• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Brisket Time Need Help


 
J

Josef Gangwish

TVWBB Member
So being from lower central Nebraska(Go Huskers)which is so close to Kansas I have never really delt with the cooking side of brisket. I am in the Navy and work with men and women from all over the U.S. and recently a co-worker/friend from TX who has been a huge fan of my bbq since we met made the request that i bbq a brisket for my next big group bbq. I have never done brisket so this will be a first for me. I have 2 of the 22.5" WSMs for my cookers. I would appreciate any first timer brisket mistakes you made or any advise on how to make it great as far as preparation, cooking, wood type, temp etc.. and how to serve it...and i have read a few of the brisket recipes and learned a little but i always love to spark u a conversation and learning about a new ways to Q.
Thanks alot...Joe
 
You may have already seen these topics ...

Brisket - Midnight Cook

Brisket - High Heat


Brisket is my nemesis. It turns out 'good' but I've had better from 2 other 'pitmasters'. (Friends/neighbors/relatives tell me I'm crazy.) It's just getting that 'tenderness' thang right.

I've been meaning to try a High Heat packer but the opportunity hasn't arisen yet.
 
Welcome Joe,

Brisket is a fairly easy cut of meat to cook. If at all possible, I recommend you cook a whole brisket (full packer), not just the flat. The whole brisket is made up of a 'point' and a 'flat'. Check this link out for details on the brisket. Sliced brisket comes from the flat. The point can be cut up further and used for chopped brisket sandwiches and many other recipes. A cooked whole brisket will yield about 60% of its original weight. Don't worry about that amount of meat; you've got shipmates!

Here a link to the high heat cooking method. It is quicker and produces a great product. The main thing to remember with brisket is that it is not cooked to a specific temp, rather it is cooked until tender. The time it takes to become tender varies from brisket to brisket. Test your brisket with a fork or probe. When it slides in easily, it is ready to pull. Over cooking the brisket will cause it to dry out. Use of foil helps retain moisture and speeds the cooking.

I use oak when smoking a brisket. That's primarily because I live in central TX and oak is plentiful. Pecan and fruit woods will work well also. Check out the sides section for ideas of options to serve with it. These days I use a pretty basic rub on the meat; salt and pepper, garlic and onion powder, perhaps a little dried thyme. You can serve a sauce on the side.

Let us know how it turns out.

Paul
 
if i had two WSMs i would get 2 briskets and do one high heat and one slow and low. sure you use more fuel but you can decide which method you prefer
icon_smile.gif
 
Brisket for me has been the hardest thing to make on the wsm. I normally do flats because I have a hard time finding packers. The last 5lb one I made was made low and slow and stalled at 165* unfoiled for the longest time. I finally got it to 180* and decided to foil with some beef broth. Not sure where I went right but it was the best I have made to date.
 
You must log in or register to reply here.

 

Back
Top