My first brisket

[DasBoot]

My wife and family suprised me with an early Christmas present..... a six rack Bradley digital smoker  ;D!!!!  Of course, they did have ulterior motives for giving it early, they expect me to cook a brisket for the family gathering Saturday  ::). 

I found two smaller briskets as Sams, each about 7 or 8 pounds (flats only). 

My question is about time.....  I understand rule of thumb is 1 to 1 1/2 hours per pound at around 200*.   Since I'm doing 2 briskets at once, do I plan for a total of weight (16lbs total or 16 to 20 hrs)  or because they are separate only plan for the larger of the 2 (8lbs for a total of 8 to 12 hours)?

[TomW]

I understand the excitement, but my recommendation would be to cook tomorrow following any of the recipes/posts on this site, then refrigerate and heat in the oven on Christmas day. No stress, no worries about timing!  I'd plan on a minimum of 12 hours, shooting for tenderness, not internal temperature.

Good luck
Tom

[beefmann]

agrees  with tenderness  with my  experience with a few briskets  between 1 hr 15 to 1 hr 30 per lb.. I  would  start checking tenderness at 190 - 195 and go from there, possibly start it early saturday morning

[DTAggie]

1.5 hr per pound as they are seperate.  As they said, give yourself plenty of time.  You can always FTC if done earlier.

[mhiykmeel63]

Dumb question time...how do you go by tenderness? What do I look for?

[Hiram]

I assume you have a portable temp probe, I used to keep 2 in several places on the meat and monitor them and worry about differences in temps. One day I read what an old veteran on the forum said " stick the probe in the meat several places on the brisket, when it slides in like it was butter it's done". It may sound simplistic but it was the best advice for a brisket I've ever received, I don't do internal temps on brisket, on a large one I don't even probe intill about 10-12 hrs.
Now if I could just follow the advice about cooking fat side down I could probably learn more, it just goes against everything I know about the fat keeping the meat moist, oh well.

[mhiykmeel63]

Fatside down? Always thought keeping it on top woild help keep it moist.

[micman]

Wow an early Christmas present to smoking a brisket, good for you, 8) I've only ventured to ribs, chicken and sausage. I guess I am going to have to step it up one day.

Mick
Merry Christmas

[Habanero Smoker]

Dumb question time...how do you go by tenderness? What do I look for?

Some people use there probe, but I feel that a fork works better. To test for tenderness, take a fork and insert it in the thickest part of the brisket. If it slides in and out without resistance it is done. If you want to have pulled brisket, you insert the fork then twist; if it slide in and twist without resistance it is done.

I use the fork test in combination with the internal temperature, so I can take the brisket out as soon as it reaches my desired doness. I start checking around 180?F, then depending on how much resistance was felt on the test I will go another 2 - 5 degrees before testing again.

[DasBoot]

Well... a big thank you to all who replied!  I must say, my first experience was extremly successful.... the brisket turned out amazing. 

I followed the method outlined by Pachanga, Thanks!!!  I must say, it was fairly hassle free. 

I was worried about the temps affecting my smoker on the back porch, so I bought some water heater insulation and wrapped it around using bungie cords.



I set up with two digital thermometers, one for the smoker and one IT for the larger of the two briskets on the bottom.



About Midway, just after a water change.... starting to look good..



I took a quick shot with my cell phone of the brisket....



I started the smoking at about 7pm the evening before.  I took them off around 2:30 or 3 pm the next day and put them in the cooler until it was time to serve.  I got them to an internal temp of about 193* and fork tender... couldn't have been happier with the results. 

Oh, I did fat side up...

[Caneyscud]

Man, you ruined those things - you cooked them fat side up!

Man,. they look good setting there taking up all that smoke.   I was requested to make fried catfish and fired okra on Saturday, but I was dreaming about brisket!

[DasBoot]

Seriously.... is there really any reason I should smoke them fat side down? 

[Caneyscud]

The only reason I can think of is if your brisket is on the bottom rack and is close to the element, the fat side down could help insulate the meat from the high heat.  Other than that, it's kinda like asking which color red is best, or what is the best chili - lots of opinions, strong opinions on both sides which usually means in the eating world "whatever you have confidence in".  The fat side up theory says that the fat on top melts and baths the meat in luscious fat drippings during the cook.  I usually use fat side down, with the occassional fat side up time.  Typically when I look into the commercial establishments, they are usually fat side down. 

[DasBoot]

Thanks Caney. 

I guess I'll just have to cook a few fat side down and see how it comes out.  I like my brisket moist, is that ever a problem with yours?