Brisket gurus... what did I do that was so wrong???

[JackFlash]

ask BoB. I'm Sure he knows..........

[glen]

David- lots of good knowledge on here.
From my experience I will tell you large and small briskets give me the most problems over the years. I find that briskets in the 12 pound area are the easiest to cook and cause the least problems for me.
Also remember you will loose about 40% of the weight when you cook. A lot of people don't use enough spices as those cook off as well I feel. Some of the best briskets I do are easy
salt until it is white, course pepper until it is black. Set out covered on counter until close to room temp- in the smoke.

[cosmiccowboy]

I subscribe to the room temperature thing on steaks but not on briskets and other large smoked cuts like pork loins, pork shoulders, etc. I know I'm in the minority but I like my brisket to be straight out of the refrigerator. Meat can only "take" smoke up to about 165 and I think the cold start gives it a better chance for developing a killer smoke ring and flavor.

[cosmiccowboy]

I totally agree with shooting for 12# briskets. If you want more just buy more.

The other thing to look for when buying brisket is fat vs. meat.

Between the point and flat is always a fat layer. On some briskets it's thin and "meltable" and on others it is thick and hard like the fat clod in the hump (that I cut out). The thick and hard fat will not melt and make your brisket more tender. You just end up cutting it out when you serve. When briskets are cold the ones with thick fat are stiff and unbending. You want one that is flexible and you can almost bend into a "U" I may go through 20 briskets at the store to get the one or two I want. Here is a picture of the perfect fat layer between the flat and the point...see how the fat and collagen has melted out into the meat right at the end of the cook to make it more juicy and flavorful?

[Huntindad]

[QUOTE=Smart;8433199]Test the thermos first. Personally I think they will be fine.

At 170 it is it not done so it is not going to be tender. It is just getting near the breakdown stage.

Second a black crust on a brisket is normal for a foil less cook. It is more commonly known as bark. Do a search for bark on brisket. Many folks will say that is the best part of the brisket. [QUOTE]

y'all may be right. it could have stalled that long...i dunno.

the bark on the is thing was crispy crittered. may have been the rub... who knows.

I will be doing another one soon. my wife picked the last one...she's fired I'm gonna get a larger one.

I have smoked them before without incident. this was the first time I relied on the thermometer. the next one will be better

[Burntorange Bowhunter]

I can't help. I don't use a meat thermometer. When it's done it's done.

[Burntorange Bowhunter]

ask BoB. I'm Sure he knows..........

Why does that offend or intimidate you?........

[LWD]

You made a comment about one end being near the heat source. If you have a smaller smoker, you may need to rotate the brisket so that one end isn't cooking hotter than the other. Smaller and/or poorly designed cookers can be much hotter closer to the fire.

LWD

[Huntindad]

You made a comment about one end being near the heat source. If you have a smaller smoker, you may need to rotate the brisket so that one end isn't cooking hotter than the other. Smaller and/or poorly designed cookers can be much hotter closer to the fire.

LWD

it is a pretty good size pit area. I had the probe in the point end which was facing the heat source. Not real close to it, but just in that direction.

[Huntindad]

I can't help. I don't use a meat thermometer. When it's done it's done.

how do you know when it is done ?

[Smart]

how do you know when it is done ?

He uses the force....

[skeeter]

I never use a meat therm. Put a pit therm on 250ish and cook it about an hour per pound. use plenty of sop every 45 minutes and turn it about every hour and sop again. don't poke it use a glove to turn it keep the juices in.

x 2

K I S S!

[Huntindad]

skeeter, that is what I have used in the past. gonna give the thermometer another try.

at the very least I really like the remote receiver to see the pit temp from inside the house.

[skeeter]

skeeter, that is what I have used in the past. gonna give the thermometer another try.

at the very least I really like the remote receiver to see the pit temp from inside the house.

I've bought a thermometer, but aint cooked anything to use it yet.

i know there are better/ easier ways to do things, (not just bbq) i just do whats worked for me. i don't do change well!

i did get an electric smoker with the water pan. aint cooked a brisket on it, but ribs chicken, butts and pork loins have turned out great! i don't mind cheatin!

[Burntorange Bowhunter]

He uses the force....

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Is.........

......cookin.