Ready to smoke a brisket

T

Tarpon

< 25 Posts
OK, I'm ready to smoke my first brisket on my new smoker this weekend. Could some helpful soul point me to one or more of the good how-to's I've seen posted here before? I apparently cannot use the search function worth a damn. As always, thanks in advance.

Tarpon
 
I've found that this is an excellent reference source.......tweaked by some of the advice you'll get from the regulars around here.

Link
 
Low and Slow... 190-225 degrees 1 hours per pound with a minimum of 12 hours and a max of about 18 hours despite the size from my experience.

Coat the crap out of it with rub and leave it alone, put on fatty side up. I tend to wrap it in foil after about 10 hours.

Best overnight stoking the fire hint: Drink 3 big glasses of water before going to bed, when you wake up to bpee check the fire.
 
uh dude, run a fire through it the day/night before you plan on using it. You want to get some sort of seasoning before you put meat on it. Rub the interior down with vegetable oil and than build a fire. Don't even think about cooking anything on it until then
 
I blasted the inside of my smoker with PAM imitation and am now letting mesquite briquettes cook the insides until they burn out. I opened the vents to let the temps get up in the 250 range. I also put foil on the bottom of the water pan and fill it about halfway with water.

I actually had a bit of a difficult time getting the briquettes started with a Weber chimney. It was my first time. What's the trick? On the label it shows the chimney being lowered over some white flaming things, but there weren't any instructions or any advice on the label.

I ended up putting some newspaper at inside the chimney (above the bottom) and then pouring briquettes in on top of the paper. Then I ultimately put some newspaper under the bottom and lit that too. It finally got started.

Also, if water needs to be added during the cooking process, what do you guys use to add water to a water dish of a Weber Smokey Mountain smoker? Thanks.
 
If your smoker is a center fire i.e the fire or heat source is directly beneath the meat, or not an offset smokerl you would be well advised in addition to adding a water pan to cook your brisket fat side down. It will serve as an extra layer of heat sheild from your meat. The fat side up thing with the allegation that the fat melts through the meat is just that - a myth. However, I do put fat side up when using an off set smoker. Anyway, keep is simple.
1. Good cut of meat
2. not fancy rub and ****. Salt and Pepper. Hey if that is good enough for the boys in Lockhart it damn sure is good enough for you. They do not need fancy secret rubs, and neither do you.
3. Low and slow is a good rule of thumb, but a lot of professionals do cook at a higher temp. some up to 300. do not freak out if your temp gets a bit over 225.
4. Put the meat on there and leave it until it reaches 185. Do not open the top and look at it. It is still there.
5. Cut it properly when you are ready to serve.
 
I use oak and pecan, the problem I have with mesquite is that it wants to burn hot and fast.
 
I use oak. Mesquite can make the meat bitter and inedible if not burned down to coals prior to putting in the pit.
 
I always make sure I have plenty of cumin and brown sugar for my dry rub.

I don't like to use mesquite for bbq, grilling sure, but I think mesquite imparts a bitter taste onto smoked meats.

And last my best brisket tip of all, how to pick a good one. Pick a brisket that you can pick up and it is so limber than you can touch the ends together. Taught to me by a true pit master.
 
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