1st brisket in the books (w/Pics)

RichUT

RichUT

250+ Posts
Ok, so I've had a Char-Broil offset smoker/grill (Here) for nearly 5 years, but have never attempted to smoke anything on it.

That ends this weekend. I picked up an 11 lb. brisket from Costco earlier this week. (Per others guidance, it's quite flexible)

I've got the Brisket Bath brining solution from Sweet Water Spice, and some rub from Rudy's. I have a general idea of what to do, but I have some questions prior to starting:

1. Trimming - Do I need to trim the brisket prior to putting it on the grill? I've seen mixed opinions here, so I'm not sure which way to go. If I were to trim, what section should I focus on and how much fat do I trim off?

2. To Brine, to rub, or to do both? - Pretty straight forward. Not sure if the rub is needed after the brining process, but I picked it up just in case. Speaking of brining, what do you guys put the brisket in for the brining process? The label mentions a brining bag, but I have no idea where I would get one of those.

3. Where can I find some wood? I don't have connections when it comes to sourcing oak or pecan. My father in law has some mesquite, but everything I have read says to avoid using it on brisket.

4. Maintaining temp - I know the smoker has some hardware that allows me to regulate air supply, and thusly the temperature. Problem is, I have no idea how it works. There is swinging plate on the smoker box and another on top of the stack. Any advice on how to use those would be greatly appreciated.

Those are the main questions at the moment. I know that I need to pull out the brisket and start the fire about an hour before it goes on the pit. Once it goes on the pit, It needs to be cooked 90 minutes per pound at ~ 225. After that, the brisket should stand for 30-45 minutes prior to slicing.

And of course, the key to all of this is to drink beer throughout the process. I may not be too confident about my smoking ability, but I know that I can handle the drinking piece.

Thanks in advance for your help.

Updated with pictures at the bottom
 
1. Trimming - Do I need to trim the brisket prior to putting it on the grill? I've seen mixed opinions here, so I'm not sure which way to go. If I were to trim, what section should I focus on and how much fat do I trim off?

I am against trimming. The rendering fat provides great flavor. If you, or your dining companions, have an issue with eating fat you can cut it off after it is cooked (I like to eat the fat myself).

2. To Brine, to rub, or to do both? - Pretty straight forward. Not sure if the rub is needed after the brining process, but I picked it up just in case. Speaking of brining, what do you guys put the brisket in for the brining process? The label mentions a brining bag, but I have no idea where I would get one of those.

You can do both. The rub will make a nice crust on the exterior. You can use a cooler to brine in.

3. Where can I find some wood? I don't have connections when it comes to sourcing oak or pecan. My father in law has some mesquite, but everything I have read says to avoid using it on brisket.

I would recommend using charcoal with soaked wood chunks (can get those at the grocery store) to supplement. Brisket is like a sponge, so go easy on the wood.

4. Maintaining temp - I know the smoker has some hardware that allows me to regulate air supply, and thusly the temperature. Problem is, I have no idea how it works. There is swinging plate on the smoker box and another on top of the stack. Any advice on how to use those would be greatly appreciated

The regulator on the smoker box is the key. The more open it is, the more oxygen gets in and then you get more heat. It is the same concept for the one over the stack, but has far less impact. Once you get it to your desired temparture, I would close them both about 2/3 rds of the way and periodically check back.
 
Do not trim it.

Use rub only -- I don't understand why folks would brine a very moist and fatty cut of meat. Put the rub on at least an hour before putting it on the smoker.

Build a fire out of charcoal (if you have a charcoal chimney starter, that's the most efficient thing to do). Once it is burning well (before it gets all gray), put the charcoal in the firebox, ON TOP OF A SMALL GRATE AT THE BOTTOM OF THE FIREBOX. It is important to have a grate underneath the fire so the fire gets plenty of oxygen.

After the charcoal is in there, toss some wood on. I have gotten wood from local bbq joints -- just go in and ask if you can buy 5-6 sticks of oak or pecan (whatever they have). Alternatively, you can get good sized wood chunks in big bags at Academy. Go with oak if possible, pecan next, hickory is an ok substitute as well.

Open the smokestack completely, and then leave that alone. A fully open smokestack is what draws the heat into the cooking chamber.

Regulate your temperature with the vent on the end of the firebox. I ahve found on my offset that having it open a little under halfway gets me to the temp I want (about 225 -- but fluctuations between 190 and 260 are fine).

You will need to add wood periodically -- monitor your temp from time to time.

For an 11 lb brisket (I never do the "hours per pound" thing -- I just cook the damned thing), put it in the middle of the cooking chamber -- I go 8-9 hours on the smoke, then wrap it tightly in foil. Continue cooking at 225 for 4 hours (you can do this on the smoker, or inside in your oven -- it doesn't matter, as the brisket isn't getting any more smoke flavor at that point).

Unwrap and let it rest for 30 minutes. Separate the point (the top, fatty part, which will be on one end) from the flat (the flat, lean part). You do this by slicing a knife sideways along the top of the flat, cutting through fat the whole time. When you start getting into the point, begin angling the knife downward -- you will end up at about a 45 degree angle, and will separate the flat from the point. Then just trim fat as you like (do it by feel, mostly), slice against the grain, and enjoy.

It really ain't rocket surgery.
 
