Smoking brisket

Just got into smoking this year. I have smoked 2 briskets on my new grill and they both turned out ok but I want them to be more tender. I use a home made rub and vinigar/beer based mop sauce. I smoke it at around 250 and it's usually done before the recomended 6 hours. I have been using 4-5lbs briskets. Is 250 too high to smoke the brisket? They were both done in just over 4 hours with an internal temp of 190. Thanks guys

 

The temp should be between is 230 and 250 so you are good there but your problem is the time. A brisket should endure atleast 10-12hrs and your rub has nothing to do with the tenderness.

Are you using direct or indirect heat?

 

Usining indriect method. I use a small pan underneath the brisket with coals on either side. I'm getting ready to buy a side fire box but for now thats how I am doing it

 

I usually shoot for 220 with mine, it takes allllll day and then some sometimes - I have to start at 8am sharp to have a shot of it being ready by dinner time. You can practically cut it with a fork when done. I use a charcoal grill, put all of the coals/wood on one side and put aluminum foil on the grill above it forcing the smoke to the other side of the grill first. The brisket goes on the other side with a pan of water below it. Since my grill is not a 'smoker' per say, I also use aluminum foil to seal off any gaps in the grill so I get really good temperature control. I don't trust the thermometer on the lid, so put one right next to the brisket so I know the exact temperature where it is. Turn and mop every hour. Check temp after about 8 hours. When it's about 5 degrees below well done, I coat it in finish sauce and let it go for another hour and check again until it hits well done. Let it rest for about 30-45 minutes before serving. I have to pretty constantly monitor the temperature, adjust dampers as needed and try to only add wood/coals when I have to open the grill to turn the brisket anyway, even though there is a separate door for the coal tray I try to keep the temperature consistent. The slower you cook it, the more tender it becomes. One thing I avoid with the rub and mop is salt, as that can dry it out. If you get impatient and raise the temp too much or pull it off too early, you'll end up with tough brisket. It absolutely has to be well done.

The first couple of times, I tried it at 200, but it took too long and my wife got angry with me eating at 10pm even though it came out unbelievably good.

 

thanks for your input...I think I will try that way next time do brisket in a few weeks. Good advice on the salt too, I'll keep that in mind when making my rub and mop sauce

 

on another note, I see you say to turn it every hour...I have seen people say not to turn it and leave the fat side up! but if yours is turning out good and mines not, I'll give your way a shot. Thanks again

 

Inject with Au Jus. Cook at 225 at 1.5 hours per pound. When the temp hits 190, remove and wrap and place in a cooler for about two hours.

Just a guess on my part.

 

I'm sure he meant rotate it.

 

that sounds too easy... I've been a bit scared to try brisket because of the loooooong cooking time which means a TON of fuel with my smoker. And honestly brisket just doesn't ring my bell like beef or pork ribs (and yes I've had some really good brisket).
But a 5lb brisket for 7.5 hours + 2 hours resting isn't much longer than my pork ribs take so may have to give it a go this weekend.
What do you do with the meat before slapping on the smoker, besides the aus jus injection? Let it age a while in the fridge first? What kind of rub, if any? Make your own aus jus, or what kind of pre-made?
thanks Pig!

 

If you don't turn it, you can't mop it on both sides. My mop sauce is butter, water, garlic and lemon juice, I turn it and mop the top side every hour.

 

I Smoked one last week in a crock pot bag with marinade and sauce inside of the bag. The bag helps it keep moist. Temps and times in other posts are accurate.

 

I just re-read mine and skipped a step. I don't turn/mop it for about the first 2.5-3 hours, but it will depend on your rub. If you use a dry rub you may want to do it sooner. I use a wet rub so it stays moist for quite a while.

 

Alot of people do not turnover the brisket. When I buy a brisket I get the most fatty one I can find simply because the extra fat will help keep the brisket moist and we all know (or should know by now) that the fat is where the flavor is at and not in the rub. I started spraying down the brisket with apple juice just like most of the "world champions" do and it has a major effect in all aspects.

Funny thing about barbq though, atleast for me, is that each time feels like the first time (kinda like sex lol) and I feel like I know nothing but I am willing to experiment with new things!

 

Agree with 200-220 all day long. It's a labor of love.

Submerge the briskets in coke (soda) for 24 hours. The acids in the soda will loosen the connective tissue and not add or remove any flavor. If you can spare more than 24 hours - even better. (submerging them in "coke" will only result in anxiety, dry mouth, and a bitter taste )

If you are using a true smoker, rotation is not needed as this method employs indirect heat as a means to cook.

