OT: Smoking A Brisket

[RingN2012]

I just searched the SPS archives, and while there were plenty of great threads on smoking pork, I couldn’t find a good one about briskets.
I have about a 14 lb brisket and got the damn thing home and realized that it is about 4-6 inches too long for my smoker. I’ve considered putting a drunk chicken ring in the middle to bend it up until it shrinks.
I also considered separating the point and the flat and freezing one of them and smoking the other. I don’t want to do this if it’s going to take away from the final product though.
Other questions... what temp and time per pound do you smoke yours?
Any brisket rub recipe recommendations?
What kind of wood?
One thing I do plan on doing is when wrapping aka The Texas Crutch, i put it in a pan and pour a can of Beef Consommé and a can of French Onion soup. Worked like magic last time I did this but I had a smaller brisket that fit on my smoker that time.
Any input would be greatly appreciated.
Don’t worry, it’s already soaking in Dale’s***

 

[engie]

Cut a couple inches off the flat to make fit?

No math to make a brisket right IMO. Put a thermocouple in it and leave it there and do it by temp...

 

[RingN2012]

Cut a couple inches off the flat to make fit?

No math to make a brisket right IMO. Put a thermocouple in it and leave it there and do it by temp...

I read that if I cut part of it off, to sear it on the stove on the cut end to keep the juices in. Is that just a BS step?

 

[Chuck Taylor]

You can wrap some bricks in foil and place them on the edges of the smoker. Place the brisket with each end on a brick so it folds up. Eventually it will shrink and fit fine. I’ve done this before with no problems.

Your idea would probably work just as well. I’ve just never done it that way.

 

[Rebeldude]

You can't sear juices in meat. Complete myth. Cut the flat and make it fit. Use kosher salt and coarse ground pepper for rub, I like to add some garlic powder in as well. Hickory is a good all purpose wood. I like pecan or Apple. Texans use mesquite almost exclusively. And as engie said, put a thermometer (leave in type) in it and go by that. (Probably gonna take at least 10 to 12 hours, maybe up to 16 to 18 for that size brisket) Pit should be in the 225 to 250 range. Pull the brisket at 200 to 205. Wrap it and put it in a cooler for at least an hour. Oh, and you can separate the point and flat and do both separate side by side if they will fit that way.

 

[PBRME]

https://www.thedailymeal.com/perfect-brisket-recipe

Follow that recipe and you’ll have people fighting in the kitchen over the last pieces. Cooked it over the summer. Now all I hear is when are you going to cook another.

 

[diggidydog]

Bring it for 24 hours

 

[Uncle Ruckus]

Amazingribs.com and search for brisket

 

[OneArmSteve]

http://howtobbqright.com/2014/02/20/easy-smoked-brisket-recipe/

Malcolm is a great guy and is from Mississippi. I follow his instructions on anything i'm smoking and it always turns out great.

 

[Arnold Babar.sixpack]

For the best, watch the videos and follow the directions. Wax paper is the key. If you been to Franklin's in Austin, you know...

http://bbqblvd.com/bbq-brisket-recipe-aaron-franklins-texas-brisket/

 

[wsjmsu75]

http://howtobbqright.com/2014/02/20/easy-smoked-brisket-recipe/

Malcolm is a great guy and is from Mississippi. I follow his instructions on anything i'm smoking and it always turns out great.

By your user name, I'm guessing you might be a Widespread Panic fan? I caught both of their concerts in Jackson last year. Two great shows. I also caught them over in Atlanta back in 2011, with my daughter and son in law. Never had heard too much about them until my son in law turned me on to them. Love their music.

 

[OneArmSteve]

Yeah, I caught the first show in Jackson last year. They'll be in Birmingham in the spring, but not much touring anymore.

 

[RingN2012]

Yeah, I caught the first show in Jackson last year. They'll be in Birmingham in the spring, but not much touring anymore.

Come back sometime when your picture’s I the wall

 

[RingN2012]

Thanks for the tips. I trimmed a lot of fat off of it last night and am going to try and put the whole brisket in there.
I got this new temperature probe that has a remote with alarm. When it goes off, I will wake up and take that bad boy off.
I’ll try to post pics

 

[Dr. Funke.sixpack]

One final tip, the “stall” that gets talked about is very real. Sometimes it’s a big deal and sometimes it’s not. Around 160 degrees, the temp in the brisket will stop rising. The best way to deal with it is wrapping in foil. Smoke has usually penetrated enough that you won’t have to worry about that.

Temp control is key.

 

[Dawg_4_lifes]

Only 1 way to smoke a brisket

View attachment 9126

 

[seshomoru]

Cut some of flat off to make it fit...

you can braise that later barbacoa style and make some mean tacos.

If you have anyway to sousvide that brisket, then do it. I rubbed one down with basic Bully's bbq seasoning, sealed it in food saver, put it in a big *** pot of water, got it warm and found out if I put it in the oven at 190 degrees it would hold the water around 150. I kept it in there for 36 hours. Then I smoked it at about 300 until that dark crust formed and it was internally up to around 200. My wife hates brisket and she says it was one of the best things she's ever eaten.

If you can't sous vide, just go low for as long as you can. Use an meat thermometer, and when it's getting close, blast it to get a good crust. Let it rest, serve it up.

 

[dawgman42]

Do NOT use mesquite for smoking. It has such a bitter taste and aroma on foods. Grilling steaks, chops, chicken, or other fast-cook foods with mesquite works just fine, but smoked meats just taste like crap.

I'd mix some apple wood with a lesser amount of hickory or pecan. I've made some amazing briskets with this combo.

 

[RingN2012]

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