Brisket critique wanted


 
L

Luke Young

New member
After doing chicken and ribs many times, I finally decided to give brisket a try. A bought a flat that was just under 6 pounds from my local guy. The smoke didn't quite go like I thought it would and I would like some feedback.

I setup the smoker with one chimney of lit briquettes and then dumped roughly another chimney of unlit briquettes on top.
I put the flat in fat side down and after a little adjusting, the smoker leveled off right at 225 where it stayed all day. At three hours I basted and rotated. The temp was right about 140. From there I attempted the half and half route. I rotated and basted an hour and a half later. The temp was now hovering at 150. Over the next two hours the temp never crept over 150. At this point my guest had arrived and were getting hungry so I opted to finish it out in the oven at 300. Over 8 hours after I started the cook and the meat was only up to 185. I pulled it at 185 and let it set for 20 minutes. (I felt bad for inviting guests over and making them wait so long to eat). I read the article where Chris describes temperature plateau. And I also read in Richard McPeake's book "Backyard BBQ" that flats under 7 pounds can use a 1lb per hour formula. Was that an unrealistic expectation of cook time? My main question though is why did the brisket take 8 hours and not get up to temp? I should note that aside from basting and rotating I did not lift the lid. And all the while the smoker was between 200-225.

In the end the brisket was alright. IMO The ends were the best. They were tender and fell apart rather easily. As I got into the center it started to get more chewy. Not bad in the end. But I know better is possible. At least my family thought it was great.

Thanks for all input. Please be gentle

Luke
 
200-225 at the lid? If so, that may be a bit low. I shoot for 240-250 at the lid. Also rotating/turning really isn't needed IMO. I go roughly 1.5 hours a pound, with fat side up. Fat side up helps keeps it moist. I just apply the rub and throw it in the smoker and forget about it until it's done, other than checking it's temp of course. On a six pound flat, I don't check the temp until the 7th hour or so. Hope that helps..........Take it easy.
 
I have about 4 of these under my belt and think I have read and learned allot.

Rule # 1: Plan your cook to end before your guests arrive. Been in your shoes a time or two and IMO the brisket will hold well for a few hours in a small cooler double wrapped in foil. Being rushed at the end is a good way to ruin your meet or be forced to take it off to early.

2. 240 - 250 at the top grate seems to produce the best results.

3. Generally had better results cooking on the bottom grate.

4. I use the minion method exclusively and find it much easier to regulate my cook temp. Generally start with a full ring of coals and about 6-8 lit coals. No water in the water pan Foiled with 6 or 7 large foil balls in it. Add the lit coals to the center of the ring and assemble the cooker. Leave all the vents open until it hits 235 and then close all vents. Add your meat and it settles in around 245 pretty consistently. Sometimes need to open te vents a sliver later in the cook if the temp starts dropping

5. Use temp as a guide not a rule. I have had flats come off at 185 that were over done and falling apart and ones that were tough as nails. I judge doneness by checking for fork tenderness in the thickest part of the flat. Generally start checking at 180 and every half hour after that. Seems like you can stay between 155 and 170 for hours (3-4-5)depending on your meat and then the temp climbs pretty consistently by about 5 degrees an hour.

6. My best one so far was finished for the last 5 hours with ribs on the top grate dripping down on the flat. Not sure if that really made a difference but the result was what I consider to be what I am trying to get on a consistent basis.

Hope this helps. I did a one about the same size as yours yesterday and it took 9 hours to get close. Temp was 185 but is was still a little tougher then I like (not quite fork tender. I had to foil and hold because we were bringing it somewhere I was going to have to hold it for a while. Result was good, but not my best.

In case you don't know, fork tender is the consistency of room temperature butter when stuck with a fork.

Hope this helps.
 
