it a couple of times before hand.
And just because nobody has mentioned it and to throw one more out there to make it more confusing, try the foil boat method. (Look for Chud's BBQ on YouTube.
Rowlett, Texas
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About the question do you use rub if you inject. Answer is yes, they are independent. However, I would rub after injection because if you are like me you will get the injection everywhere
One thing though, I have found beef broth to turn the brisket too salty ... so I have now switched to vegetable broth ... and it is PERFECT.
I use aluminum foil. The bark is a little softer, obviously, but "bark" isn't my favorite part of the brisket, anyway.
Good luck!