First time smoking a brisket and looking for advice/tips
So this weekend will be my first time smoking a brisket and i am looking for any advice you guys can give for trimming, temp, wrapping
The brisket is around 9 lbs and I have an east oak electric smoker
by scoobs987
12 Comments
PizzaBear109
Trim is a pretty contentious topic so my advice would be: Don’t skip the trim but don’t overthink it either
-Try to keep as close to 1/4 inch on the fat cap as you can but don’t worry if there’s a bald spot here and there, it’ll come with practice -Trim away any thick hard fat on the edges and underside, it won’t render in the cook and you’ll get better use out of it turning it into tallow
If you focus on that, you’ll be golden and you can hone in your technique with practice as you go
Away_Read1834
After you pull it and wrap it and let it rest, it will continue to cook
Dbreeze986
I want to try a brisket . Post an update let us know how it goes.
dude463
Whatever amount of time you think it will take be prepared to take longer. It’s done when it’s done.
Awkward_Win1551
Don’t trim, smoke it fat side up slow and low.
Quinthalas
So I’m also doing one next week, when you say probe tender, what should that feel like? I can’t ever get brisket right and have out off doing them for quite some time
Jetasis
Don’t over trim or it will dry out.
Do not wrap based on anything other than your preferred bark formation.
Once wrapped let it keep going until is probe tender everywhere.
Let it rest for multiple hours.
MadGeller
Coat with a good rub for beef or just salt and pepper. Smoke it at a minimum of 250, up to 275. Keep the smoker moist, use a bowl of water. Use an internal thermometer. The internal temperature is so important. Wrap at internal temp of 175ish. Cook until internal temp of 200-205. Then rest it. Resting is the most forgotten important step. The meat continues to get tender as it rests and cools. Wrap it. Leave your temp probe in it. Put it in a cooler and then fill the empty space with towels. This will help maintain the heat in the cooler. Then wait at least 2 hours. But you can rest it like this for a long time. Monitor the internal temp. It will come out moist & tender.
Cummyluvv
Omg that looks so fresh! Just make sure to trim some fat off the top or itll smoke like crazy. Also, dont forget to let it come to room temp before smoking. Good luck!
captcrisco99
cook to temp!
SteveTacoBell
Here’s the mad scientist bbq method step by step
Brisket cook -Choose smaller brisket 10-12lbs, thick flat, no bald spots on fat -trim cold as possible, get rid of excess fat, even out size all around as much as possible, get rid of thin pieces, round edges -season 50/50 salt and pepper -start smoker at 200° (heavy smoke as possible but not super dirty) -Put brisket on fat side up, with point (thick part) facing fire -start smoking beef tallow from trimmings -3-4 hours at 200° with slightly dirty smoke (heavy blue smoke) -bump to 225 if bark not set yet (should be almost black and take 5-7 hours) -if any super dry spots, cover with a small foil patch -raise temperature to 250 and continue smoking until fat gives like jello -once brisket has perfect color, fat gives like jello, and has shrunk in size, wrap with butcher paper fat size down, meat side up and cover meat side with smoked tallow -now place back on smoker with flat side towards fire (point should be around 200 when finished, flat should be hotter between 205-210 -continue smoking at 250 until reached desired cooking temps, but it has to pass the probe tender test before being finished -rest at 145 in oven for anywhere between 3-12 hours but preferably at least 8 hours
PrisonOtter
If you plan on trimming (as you should) throw it in the freezer for half hour to an hour. It’s much easier to work with a cold brisket.
When it comes to seasoning don’t be afraid to lay it on. It should be completely coated by the time you’re done.
12 Comments
Trim is a pretty contentious topic so my advice would be: Don’t skip the trim but don’t overthink it either
-Try to keep as close to 1/4 inch on the fat cap as you can but don’t worry if there’s a bald spot here and there, it’ll come with practice
-Trim away any thick hard fat on the edges and underside, it won’t render in the cook and you’ll get better use out of it turning it into tallow
If you focus on that, you’ll be golden and you can hone in your technique with practice as you go
After you pull it and wrap it and let it rest, it will continue to cook
I want to try a brisket . Post an update let us know how it goes.
Whatever amount of time you think it will take be prepared to take longer. It’s done when it’s done.
Don’t trim, smoke it fat side up slow and low.
So I’m also doing one next week, when you say probe tender, what should that feel like? I can’t ever get brisket right and have out off doing them for quite some time
Don’t over trim or it will dry out.
Do not wrap based on anything other than your preferred bark formation.
Once wrapped let it keep going until is probe tender everywhere.
Let it rest for multiple hours.
Coat with a good rub for beef or just salt and pepper. Smoke it at a minimum of 250, up to 275. Keep the smoker moist, use a bowl of water. Use an internal thermometer. The internal temperature is so important. Wrap at internal temp of 175ish. Cook until internal temp of 200-205. Then rest it. Resting is the most forgotten important step. The meat continues to get tender as it rests and cools. Wrap it. Leave your temp probe in it. Put it in a cooler and then fill the empty space with towels. This will help maintain the heat in the cooler. Then wait at least 2 hours. But you can rest it like this for a long time. Monitor the internal temp. It will come out moist & tender.
Omg that looks so fresh! Just make sure to trim some fat off the top or itll smoke like crazy. Also, dont forget to let it come to room temp before smoking. Good luck!
cook to temp!
Here’s the mad scientist bbq method step by step
Brisket cook
-Choose smaller brisket 10-12lbs, thick flat, no bald spots on fat
-trim cold as possible, get rid of excess fat, even out size all around as much as possible, get rid of thin pieces, round edges
-season 50/50 salt and pepper
-start smoker at 200° (heavy smoke as possible but not super dirty)
-Put brisket on fat side up, with point (thick part) facing fire
-start smoking beef tallow from trimmings
-3-4 hours at 200° with slightly dirty smoke (heavy blue smoke)
-bump to 225 if bark not set yet (should be almost black and take 5-7 hours)
-if any super dry spots, cover with a small foil patch
-raise temperature to 250 and continue smoking until fat gives like jello
-once brisket has perfect color, fat gives like jello, and has shrunk in size, wrap with butcher paper fat size down, meat side up and cover meat side with smoked tallow
-now place back on smoker with flat side towards fire (point should be around 200 when finished, flat should be hotter between 205-210
-continue smoking at 250 until reached desired cooking temps, but it has to pass the probe tender test before being finished
-rest at 145 in oven for anywhere between 3-12 hours but preferably at least 8 hours
If you plan on trimming (as you should) throw it in the freezer for half hour to an hour. It’s much easier to work with a cold brisket.
When it comes to seasoning don’t be afraid to lay it on. It should be completely coated by the time you’re done.