This weekend I'm going to try a 6lbs brisket for the 1st time. I've been researching but seem to find that a lot of people have different methods. Can anyone tell me the basics of cooking a brisket? IE: what temp? how much smoke time? how much cook time?
6 rack digital
Thanks,
Saner
WTS did a great writeup here http://www.susanminor.org/forums/showthread.php?p=834#post834
I do salt, pepper, garlic powder rub
4 hours of smoke @205F
Continue cooking @205F until an IT of 190F or so. FTC for a couple of hours to rest if you like.
The last one I did took about 18 hours.
FLBR has ya' dead on for basic and authentic (to Texas) brisket. It's just a simple thing - a marriage between a man, a brisket, and his smoker. Three in a marriage you ask - that's ok in Brisketdom!
I would definitely try it, in fact, I strongly suggest doing it this way first time out. Less complications the better. Don't worry about the salt/pepper/garlic powder falling off - it won't unless you drag the meat across the grill. In addition, you will have just the taste of the meat and smoke - the Essence of BBQ! Then the next time - knowing what to expect as far as times, and what you have to do - then you can add additional flavors with rubs, marinades, sauces, etc....
You have a 6 pounder - it will not likely take 18 hours - probably in the 12 hour range (+/-). It is likely the point of a brisket and has been trimmed of some fat - I'd strongly suggest you leave the rest on. The 205 temp FLBR suggest, I would also urge you to use - the lower and slower the better for that piece of meat. On a normal whole packer brisket - then I would suggest 225-230. Do not put it on the bottom rack, but one of the middle ones.
Great, thanks for the advice! I'll post pics.
Hi Dj,
I'd say Caney is right on. Keep it simple. Based on my vast experience (I've done one) it took about 2 hours per pound. I had 8 or 9 pounds in there.
You mentioned 6 pounds. That sounds like half of a brisket, probably the flat. You might shoot for 1.5 hours per pound. But, the IT determines the final time. Hours/pound is just a general guideline.
The goal is to get a nice tender, moist piece of beef that slices, assuming it is a flat. If it gets overcooked it'll be stringy and it won't slice very well. If that happens, shred it, chop it up, add BBQ sauce and make BBQ beef sandwiches on a bun. The only real way to screw it up is to under cook it.
Good luck and enjoy.
One other thing about briskets...
You might want to take a picture, or use a toothpick to indicate the direction of the grain.
It can be hard to figure out / remember once it is smoked.
I think they got ya covered there DJ...Good luck and keep us posted!
C
Saner, G/L and post them pics.
Alright, let's start crossin' those fingers! I'll post pics. Thanks again!
Yeah, good luck DJ. Brisket is not the hardest thing to smoke - in fact it is pretty simple - just takes a while to get it tender. What FLBR and other have said - simple - is king in Texas. The latest Top 50 list for Texas Joints (the Brisket capital of the world ;D ;D) include the top 5 being in Central Texas. I have eaten in 4 of the top 5 and they do it simple. Eaten in some of the other in the top 10 and they are the same. Just good meat, good smoke, and simple seasoning. No sauces (maybe on the table), no spiced rubs, no slathers, no foil, no apple juice, etc.... All the above can make for some good tasting bbq, but it is amazing how often the simple top the lists. It lets the meat and smoke stand out! Now in the contests, that way doesn't win all that often, especially in areas that are only familiar with sauced bbq. Most of the judges are trained the KC way - sauces, rubs, spices, etc.....
Good luck with it Dj. Follow the directions from all of the above and it will turn out great for ya. ;D
Good luck DJ and keep us posted
HR
Well I went with Pachanga's method and decided to try out the mustard slather.
The whole brisket was covered with mustard after this picture was taken.
(http://img265.imageshack.us/img265/5000/img0191w.jpg)
(http://img682.imageshack.us/img682/7453/img0190f.jpg)
Rubbed and wrapped for the night
(http://img249.imageshack.us/img249/57/img0192g.jpg)
4 hours into the smoke. Spraying with apple juice
(http://img265.imageshack.us/img265/4328/img0193u.jpg)
(http://img265.imageshack.us/img265/3484/img0194u.jpg)
So far so good. I'll post pics of the final product when it's done tonight.
Looking good!
Some good eats heading your way DJ!
Looks good DJ. It seems pretty light colored for 4 hours but we'll see what happens when it's done.
I'd move it up a level. Too much heat on the bottom might tend to 'direct cook' and toughen up the bottom. I'd probably also rotate the rack after 6 hours or so. Just my opinion.
Quote from: ArnieM on October 31, 2009, 09:29:18 AM
I'd move it up a level. Too much heat on the bottom might tend to 'direct cook' and toughen up the bottom. I'd probably also rotate the rack after 6 hours or so. Just my opinion.
Thanks for the advice. Just turned it and moved it up a level.
Ok, the meat temp has been stuck at 150 degrees for the past hour and a half.. Is this normal?
QuoteOk, the meat temp has been stuck at 150 degrees for the past hour and a half.. Is this normal?
Yep. It will stall... Be patient, as this is when the magic happens. (muscle fibers/collagen breaking down..)
Yup, up it's going. @ 160 now. Thanks!
DJ,
All I can say is "Oh Man you are so gonna freak when you taste that brisket". For a kinda sorta senior member of the forum I love it when a fairly new member does something like what you're doing and then post the results. Can't wait to see the finished products and the big smile on your face.
Congrats, you're well on your way.
