MY 1st BRISKET

FLOSS · April 13, 2005, 07:01:53 PM

Ok, looking for some advise. I will be smoking by first brisket this weekend, looking for a good method. I will be using hickory biscuits, but can always get something else. Any help would be appreciated.

FLOSS

BigSmoker · April 13, 2005, 07:57:19 PM

Are you doing a whole one or just the flat? Hickory will be good[:D].

Do you need instructions from A to Z or what?

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

FLOSS · April 13, 2005, 08:53:01 PM

I am just going to do the flat, and have done this once before. Kinda just looking for instructions A - Z.

Any help is appreciated. Also, when FTC, is the cooler, just any type of coler or what ?

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by BigSmoker
 Are you doing a whole one or just the flat? Hickory will be good[:D].

Do you need instructions from A to Z or what?

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

<hr height="1" noshade id="quote"></blockquote id="quote">

BigSmoker · April 14, 2005, 01:38:49 AM

This is the long and short of it. 12-24 hrs before you want to start your smoke/cook score the fat cap on the brisket. Apply lots of yellow mustard to the entire flat including down into the fat where you scored it(the previous step is optional)Coat heavily with favorite rub. Wrap in plastic wrap and into the fridge. 2 hrs before your ready to start take the brisket out of fridge and let it come to room temp. 1 hr. before starting plug in the Bradley and preheat to high . Put flat on second rack down from top. Adjust temp slide as necessary to maintain 225°f-235°f(top vent 1/4-1/2 open) until internal temp of brisket is 185°f. Use 4-6 hrs of hickory smoke depending on your taste. Don't open the door until the smoke has stopped(I do 4hrs of smoke myself). Empty water bowl and refill with warm/hot water. At this time I will add the top rack full of raw bacon. The fat dripping down on the brisket adds flavor and juices(optional). Don't open door again until its done. When internal temp reaches 185 remove and wrap tightly in HD foil with about 1/4 cup apple juice. Wrap that with 2 old towels and into any empty cooler or even in a cold oven(I use a cooler just big enough to hold a brisket flat(6-7 lbs)with the towels around it. After a minimum of 1 hr. remove brisket and slice thinly against the grain. If you use a flavorful rub no sauce needed. Expect the entire cook to take appx 1 1/2 hr per lb. Drink lots of your favorite beverage and have lots of fun. If it looks like a meteroid when you take it out you have more than likely prepared a wonderful brisket. All this is MHO of course. I'm sure some of the other folks do it a bit different. If this dosen't answer all your questions fire away.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

JJC · April 14, 2005, 04:27:05 AM

I do it just the way BigSmoker does, and it always comes out great. I just happen to use 5 hr of hickory smoke rather than 4, but that's personal preference.

John
Newton MA

MWS · April 14, 2005, 05:57:03 AM

I too will be doing my first brisket Sunday. I ordered a point cut from the local butcher today. I see that most recipes (S&S etc.) are for the flat cut and I was wondering if there was anything different I should be doing with the point. Thanks

MWS - Mike

FLOSS · April 14, 2005, 01:20:55 PM

Thanx...you've been a great help.

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by BigSmoker
 This is the long and short of it. 12-24 hrs before you want to start your smoke/cook score the fat cap on the brisket. Apply lots of yellow mustard to the entire flat including down into the fat where you scored it(the previous step is optional)Coat heavily with favorite rub. Wrap in plastic wrap and into the fridge. 2 hrs before your ready to start take the brisket out of fridge and let it come to room temp. 1 hr. before starting plug in the Bradley and preheat to high . Put flat on second rack down from top. Adjust temp slide as necessary to maintain 225°f-235°f(top vent 1/4-1/2 open) until internal temp of brisket is 185°f. Use 4-6 hrs of hickory smoke depending on your taste. Don't open the door until the smoke has stopped(I do 4hrs of smoke myself). Empty water bowl and refill with warm/hot water. At this time I will add the top rack full of raw bacon. The fat dripping down on the brisket adds flavor and juices(optional). Don't open door again until its done. When internal temp reaches 185 remove and wrap tightly in HD foil with about 1/4 cup apple juice. Wrap that with 2 old towels and into any empty cooler or even in a cold oven(I use a cooler just big enough to hold a brisket flat(6-7 lbs)with the towels around it. After a minimum of 1 hr. remove brisket and slice thinly against the grain. If you use a flavorful rub no sauce needed. Expect the entire cook to take appx 1 1/2 hr per lb. Drink lots of your favorite beverage and have lots of fun. If it looks like a meteroid when you take it out you have more than likely prepared a wonderful brisket. All this is MHO of course. I'm sure some of the other folks do it a bit different. If this dosen't answer all your questions fire away.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

<hr height="1" noshade id="quote"></blockquote id="quote">

BigSmoker · April 14, 2005, 09:18:16 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by mws
 I too will be doing my first brisket Sunday. I ordered a point cut from the local butcher today. I see that most recipes (S&S etc.) are for the flat cut and I was wondering if there was anything different I should be doing with the point. Thanks
<hr height="1" noshade id="quote"></blockquote id="quote">

The point can be seperated fairly easily from the flat. The point is much fattier than the flat. If you want, place the point on the top rack anf the flat underneath. Once its all cooked chop the point for sandwiches and slice the flat. Some folks put the point back on the grill and make "burnt ends". This takes several more hours but a tasty chewy treat.

P.S. Floss your welcome. Ask away if you have any more questions.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Chez Bubba · April 15, 2005, 02:37:45 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by FLOSS
 Also, when FTC, is the cooler, just any type of coler or what ?
<hr height="1" noshade id="quote"></blockquote id="quote">Yep! Red, green, blue, white it doesn't matter![:D][:D]

J/K Floss, welcome to the forum, hope you have a great time here.[8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?