a little intimidated


 
J

Jim J.M.

TVWBB Member
I plan on using my 18.5 for the third time this weekend,I'm going to do do a Brisket. I have to say with all the information I have read I'm just a little intimidated by it all, I know I have to just go and do it. I plan on doing the High Heat and see what happens but I will take any suggestion's on how to overcome my "irrational" fear's.Thanks for the help!
 
Success with brisket starts with the meat. Get a packer if you can. If not, get a flat - as thick as possible, preferably not trimmed, of at least 6 pounds.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I plan on doing the High Heat and see what happens but I will take any suggestion's on how to overcome my "irrational" fear's. </div></BLOCKQUOTE>


Yes, Kevin is a 1-Star Olympian and could most certainly smoke circles around me, but even I know that a good smoke starts with a good beer. So in response to your query, just make sure you've got your favorite beverage in hand when you light the coals, and everything will be allllllright. Your family will still love you no matter how it turns out.
 
Well its just meat cooked tender right? We do that all the time. To win prices in brisket @ a comp is prob another story.

To feed you and the family,my guess is that it will turn out great.

Good luck.
 
Well, I used the HH cook to do a 3 pound boneless chuck roast last night. 2 hours at 350...foiled, and back on for 1 1/2 hours until fork tender, then into a cooler, wrapped in towels for about an hour, while I got the performer going to do some 'crash' yukons and brussel sprouts.
The little roast was moist and tender with a great smoke ring.
The point of this is that the HH worked fine.
 
Jim, I have done several HH brisket both in comp and at home. Just like you I was terrified before my first. I spoke on the phone with a couple cooks from here who seemed like they knew what they were doing and it helped a lot. If you want to talk send me an email and we'll set something up. Some cooks claim a really hard time with brisket, I have been really lucky following the expert advice from those here who know the way.
You will feel so much more at ease, once you cook one.
Good luck!

Mark
 
Cook until <span class="ev_code_RED">PROBE TENDER</span>! You may have a feeling that you are over cooking the brisket. It is not done until a probe goes through with very little resistance (if you are using a thermapen, it is quite sharp and therefore hard to get a good feel with). I use an old style analog thermometer that has a more rounded end. Good luck!
 
I'm with Matt, you can do more damage worrying about it then if you just sit back and relax.

Pop a top, put your feet up and let er rip.
 
No one in this thread has mentioned using a probe thermometer, but to me it adds a "comfort" level. Just smoke as Kevin and the others have said and add the probe when you wrap -- if you start "poking" when the temp gets to 185, it think you'll find the probe tender point fairly quickly.

The temp just let's me know I'm not over-cooking it. (Though truthfully, mine have been low and slow and not foiled. Came out great though.)

Rich
 
OK I'm almost ready, I have a 12 pound brisket(that was the smallest they had), got my Kingsford, got some beer. Just a couple of questions: before putting on the rub should I use Vegetable oil or something(i hear you can use mustard)? Second when it comes to the foiling should I put some Beef broth to help? Thank you for all the help, it is making it a lot more fun!!
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No oil please. You can use mustard if you wish. Or not. (I don't.) If you are using a pre-made rub and the meet the moist the moisture will allow the rub to stick. If the meat is dry, you can moisten it first with mustard or Worcestershire.

No need to add anything to the foil. Not with packers or thick, good sized flats.
 
Jim, Kevin is right. The meat should have enough moisture on it to retain the rub. I' have used mustard when cooking frozen meats(butts,briskets) to help rub adhere to the surface. No residual taste that I can tell
 
Ok it went on at 11:30 EST and have been chasing the temp for about an hour now, it keeps going between 325 and 375 cant get it to stay constant.Any suggestions??
 
I assume you want the temp lower?

The best thing is probably to close or mostly close the 3 bottom vents (the top should always be open to avoid creosote on the meat). Keep the lid on, maybe add cold water to the bowl?

Did you light with the Minion method? If so, about how many coals or how full a chimney did you use?

But the temp will fluctuate no matter what you do, as ash builds up or falls off, wood chunks burn, etc......

What range are you shooting for?
 
Hey Matt,Im trying the high heat method. I am using the minion method, full ring and about a half full chimney with the door upside down and cracked just a bit.
 
No real need for constant temp. I regulate by the door (I crack the door open at the bottom to get temps over 300) and simply open it or close it slightly for some semblance of constancy. But I don't really worry about it as long as I'm in the range you're in.
 
Yes. Check for tender the first time about 75-85 min after covering the pan. The gauge from there by feel. If tender - a probe inserted into the middle if the flat goes in with virtually no resistance - it's done. If there is much resistance, recover and check in 20-30. If just some, check in 15-20. Repeat as needed till done is achieved.
 
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