KyNola
That temp stall thing seems strange when you first run into it DJ. I've seen it with both brisket and pork butt. The IT seems to go up pretty quickly and then just stop.
You can go to competitions or fancy restaurants but the brisket you made yourself will be the best! Until you do the next one. ;D
Be patient DJ, the rewards will be worth it. Remember, low and slow. ;D
Well the internal temp finally reached 190 degrees at 6:45 last night.. All I can say is WOW. It was incredibly juicy and full of flavor!! Everyone was absolutely amazed. A buddy of mine wants me to smoke one for his party next week. I want to thank all of you for your advice. I couldn't have done it without your help!
Fresh out of the smoker. Letting it sit for 20 mins or so
(http://img21.imageshack.us/img21/5539/img0207my.jpg)
(http://img101.imageshack.us/img101/9530/img0208u.jpg)
(http://img515.imageshack.us/img515/3927/img0209j.jpg)
First cut. Juices were almost squirting out!
(http://img258.imageshack.us/img258/7951/img0210mr.jpg)
Friends came over..
(http://img405.imageshack.us/img405/5337/img0211.jpg)
History.....
(http://img515.imageshack.us/img515/3058/img0212q.jpg)
Good job! That looks awesome...
Saner,
That is a beautiful brisket. The hallmark of Barbeque is the bark and that is fantastic looking bark. Evidently, you went from start to finish in the Bradley without foiling or boating. Is that correct? How was the tenderness? Did it cut with a fork? It looks great. Congratulations on a job well done.
One of my favorite sayings is "Everything is easy, once you know how." And you know how buddy.
I read a very interesting article by a real pro on briskets and he posted the internal temperatures of several briskets throughout the smoke. They stalled at 160F (this is when the connective tissue and collagen start to break down at an accelerated rate) then took off again. At one point, the temperature actually went down on every brisket. I believe it was around 167 and they plunged back down to 160 - 162. You hung in there, got good advice from board members and won the battle.
I am sure you did so, but be sure and slice across the grain for maximum tenderness. Some people mark their brisket by slicing a corner and there are other methods. I just push a little bark aside from the thin of the flat with the knife and can see the grain easily enough.
I can see one problem with your brisket. It has evidently already started to happen. Not only will your family be spoiled and refuse to go out for barbeque, so will your friends. Oh well, that is the burden a smoker has to shoulder.
Again, congratulations on a a job well done. I am excited for you.
See you around the pit. Good luck and slow smoking.
Pachanga
Looks like it came out real nice DJ. I can't believe ya ate the whole thing! ;D ;D
Hey DJ "WHERE'S THE BEEF". LOL nice job man, that is some sweet looking cow there.
Well Done DJ!!
Nicely done DJ - I would PM you my address to send the leftovers - but it does not appear that there were any!
Great work DJ! Bet your going to be busy trying to keep up after this. ;D
Quote from: Pachanga on November 01, 2009, 07:34:15 AM
That is a beautiful brisket. The hallmark of Barbeque is the bark and that is fantastic looking bark. Evidently, you went from start to finish in the Bradley without foiling or boating. Is that correct? How was the tenderness? Did it cut with a fork? It looks great. Congratulations on a job well done.
Thanks, the bark was fantastic and the mustard slather worked exactly as you described! It was incredibly tender and yes, just a tiny bit of pressure with a fork cut it into beautiful bite sized pieces.
You are correct, no foil was involved in the process.
Quote from: Pachanga on November 01, 2009, 07:34:15 AM
I read a very interesting article by a real pro on briskets and he posted the internal temperatures of several briskets throughout the smoke. They stalled at 160F (this is when the connective tissue and collagen start to break down at an accelerated rate) then took off again. At one point, the temperature actually went down on every brisket. I believe it was around 167 and they plunged back down to 160 - 162. You hung in there, got good advice from board members and won the battle..
Yeah I became a bit worried when is stalled for about 2 hours. I was almost tempted to crank up the heat, but I'm glad I took the advice from you folks. Low and slow. Eventually it started climbing.
Quote from: Pachanga on November 01, 2009, 07:34:15 AM
I am sure you did so, but be sure and slice across the grain for maximum tenderness. Some people mark their brisket by slicing a corner and there are other methods. I just push a little bark aside from the thin of the flat with the knife and can see the grain easily enough.
Yeah I'm still trying to figure that out.
Quote from: Pachanga on November 01, 2009, 07:34:15 AM
I can see one problem with your brisket. It has evidently already started to happen. Not only will your family be spoiled and refuse to go out for barbeque, so will your friends. Oh well, that is the burden a smoker has to shoulder..
Yup! It was gone in a flash! It was so good that my buddy wants me to do a 10lb brisket for his party this week
Quote from: Pachanga on November 01, 2009, 07:34:15 AMAgain, congratulations on a a job well done. I am excited for you...
Thanks, like I said I couldn't have done it without the great advice from you folks. Thanks a million!
Very nice Dj, very nice.
The bark is outstanding and the juice on the cutting board proves it was moist.
That looked very good. Tip; what I have been doing is taking my knife and cutting an 'arrow'(a 'V') on the thick end of the brisket pointing to where I can slice across the grain on the thin end(before adding the rub.) A cheat sheet if you will. When it is cooked and swelled up like a football the 1/2" arrow cut I made is still visible. Just slice it 1/2" deep. You don't loose any meat and you actually gain a little bark......
Thanks for the great tip ronbeaux. Should make it a lot easier to start slicing!