Brisket Cook - Current Methods

Ozzie_Isaac

Okay, gonna smoke a brisket for Memorial Day.  My results are usually ho-hum.  I like to to do 250, then wrap in paper once bark gets to what i like, pull when super floppy and probes like butter.  Then rest for 30-45 minutes on counter, then FTC for a few hours.

I have seen others talk about the foil boat method, which sounds like confit and the way i prefer to do pork shoulder.

What are your guys/gals/non-binary pals current favorite methods?

Canugghead

One trick pony here - MSM 

ColbyLang

I do what you do

johnmitchell

Instapot for the win!!

Canugghead

johnmitchell said:

Instapot for the win!!

Win or Save?

JohnInCarolina

Travis method, all the way…

GrateEggspectations

Isn’t there only truly one way? “Brisket… How I do it.”

Going to do my first turbo brisket a few weeks from now when hosting neighbours. Had a prime in the freezer. At 9-ish lbs, it’s a small one, which suits my timelines well. Will start in the morning for an afternoon finish and FTC.  

ColtsFan

I do as you do. 

Foghorn

Same. 

Eggpharmer

I've done the boat method with my last 2-3 and really like the results. Make sure you put the flat in the foil and not the point end if you try it 

lkapigian

Pull early 12 hour rest minimum 

shtgunal3

I do as you do

kl8ton

lkapigian said:

Pull early 12 hour rest minimum 

I've been forced into this. Briskets be finishing quick. Rest and hold in oven on Warm and hold, wrapped... For hours. 

kl8ton

kl8ton said:

lkapigian said:

Pull early 12 hour rest minimum 

I've been forced into this. Briskets be finishing quick. Rest and hold in oven on Warm and hold, wrapped... For hours. 

Some dude once said... Maybe twice said... The cow drives the cook...

Botch

 

DoubleEgger

I read on here several years ago that everyone should give up on brisket and eat prime rib instead. 

lousubcap

Same as you follow but find the extended hold seems to improve the outcome.  In addition to the cow, the quality of the cow has a major impact on the outcome.  

JohnInCarolina

DoubleEgger said:

I read on here several years ago that everyone should give up on brisket and eat prime rib instead. 

And then drown it in gravy...

dayzed&confused

I don’t care what anyone else thinks, this works! Smoke brisket to 185°internal temperature, wrap tightly in foil, then bring up internal temp to 200°-210°. Put boiling water in a Yeti ice chest and get it hot. Place  foil wrapped brisket in hot ice chest for at least 2 hours, it will stay hot for several hours. Remove from the ice chest and let it sit for 30 minutes then unwrap and serve. It will be fork tender.

JohnInCarolina

dayzed&confused said:

I don’t care what anyone else thinks, this works!

PoppasGrill

dayzed&confused said:

I don’t care what anyone else thinks, this works! Smoke brisket to 185°internal temperature, wrap tightly in foil, then bring up internal temp to 200°-210°. Put boiling water in a Yeti ice chest and get it hot. Place  foil wrapped brisket in hot ice chest for at least 2 hours, it will stay hot for several hours. Remove from the ice chest and let it sit for 30 minutes then unwrap and serve. It will be fork tender.

Do you add anything when you wrap it.. beef juice or something to keep it from drying out?

Money_Hillbilly

A long hold in the oven is a game changer.  I have experimented with foil, paper and not wrapping.  I have had the best results placing brisket on a rack in a disposable pan.  Beef broth in the pan and covered with foil.  When probing tender remove the foil and leave in smoker to tighten up bark.  Let cool down uncovered on counter to 170 or so then wrap in paper and into the oven @150 for an 8 hour or more rest.  Perfect every time.  

Mark_B_Good

Trim fat off point, leave protective fat on flat.
Apply binder, seasoning, rest in fridge 24h.
Prior to cook, inject with vegetable broth ... about 1 cup, inject randomly, but favor flat (to keep moist).
225F to 250F, smoke with fat down, until hit stall (150F to 160F) ... wrap in foil.
Foil until around 200F ... start probing, generally take off at 205F.
Towel wrap over the foil ... let rest for at least 1h in cooler.
Unwrap ... carefully, do not let juices run out. Take syringe and reinject meat with those juices.
Carve and serve.

Legume

JohnInCarolina said:

DoubleEgger said:

I read on here several years ago that everyone should give up on brisket and eat prime rib instead. 

And then drown it in gravy...

Brisket gravy?