brisket here we go

[jwmills]

Just about to do a brisket on my obs . The brisket i have is 10.5# packers cut which I am cutting into two . That should leave me with two 5.25# briskets . One will be more of the flat and the other more of the deckle. I plan on using larger water pans one under the brisket and one under the spent pucks. I am only doing one of these cuts just in case it doesn't turn out and freeze the other for a later endever. At 5.25# I am expecting this brisket to take approximately 10 hr. to smoke at a temp of 220*f . plus sometime to rest in foil after smoking. Please chime in with words of encouragement or if anything I am about to do here sounds off . I will try to post  pic. of result's if i can figure out how to post pic.

[FLBentRider]

Sounds like a plan. What IT are you planning to cook to?

[jwmills]

 Plan on IT of around 190-195 but will fork test when i am close.

[DarqMan]

Yep, sounds like a good plan.  The last one I did that size was on for 10 hours but only got to 180 after a 3-4 hours stall in the 160's....

[Habanero Smoker]

If you are going to split it I would seperate the flat from the deckle (point). It is easy to do. Just follow the fat vein that is layered between them.

[dribron]

I love smoking brisket. I have a 6 pound packer in the freezer, might have to pull it iut soon.. IT sounds good, that's what I usally shoot for, time sounds about right too. I can't ever seems to get right on with the time. I always give myself an extra few hours. It seems when I expect it too be done at any given time, it almost always goes into some un heard of stall, taking longer than expected.... But then again that is why I love smoking, it is as unpredictable as my wife..  ;D I do love then both!

[jwmills]

After trimming the brisket the cut doesn't seem that great, but so be it. I am going to do the deckle end first which weighs about 4.5* a tad small.I figure at this weight it will be closer to 8-9 hr. I left quit a bit of the fat cap on. On one edge there was a good 2" cap which I trimmed down to about 3/4", but most of it, I did not touch at all. I was thinking of injecting it with butter and apple juice maybe, not sure at this point and just a simple dry rub. Then probe it from start to finish and watch the temp. Hope to get some pic,s for all to see, because I know how we all like pic,s.

[jwmills]

I got the brisket going about 8:30am . I cheated a little buy starting it on my gas grill low and slow indirect with mesquite and apple .My wife likes the smoke ring and that's the only way to get it using obs, not sure why. Moved it to the obs after about 1.5-2hr at a temp of 105* started more smoke with mesquite and alder pucks for 2 more hours. Then I am going to let it cook till done. I have the obs loaded with two larger water pans. One under the pucks with just water (boiling) and the other above the heat shield under the brisket with apple juice and water. so far so good!

[squirtthecat]

Sounds like a plan!

There is a post around here that explains the lack of smoke ring when using the Bradley..

[jwmills]

Just checked the temp after about 3hr and it is at 140* hope its not climbing too fast. Obs temp is at 205* on remote probe and 195* obs temp gauge. Sure smells good!

[squirtthecat]

Don't worry.  When it hits 160-170°, it'll stall like it hit a brick wall..   Might sit there for an hour or 2 before it climbs again.

[classicrockgriller]

I have read and thoght about searing so to speak the outside of a brisket before smoking it to set the rub

but have never gotten around to doing it.

Looking forward to the finish results.

[jwmills]

After four hours the brisket prob says that it is at 150* and obs is holding at 205* on remote probe.I am stopping smoke now and just let it do its thing. I have no puck savers and want to leave the smoke gen. element on so I have to open the obs and remove the last two pucks. I am going to spritz with apple juice and take the brisket temp. with an instant read thermometer and check water pans at this time .

[BuyLowSellHigh]

I have read and thoght about searing so to speak the outside of a brisket before smoking it to set the rub

but have never gotten around to doing it.

Looking forward to the finish results.

Depending on what's in that rub, you may end up doing more damage than good.  A number of common rib ingredients are prone to burring and can become nasty tasting at high temp.  Black pepper is one of them, as well as a number of chillies and most sugars.  I see a lot of grilling recipes that call for using a rub or even just simple salt and pepper and then searing over high heat.  In almost all cases they would be better off keeping it to simple salt before the high heat and then adding the others toward the end.

Which brings up another point -searing to seal in the juices or moisture.  It's a myth that has long been proven as false.  Even Alton Brown did a thing about it on an episode call Myth Smashers.  I did some tests with a chef in a restaurant once and learned that with beef you get a much better end result if you start with low heat and then go to high heat for charring and carmelization at he end.

[jwmills]

I checked the water pans all is good.The temp of brisket on all probes are confirmed 150* and climbing . Looks like we might have brisket for supper tonight