brisket

I have the pork butts and ribs down pat. Love it. My favorite Q is brisket though. I have been hesitant to try it because of how difficult I hear it is. I just bought a 12.66 whole prime brisket from Costco and plan to smoke it Saturday. Any great advice? I really want it to be decent because...

Hi everyone, Prepping for a competition in April and have done brisket twice in the last month. Usually cook at about 250F on my 22" WSM, wrap around 150F internal temp, then pull off around 203F. For competition, I have to cook the brisket overnight and rest in a cooler, but the past two...

We had some family in town for my sons second birthday so my wife and I decided a brisket would be a perfect dinner choice. We got a heat wave (45 degrees) so I had no problem with my WSM holding a nice temp all day. My son and I must of had the same wake up call of 5:30 because we were both up...

Greetings! Well, I recently cooked brisket for the first time. Costco had some nice looking brisket flats for a reasonable price, so I picked one up. Overall, it was pretty good, but did not turn out quite as I had hoped. Texture was OK, and flavor was good but not great. Bark was just...

So I've got a 14 lb brisket on the smoker and I think I'm through the stall. It's at 180 now but we're not going to eat for 5 hours or so. I was thinking of foiling it until 205 and then into the cooler with some towels, but was concerned about being done too early. Opinions? (Thanks in advance!)

cooked my first packer brisket this weekend on the wsm. Cooked it right around 230 degrees as measured with a maverick. The brisket was 13 pounds before trimming. I expected it to take 14-16 hours to cook so was surprised when it only took 8 hours before measuring 205 degrees in the thickest...

I've got a big cook coming up next month, which will include a couple of briskets (separated into flat and point) plus one additional point. Of course, this is an Occasion and so I don't have unlimited time to spend with the smoker -- in fact, most of the day I'll be away doing other things...

Did my first brisket this weekend. 11.5 pounds, started at midnight, done at noon. Temps ranged from 215-293 was the hottest. Sprayed AJ every 2 hours after the first 6. Filled the water pan up once at the beginning. Probably could have done it a second time. Since it was done at noon and we...

Hi all, I've had a 22.5" WSM for a couple of years now, but I've never done anything besides ribs and poultry on it, so the longest I've had it fired up was about 6 hours. This spring I'm hoping to do at least a couple briskets, and I'm a little concerned about the long cook time. I always see...

After seeing so many good threads about Weber expandable rack cooking I just had to buy myself one, so I got one for the 22" WSM. The thing is very sturdy and fits neatly on the tabs for the upper cooking grate. The hooks provided by weber were a bit tricky to figure out but I trusted them...

I am cooking another brisket mostly to practice for my in-laws anniversary party next Saturday. Since I had good results with the first brisket in the WSM I should probably try to duplicate that cook, but where's the fun in that? The changes for this one are minor but some people are adamant...

Doing my third brisket today. My first two took me about 11-12 hours. They were (tasty) good, but slightly on the dry side and not as tender as should be. For those, I smoked at 220-230F with water in the smoker. Not sure what I did wrong the prior 2 cooks, but today I decided to use a...

Hi all, Well, another holiday weekend, another brisket that turned out less than what I'd expected. I will detail the cook in the following parargraphs, but the short version is that the meat passed the pull test, but there was just no real moisture. It was tasty, every scrap was inhaled by my...

First, I wasn't sure if this questions should go under recipes (I need one, don't have one) or grilling, or here at kettle grills so I'm posting it here because that is where I'll be doing my cook. I have a very small brisket, 2.85# and I want to cook it on my kettle. I have done some...

Hi all, I've done three more packers recently and I just can't get them perfect, whether it's hot-and-fast or low-and-slow. I generally have the time and patience to do a low and slow, and with Comp K and a Stoker, I have the timing down well. Everything goes great until the stall. Once it...

Hi all, I had agreed to bring a brisket to a social gathering of my cigar club tonight around 7pm. I'd planned to go hot-and-fast from the outset, but due to some bad timing, I couldn't get the brisket on the smoker until 1:45pm this afternoon, about 2 hours after I'd originally hoped to get it...

Hi everyone, first post ever (!) but I've been reading this site for years. Tomorrow about 20 of our closest friends are coming over and I hope to provide them with a feast! Here's the game plan: 5.6 lb brisket Going to try a new method I just read about: Rubbed the beef tonight, going to...

So I just picked up a 13.25 pound packer that I'm going to smoke tomorrow. I've done ribs and butt but never brisket so I wanted to make sure I have my plan down solid. I also have a couple questions: 1. I was planning on smoking at 250 degrees but I've been reading that the lower and longer...

Here are some pics from yesterday's Smoke. 14 pound Whole packer brisket! ended up just shy of 12 pounds after trimming. Came out great. The flat was moist and tender and the burnt ends.... As my daughter said "These are so MMMMMM!" LOL. After smoking with my 22.5 OTG and the Smokenator for a...

It's been a while since I've done a brisket so for today's brew day I did a High n Fast Brisket based on this and this. Probe tender in 6 hours! The butcher didn't have any in the case so I asked and he brought out four to choose from. I chose the most pliable one of the bunch. Almost 5...