Another brisket thread, part II

Okay kids, got another brisket.

Smoker is ready.

Last time I over-rubbed.

Will follow up with my plan of attack.


Still using my iPhone controlled, Green Mountain Grill. Using Hickory-smoke pellets.

The drama starts on the 'morrow.

a reply to: DBCowboy

MMMMMMMMMMMM. Man Im hungry too. We were just talking about what we wanted for dinner.

Its probably gonna be sonic .

Just have a 7 pound brisket, so I'm going to slow cook it at 225F for 8 hours or until internal temp is at 180F.

Will do the dry run in the AM and let it get to room temp before putting it on the grill.

I'll put it on at 0900 hrs tomorrow morning. Will be up early to set it, rub it and get the grill ready.

Rub is a standard bbq with my own blend of garlic, parsley, some sage, pepper and salt and onion.

How many have you ruined so far?

a reply to: DBCowboy

Drink a beer for me DB.

We did a brisket Franklin style on new year day, it came out incredible.

I'm a Texan native so it's got one of the nearest and dearest places in my heart out of any cut of meat.

That and a gorgeous ribeye take the cake.

originally posted by: CharlesT
How many have you ruined so far?

None, this is my second brisket.

Now you have me paranoid.

a reply to: DBCowboy

I can ask that because I have never tried it. I stick to roasting pork loin in the oven.

Post a pic when it's done, besides any cut of Lamb, Brisket is my favourite meat!

I just started a 30 day fast and I am in a Brisket thread asking for pics ....I feel like a junkie!

originally posted by: DBCowboy

originally posted by: CharlesT
How many have you ruined so far?

None, this is my second brisket.

Now you have me paranoid.

One trick I've seen is wrapping in meat paper for the last hour (make sure you've established bark). Right after wrapping spray with water so it steams the brisket.

The trickiest thing is maintaining juicyness while getting that close to pull apart quality.

I'm thinking of a high sear at 475F for 20 minutes (to establish bark) before lowering the temp to 225F for the rest of the time.


It worked great for our Christmas prime rib.

a reply to: DBCowboy

My opinion on brisket...

No sear, 200-220 until almost ready. Remove and wrap in foil, throw in cooler for 1 hr once it hits 190-195. It should get super juicy when it gains that last 5 degrees or so in the wrap, then remove from watery wrap and sit out for 10min-ish to dry outside and relax meat.
Then bearclaw it apart.

Less is more on spices. The brisket has huge flavor itself.
I rub with truffle oil instead of mustard to stick the rub that's made from brown sugar, sea salt and coffee only.

I inject beef broth with some trufflle oil and sugar. Wood chips are peach wood only for me.

Using a thermometer with a probe makes it foolproof.

I run a thermoworks wifi tht warns high/low temps and preset finish temp (195)

God these bbq threads make me hungry.

originally posted by: DBCowboy
I'm thinking of a high sear at 475F for 20 minutes (to establish bark) before lowering the temp to 225F for the rest of the time.


It worked great for our Christmas prime rib.

You'll get your bark without a sear, that might render too much fat too soon.

Prime rib has no shortage of fat and behaves quite differently.

I don't think you'll mess it up, I just don't think you need to.

a reply to: Mandroid7

I'm a salt and pepper guy myself (for brisket only).

I use meat wrap (brown wax paper) instead of foil.

The foil steams a bit too much for me, although I'll do it with a Boston but because the bark isn't as important to me. Burnt ends from a brisket literally makes me horny. Judge me, I don't care.

a reply to: Mandroid7

Why no sear?

Honest question.

I love a good bark on the meat.

a reply to: CriticalStinker

I agree, you shouldn't have dominating flavor/spice, or it's wrecked.
I'll give that wrap a try sunday. I always just used foil w the required"drying" step at the end.

originally posted by: DBCowboy
a reply to: Mandroid7

Why no sear?

Honest question.

I love a good bark on the meat.

You'll get the bark without it.

I run an old school side box Oklahoma Joe smoker and put a pot of water in there for temperature stability and steam and have never seared and get solid bark.

Fair enough.

No sear.

Just low and slow.

originally posted by: Mandroid7
a reply to: CriticalStinker

I agree, you shouldn't have dominating flavor/spice, or it's wrecked.
I'll give that wrap a try sunday. I always just used foil w the required"drying" step at the end.

Wrapped in the cooler is the way to go too man, good point on that.

Do you usually gain 5-10 degrees during that?

a reply to: DBCowboy

A sear is the opposite of the smoking process imo. Great for steaks though.

The smoke penetrates into the meat leaving a flavored smoke ring on your cuts, the sear seals that process off, so you just get a bark, which is essentially overcooked meat.

When you slow cook it, it will dry a nice bark on it just from sitting in there so long.

The whole thing is balanced by using water pans in the chamber(that heat, but not steam the meat)

Another good move is a 3-2-1 ribs type of approach, but stretched to the 10-12 hr, of course.
Meaning about 5 hrs open, then 4 wrapped, then 1 open, 1 wrapped cooler and 10-15min rest. Spraying water or cider hourly when open, but only for first open cycle.

Especially if you don't have a water smoker setup.

I'm buying a Myron Mixon H2o smoker if I win the lottery btw.