A definite +1 on wrapping the brisket in foil and tempering in a cooler for an hour or two. This will allow the meat to rest and loosen up even more.

 

I inject with an Au Jus based marinade then let it rest in the fridge over night. I then cook at 225 until 195-ish (I seem to average about and hour fifteen to an hour twenty-five a pound), but haven't ever wrapped and let it rest in a cooler. What kind of interal temps should I expect if it rests wrapped up for 2 hours in the cooler? How much wrapping would I need, a couple of layers?? I am timid to try this method and end up with a cooler/cold brisket. Thank you.


Mark

 

Now did I call it or what!!!! Everytime you barbq/smoke a brisket something changes in the prep and experimentation is the mother of all invention.


OH GOD I really need a brisket sammy, NOW!!!!!!!!!!

 

One thing that nobody has mentioned yet is to check (calibrate) your thermometer. You said the internal temp was 190 after 4 hours. How sure are you that the thermo is accurate? Also, is the pit thermometer accurate? Maybe you were smoking at higher than 250?

 

Never rely on the "out of the box" thermometer attached to your grill. Go buy an inexpensive dial thermometer that has the ability to be calibrated.

Tall glass of icewater (full of ice to the top) and stab it in. Wait about 4 minutes and read. The slider/holster for the thermometer should have a wrench built into it. turn the head of the thermometer until it shows 32. Calibrate EVERY time you use it.

Asking or confirming a BBQ recipe is a loaded deck. There's no defined "right way" to do it. Do it enough and the recipe will become yours.


As far as I am concerned, their all right.

The brisket should be wrapped one time well in foil. Letting it rest should result in a cooler for an hour should still yield a hot enough temperature to consume on the spot. Cook two and try one this way. If you don't like the result you can always shred it, put it in a roll, top it with coleslaw, onions, and pickles.

 

If I were there I'd live at Mo's!!!

I brought home a 5# care package one time and everyone on the plane tried to maul me on their way out!

 

When you wrap it and put it into a cooler, the temp continues to go up to around 205 or so. I've left them for up to six hours and they were still steaming when removed.

As far as rub, I use a cajun spice mixture with turbo sugar. The turbo has a high flash point and won't burn and becone bitter.

I'm surprised that no one mentioned that you must cut across the grain. Most people that say their brisket is tough and stringy cut with the grain.

I was actually in a so called BBQ place a while back that cut their brisket with the grain.

 

A brisket will hold temperature for a long time because (i)its grain is so tight and tough, (ii), fat holds on to heat for a very long time, (iii), it's about as un-uniform as a piece of meat can be.

 

Heck I thought it was common knowledge that you should cut against the grain.

I'm unsure if I have ever eaten at Mo's (have heard of them) but for me I live on the far westside so Mo's is quiet far for me. I can drive anywhere between .5-15 miles and have a huge selection of very well known barbq joints and be no more than 30mins from the house. I have become alot more finicky as I get older in that do not like to have more than an extra day of leftovers of anything so we now smoke small briskets just for that reason and I eat alot less than I did in the past.

 

I can see how you'd say that since you're surrounded by good places. Mo's is by the airport so it's a must do for me on my way to or from the city.

Last time over there we schlepped out to Kreuz Market. I don't know how much of it was the overall anticipation but HOLY **** was that good?!?

 

Mo's is on my 'bucket list of barbq' though lol! In all reality I just need to get off my lazy butt, drop the top and enjoy country barbq. Alot of the joints around here still served it on butchers paper, talk about reliving the past.

Anywho I have never 100% smoked a brisket like you get at some of the sacred establisments but as I mentioned everytime is a learning process. I do like rub as long as it is not overpowering yet then again cooking time play's a major factor.

There may just be a slew of brisket and all the homemade fixings this year for my 48th (38th) birthday this year yet I have never had much luck with commitments if even for just a free meal but it is a "family" weekend.

 

My bro lived in Bellaire, right next to a smoking champion. The dude had a canopy and wall extensions surrounding his smoker to keep the spies from seeing what he was doing out there. I rolled my eyes while he was telling me this until 1, my brother corroborated the story citing the time he chased someone out of his yard and 2, I tasted his brisket and nearly passed out from pleasure.

Happy (soon to be) 48, same here! where does the time go?