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Brisket for dummies?

clemsontyger97
clemsontyger97 Posts: 400
in EggHead Forum
Or at least for this dummy?

I've had my grill for a few months now and have mostly been cooking chickens, pork butt, a ham, shrimp, and a few pork tenderloins.   All have been fantastic.  I want to start thinking about a brisket sometime soon, but I have zero idea where to even start on a brisket.   I've read through the forums a lot, and mostly just find the results of cooks rather than a "how to" explaining it to a beginner like me.   Does anyone have a link or advice to help at least get me start getting some basic ideas on what to do?
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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Comments

  • fljoemon
    fljoemon Posts: 757
    I like this article a lot .. you can consider this a "brisket for Dummies"
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    LBGE & Mini
    Orlando, FL
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    No reading required.  Recommend watching a couple times.

    https://www.youtube.com/watch?v=VmTzdMHu5KU
    It's a 302 thing . . .
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  • SGH
    SGH Posts: 28,988
    Here are a few different techniques and basic info. Read and watch as much as you can on the subject and ultimately you will come up with what works the best for you. Everyone has there own preferences depending on their desired end goal when it comes to rubs, wraps, injections and other mojo,  but the basic underlying concept is real close to the same. Cook until tender without over cooking and it's usually a winner. 

    http://www.bubbatim.com/Bubba_s_Brisket.php

    http://www.youtube.com/watch?v=SM0pGO_3Fa4

    http://www.youtube.com/watch?v=ly6U8CgsTMs

    The Franklin videos are great as well. However they have already been posted above so I omitted them here to avoid redundancy. But I highly recommend them to everyone.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • clemsontyger97
    clemsontyger97 Posts: 400
    Nice, thanks guys.   I'll definitely read/watch all of the above.   One thing that I worry about in advance is the amount of lump.   When I did my first butt, I was fairly certain I had that thing packed with lump, but it was pretty much all gone after 8 hrs (temps in the 250-300 range).    For longer cooks like a brisket, have you ever burned through your lump too quickly?   Perhaps I could have packed more in than I did, but it seemed pretty full to me.   Or maybe I just needed more larger pieces.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • KenfromMI
    KenfromMI Posts: 742
    My last three have been high heat using the guidelines from Virtualweberbullet.com and have all been excellent. Not sure if I'll go back to L&S for briskets anyway.  The only difference is I make a rub with no sugar in it so it doesn't burn. The longest brisket I ever cooked this way was an 18 pounder that took 8 hours.
    Dearborn MI
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Ken...thanks for that tip as well.   I never even knew high-heat was a possibility for brisket, so that adds another layer of studying I need to do.    Do you typically use whole or flat for the high heat?   If it's not going to jack it up, I'd probably prefer going higher heat because I am definitely not comfy enough yet to cook overnight and trust the temps :)
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    I will be a brisket rookie soon, too.  I plan on sticking to Aaron Franklin's techniques since people go bat-$hit crazy for his brisket.  And he seems to be a straight-shooting sumabitch that likes drinking beer while making his videos.

    LBGE since 2014

    Griffin, GA 

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  • KenfromMI
    KenfromMI Posts: 742
    Packers only for high heat. Flats will dry out. I also inject all my briskets with the injection from Howtobbqright.com. I do them at 350 degrees or a bit more. Foiling is a must for the HH method as well. This was a 15 pounder done in 5 hours. 
    Dearborn MI
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