FIRST POST AND FIRST BRISKET


 

BScorpil

New member
I have been lurking these boards for about 4 months and finally decided to sign up. You guys are great and very knowledgeable! I've gotten a lot of great tips from you all. I am just looking for a couple opinions. First would be to foil or not to foil. Second would be a guess on the cook time for my brisket.

I have a Choice 9 lb. brisket flat that is untrimmed, rubbed and ready to go. I plan on smoking at 210 to 220 degrees, fat side down. I'm going to use oak & hickory for smoke. I have read one technique is to pull it at 165 degrees and then foil it and throw it back in the smoker. Then take it to fork tender usually between 185 and 195. The other technique I have read is to use no foil and just leave it in there to fork tender, again 185 - 195.

I want to know if anyone has any preference over the two techniques and how long would they guess each technique would take for my particular smoke if they had to guess. I am going to need it to be done by 8am tomorrow. I then plan to FTC until noon. Also, fat side up or down. I know its pretty controversial!
Thanks in advance for the advice!
SmokeDogg
 
I wouldn't foil if you are going to use those low temps. Personally I have been doing a lot of high heat brisket cooks (350 lid temp or so) and then foiling at around 160 as you mentioned.

For cook times I would think yout looking at a minimum of 15 hours and then you would want to rest it for probably an hour. That is assuming you keep your cook temps as low as your thinking.

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
I wouldn't foil if you are going to use those low temps. Personally I have been doing a lot of high heat brisket cooks (350 lid temp or so) and then foiling at around 160 as you mentioned.

For cook times I would think yout looking at a minimum of 15 hours and then you would want to rest it for probably an hour. That is assuming you keep your cook temps as low as your thinking.

Clark </div></BLOCKQUOTE>

So after you foil...you put it back on the smoker...what temp do you cook it at while in the foil?

How long does the "average" session take?

I know, it's done when it's done...but there must be an average for cooks like you describe.
 
Bill, I've done the straight cook no foil and it took about 1 1/2 hrs per pound. I now do only the high heat cooks and the results for me are more consistent and quicker. Can do a high heat cook in 4-6 hours. By the way fat side down. Good luck with your cook which ever way you choose. Post results and pics. Remember, BBQ takes practice and learning ,practice and learning, and more practice and learning.
icon_wink.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have a Choice 9 lb. brisket flat that is untrimmed, rubbed and ready to go. I plan on smoking at 210 to 220 degrees, fat side down. I'm going to use oak & hickory for smoke. I have read one technique is to pull it at 165 degrees and then foil it and throw it back in the smoker. Then take it to fork tender usually between 185 and 195. The other technique I have read is to use no foil and just leave it in there to fork tender, again 185 - 195.

I want to know if anyone has any preference over the two techniques and how long would they guess each technique would take for my particular smoke if they had to guess. I am going to need it to be done by 8am tomorrow. I then plan to FTC until noon. Also, fat side up or down. </div></BLOCKQUOTE>

Hope it came out well for ya. If you went low and unfoiled try another foiled and higher heat and see which you like better. Once it's foiled there really isn't a difference if it's back in the smoker or in your oven (I use the oven and save some charcoal).

One reason you might cook that low is to baste and build up flavor layers. I'd use some fat in the baste and baste perhaps hourly. If it were me I'd try to avoid cooking brisket that low.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
...
Hope it came out well for ya. If you went low and unfoiled try another foiled and higher heat and see which you like better. Once it's foiled there really isn't a difference if it's back in the smoker or in your oven (I use the oven and save some charcoal).

One reason you might cook that low is to baste and build up flavor layers. I'd use some fat in the baste and baste perhaps hourly. If it were me I'd try to avoid cooking brisket that low. </div></BLOCKQUOTE>I should expand on that a bit. I've found it difficult to get a slab of meat to tender or pullable at 215ºF grate. It takes just this side of forever (can be 20+ hours depending on thickness and resilience of meat) and the outside can start to dry out. You might say you can end up with very thick bark. That's fine if that's your thing, I try to avoid it.

Edit: clarified
 
OK so it was just after 4AM here and my alarm went off. The brisket had hit 191. I probed it in all areas and it went in nice and easy and all areas were between 191 and 195. It felt a lot more tender in one end than the other though, I hope that's OK. I have FTC'd with a little hot apple juice and hopefullly it stays warm as its close to 6 1/2 to 7 hrs until lunch! I've FTC'd butts that long but this is my first brisket. What do you think? So in all, it took 10 hours for a 9 pound flat. Kept the temp at 225 the whole cook. On the outside it looks fabulous, I'll let you know after lunch how the inside looked and tasted!
 

 

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