First time brisket--a few questions

[h.i. mcdonough]

I'm going to do my first brisket this weekend. I've got a Brinkmann smoker very similar to this one. It's not ideal, I know, but it's what I've got and what I'm going with. I've done a couple of pork loins on it that have turned out really well but I know doing a brisket is a whole different animal (literally). So, a few questions:

1.) Prep--the consensus on here seems to be that sea salt, coarse black pepper, and maybe paprika are all that you need. I'm probably going to go this route but I've kicked around the idea of getting a pre-made rub, probably Stubb's. How does Stubb's stack up as a rub compared to salt/pepper/paprika?

2.) Fire--I don't have a chimney starter so I was just going to fill the pan with charcoal and light it, like I would do for a loin. Is a chimney starter a must-have? Will I get a better/longer-lasting fire if I like some charcoal in a chimney and them pour it out on unlit coals?

3.) Wood--here's the biggest problem with my smoker: it doesn't have much in the way of fire control (vents, etc.) so it can be hard for me to get a consistent temperature. When I smoke pork, I have to soak the wood chunks in water or else they will catch fire as soon as I put them in there, which causes wild variations in temp. Generally, soaking the chunks allows me to maintain a somewhat consistent temp. Is there another way to maintain a consistent temp without soaking the chunks?

4.) Everything I've read on here says no trim and fat side up. I'm going that route unless there are better suggestions.

5.) Time--1.5 hours per pound seems to be the consensus. Does this still apply if I plan on finishing it in the oven? Or should I just let it smoke for a set time (6-8 hours) and then put it in the oven? Furthermore, is the oven even necessary or can I just finish it on the smoker, assuming I can maintain a consistent temp?

Thanks in advance for any and all suggestions. Like I said, this is my first time out so any other advice is greatly appreciated.

 

[UTEE]

You've obviously done your research so I expect that you already know the answers to these questions...

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[UTEE]

Oh, on the timing, yes it applies in the pit or in the oven since you're shooting for a cooking temperature of ~225 either way.

One other thing, the 1.5 hours per lb is just a guideline, and a lot of people go with internal temperature instead.

Personally, experience has taught me to go by look and feel. If you can easily slide your finger past the bark and into the fat cap, then your brisket is done no matter how long or short it has been on the pit.

 

[cbs]

If you have trouble controlling the temps, I'd do it in the smoker for the 5-6 hours, then wrap it and put it in the oven at 225 until the internal temp hits 190 or so. Then keep it wrapped and put it in a cooler for at least 30 minutes, but up to a few hours. If the fire is above 250 or so, then I'd stick a thermometer in the brisket and pull it off and put it in the oven, regardless of how long it's been over the fire, when the internal temp reaches 160 or so. That way, you can make sure it goes through the crucial 160-170 stretch at a good temp (you want it in that range as long as possible to break down the collagen --- too hot and you'll race through it).

I know some will think this is sacrilege, but you might consider doing it fat side down for your smoker since the brisket is directly over the fire. The fat cap can act as a little additional buffer between your brisket and the fire, and that can be important, particularly if you don't have great heat control. I've got a Big Green Egg with a similar vertical design, and that's how I'll be firing it up tomorrow (though I'll have a pork butt on a grill over the brisket so I can get some pulled pork also).

 

[UTEE]

I suppose so, I don't really know anything about vertical smokers, all of my experience is with offset, or the big commercial rotisserie pits.

But, don't verticals have some sort of pan at the bottom above the fire, that acts as a baffle to direct heat to the outsides?

 

[TheFied]

I, like UTEE, have an offset smoker. My biggest piece of advice in that regards is to make sure you have enough wood. I ran out of wood one time (smoked over night) and fortunately I ran out after the smoking was done (wrapped in foil). But it was IMPOSSIBLE for me to get the charcoal above 200degF in the smoker part. It ended up taking forever. Had I had enough wood, no problem. All it did is take longer though.

One thing I have learned about smoking brisket is the process is very forgiving as long as you start off good (ie, get good smoke for the 1st 6 hours, I like to smoke it hotter for the 1st 2 hours too). After that it is gravy; just patience and beer (that part is for you).

 

[netslave]

What would you do if your Brisket is too big for your vertical smoker? (Getting a new bigger smoker is not an option) Do you cut the Brisket to fit or do you fold and cram it in place?

 

[cbs]

The vertical smokers do typically have a water pan or something to deflect the direct heat, but you're still potentially a lot closer to the fire than in an offset. If he wraps it in foil and puts it in the oven then he can do that fat side up and get many of the same benefits.

On the too big brisket, I've not had that happen, but I have read on WSM sites the idea of just folding the brisket during the first part of the smoke until it starts shrinking and fits. You wouldn't want to fold it so tight that it's one big piece of meat --- just enough to fit. You might need some butcher's twine to tie it into place, but it should be doable.

 

[UTEE]

I'd definitely fold rather than cut it. A packer-trimmed brisket is the perfect package of meat, fat, and connective tissue. In this form, it is simple and just about fool-proof.

