Brisket 101

[CHIEFLAZYBOY]

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[evil horn]

alright, I'm set up for tomorrow.... going to smoke out the east village.

10.5 lb. brisket (don't even ask about the price per pound in new york city).

question: anybody ever smoked with birch? I have just a little bit of oak and mesquite, but several logs of birch. this link tells me I should be okay.

and could somebody explain the slicing technique like they are explaining it to a five year-old? I'd really appreciate it.

 

[#3Rules]

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[austintexas]

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[evil horn]

yep, that makes a lot of sense. thank you.

this is my first brisket. putting it on at midnight. will check it, put more heat on around 2. but then it's on it's own until 6 or so. excited.

 

[evil horn]

here's what's going...
10.5 lb brisket
2 racks ribs
1 beer can chicken

 

[austintexas]

the east village is getting a rare, smokey treat right about now...nice.

 

[Traffic]

evil horn - that is such a cool picture.

 

[BNB]

I made a brisket this weekend at our cabin in Hunt. I smoked it for 12 hours on a grill. It was easier than I thought. It was my grandfathers grill that was made out of like a thick cast iron. I spread out the coals, and put some soaked mesquite chips on them, and put a good layer of foil on top, and kept the temp between 200-225 for 12 hours, while rotating, and flipping the brisket every 2 hours, and I only had to add some more coal and chips once. It kept the heat very good. If it got too hot, I had the foil set up as kind of a pan, so I would pour water in there. If it still wasn't going down in temp, I let the water run off to put out some of the coals. The 12 lb brisket came out great. I have a weber bullet at home, but this worked almost as good. I was worried about it, so I stayed up the whole night watching the temp, but I didn't have to mess with it that much. I started it at 2:30am, but I had a great time watching the stars, watching the sun come up, the deer, turkey, and cardinals in the front yard.

Here are some pics of the grill, but I forgot to take other pics.

Also, I let it sit wrapped in foil, then 2 twoels, then the cooler for 5 hours, and it was still nice and warm.

 

[TexanByChoice]

i just bought a cheap bullet smoker from Home Dept to learn before I splurge on a nice one. it is out back smoking right now getting ready for my feast on friday/saturday.

 

[unpaintedhuffhines]

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[austintexas]

TTT . Move to the BBQ Pit board??

 

[NCAAFBALLROX]

I suggest that someone dig up all the Q threads so that the Mods have an easier time in finding them for transition to the new board.

 

[TheFied]

Great thread obviously. What internal temp do you guys stop smoking or cooking? I realize it is going to cook another ~5deg after that.

 

[htownhorn99]

me (tears in my eyes): i love this site