Author Topic: This is the process I'm doing for Brisket, any advice?  (Read 2775 times)

Offline Thumpinbass

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #15 on: June 15, 2014, 03:14:52 am »
Ok.   There may be a slight resistance poking the skin but after that, the fork slides in and out with no problem.  Definitely juicy.  It's flowing out.   Think I'm going to pull and wrap it up and keep in the cabinet like you said.   Thanks for the advice and being up when I needed it.   Lol


Allen

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Offline Habanero Smoker

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #16 on: June 15, 2014, 03:18:43 am »
It sounds like you will be serving some nice brisket today.

For some reason I'm always up early, it's a bad habit. ;D


     I
         don't
                   inhale.
  ::)

Offline Thumpinbass

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #17 on: June 15, 2014, 03:21:44 am »
I'll post pics when it's all said and done.  I had the alarm set for 4:15 to change water.  Plan was to go back to bed but now that it got done earlier then expected, I'm still up.   Going to foil with broth, stick back in DBS and then head to bed.  Your just up the road from me.  I'm in PA.   


Allen

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Offline Habanero Smoker

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #18 on: June 15, 2014, 03:27:08 am »
I've been in PA several times, generally the eastern side. PA has a lot of beautiful country side. Looking forward to seeing your pictures.


     I
         don't
                   inhale.
  ::)

Offline Thumpinbass

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #19 on: June 15, 2014, 03:34:52 am »
I agree about PA.  I'm in the harrisburg area.   Well, tightly foil with beef broth.  Set the temp for 170.  I'll pull around 9:30-10 and FTC til around 12:30-1p.   Nite.   Lol


Allen

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Offline Habanero Smoker

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #20 on: June 15, 2014, 03:44:06 am »
Harrisburg is a nice area. I've been there a couple of time.

You should try to get some sleep! ;D I can't wait to see your pictures. Catch you later.


     I
         don't
                   inhale.
  ::)

Offline Thumpinbass

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #21 on: June 16, 2014, 03:07:38 am »
Posted pics of my overall experience in the 'meat' section of the forum. 

Thanks for all the advice!


Allen

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Offline John T

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Re: NEW AT BRISKET SMOKING - ANY HELP
« Reply #22 on: May 16, 2018, 07:41:39 am »
Hi All,  Planning on smoking about a 5 lb brisket this Sunday. Think I have the rub down - and may do a Beef broth injection.  Question on approx. smoke time. I know to consider around 1 - 1.5 hrs cook time per pound.  What would any one suggest as far as total Smoking time??  Probably gonna use hickory - maybe mesquite.   Also - may consider doing the "Crutch" of wrapping in foil once gets to 160 ish.  Anyone have experience or thoughts on this too?  I know - asking many questions - but first time with a brisket.  Thanks for any help!  John

Offline Habanero Smoker

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Re: This is the process I'm doing for Brisket, any advice?
« Reply #23 on: May 16, 2018, 01:19:00 pm »
Try not to use an injection with too strong of a beef broth flavor, it may come out tasting more like roast beef. I usually smoke with oak, and apply 4 hours. Pecan is a good choice; again I would use 4 hours. I rarely use mesquite. The smoke flavor is too strong for me. If you use mesquite you may want to use less smoke.

I've never foiled a brisket while using the Bradley. Foiling will shorten your cooking time, and maintain more moisture. You will get less bark.


     I
         don't
                   inhale.
  ::)