Brisket Questions

dunwoodyegg · May 2015

Looking to smoke a 12lb brisket this weekend. Need some good recipes and answers to some questions. 1. How long do I smoke the brisket/temperature before I pull off smoker? 2. Can I put a rub on the brisket and keep in fridge over 24 hours before I smoke? 3. Good temperature to smoke? 225?(I have a dual probe thermometer)? - clear

lousubcap · May 2015

here are a few sites that may help you out: http://www.amazingribs.com/recipes/beef/texas_brisket.html

http://www.bubbatim.com/Bubba_s_Brisket.php
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
You can overload on brisket info- FWIW-

Ladeback69 · May 2015

dunwoodyegg said:

Looking to smoke a 12lb brisket this weekend. Need some good recipes and answers to some questions. 1. How long do I smoke the brisket/temperature before I pull off smoker? 2. Can I put a rub on the brisket and keep in fridge over 24 hours before I smoke? 3. Good temperature to smoke? 225?(I have a dual probe thermometer)? - clear

1. Cook to feel, at 190-195 start probing for tenderness. Probe should go in like butter. For smoke I use about 3-4 fist size pieces of choice of wood (I use Cherry) for brisket. It won't take much after it gets to 145 to 150.
2. You can put the rub on 24 hours before, but it is not necessary. I do while I am waiting for the egg to get to temp or an hour before. Lot of people just use salt & pepper, but I prefer a good general rub.
3. Yes 225 is a good temp, but I do mine between 225-275. If I get it locked in between there I am happy. At 225 it can take 1.5 hours or more per pound sometimes. Be prepared for a stall around the 160. Daul temp will help keep track of how things are going.

Good luck.

KSwoll · May 2015

Ladeback69 said:

show previous quotes

dunwoodyegg said:

Looking to smoke a 12lb brisket this weekend. Need some good recipes and answers to some questions. 1. How long do I smoke the brisket/temperature before I pull off smoker? 2. Can I put a rub on the brisket and keep in fridge over 24 hours before I smoke? 3. Good temperature to smoke? 225?(I have a dual probe thermometer)? - clear

1. Cook to feel, at 190-195 start probing for tenderness. Probe should go in like butter. For smoke I use about 3-4 fist size pieces of choice of wood (I use Cherry) for brisket. It won't take much after it gets to 145 to 150.
2. You can put the rub on 24 hours before, but it is not necessary. I do while I am waiting for the egg to get to temp or an hour before. Lot of people just use salt & pepper, but I prefer a good general rub.
3. Yes 225 is a good temp, but I do mine between 225-275. If I get it locked in between there I am happy. At 225 it can take 1.5 hours or more per pound sometimes. Be prepared for a stall around the 160. Daul temp will help keep track of how things are going.

Good luck.

I cook my briskets pretty much the same way, but I use Texas Post Oak. I might have to try Cherry out next time.

lkapigian · May 2015

50/50 Salt and Pepper--equal amounts of Granulated garlic and onion ( depending on how much rub) if just making enough for 1 Brisket a tablespoon of each-------I used to cook mine 275-300 Dome , now that I have my stoker 225 Grid- stretched my cooks out to the 1.5 per pond range and I enjoy the cook better, if I am in a hurry, bump the temp

byrne092 · May 2015

Ladeback69 said:

show previous quotes

dunwoodyegg said:

Looking to smoke a 12lb brisket this weekend. Need some good recipes and answers to some questions. 1. How long do I smoke the brisket/temperature before I pull off smoker? 2. Can I put a rub on the brisket and keep in fridge over 24 hours before I smoke? 3. Good temperature to smoke? 225?(I have a dual probe thermometer)? - clear

1. Cook to feel, at 190-195 start probing for tenderness. Probe should go in like butter. For smoke I use about 3-4 fist size pieces of choice of wood (I use Cherry) for brisket. It won't take much after it gets to 145 to 150.
2. You can put the rub on 24 hours before, but it is not necessary. I do while I am waiting for the egg to get to temp or an hour before. Lot of people just use salt & pepper, but I prefer a good general rub.
3. Yes 225 is a good temp, but I do mine between 225-275. If I get it locked in between there I am happy. At 225 it can take 1.5 hours or more per pound sometimes. Be prepared for a stall around the 160. Daul temp will help keep track of how things are going.

