first brisket


 
M

M Krulee

TVWBB Member
Hi All - i finally decided to man up and try a brisket. shouldn't be that hard given all the good posts / advice found here. I have no problems with the BRITU recipe and chicken so here goes.

I used the rub found in the midnight brisket recipe and got my coals going by 7 AM today - used standard method as I'm worried about weird taste using the MM. I've read that there are none but...I'm just paranoid. since it's only a 5 lb brisket i figured I'm OK using standard method and then adding more coals in about 4 hours. Brisket went on at 7:30 AF and given 1.5 hrs per lb I figure 7-8 hours total cook time - perfect for late afternoon dinner.

I'll post more details and pics later.
 
A 5-lb brisket isn't - it's a piece of a brisket. If (over)trimmed at the store (very common) I'd recommend foiling at ~160. If thick and untrimmed you can foil at a somewhat higher temp, or not at all, but small pieces usually cook better foiled.

Check for tenderness sooner than you think (a probe will enter the meat with no resistance) rather than going by time. 1.5 hours/lb is a guide, but often not a good one.
 
M Krulee, Welcome! #1 on Kevin's comment. For some reason many Q'ers find Brisket to be a bit difficult to turn out properly cooked meat. Once you have mastered the cook ad a feather to your cap.
Good luck and happy cookin' from a fellow Kalifornian.

Mark

P.S. we love pics of your cooks.
 
Hi Folks - first thanks for the quick feedback and tips. This piece of brisket is the only thing i could find of reasonable size as I didn't want 12 lbs of meat given that there are only four of us eating... It is pretty flat and even so will take your suggestion about foiling. My temp is holding rock steady at 250. Do you have a rough guess as to when I should first check temp for foiling? Also I'm wondering if I need to baste it - was thinking of spraying with apple juice.

Finally - how do i post pics?

thanks folks,

mike
 
Thickness is the determinant. Check at 90 min in to see what's what. Gauge it from there. I don't find spraying adds to the cook so I don't. You can if you wish.

Pics.
 
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