OK, what is a brisket and what method for first time smoker??

[_Bear_]

OK it is -32* out right now with a wind chill in excess of -44*, so I am planning my next smoke LOL. What is a brisket and why do I hear so much about it on this site?? Any suggestions where to get one and what is the best prep and method for a first time rookie smoker like myself?

[Hopefull Romantic]

Hi _beaf_

the brisket, according to the beaf cuts chart I have is the piece of meat between the two front legs of a cow. As for the preparation here are two ways to do it; WTS and Pachanga's:

http://www.susanminor.org/forums/showthread.php?t=525
http://www.susanminor.org/forums/showthread.php?p=845#post845

Also CRG has a post for it preparation and it is good I just could not find it.

HR

[Gizmo]

Brisket is a cut of meat from the front of a cow.  It is a tough piece of meat so requires a low and slow cooking technique for flavorful tenderness.  You typically find it in two versions, flat which is the most common in chain food stores (typically in the 5-6 lb range), and the whole brisket (whole packer) which is in the 10 to 14 lb range.  The flat is also referred to as the first cut and stores sell them at a higher per pound rate than the whole brisket.  I typically only smoke whole briskets.  The extra fat content on the whole briskets provides more flavor and tenderness which is why it is almost a travesty for the meat markets to trim the flats of all fat.

Rub, fridge over night, then Smoke at 210 degrees for 4 hours with the wood of your choice unless you are from Texas in which the only wood you can use is Mesquite.   ;)
Wrap in foil or put into a foil pan with a little apple juice in the bottom and cover with aluminum foil.
Bake at 210 degrees until the internal temperature of 185 deg F is reached.  There are more variations that will most likely be explained by others, but I have never seen this method fail to produce a flavorful, tender, and moist result.

[Tenpoint5]

Here is a How to on briskets from
WTS
and
Pachanga

Both are very informative and helpful. I have not made a brisket with Pachanga's recipe but I have used WTS's with great success among family and friends. As to where to get one in your area. I would just ask the guy behind the meat counter at the grocery store, if he has one or if he can order you one in.

[classicrockgriller]

Don't use this as "a way to" but it does make for fun reading. I went with the packer cut and just bunched it in there till it shrunk.

I used some of wts and pachanga thoughts as both are very knowledgeable in the brisket smoking.

Have fun with it. You can't hurt it, it dead.

http://forum.bradleysmoker.com/index.php?topic=12906.0

[hal4uk]

CRG...  "it dead"?
Hmmm...  Whatchu been smokin' that it not dead?

[classicrockgriller]

nothin yet, but you have got me thinking.

[hal4uk]

Well.. okey dokey...
If you ain't in a "creative" mood..  Lemme know...
I have some ideas...

[classicrockgriller]

Well.. okey dokey...
If you ain't in a "creative" mood..  Lemme know...
I have some ideas...

I bet you do. :D :D

[hal4uk]

Uh huh...

You just keep thinkin' Butch. That's what you're good at. -- Sundance

[Pachanga]

Bear,

Everyone has their own opinion about brisket.  In the milder of brisket "discussions", fists fly, knives are pulled and guns are drawn.  Alcohol, which is a constant in most brisket smoking, may be a contributing factor.  

I would advise you to pick one method, try it and stick to it for your first smoke.  After you perfect a method, I have advocated and continue to advocate trying another different method and then another to see which your taste buds enjoy and which smoking style fits your character.  I still vary my rubs (many just use salt and pepper) and slathers (many use no slather) on an annual basis and I learn nuances from others on this and other boards.  Eventually you will make brisket your own.  You could call it Bear Brisket but I would not advertise that in a forest full of grizzlies.

I have written about my techniques in the following threads but there are many other legitimate and tasty methods posted on this board and at the recipe site (http://www.susanminor.org/forums/forumdisplay.php?f=180); some of which have been previously noted. With your rather chilly outside temperatures, you may want to try WTS Brisket first (similar to Gizmo's recipe above).  His recipe finishes the brisket in the oven.

Brisket Pachanga
http://www.susanminor.org/forums/showthread.php?t=532

Photos to go with the recipe
http://forum.bradleysmoker.com/index.php?topic=12061.0

Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0

I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0

My opinion is the best barbequed brisket ever smoked is still waiting to go into the smoker, maybe your smoker.

I advise you to start carrying a weapon soon.

Good Luck and Slow Smoking,

Pachanga

[KyNola]

"I advise you to start carrying a weapon soon"-Pachanga.

:D :D

KyNola

[ArnieM]

Good collection of links here.  I'm doing one this weekend.

You really don't need a weapon.  Remember, "it dead".  ;D

[FLBentRider]

My Brisket opinion.

Don't trim too much surface fat.

Kosher salt and fresh cracked black pepper suffices for my rub

I apply four hours of smoke @200-205F - Oak, Mesquite or Hickory

Continue @200-205F until and IT of 190F

FTC at least one hour, I've done up to six with brisket - slice and serve.

[_Bear_]

FTC at least one hour, I've done up to six with brisket - slice and serve.

What is "FTC"??