Brisket

Shelby

Think I'm gonna have a few friends over to watch the LSU (GO TIGERS!) game Saturday and thinking of throwing a brisket on the egg.
Time/temp suggestions; direct/indirect, etc.
Thanks!

WessB

Shelby,
I`ve only done one..but NatureBoy seems to have it nailed down pretty good..heres the link to his recipe/technique. Hope this helps..[p]Wess
[ul][li]NatureBoy`s Brisket[/ul]

Nature Boy

Shelby,
Brisket would be the perfect dish for a football pahtay! Wess pointed you to the recipe/technique I posted (thanks Wess). I still pretty much do it like that, but I stopped using liquid in the drip pan. Either way works great, but if you use water the cook will go slower, as the water temp never gets above 212.[p]Any indirect setup will work. Even an upside down platesetter covered in foil would suffice. Or a simple drip pan and elevated grate. main thing is to shield it from the direct heat. How big is your brisket?? 5-6 pound flats usually take 12-14 hours, and the bigger 10 pounders around 18-20. Individual chunk-o-chests can vary quite a bit in their coking personalities. The fattier "choice" and Prime" grade briskets generally go quicker...it seems.[p]If you go with lower temps, like 220, it will take quite a bit longer. 14-16 hours for a 5-6 pounder, and 20 plus for a 10 pounder. I do this when I am trying to stretch a cook overnight into the next night's dinner. [p]200 dome will take forever...and 1 day.[p]Resist opening the lid if possible! And enjoy.
Cheers.
NB

Nature Boy

Always forget sumthin lately.
Be patient in the 150-165 internal temp range. It will take hours to get past 170 internal, but should move quickly after that. Pull off anywhere between 185 and 200 internal...as soon as you can twist a fork in it.[p]I did one this past weekend for some pals..along with pulled pork, and it all disappeared. The guys all told me they preffered the chunk-o-chest over the pulled pork (which was also just right). Man dem briskets is gooood.[p]Beers
NB

Shelby

Nature Boy,
Thanks! That's the directions I was looking for. Will have to check it but I'm thinking that baby is in the 10+ pound range. Start it out the evening before; should be ready for kickoff at 7pm.

Alan

Shelby,[p]My favorite way to cook brisket is very similar to pulled pork, you just use your favorite rub (many like the hotter rubs), and cook indirect at 225 for about 1.5-2 hours per pound. Every brisket is a little different, so be flexible.[p]I like lots of smoke, but suit yourself. You will see a plateau at about 160-170 that takes forever to get through. After the plateau, at about 170-175, wrap the brisket tightly in heavy duty foil until finished, somewhere about 195-200. The foil step is heresy here in Texas, but it does make it better IMHO.[p]Hope this helps,
Alan

Unknown

Nature Boy,
Where is the best place to buy a brisket? Anything special to look for? I have tried two and neither turned out good. I am thinking I may be buying it at the wrong place (grocery store).

Nature Boy

KRB,
Where are you? In the south, they are available everywhere. Here in Virginny, some grocery stores have them. Costco has flats...which are good if they leave a good fat cap. The best ones to get (around here anyways) are the whole packer trimmed briskets in the cryovac package. Ring the bell at your grocer's butcher, and ask. They sometimes have the gorgeous 9-12 pounders in the back. [p]The main thing to look for is some marbling, and a nice full coverage fat cap on one side. If you can "feel" several, choose the most flexible one.[p]Hope that helps. Brisket price and availability varies greatly around the continent.
Cheers!
NB

Shelby

Nature Boy,
You know what always gets me, is that brisket is typically a difficult cut of meat to prepare, so most folks don't attempt; it is typically a "trash/garbage" cut of meat, thus not worth much...YET it commands a high price per pound!
I'm lucky...found them on sale back during the summer @ 79/pound! Limit 2...I bought 2. Good thing the limit wasn't 4 because I'd have had no room.
8.3 pounder defrosting in the refrig for the weekend. Will marinate Thursday night, put on either late Friday or early Saturday for a 7pm kickoff...errr....dinner!

Nature Boy

Shelby,
They cost around 3 bucks/pound here. In the south, where it is normally under a buck a pound, they cook a lot for BBQ. So you would think the demand is high...why wouldnt prices be?[p]Here, very few people Q them. Several groups, including Irish and Jewish folks, cook the flats in the oven..or braise them maybe? Not sure exactly. I still can't figure it why they cost so much here. [p]Still worth it though! Good luck with your weekend cook.
NB[p]

Unknown

Nature Boy,
I am in Georgia and they do have them all over the grocery store. I think I probably just havent' cooked it long enough. Last time I put water in the drip pan and didn't realize that slows down the cook. I have a polder now, so I am more prepared. Not to mention I have been reading all the good advice on this board. Gotta try another soon and will let you know the results. Had some great filets last night.

Nature Boy

KRB,
I would do them weekly if I had the availability and prices you can get. Definitely give it another go with a long cook.[p]Jerked thighs for lunch today. Mrs. Dog's flavor.
Cheers
NB