Good luck.

+1

GATraveller · May 2015

This is a great video by Franklin BBQ. There are a couple or three about brisket......this is the first. They are quit helpful.

https://www.youtube.com/watch?v=VmTzdMHu5KU 

dunwoodyegg · May 2015

THANKS EVERYONE! This is great information and i appreciate your help.

Foghorn · May 2015

Three days ago I spent some time with the general manager at Franklin's. We talked about cooking brisket in general and about cooking it on specific types of smokers.

http://eggheadforum.com/discussion/1181230/ot-sitting-in-line-at-franklins-in-a-thunderstorm/p1

And I have read about the recent project at Harvard to design the perfect brisket smoker.

http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

And I've read (from someone here) that Aaron Franklin says that if he were to cook brisket on an egg he would put the fatty side down to protect the muscle from the rising heat.

I've combined this relatively recent information with my experiences cooking brisket and come to the following conclusion.

When cooking brisket on an egg it is imperative that any rising heat not be able to rise anywhere close to directly onto the meat. In addition to a platesetter or other heat blocker, use a drip pan and keep the pan elevated off the ceramic to there is no direct heat transfer. Ideally you want two effective barriers (a pan sitting directly on ceramic only counts as one barrier) between the heat and the meat over the entire silhouette of the meat. And the higher in the dome you can put the meat the better. That gets it even farther away from the direct heat. Many eggheads figured this out before me and have advocated for this for a long time, but until I understood why I didn't do it consistently. IF - and only if - you accomplish this, I think you should cook with the fatty side up because that is how Franklin does it and that's good enough for me (there is plenty of room for debate on this).

I'll add that the next few times I cook a brisket I'm going to wrap with butcher paper when it hits about 160. I'm curious to see if it makes a difference. I'd love to hear some others chime in about this if they have experience.

Ozzie_Isaac · May 2015

I'm a butcher paper convert. I don't like metorite black but I like a good cruncy bark. Butcher paper did that for me.

As for fat on top or bottom I have noticed fat on bottom makes for a prettier finished product. Fat on top acted like self basting and kept the bark moist but almost gooey.

cazzy · May 2015

Foghorn said:

Three days ago I spent some time with the general manager at Franklin's. We talked about cooking brisket in general and about cooking it on specific types of smokers.

http://eggheadforum.com/discussion/1181230/ot-sitting-in-line-at-franklins-in-a-thunderstorm/p1

And I have read about the recent project at Harvard to design the perfect brisket smoker.

http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

And I've read (from someone here) that Aaron Franklin says that if he were to cook brisket on an egg he would put the fatty side down to protect the muscle from the rising heat.

I've combined this relatively recent information with my experiences cooking brisket and come to the following conclusion.

When cooking brisket on an egg it is imperative that any rising heat not be able to rise anywhere close to directly onto the meat. In addition to a platesetter or other heat blocker, use a drip pan and keep the pan elevated off the ceramic to there is no direct heat transfer. Ideally you want two effective barriers (a pan sitting directly on ceramic only counts as one barrier) between the heat and the meat over the entire silhouette of the meat. And the higher in the dome you can put the meat the better. That gets it even farther away from the direct heat. Many eggheads figured this out before me and have advocated for this for a long time, but until I understood why I didn't do it consistently. IF - and only if - you accomplish this, I think you should cook with the fatty side up because that is how Franklin does it and that's good enough for me (there is plenty of room for debate on this).

I'll add that the next few times I cook a brisket I'm going to wrap with butcher paper when it hits about 160. I'm curious to see if it makes a difference. I'd love to hear some others chime in about this if they have experience.

Cen and I use the R&B AR combo from CGS and I think that helps us a bunch. We have a heat blocker from tip to tip...vs the hang over peeps with a platesetter have.

I personally think most put too much thought into the cook and think too freaking much. Cen and I both know our wins start at the meat market. I spend about 30 minutes selecting the right brisket and if it is not there, I don't settle.