I read all the responses and have a question. why an empty water bowl? I thought having water or some type of juice would keep the brisket moist and prevent it from drying out? My neice and family are coming over for brisket tomorrow. I want to make a killer brisket. I just Need advice on temp and water in the bowl and also what type of wood chunks and how many. Please help!!! Thanks.
 
I used water in the pan. You should know though that water in the pan doesn't add moisture to the meat. The water pan acts more as a heat deflector and as a heat regulator. It acts as a deflector in the obvious way that it stands between the meat and the fire to make the heat less direct. And it regulates temperature so that if the fire gets too hot the extra heat energy goes into boiling the water. This helps keep the temps more stable.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luke Young:
Bill S,

Is the temperature at the lid hotter than the top grate? </div></BLOCKQUOTE>

Yea about 13-15 degrees hotter if I remember correctly.

This is from the "measuring temps" on this website.
<span class="ev_code_BLUE"> My tests show that when the Weber Bullet reaches a stable temperature of 225-250°F measured through the lid, the lid temperature averages 12-15°F higher than the top grate temperature and the top grate averages 4-10°F higher than the bottom grate. These numbers assume the water pan is replenished every 90-120 minutes. So, if I'm targeting 225°F on the top grate, I'm looking for about 237-240°F on my thermometer through </span>
http://www.virtualweberbullet.com/measuretemp.html
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
I read all the responses and have a question. why an empty water bowl? I thought having water or some type of juice would keep the brisket moist and prevent it from drying out? My neice and family are coming over for brisket tomorrow. I want to make a killer brisket. I just Need advice on temp and water in the bowl and also what type of wood chunks and how many. Please help!!! Thanks. </div></BLOCKQUOTE>

I like a mild smoke flavor so I use 2 fist size chunks of cherry. Go for a 250 lid temp. Just use water in the pan. Here is a good brisket rub that me and everyone that has eaten it has loved.

Brisket Rub #1

* 3 tablespoons dark brown sugar
* 2 tablespoons kosher or coarse salt
* 2 teaspoons black pepper
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon granulated onion
* 1 teaspoon granulated garlic
* 1 teaspoon oregano
* 1/2 teaspoon ground cumin
 
I ditched the water pan purely out of convenience. Refilling the water pan was a pain on long cooks and a giant mess. I find that I can regulate my temps very well without it as long as I don't let the fire get to big to begin with. If I shut all vents between 225 and 235 I have no issues and the cooker stabilizes b/w 240 and 250. If it gets up to 250 before I close the vents, I find that the fire has gotten to big and stabilizes around 275. There are many ways to do it but I have been very pleased with the ease of this method. I started doing this to conserve fuel and enhance sleep for long Pork Butt cooks but do it for everything now. I can get well over 20 hours on one full charcoal load at 240 - 250 with K or comp K on my original 18 1/2" WSM.

Generally use 3 chunks of Apple and 1 Hickory. Will sub out Oak for the Apple on occasion.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
I thought having water or some type of juice would keep the brisket moist and prevent it from drying out? </div></BLOCKQUOTE>
To prevent drying do not overcook. Whether you use water or not, low/slow vs high heat, top vs bottom, foil or not etc, doesn't matter. If you overcook it will tend to be dry. When a probe goes in easily it's done. Better to check sooner rather than later.
 
