Trevor Smith
New member
I am thinking about doing a beef brisket this weekend. I have looked at the recipes on here for it but just want some input from you guys on here. What works and what doesn't work.
Brisket help
- Thread starter Trevor Smith
- Start date
Russell Y
TVWBB All-Star
Doesn't work -
Opening the lid to peek at how it's going
Overcooking
Under cooking
Trying to get an exact temperature by constantly opening and closing the vents(+ or - 15 degrees is OK)
Trying to get the meat finished at a specific time (it's better to get it finished early and hold it in a cooler)
Works -
Temperature probe for the meat.
Have plenty of coals so you don't run out before it's done.
Once the temperature is steady(no wind hopefully) trust the WSM and get some sleep. (This won't happen anyway but I thought I'd give it a try).
Opening the lid to peek at how it's going
Overcooking
Under cooking
Trying to get an exact temperature by constantly opening and closing the vents(+ or - 15 degrees is OK)
Trying to get the meat finished at a specific time (it's better to get it finished early and hold it in a cooler)
Works -
Temperature probe for the meat.
Have plenty of coals so you don't run out before it's done.
Once the temperature is steady(no wind hopefully) trust the WSM and get some sleep. (This won't happen anyway but I thought I'd give it a try).
MKEvenson
TVWBB Wizard
Trevor, Welcome to the forum. Do yourself a favor, get a 6 pak of your favorite, sit in a comfortable chair, serch this site for BRISKET. You may have to get a second 6 pak. There are volumes of info here. Have you ever bought and or cooked a brisket? If not might as well start with finding one that you like. I prefer to buy packers, I don't trim fat except for maybe the really hard fat. I season with a homemade rub that compliments the beef flavor, lately I have been smoking at High Heat , and most important cook till done. Oh and read all the info posted on these forums, and if you still have time there are plenty of other forums to read.
If you have specific questions, there are many here who are willing to give advice, me included.
Have fun!
Mark
If you have specific questions, there are many here who are willing to give advice, me included.
Have fun!
Mark
Agree with both above!!! I split the middle of high heat and low/slow for my liking. 275-325 wherever my wsm settles with a foiled dry water pan and all vents 100% open. Fat/point down til 160-170 internal temp or color/bark you like then foil til almost butter tender, then unfoil and cook on the top rack till butter tender. At this time seperate the point from the flat and foil the flat in a tent for 20-40 min then slice. Re-rub the point where you separated and cook for another 2hrs or so, then cube up for burnt end sammies so to speak.
Kaz S
TVWBB Pro
Trevor. Do yourself a favor and just buy the brisket, after its sitting in your fridge there's no turning back. But you should definitely be reading all the cooking topics from the main site on brisket.
There's one for every time frame.
Be sure to read the one on brisket selection and preparation.
Cooking Topics - Beef
Invite over some hungry buddies or read the leftovers section for freezing, storing, and re-heating. Good luck!
There's one for every time frame.
Be sure to read the one on brisket selection and preparation.
Cooking Topics - Beef
Invite over some hungry buddies or read the leftovers section for freezing, storing, and re-heating. Good luck!
Bob Sample
TVWBB Diamond Member
Trevor I would go with a low/slow or midheat cook like Glenn does. It gives you a much wider margin of error. Once you get more comfortable with cooking brisket you can try a high heat cook.
The hardest part, in my opinion, is to fight the temptation of peeking. Use a temperature probe to give you a rough idea of done and then go by feel after that.Good luck.
The hardest part, in my opinion, is to fight the temptation of peeking. Use a temperature probe to give you a rough idea of done and then go by feel after that.Good luck.
Russ Sylvester
TVWBB Pro
Basically it boils down to just go for it. I've seen people put a brisket on with just a bit of salt, pepper, and garlic powder and turn out a really darn fine piece of meat.
Trim the brisky to within about 1/8". Rub it up with something that looks about right. Fire up the WSM, catch it around 225-240, throw the meat on with a temp probe in it. Cipher out 1.5 hours per pound of meat. Sit back and enjoy a coldie. Don't worry about all the technical stuff right now, just cook it 'til it's done and enjoy.
Watch the meat temp far more than you watch the cooker temp and you'll be fine.
Russ
Trim the brisky to within about 1/8". Rub it up with something that looks about right. Fire up the WSM, catch it around 225-240, throw the meat on with a temp probe in it. Cipher out 1.5 hours per pound of meat. Sit back and enjoy a coldie. Don't worry about all the technical stuff right now, just cook it 'til it's done and enjoy.
Watch the meat temp far more than you watch the cooker temp and you'll be fine.
Russ