I cook fat side up cause I like gooey bark and I like having more top bark on my point vs the flat.

dunwoodyegg · May 2015

Thanks again you guys. Great information. I will post a pic to show you how it turns out.

chrisc133 · May 2015

Ozzie_Isaac said:

I'm a butcher paper convert. I don't like metorite black but I like a good cruncy bark. Butcher paper did that for me.

As for fat on top or bottom I have noticed fat on bottom makes for a prettier finished product. Fat on top acted like self basting and kept the bark moist but almost gooey.

Where do you buy butcher paper? Is it sold in places like Walmart?

cazzy · May 2015

chrisc133 said:

show previous quotes

Ozzie_Isaac said:

I'm a butcher paper convert. I don't like metorite black but I like a good cruncy bark. Butcher paper did that for me.

As for fat on top or bottom I have noticed fat on bottom makes for a prettier finished product. Fat on top acted like self basting and kept the bark moist but almost gooey.

Where do you buy butcher paper? Is it sold in places like Walmart?

Best local place is Sam's.

Eggpharmer · May 2015

cazzy said:

show previous quotes

chrisc133 said:

Ozzie_Isaac said:

I'm a butcher paper convert. I don't like metorite black but I like a good cruncy bark. Butcher paper did that for me.

As for fat on top or bottom I have noticed fat on bottom makes for a prettier finished product. Fat on top acted like self basting and kept the bark moist but almost gooey.

Where do you buy butcher paper? Is it sold in places like Walmart?

Best local place is Sam's.

Can also order from Amazon if your Sam's doesn't carry it
http://www.amazon.com/Pink-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM

Foghorn · May 2015

cazzy said:

show previous quotes

Foghorn said:

Three days ago I spent some time with the general manager at Franklin's. We talked about cooking brisket in general and about cooking it on specific types of smokers.

http://eggheadforum.com/discussion/1181230/ot-sitting-in-line-at-franklins-in-a-thunderstorm/p1

And I have read about the recent project at Harvard to design the perfect brisket smoker.

http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

And I've read (from someone here) that Aaron Franklin says that if he were to cook brisket on an egg he would put the fatty side down to protect the muscle from the rising heat.

I've combined this relatively recent information with my experiences cooking brisket and come to the following conclusion.

When cooking brisket on an egg it is imperative that any rising heat not be able to rise anywhere close to directly onto the meat. In addition to a platesetter or other heat blocker, use a drip pan and keep the pan elevated off the ceramic to there is no direct heat transfer. Ideally you want two effective barriers (a pan sitting directly on ceramic only counts as one barrier) between the heat and the meat over the entire silhouette of the meat. And the higher in the dome you can put the meat the better. That gets it even farther away from the direct heat. Many eggheads figured this out before me and have advocated for this for a long time, but until I understood why I didn't do it consistently. IF - and only if - you accomplish this, I think you should cook with the fatty side up because that is how Franklin does it and that's good enough for me (there is plenty of room for debate on this).

I'll add that the next few times I cook a brisket I'm going to wrap with butcher paper when it hits about 160. I'm curious to see if it makes a difference. I'd love to hear some others chime in about this if they have experience.

Cen and I use the R&B AR combo from CGS and I think that helps us a bunch. We have a heat blocker from tip to tip...vs the hang over peeps with a platesetter have.

I personally think most put too much thought into the cook and think too freaking much. Cen and I both know our wins start at the meat market. I spend about 30 minutes selecting the right brisket and if it is not there, I don't settle.

I cook fat side up cause I like gooey bark and I like having more top bark on my point vs the flat.

@cazzy, I respectfully disagree. In fact, I think you proved yourself wrong. I thnk that the key is in paying attention to a lot of little details because a brisket cook can go wrong in many ways. You proved this by pointing out that you spend 30 minutes selecting the right brisket. I just think that you are naturally a "pays attention to all the little details" guy. Most of us are fighting the "throw some meat on the grill and drink some beers and enjoy good company" urges and it is easy to overlook a detail (or two or three) when one does that.

