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Brisket Cook - Current Methods

Ozzie_Isaac
Ozzie_Isaac Posts: 21,626
in EggHead Forum
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?

I would rather light a candle than curse your darkness.

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Comments

  • Canugghead
    Canugghead Posts: 13,630
    One trick pony here - MSM  ;)
    canuckland
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  • ColbyLang
    ColbyLang Posts: 4,385
    I do what you do
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  • johnmitchell
    johnmitchell Posts: 7,355
    Instapot for the win!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Canugghead
    Canugghead Posts: 13,630
    johnmitchell said:
    Instapot for the win!!
    Win or Save?
    canuckland
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Travis method, all the way…
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    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.  
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I do as you do. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • Foghorn
    Foghorn Posts: 10,224
    Same. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Eggpharmer
    Eggpharmer Posts: 508
    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 
    Austin, TX
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  • lkapigian
    lkapigian Posts: 11,549
    Pull early 12 hour rest minimum 
    Visalia, Ca @lkapigian
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  • shtgunal3
    shtgunal3 Posts: 6,134
    I do as you do

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • kl8ton
    kl8ton Posts: 6,395
    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. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • kl8ton
    kl8ton Posts: 6,395
    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...
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • DoubleEgger
    DoubleEgger Posts: 19,140
    I read on here several years ago that everyone should give up on brisket and eat prime rib instead. 
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  • lousubcap
    lousubcap Posts: 36,664
    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.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    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...
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • dayzed&confused
    dayzed&confused Posts: 179
    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.
    Large BGE
    Stick burner
    San Angelo, texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    dayzed&confused said:
    I don’t care what anyone else thinks, this works!

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • PoppasGrill
    PoppasGrill Posts: 370
    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?
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  • Money_Hillbilly
    Money_Hillbilly Posts: 450
    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.  
    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • Legume
    Legume Posts: 15,936
    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?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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