Need advice for first brisket

CPARKTX · February 2013

Planning first brisket on BGE this Saturday. Was traveling, so ask SWMBO to get make store run: best she could find was a 7 lb Choice flat. I injected with beef broth, coated with mustard base and Dizzy Dust, salt and pepper, covered and will leave in refrigerator until time to start cooking. Any advice or tips?

SPRIGS · February 2013

I have had pretty consistent results cooking just flats at around 300 until the thickest portion hits approximately 160-165. Then I foil with a little stock and start checking for tenderness at 185-190. When the probe goes in like butter, she's done. My low and slow packers are a different story! Ha. Good luck and let us know how she turns out.

Solson005 · February 2013

I use a similar method that @SPRIGS suggested only difference is I start at 225° and inject when I pull it off to foil it, then bump up the temp for the rest.

Here is my post: Flat out Tasty

I might be trying a brisket on my small soon, that should be fun..

flemster · February 2013

I have found 250-300 high in the dome for these flats. I don't foil it, just let it go and pull off at 190-200, then rest in a cooler for 2+ hours wrapped in foil prior to serving. Does great every time for me. I don't inject only because I am too lazy....

jimreed777 · February 2013

I will be tuning into this one - I got my first 10 lb choice packer this week. She is so pretty looking every time I open up the fridge.

I was settled on the Travis method...but I plan on putting it in Saturday morning early.

I am open to reading more insight here

Solson005 · February 2013

@jimreed777 I haven't done the travis method and I will be watching how this one gets done as well. There are many ways to smoke a brisket and I'm fully content on mine which I posted above, however, with 325,800+ views since march of last year the travis method obviously works Brisket..... How I do it.

nolaegghead · February 2013

Foil, Travis method, etc - it's all adding a braising (partial or full) where water in the form of steam is doing much of the cooking. The secret to that is you cook it faster (better heat transfer by condensing steam than hot air). Anyway, you sacrifice some bark - but you can always make burnt ends. I think it's a good trade off - you're eating the meat mostly, for Pete's sake. To each his own.

I must admit, I like to cut through some buttery brisket and see space between some of the muscle fibers rather than a dense cross-cut. I think a flat benefits from a little of what Texan's call "cheating". I call it, the ends justify the means. Damn the purity if beans make mah chili taste better.

Need advice for first brisket

Comments

Categories