Ladeback69 · May 2015

I haven't always used a drip pan when cooking a brisket, but will cover it in foil. I cook fat side down because I want the the top to get that dark bark I like. When buy a brisket I want one with good marbling, less hard fat I can find, a good size point and a thick flat. When I put it on my XL I have the fire ring set up so the plate setter is a T and place the flat to the bottom and the point to the back so if any heat was to get to it, it would be the point that can take it more. I have done both on the standard height grid and raised grid and I like cooking it raised indirect. I also tenderize my brisket with a jacquard while putting rub on. It seems to help. The steps know just flow since I have done it so much. I wish I could go to Brisket Camp to see what other ways people do brisket, but I can't afford to go right now.

EggHead_Bubba · May 2015

@Ladeback69... I have a jacquard and really haven't used it much. Just curious if using it on a brisket if it would allow juice to leave the brisket, especially the flat.

Ladeback69 · May 2015

EggHead_Bubba said:

@Ladeback69... I have a jacquard and really haven't used it much. Just curious if using it on a brisket if it would allow juice to leave the brisket, especially the flat.

@EggHead_Bubba, no have not noticed much juice coming out of the brisket. I rinse it and dry it before I do anything to the brisket. Not much juice comes out after that. The only juice I notice is after leaving the rub on for an hour in the fridge. I first put yellow mustard on, sprinkle some rub on, then use the Jacquard on direction, sprinkle some more rub on and do it another direction. I then put a final coat on to finish. I took a class from a local Grand BBQ Champion and this is his method. It seems to help push a little of the rub in and tenderize the meat. You can just do it before putting rub on or after too.

EggHead_Bubba · May 2015

@Ladeback69... good info, thanks! I just might give it a try next time I do a packer.

SGH · May 2015

Ladeback69 said:

I wish I could go to Brisket Camp to see what other ways people do brisket, but I can't afford to go right now.

If I may ask, where do you live? If you would really like to attend, we can probably help make it happen. You seem like a genuinely good person and I for one would help get you there.

cazzy · May 2015

Foghorn said:

show previous quotes

cazzy said:

Foghorn said:

Three days ago I spent some time with the general manager at Franklin's. We talked about cooking brisket in general and about cooking it on specific types of smokers.

http://eggheadforum.com/discussion/1181230/ot-sitting-in-line-at-franklins-in-a-thunderstorm/p1

And I have read about the recent project at Harvard to design the perfect brisket smoker.

http://www.bostonglobe.com/metro/2015/05/05/harvard-class-cooks-ultimate-bbq-smoker/0O4fLQ0rbt9qMGsllPoTjK/story.html

And I've read (from someone here) that Aaron Franklin says that if he were to cook brisket on an egg he would put the fatty side down to protect the muscle from the rising heat.

I've combined this relatively recent information with my experiences cooking brisket and come to the following conclusion.

When cooking brisket on an egg it is imperative that any rising heat not be able to rise anywhere close to directly onto the meat. In addition to a platesetter or other heat blocker, use a drip pan and keep the pan elevated off the ceramic to there is no direct heat transfer. Ideally you want two effective barriers (a pan sitting directly on ceramic only counts as one barrier) between the heat and the meat over the entire silhouette of the meat. And the higher in the dome you can put the meat the better. That gets it even farther away from the direct heat. Many eggheads figured this out before me and have advocated for this for a long time, but until I understood why I didn't do it consistently. IF - and only if - you accomplish this, I think you should cook with the fatty side up because that is how Franklin does it and that's good enough for me (there is plenty of room for debatelil this).

I'll add that the next few times I cook a brisket I'm going to wrap with butcher paper when it hits about 160. I'm curious to see if it makes a difference. I'd love to hear some others chime in about this if they have experience.

Cen and I use the R&B AR combo from CGS and I think that helps us a bunch. We have a heat blocker from tip to tip...vs the hang over peeps with a platesetter have.

I personally think most put too much thought into the cook and think too freaking much. Cen and I both know our wins start at the meat market. I spend about 30 minutes selecting the right brisket and if it is not there, I don't settle.

I cook fat side up cause I like gooey bark and I like having more top bark on my point vs the flat.