I'll be putting my brisket in the WSM tomorrow at 7 or 8 and have a question. I read some recipes that tell you to put the brisket in a disposable aluminum pan and then to place it in the cooking grate. I did not know that you are supposed to put the meat in a disposable pan. Is this what you all do? I thought it went right in on top of the cooking grate. Also how often should I mop it? I plan on filling the water pan in case that makes a difference. Please help!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
I'll be putting my brisket in the WSM tomorrow at 7 or 8 and have a question. I read some recipes that tell you to put the brisket in a disposable aluminum pan and then to place it in the cooking grate. I did not know that you are supposed to put the meat in a disposable pan. Is this what you all do? I thought it went right in on top of the cooking grate. Also how often should I mop it? I plan on filling the water pan in case that makes a difference. Please help! </div></BLOCKQUOTE>
For what it's worth, here's what I do:
I cook in the 240-260 range. You can go high heat if you like. There are many posts on each method.
Put the brisket right on the grate, no pan.
I don't mop, some people do, some don't. I don't find it does any good.
I don't use water, but that's your call. Try it, see if you like the results. I like the easier cleanup without water.
I cook until 160-165, then foil and cook until it feels tender. I only do flats. They are usually done at about one hour per pound, but that's only a guide. My last flat was 8 lbs and was cooked to 160-165 in about 4.25 hours, then in foil for about 3.5 hours. Guides only. Test for tender by inserting a probe into the thickest part. If there is little to no resistance, it's done. Let it rest at least 30 minutes,longer if necessary in a cooler, slice and eat. Again, I only do flats. Is yours a flat or a packer brisket? If a packer, search and find numerous posts about how to handle the point vs the flat.
Also, check out Chris A's brisket info in the cooking section.
 
Thanks Dave. Mine is a flat. I'll follow your plan and let you all know how it came out. Is it a goo idea to place an empty pan in the lower grate to pick up the juices?
 
I've had cooks were the ends finished before the middles before. To try and compensate for this I put small squares of foil at 2 edges of the brisket.

So if you imagine the point and the end of the flat I put a square of foil directly below the point and another at the opposite end of the brisket.

I've found that if you extend past the waterpan (or heatsink if using a clay pot) then the edges of the meat get done much faster. Putting the foil down on these two areas helps me cook the brisket evenly.

Brad.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
I'll be putting my brisket in the WSM tomorrow at 7 or 8 and have a question. I read some recipes that tell you to put the brisket in a disposable aluminum pan and then to place it in the cooking grate. I did not know that you are supposed to put the meat in a disposable pan. Is this what you all do? I thought it went right in on top of the cooking grate. Also how often should I mop it? I plan on filling the water pan in case that makes a difference. Please help! </div></BLOCKQUOTE>
I thought bout doing this on my next high heat cook. Cook it without foil until it hits the right temp then put the meat in a covered foil pan to finish out the cook. Keeps you from losing all those juices plus it's not going to get anymore smoke being foiled anyway. Also, can't tell you how many times I've pulled back the foil, inserted my probe and went through the foil on the bottom by accident. My problem is finding a pan that will fit on my WSM and the size brisket I cook
 
Well my 6 lb. Brisket rubbed overnight went in at 10:30. Fro
the various posts, I should expect it to be done by 7:30 or earlier depending on tenderness. Am I right? I also placed it right on the rack. Thanks Dave. I used 3 small hickory chunks and 3 small cherry chunks. I hope that's not too many. I also put a half chimney of unlit right on top of a full of lit. Is that correct?
 
I'm using the Maverick 73. I am assuming that I do not need to lift the lid at all and only check for water level after a few hours? Am I correct? I put 2 gallons of water so I can't see that water evaporating so quickly. Thanks for all your help. I'm still trying to get comfortable using a smoker. Don't wanna let the family down.
 
as long as you have an accurate temp read, there is no need to lift the lid. But don't be afraid to lift the lid to check water and the meat once in a while. I probably lift the lid every two or three hours just to make sure everything is ok, more as I get closer to the end of the cook. Try to be efficient about it, check quickly and get the lid back on.

Sand is a good alternative to water and it obviously doesn't need to be replenished during a cook.

Derek, has a great point about planning a cook to end before your guests arrive. However, I'm not sure ribs over brisket is a great choice. I think brisket over ribs is safer.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
Thanks Dave. Mine is a flat. I'll follow your plan and let you all know how it came out. Is it a goo idea to place an empty pan in the lower grate to pick up the juices? </div></BLOCKQUOTE>
I don't bother with that. Others do. There will be sufficient juice in the foil.
 
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