Cutting or editing this package in any way can cause varied results, and the cooking process usually requires more effort to produce a tasty product.

 

[Endust]

...and grab a couple packages of hot links.

not because your method is lacking, but first briskets typically suck.

 

[celis]

I agree with cbs. In a chamber smoker, fat side down may be better.

The fat side up argument is over blown IMO. It's the fat and connective tissue inside the brisket is more important.

Let the holy war begin.

I may put this theory to the test next time I do brisket.

 

[netslave]

Correct me if I'm wrong, but shouldn't you flip the brisket at some point during the cook? If so, the fat side will end up being down at one time or another anyway.

 

[NCAAFBALLROX]

Rotating a brisket is when there are two of them side by side in a horizontal (or) top rack / bottom rack in a vertical smoker & you want to even out the amount of tiem one of 'em might be closer to the heat source.

Oh, & celis hates baby Jesus & kicks puppies.

 

[UTEE]

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[hullabelew]

So H.I., how the Brinkman do? BTW, I have tested the fat side up on my WSM and it is just as important on a vertical smoker as it is an offset.

 

[h.i. mcdonough]

It went pretty well for a first-time brisket. I got an 11.5 lbs brisket from HEB ($0.75 per lb!) that some Korean lady who didn't speak English pointed out to me. I rubbed it with Bolner's brisket rub and an extra coat of pepper the night before and did not trim any of the fat. I used some charcoal to start the fire and then put several chunks of dry pecan wood on. I put it on fat side up, as recommended. It was a little too big for the grill in my smoker; I had to bend it around just to get the lid on.

I used pecan wood for the fire. As I had predicted, I had trouble maintaining a constant temp. The fire would spike as the pecan chunks burned and then fall to around 170 or so after they went out. I would let it smoke at 170 for a while and then put more chunks on to get the temp up. I wasn't ever able to get keep it in the 225 range for more than a few minutes. My smoker just doesn't hold heat that well.

I smoked it for about 6 hours and then wrapped it up and stuck it in the oven at 225. I let the brisket get up to a little over 190 and then took it out. It was only in the oven for a couple of hours; I had thought it would take a lot longer to get the temp up but I guess the meat cooked pretty quickly with the spiking fire and all. I let it sit for 30 minutes then sliced it up. It could have been a little more tender but it wasn't too bad for a first brisket.

Overall, I was pretty happy with the way it turned out. I'd like to try a different smoker that allows for better fire control and holds heat better. The Brinkmann is serviceable but you have to keep an eye on it at all times to make sure you have the fire and temp where you want it. I guess the bright side to that is it gave me an excuse to sit outside all day and drink

.

 

[netslave]

h.i. mcdonough,

There are a few mods out there that help you maintain a hotter temp. One of them is to drill some holes in the charcoal bowl to allow more airflow to the wood. I've done that on my new smoker and it works pretty well. Also, I'm going to add a small grate to elevate the wood off of the bottom as to allow a little more air.

I seem to be able to maintain a 200-230 temp pretty easily with just that one mod.

I've got some other tips and ideas I'm working on as well, but I can't say that they work yet.

One Question though, did you use water in the water pan?

 

[h.i. mcdonough]

Yes, I did use the water pan. Filled it at the start. Probably about 1/3 of the pan left after I was done smoking.

 

[hullabelew]

I had a Brinkman and had the same trouble. It just had too many places where it loses heat and i got tire of fighting it all the time. Although they look virtually the same, the Weber vertion does a much better job of maintaining a constant heat.

 

[beam,coke,&horns]

I have a weber smokey mountain. Smoked my first brisket a couple weeks ago.. It was just ok. Doing my second for people coming over for my kids bday, so i need to get this right.
I put water in the pan, not only was it all gone when i was finished, but it looked like a dirty oven. The directions say to keep adding water, but I couldn't figure out a good way to do it.
I added about 12 charcoal briquets every hour and a half, and more wood chips when the smoke would die. I was able to keep the temp right at 220 the whole time. Should I use this method again, or only cook with wood?
My wife wants a trimmed brisket this time- do the same rules apply?
Last question: If i want to smoke ribs also, should I start the brisket on the bottom, let cook for a few hours, then add ribs to the top when i'm four hours out? If so, still shoot for 220 degrees on the grill?

 

[dlatin]

Beam, (sorry to hijack this original topic), I too just got a WSM. I've done several smokes, my first being a brisket and ribs. (lost my pics..). It turned out pretty well with all the help from the this site.

For the water pan, I had a hard time with this as well. I’ve finally settled on a watering can. I wanted a metal one, but the wife picked up one from bed bath and beyond. It works great to open the little side door and add water with the long snout.

You need to read up about the minion method. Use this and all your troubles are done. I just did a 16 hour smoke with a full ring of charcoal and had fuel to spare when I was done. This is genious.

Not sure about a trimmed brisket, never done it.

I would recommend using the Hornian’s 3/2/1 Method and just time it for 6 hour before the brisket should be done. My first brisket I started at 5 in the morning, put the ribs on at 11, with the brisket on the bottom shelf, turned out great.