For my fellow bbq men the Ole Devil had a hankering. Talk to me about how you do your brisket.
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OT: Late Night Brisket Fun
- Thread starter Lucifer Morningstar
- Start date
Love my 640, had it for about 10 years now. If you're trying to get it ready for the game, hope it's been on a while. I smoke for about 6 hours at 250, then paper wrap for another 2-3 usually gets me to an internal around 198-200 which is where I pull it.
Took me a few years to learn that a perfect, hot-*** brisket is going to dry out in front of your eyes as you slice it. I've gone to a 4 hour minimum rest before slicing, and it has made all the difference in the world.
I'm doing pork belly burnt ends in the morning
Took me a few years to learn that a perfect, hot-*** brisket is going to dry out in front of your eyes as you slice it. I've gone to a 4 hour minimum rest before slicing, and it has made all the difference in the world.
I'm doing pork belly burnt ends in the morning
They got me for the stupid painted orange bottom on mine. Love them though. The crazy part for me is that of all the pork butts, briskets, ribs I have ever cooked. My wife’s favorite? Smoked burgers.
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I bought the pink butcher paper to do paper wrap. I usually do flat brisket because it's just my wife and I. With the flat I much prefer foil wrap to reach temp. The paper allowed it to dry out more than the foil. If your doing full size I can see an advantage to allow more of the fat to escape.
And Kroger sells a Cracked Peppercorn Private Selection spice that is cracked pepper and salt. I agree on that spice profile.
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Look at Mr Moneybags over here bragging about buying a brisket. **
Lawreys seasoned salt, coarse black pepper, and garlic salt. Mustard as a binder. XL BGE lump charcoal, no wood. If time permits I like to cook at 225-250 but if time is short I’ll cook as high as 350. If cooking at the higher temperature I wrap it in pink butcher paper around 165-170 internal. If cooking low and slow I’ll usually leave it unwrapped. Cooking low, pull it from the grill at 203 and let it rest wrapped in a cooler for an hour or three. Cooking fast I’ll pull it around 195 because it’s going to keep cooking in the cooler. Love brisket but rarely cook it. It’s just so big and a big commitment to cook one.
I haven’t done a brisket this year - over $6/lb takes some of the fun out. Maybe once we get back towards fall.
With that being said, smoking a brisket on an offset is about as much fun as you can have with your clothes on. I have a 48” Klose stickburner - I wish it had a collector for the smokestack like you see on high-end pits. Otherwise about perfect and built like a tank.
Enjoy dawg and let us see that final product. The awesome thing about brisket is that even if you mess it up, you can still make the best chili anyones had.
With that being said, smoking a brisket on an offset is about as much fun as you can have with your clothes on. I have a 48” Klose stickburner - I wish it had a collector for the smokestack like you see on high-end pits. Otherwise about perfect and built like a tank.
Enjoy dawg and let us see that final product. The awesome thing about brisket is that even if you mess it up, you can still make the best chili anyones had.
Best thing I’ve started doing with a brisket is a long heated rest. I try to cook it the day before and let it sit overnight in the sous vide. My briskets went from average to awesome with that rest.
It’s really a cheat code. I’ve held brisket at 170 in the oven for 12 hours and it was great. I wish mine went down to 150, but even 170 does fine.
Don't use pellets, that's akin to cooking on an easy bake oven. Real men only cook on wood, like our ancestors. Anyway, can't you shoot fire from your eyes? Maybe use that.
Yep. I used to do the oven until I got the sous vide. 150 is what I set the sous vide at. I think it was chuds bbq on YouTube was the first person I saw talking about that heated rest. I couldn’t believe the difference first time I tried it.
At about six this evening when I open it we will know what we got.
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