@cazzy, I respectfully disagree. In fact, I think you proved yourself wrong. I thnk that the key is in paying attention to a lot of little details because a brisket cook can go wrong in many ways. You proved this by pointing out that you spend 30 minutes selecting the right brisket. I just think that you are naturally a "pays attention to all the little details" guy. Most of us are fighting the "throw some meat on the grill and drink some beers and enjoy good company" urges and it is easy to overlook a detail (or two or three) when one does that.

I can assure you, I put lil thought into the cook. That comes with experience though as I've pretty much done the same thing for a long time. I'm a big believer that the meat is more important than everything and that's why I spend 30 minutes selecting my briskets. My cook approach is incredibly simple.

My comment about over thinking it is there is not really a secret. Cook your brisket until it's done and don't screw it up after you pull it off.

I do things simple and the proof is in the pudding. No inject, no marinating, no tenderizing, no flip and no stress. A couple snaps of flats...the true gauge of a brisket....

Ladeback69 · May 2015

SGH said:

show previous quotes

Ladeback69 said:

I wish I could go to Brisket Camp to see what other ways people do brisket, but I can't afford to go right now.

If I may ask, where do you live? If you would really like to attend, we can probably help make it happen. You seem like a genuinely good person and I for one would help get you there.

I live in Kansas City. We have talked before on the phone, but it has been awhile. It's more will the wife let me have a weekend free without her in NOLA. I could bring her, but she would rather go see the sites then hang out and talk about brisket and BGE. I guess we could stay tell Monday, air fair may be cheaper that way. Looks like I can do Southwest for $189 a person. and I could use my Marriott points for the hotel. Let me work on her and see I can swing it.

SGH · May 2015

Ladeback69 said:
I live in Kansas City. We have talked before on the phone, but it has been awhile.

I remember speaking with you my friend, however I could not recall your location. I speak to so many people from several forums that it's hard to remember everyone's location. Guys from the Brethern bomb me daily about smokers. My old mind can't keep track anymore. All that said, I certainly hope to see you there.

avibug · May 2015

Thoughts on injecting? Pro/con and what to inject? I saw @cazzy above say he doesn't do it. Was just reading Amazing Ribs this morning and Meathead says he always injects with beef broth. I've never injected, but just got an injector and am doing briskets this weekend on the Egg so I was thinking of injecting.

cazzy · May 2015

avibug said:

Thoughts on injecting? Pro/con and what to inject? I saw @cazzy above say he doesn't do it. Was just reading Amazing Ribs this morning and Meathead says he always injects with beef broth. I've never injected, but just got an injector and am doing briskets this weekend on the Egg so I was thinking of injecting.

More than one way to skin a cat. Inject away and let us know how it turns out.

What grade is your beef?

Ladeback69 · May 2015

I don't do it and I don't think brisket needs it. If you want more beef flavor I would dry age it for a month or more. A lot of the people on here have done that and said it taste great. I want to try it sometime. About the only part I would inject if I did would be the point, because of the fat layers.

nolaegghead · May 2015

40% of the water evaporates out of the brisket - the evaporative cooling effect is responsible for the stall. Since it's mostly evaporation with little dripping, the flavor concentrates. I would say it don't get much more "beefy" than brisket.

avibug · May 2015

@cazzy grade should be Choice. I get it from the Kosher butcher and I don't think they label with USDA grades (at least, I've never noticed a grade) but when I asked him he told me the briskets are all Choice or better. Planning on two briskets this weekend, so I may inject one and compare.

cazzy · May 2015

avibug said:

@cazzy grade should be Choice. I get it from the Kosher butcher and I don't think they label with USDA grades (at least, I've never noticed a grade) but when I asked him he told me the briskets are all Choice or better. Planning on two briskets this weekend, so I may inject one and compare.

If it was select...then I could see the point. The better the grade...the less you have to do for the beef to shine.

Good luck either way!

dunwoodyegg · May 2015

Image: https://us.v-cdn.net/5017260/uploads/editor/1h/3376xdj0pycn.jpg

Thanks again for everyone's help. It was a success and learned a few things. Enjoy your Memorial Day Weekend.

Brisket Questions

Welcome!

Comments

Welcome!

Welcome!

Quick Links

Categories