Brisket Instructions

Discussion in 'Orangebloods.com's Classics' started by Herman2Texas, Jun 29, 2014.

  1. Herman2Texas

    Herman2Texas Wildlife Biologist
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    Alright all you brisket gurus I could use some advice on my first brisket for the 4th of July. Sorry for another of these threads but I couldn't find any other than Such's brisket post. I was going to just use salt and pepper to season the brisket but was wondering if any of you have any other seasoning advice. A friend has a gas smoker (I believe) that you use wood chips(wet) to smoke the meat. As far as heat for a 10 lb piece of meat am I right to think 150 for 8 hours? Then wrap it in foil for 2 hours and crank up the heat to 200? Any help from the brisket masters would be greatly appreciated!!! Sorry for my ignorance
     
  2. dianaprince

    dianaprince ༼ つ ◕_◕ ༽つ
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    Joeywa to the rescue.....
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  3. zrile9

    zrile9 Well-Known Member
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    Go get Adkins western style barbeque seasoning. Put a ton of it the day before ( make sure it's not sitting in blood overnight, drain that off) You can find it just about anywhere. Smoke it at 225 for about 4 hours then another 4-5 wrapped or until done. Don't use time, go with internal temperature, touch or last resort...look. As far as the wrap I put dr pepper, bbq sauce, Lipton beefy onion powder, hidden valley ranch powder and easy garlic. Thank me later ;)
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  4. Herman2Texas

    Herman2Texas Wildlife Biologist
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    What should the internal temp be when I wrap it? 150? I
     
  5. BurntOrangeBassAssassin

    BurntOrangeBassAssassin Well-Known Member
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    Just cook it at 225-250 until the internal temp hits 195 or so. Then pull it and let it rest for a couple of hours.
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  6. rendavis25

    rendavis25 Well-Known Member
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    I used to shoot for 195 and seemed like I had to go to inferno temps in the pit to reach it at the end and it would often be dry. Started pulling mine off at 185 now and they're awesome.
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  7. morrisbuttermaker12

    morrisbuttermaker12 Well-Known Member
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    WTF
     
  8. BurntOrangeBassAssassin

    BurntOrangeBassAssassin Well-Known Member
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    Yeah, it isn't a science. A lot of "depends" in smoking a brisket.

    LMAO @ zrile.
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  9. txhornsba

    txhornsba Well-Known Member
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    Your thermometer could be broken, too. Fork test works when thermometer fails.
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  10. zrile9

    zrile9 Well-Known Member
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    Laugh all you want boys and girls. I took a class some time ago taught by a guy that's won several bbq competitions (and his "students have won a few 1st and 2nd places across the state) and that's his recipe. I use it every time and everyone loves it but hey stick to your rub, I'm sure it's great.
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  11. RLong68

    RLong68 Well-Known Member
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    Not sure getting the pit temp to 200 requires "cranking up" the heat. No reason at all to be smoking at 150 for 8 hours. You'll still have a helluva long way to go.
     
  12. uthenley

    uthenley Well-Known Member
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    Look at brining it beforehand. Once I heard about that, I've never done it any other way since. I've never bothered trying to come up with my own rub. I load up on the Stubb's Beef rub with molasses and coffee in it. Sounds questionable, but it has, by far, been the best received of the briskets I've done. Love that stuff. I like to keep my briskets at about 10 lbs. No real science I guess, just seems to be where I get the best results. Try to keep your pit around 225 degrees and smoke it to an internal temp of 150-160. Wrap it in butcher paper and let if go until 195-205. At that point I let it rest for at least an hour inside the vertical chamber or wrapped in a towel inside a cooler.

    Get you one of these to make your life MUCH easier

    These are nice also

    This is something worth using also
     
  13. TheAngryHammer

    TheAngryHammer Would you say I have a plethora of piñatas?
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    You forgot to tell him about the Liquid Smoke.
     
  14. morrisbuttermaker12

    morrisbuttermaker12 Well-Known Member
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    Who taught the class?
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  15. sendero95

    sendero95 Irregardless is a word
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    In case some of you missed it, Ranch dressing showed up in this thread!
     
  16. jmb99000

    jmb99000 THE Renaissance Man
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    Hey man, I'd recommend you watch these two BBQ with Franklin vids. They are helpful. The variables are quality of meat, rub, your smoker, wood, constant temp, do you wrap in foil or use butcher paper, etc. It's an experiment and learning experience that you will tweak over time to get it how you like it. Good luck.

    http://youtu.be/VmTzdMHu5KU
    http://youtu.be/sMIlyzRFUjU
     
  17. AngryCorgi

    AngryCorgi Well-Known Member
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    Ranch Dressing = what to put on your brisket if you've screwed up and need to hide the shittiness of your meat.
     
  18. AngryCorgi

    AngryCorgi Well-Known Member
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    As far as smoking it for 8 hours, if you take a cold brisket and throw it in your smoker, it will only take smoke for a couple hours at the most. Beyond that, you aren't giving it anymore smoke flavor. It's really important to get the meat cold (obviously not frozen) to maximize the amount of smoke the brisket will take. Starting with room-temperature brisket will result in less smoke taken in by the brisket. So most of your cooking can happen in an oven, for all it matters, as long as the first couple of hours it was smoked.
     
  19. Craben

    Craben Well-Known Member
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    How does a cold piece of meat abosb more smoke flavor than a warmer one?
     
  20. discostu007

    discostu007 life-long Warriors fan since 7/4/16
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    Use the internal temperature as a guideline, not the rule. When it gets to at least 185, open up the smoker and check it out. A meat probe should be able to slide in and out effortlessly. Also, you should get some pretty good jiggle out of the brisket if you give it a light shake. You are looking for tenderness, and want to ensure that the fat in the brisket has melted. That won't happen until you hit at least 180-185.

    As for wrapping in foil, you are effectively steaming the brisket at that point. I am not saying there is anything wrong with that, but people call foil the "Texas Crutch" for a reason. When the brisket is done to your liking, do not pull it off and start slicing immediately. Plan accordingly to be able to let it rest for a few hours before serving. Wrap the brisket in foil, wrap again in a towel, and place in a dry cooler. It will keep warm for hours and you will allow the juices to redistribute in the brisket.
     

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