Brisket (updated)

M

MaximumBarnes

100+ Posts
With Memorial Day just around the corner, it is time once again to discuss that age-old and time-honored Texas tradition of smoking briskets. I'll be doing my first of the season this weekend and wanted to solicit suggestions on rub recipes, techniques, preferences and the like.

I'm inclined to go heavier on the charcoal vs. pure wood, especially as the cooking time goes on. I'll also probably be using foil down the home stretch for the first time. My rub will be very heavy on the pepper, but I'm not sure how much or which other spices to use.

Please discus.
 
Garlic! lots of it.

and when you wrap the brisket in foil after it is a nice black toss a sliced onion in, it adds an interesting flavor.
 
It sounds like you are going down the right path with the pepper and late foil wrapping. You are going to get a lot of responses with complex rubs and the ever silly, home made rubs with a "secret ingrediant" (which is typically cumin or paprika). However, a simple combination of salt and black/red pepper (and maybe some garlic powder) truly works best. Some of the other spices, especially cumin and chile powder, will overpower the other spices and wood.
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Wait a minute Phlegm. I though you were dead set against foil at any stage.

Just for grins take the brisket and put it into a brown paper bag before it goes into the foil. Trust me.
 
Rubs are easy and the simpler the better. Salt, pepper, and whatever other additions. I toss in a little brown sugar for a little glazing. Offset the brown sugar with equal amount of paprika (not chili powder as it overpowers more than paprika). That's it. Sometimes the night before I pour a can of Dr. Pepper into the plastic wrapping and let the brisket sit in that overnight. Sounds weird, but I have many fans of my brisket. I don't mess with foil or paper bags as it's so good I haven't needed to.
 
I also concur that it is brisket time. Anyone have luck w/ brisket on their weber smokey mountain?

I have pork ribs on my wsm just about down to a science-- and am thinking about venturing into the mysterious land that is brisket. Any wsm thoughts on rub/ temps/ time/ foil/ not are all appreciated as well.
 
How do y'all feel about searing the brisket over direct flames before smoking? I'm scared to try it, but it seems in keeping with what I know about cooking beef in general. Just about every other beef recipe I know of either calls for or is made better by searing the meat: steaks, pot roast, everything. Beef just holds its moisture better when seared first. Seems like the same should hold true for brisket. Anyone tried it?
 
I was planning on doing my first brisket for Memorial Day. I was planning on smoking it on Friday and finishing in the oven on Saturday.

Does anybody have any recommendations on cooking times, etc.
 
The way to cook brisket is to very slowly combine it with smoke while you are gradually raising the temperature of (and therefore cooking) the meat. Splitting the process into two parts may very well work, but it's something I wouldn't try.
 
Now we are talking! I use a Weber Smoking Mountain and I will put my briskets up against the best BBQ restaurants any day. I used to use an old cheap offset fire box smoker and it did ok, but not like the WSM.

My technique:

Sometimes I 'soak' the brisket in Dr. Pepper for half a day or so in the fridge. before putting it on the smoker, I rub worchestershire sauce all over it and then use a healthy amount of Texas BBQ rub. This stuff is the best. (I don't know what the rules of posting links to web sites that sell items, but do a search and order some....very cheap for the amount you get and very good flavor).

I always smoke my briskets fat side down to protect the meat from the heat. I cook at 225* which is easy on the WSM. I use what is known as the Minion method for the coals: This process has you light about 20 coals in a chimney starter then placing them spaced out on top of a heaping bed of unlit coals. The idea is that it slowly burns down the coals rather than all at once, keeping the temps lower and making the fuel last longer. I can get about 15 hours of cooking with very little adjustments and no adding of fuel. I have even gotten 18 hrs before. I place about 5 fist size chunks of smoke wood on top at the beginning of the cook.

When the meat reaches about 180*, I pull it off, pour some apple juice on it and tightly wrap it in heavy foil and towels and place it fat side up on a dry cooler to let it rest for at least two hours.

A lot of people like to cook the meat to 195-200*, but I find that the meat dries out too much when I do this. at 180*, it is still really juicy and the resting in foil for a few hours adds to the tenderness. It ends up perfect. Not so tender that it falls apart, but tender enough that you can cut it with minimal effort with a fork.
 
I cannot explain it. I can only vouch for it.

You put it in the paper bag and then wrap it with foil as if it were not in a paper bag.
 
I love when this thread pops up. I've probably cooked about 10 the last couple of years. Did them all differently. All quite edible, but not "blow you away" good. I'm sure I'll learn something new this time.
 
I will add that the real trick is to keep the meat in the 160* range for as long as possible in order to really break the fat down.
 
I've seared. Be careful not to do it too long, or too close to the fire. Also, be sure you have gloves or proper flippin' tools.
 
I have never done explicit searing but the way I cook mine has the same effect.

Because I commute from Miami back to Orlando I usually start my brisket(s I have to cook two to feed everybody) when I get home about midnight. Load the firebox up and get the charcoal going good, put the briskets on fat side UP so that it self bastes and throw on the soaked wood, half mesquite and half hickory and close it all up and go to bed. The fire dies down during the night and is going nice and slow by the time I get up and check on things. I flip the briskets to fat side down so the meat side gets some smoke and darkens up and put more charcoal and wood in and let it go a few more hours, then when it is nice and black I wrap it in foil and let it rest on the pit or in the oven or in a cooler if I am taking it somewhere.

The way I do it, the brisket starts out hot and "sears" but the pit cools down and it cooks slow for the rest of the night.
 
"I always smoke my briskets fat side down to protect the meat from the heat"

I thought this was an obvious no-no, but since it has been posted it is worth pointing out that the brisket should be cooked fat side up to let it render into the meat. Keeping the meat away from the hea, or keeping the heat low is how you protect it.
 
I was obviously joking about the searing loins. Searing is very difficult in most brisket sicheeashuns. A searing fire or searing proximity is usually counterindicated by a brisket fire. Flashing a steak is a different procedure than slow cooking a brisket, Usually, the low, slow fire for a brisket doesn't do much searing and the hot fire tends to burn itself out and toughen the meat. It's what people on the competitive BBQ circuit call a conundrum. Google it. You'll see.
 
Seems to me that searing the outside of a brisket, while locking the juices in, might also prevent the smoke from penetrating as readily. I've never tried it, and I suppose it might work out alright, but I'd rather stick with the tried and true methods.

Agree on the simple salt and pepper rubs, though I do occasionally use ancho or chipotle in addition. It's not a traditional and authentic brisket, and you run the risk of overpowering the meat and smoke, but when done well it's delicious.
 
Out of respect for various opinions and preferences for smoking brisket, I would never criticize anyone's methods (unless you advocate filling the bottom of the pit with water, like some dolt in Florida told me to do once). However, I don't mess with the meat once it hits the grill. The key is constant, low heat, smoke and...PATIENCE. I just choose not to mess with the meat and let the smoke and meat do what they do best with each other.
 
The problem with not at least pretending to respect all opinions is that you might get shot. I don't like brisket (or any Q, for that matter) enough to get shot over it.
 
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