I guess in my opinion brisket is the ultimate KISS (keep it simple stupid) project. I do not need a bunch of fancy brines, rubs, etc, etc. What I need is a really quality cut of brisket generally acquired via Pete's Fine Meats - Houston, TX. I need salt, I need course pepper, I need a bit of post oak, and maybe a log or two of hickory, time and cold beer. This is bascially what the boys in Luling and Lockhart do, and I figure if it is good enough for them then who am I to try and go outthink something so simple. I have never had anything other than universal praise on my bbq, and damn sure my friends are not the kind of people to simply be nice. So my advice, keep it simple. Find out what the people who are regarded as the best brisket people in the universe i.e the boys in central Texas, and do what they are doing to the best of your ability.
 
Yes, this brine, is a terrible idea.

Use the dry rub from Rudy's. I usually put the rub on liberally, then let it sit for 30 minutes or so. Spray on some olive oil, and apply more rub. I like a good crust.

Try to let the brisket sit out and get room temperature before placing on the pit.

Everything else: read Brisket's post above. If you cook your brisket properly, it will pull apart when you're trying to cut it. This will tell you the direction of the grain.

Oh, and be sure to let the brisket rest after smoking for a good hour or so.

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Chooky's post was what finally pushed me over the edge to give it a shot. It is a thing of greatness.
 
Follow all of BT's advice and you'll have great Q.

There are other ways to do it (for example, I'm not a "wrapper") but it's really a very simple process. People often try to make barbecue into something mysterious and difficult. I'm not sure why. The packer-trim brisket is a complete package, with all of the fat and connective tissue it needs to become a tender, juicy delicacy, all built right in. It really is the PERFECT cut of meat for low and slow.

Don't think, just throw.

You'll do fine, take pics and show us how it goes.

Good luck!
 
I smoked my first brisket a couple of weeks ago, and was told on another forum to go toThe Link I did, and the guy happened to be right down the street from my office. I picked up some rub, and Bill talked my ear off for 2=30 minutes. He was very, very helpful and the rub was really good. I was surprised at how good the brisket was. I also made his BBQ sauce and that was awesome, too. Could not have been easier.
 
My only slight deviation from BriskeTexan's post is that I don't go oven; I wrap in foil, then towel wrap, then into a cooler for a few hours (often smoked ribs are added to the cooler about 3 hours later).

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NCAAFBALLROX,

At what point do you remove them to wrap? A specific internal temp? Then how long in the cooler, until it's 190 or so?

Mine 's a cookin' right now! I put it on at 3:00am for a 5:00pm dinner tonight.
 
I cook them to about 185 degrees( the middle of the thickest part) and leave them in the cooler for at least an hour. I've had one in a cooler wrapped in foil and towels for up to 5 hours and it was still hot and very juicy.
 
Hopig for some late night lurkers here.

Ok, so meat is on the pit, but I have a big disparity between the termometer that's is attached to my pit, and the digital thermometer that measures the meat temp and the pit temp.

The thermometer attached to my pit is not stock. The wife bought it for me a few years back from some BBQ specialty shop. It's a good size dial and it's a texas pit master brand. It's telling me I'm right at 225.

The digital is a combo thermometer from Polder that got **** reviews on Amazon, which I learned after the fact. It's telling me the temp is at 275.

Which one do I trust in this scenario? Not sure how reliable on the pit thermometers are, but people that have used this polder say it's not all that great either.
 
More info, please -- where is the thermometer attached to the pit located, and where is your brisket? i.e., is the thermometer in the middle of the lid, with the brisket up towards the firebox, or what?

I don't know what you're talking about with the "combo" thermometer. I wouldn't sweat the details too much . . . try to keep the pit temperature near the brisket in the 225 F range if you can, but it's not the law. Some BBQ joints of considerable fame go hot instead of low 'n slow, so this is not an exact science. The thing you need to watch out for is the internal temperature of your brisket. Aim for something between 185 F and 195 F, at which point you can pull it, wrap it in foil, and hold it in a cooler for hours if need be.
 
The pit thermometer is toward the right hand side of the pit, pretty close to the stack. The brisket is right below the pit thermometer.

Here is the digital thermometer I am using:

Link

Based on your low and slow comment, sounds like you are advocating going with the digtal thermometer?
 
Where is your digital thermometer? Is it closer to the fire? Is the meat in between the fire and the meat?

It's been covered but unless you are making corned beef or salami, do not brine.
 
Well, I know which thermometer to trust now. That digital is full of ****. I had it naked and in the smoke from 8 PM to 6 AM in the 225 range (according to the digital). The internal temp at 6 was only 134, so I figure the pit thermometer was the one to go with.

Anyway, I wrapped it at 6 and pumped the fire to the 225-250 range and got the internal temp where it needed to be by 11. Took it out of the wrap and put it back on the grill for another hour or so at ~200. Pulled it off around noon and let it sit until just before 1. Before I get the verdict, some pictures are in order:

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For my first try, I'm pretty happy with the result. It could have been more moist, but I'm chalking that up to the temp issue and having to run in the 250 range to meet my meal time. Shoul be able to avoid that next time.

Flavor was great. Bark was tasty. None of our guests opted for BBQ sauce.

Thanks to everyone for their help. I'll be giving this another go around the 4th.

Happy Father's day.
 
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