Butt lover does a brisket...keep it simple

[Steve Petrone]

Buy a packer cut brisket (that's a flat with the point attached and what looks like way too much fat). My only criteria for picking is that that the flat is relatively flat-it does not taper too thin. It's gonna be too big for the bottom grate or even the top one on a an 18 inch wsm so just fold the tip of the flat under itself.

Rub: salt, sugar, pepper, onion powder, garlic powder, a hot pepper or two and some spices. In a pinch salt and pepper will do just fine.

Cook a 250 plus or minus 25*. Use some smoke wood-I'm thinking oak, pecan, hickory etc. your choice or combination.
Cook for 12-14 hours. Foil, add some apple juice or other liquid and cook for a couple more. Pull from cooker and rest for an hour or two in a cooler.

To cut the stress think of Alton Brown, "Just walk away". In other words, do not fuss over it. It'll cook and be ready in due time.
This is a wonderful change of pace from a pork only BBQ diet.

This is not rocket science. Enjoy.

 

[Tony R]

What temp do you foil? What temp is your brisket done?

 

[Bob Sample]

It's not done at a specific temp. Probe for tender. No foil required.

 

[LarryR]

When I foil go between 165/172.

 

[Bill Spearman]

A great approach! Season to your liking and cook till done!!!!!!!

 

[Steve Petrone]

I never checked the temp.

 

[Steve Petrone]

In truth, I was focussed on the two butts on the top rack. Just assumed if they were done at 12-14 hours, another hour or two for the brisket in foil would be ok. It was.

My point is people obsess over brisket. It's just meat. Just cook it.

 

[Eric Aarseth]

I know when I first started, I would keep a log, set temp alarms, etc. Overtime I realized that barring some completely odd event, there is a whole lot of forgiveness in low & slow cooking. Even the high-temp briskets are pretty simple. Ribs leave less room for error, but even those can give you a 30 - 60 minute margin.

 

[Gary S]

Every cook seems to have something different. I don't log either because I never seem to have the exact same conditions or whatever.

I just did two 12 pounders, no foil took them right through to jiggly. Did not use the Maverick. I dried out the edges of the flat a little bit. Cut off the edges with the bark, into the food processor, added some drippings, got some great chipped brisket. It's all good. Sometimes you just have to learn how to recover.

 

[Mike Willis]

My point is people obsess over brisket. It's just meat. Just cook it.

Steve, you just gave me the incentive to try my first brisket. Thank you for some plain and simple advice. Now for payday to come around....

 

[Steve Petrone]

Mike, I found the last packer at walmart...$2.18/lb

 

[Eric Aarseth]

Steve, you just gave me the incentive to try my first brisket. Thank you for some plain and simple advice. Now for payday to come around....

Steve - like Gary S said - cook to the jiggly. Temp and time won't help with deciding if its done. Its when the collagens, etc have melted. I think somewhere around the post you will see a lot of references to the ease of inserting a fork and pulling it out. There is lots of help and ideas for both the low and slow cook as well as the high-heat cook. Neither is better in my opinion, I think it is all a matter of personal preference.

 

[George Curtis]

yep, its done when its done. since i stopped cooking by int temp and use the probe method it has been a lot better. each piece has a differant structure thus the differant
outcomes. i like to cook at a higher temp cuz i just can't do loooong cooks. 10 hours is about all i give it. and i do not foil.

ps, i do love the title !