Suggestions on brisket

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SmokerMike7715
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Suggestions on brisket

Postby SmokerMike7715 » Sun Nov 04, 2018 5:36 pm

It’s been a while guys and I’m just now getting back on in getting into the discussions again. Since I was last on I was smoking on a brinkman and I loved it however with such large family gatherings and not enough room on smoker to cook food for all I was blessed with an early Christmas present from my father and step mother who got me a new Oklahoma Joe’s highland smoker a couple of weeks ago. It’s been seasoned and smokes really well there will be a few mods that I make to the smoker in time.


Oh and since my time off we have added child number 4 to the crew.

Hope all is well with everyone!
On to the brisket.

Never smoked one I have a 3 pound brisket that I will be cooking in a couple of weeks hate to freez it but I’ve got too as I will not have time for a few weeks. My questions are.

What rub to use?

What heat?

Approx cook time?

Best wood to use for added flavor? ( I normally use hickory)

Thanks in advance Mike.
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OldUsedParts
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Re: Suggestions on brisket

Postby OldUsedParts » Sun Nov 04, 2018 6:12 pm

Hey, Mike, Welcome back and Congrats on the new Crew Member :tup: :salut:

I, myself, am "Not" a Brisket Cook so I can't help except to say that our Sponsor Suckle Busters has a Rub call 1836 that a lot of Members are giving good Brisket Reviews to. Good Luck :salut:
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Davy Crockett: We won't have to. He's wearing out horses coming towards us
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txsmkmstr
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Re: Suggestions on brisket

Postby txsmkmstr » Mon Nov 05, 2018 10:17 am

Much like OUP, I'm not a brisket expert but your questions seem fairly basic so here goes....

First.... a 3 pounder sounds like a brisket flat, which will not have the fat content of a whole packer.

Second... Your rub can be as basic as salt and pepper or you can buy many commercial rubs (see forum sponsor) that will do a fantastic job with little guesswork. I favor the commercial rubs as I like a little more sweet than plain S & P.

Thirdly.... Heat doesn't really matter and I suggest you use whatever temp your pit likes to cruise at. If it's 225* or 275" just go with it because you should be cooking to a "feel" (see next item) not solely based on temp. I like to shoot for 250* but it can vary +/- 20* or more.

Fourth.... Cook time isn't really relevant but figure about 4 hours of smoke to start with - again depending on temperature... see where this is going? Simple answer is smoke until you reach an internal temperature of 160* (or until the color looks good to you) then wrap in foil or butcher paper - I prefer foil. The brisket will be getting close to done somwhere between 195* up to 215* but you'll be looking for "probe tender" to tell you when it's done. Search this site for more info on "probe tender"

Finally... Best wood is your choice. I really like hickory and it's easy to find so that's what I use. Stick (no pun intended) with what you're used to.

Good luck to ya...... :chef:
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Chasdev
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Re: Suggestions on brisket

Postby Chasdev » Mon Nov 05, 2018 5:27 pm

Salt and pepper (lots of each) and oak only, post oak if available.
Also, the closer to 225 you can get, the more tender the meat.
I prefer butcher paper to wrap FWIW.
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Re: Suggestions on brisket

Postby Txdragon » Tue Nov 06, 2018 5:54 pm

I would smoke it at 250 for an hour then pan it up with a little it of beer, about 1/2 cup in the pan, and cover it with foil and let it roll another couple hours until it's probe tender.
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SmokerMike7715
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Re: Suggestions on brisket

Postby SmokerMike7715 » Sun Nov 18, 2018 10:16 pm

Well guys my brisket flat turned out tuff but had amazing flavor and lit the taste buds up.

Covered with cracked peppercorn seasoning (overnight)

Smoked at 225 f

Smoked till internal was 145 pulled off and wrapped.


What did I do wrong?
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Re: Suggestions on brisket

Postby Mule rider » Sun Nov 18, 2018 10:51 pm

I would have smoked it till internal temp was around 160 degrees. Then wrapped it in foil, when it got to 201 start the probe process. But that's just me.
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Re: Suggestions on brisket

Postby Chasdev » Mon Nov 19, 2018 6:32 am

Yup, pulled it way too early, and if you cook low and slow you have to add multiple hours to total cook time in addition to wrapping at a higher temp.
But that's what chili is for, to dispose of brisket failures...at least at my house it is..and I've made more than my share of chili.
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Re: Suggestions on brisket

Postby Mule rider » Mon Nov 19, 2018 11:01 pm

So I guess its Chili today and Hot tamale. LOL

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