Ok guys help me out


 

Paul Kastner

TVWBB Hall of Fame
I purchased a 15.5 pound full packer brisket for Easter. I have the 22 WSM. I know it will be over night and I think 15 hours. Anything that comes to your mind let me know.
Rub
cooking time
etc.

Oh and this is the first cook for my 22.

I will post pictures when I start the whole process.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Kastner:
I purchased a 15.5 pound full packer brisket for Easter. I have the 22 WSM. I know it will be over night and I think 15 hours. Anything that comes to your mind let me know.
Rub
cooking time
etc.

Oh and this is the first cook for my 22.

I will post pictures when I start the whole process. </div></BLOCKQUOTE>

Well unless you have a favorite rub you like, I would suggest keeping it simple and use salt, pepper and granulated garlic.

Next, are you cooking the packer whole or are you separating the point before cooking? Either way works fine, but times will vary in either case. I prefer to separate prior to cooking. If you go that route, the flat will take approximately 1-1.5hrs lb (foiling at 160º), the point will take about 2-3hrs longer after the flat is done.

If you cook it whole, you can cook as stated above and either remove the point or leave it on at the time of foiling. In either case the point generally needs a little more cooking time to fully render and tender.

The reason I like to separate prior to cooking is, #1 - I get more bark coverage on both the flat and the point and #2 - I don't have to worry about fooling with a hot piece of meat to remove the point.
 
Paul - the last time I smoked a full packer this size, I used the high heat method that is discussed so often here. Give it a try...mine turned out great. Also for a rub on my briskets, I have always used Montreal Steak Seasoning...perfect blend of coarse salt, black & red pepper, and garlic.
 
I wanted to cook it as a full packer. One of the reasons I made this post is the temp variance I see done is 165 180 and 205 I really need to know what is done temp.

I would love to try high temp but I want to crawl before I walk on this cook.

I was going to use a rub of black pepper, garlic, maybe cumin or another such spice maybe rosemary and some dry mustard.

Keep it coming I need help on this bad boy.
 
Paul, in my experience done isn't a temp, it's a feel. However, I do start checking for "doneness" around 190. When you can slide a meat probe in with no resistance, she's done. Regarding time, a 15 lb brisket can take between 15 and 22 hours depending on cook temp and how suborn your brisket is.

Enjoy your cook!
 
I recall reading here that dry mustard adds little as it requires substantial moisture to activate the flavors (I believe Kevin K. wrote about this but I could be wrong). I would recommend some brown sugar and some ground chilies, ancho in particular, some chipolte powder for heat and a bit of granulated or powdered onion.
 
Thank You Larry! Will remember this one.

Don I can drop the mustard no problem. My problem is I can't have any heat. Wife and daughter in law do not like any heat. I really wanted to use the ancho too.
Onion yeah need to splash onion on this monster.

Thank you Don!
 
Decide what way you want to cook it, fast or slow. Because i haven't perfected the high heat method as well as the slow cooks I'll tell you how I slow cook em.

Trim your brisket. Don't go crazy with it, just trim the excessive amounts. I don't separate the point and the flat but I do trim out a lot of the fat that runs between the two. It almost looks like I'm separating it, but I don't.

Decide your rub/s. I usually go with a bbq dry rub such as Blues Hog or Smokin' Guns first, then a heavy dusting of granulated garlic and a good amount of pepper on top of that.

Place the brisket in a 250* (or so) cooker. In the WSM I go fat side down the whole cook. Every 4-5 hours I will move the brisket around a little just keep the bottom from sticking.

Somewhere around the 10-12 hour mark I'll start checking the internal temp. and how tender it's feeling with my probe. I do this by inserting the probe into the side of the brisket in the thickest part of the flat just over the thinner section of the point. You'll see what I'm talking about. Tenderness when you insert the probe is your deciding factor but with this method it usually falls anywhere between 187* to 205*. If after 8-10 hrs you want to speed up the cook a little lean towards the 275* cook temp, especially towards the end of the cook.

Once the brisket is done/tender to your liking remove it from the cooker and wrap with plastic wrap and foil. Put in cooler to rest.

Options:

The Point: Unless you're wanting to make burnt ends, don't worry about removing or cooking the point for extra time. It'll be better than fine without the extra work. I'm all about easy! (if you want to make burnt ends to serve with the flat or to serve at another time I can give you some tips as well)

Foiling during the cook: Unless it's a high heat cook, I don't. Not to say that it doesn't work on a slow cook, it can. I just haven't perfected that process into my slow cooks yet.

Tip: Sometimes it's hard to decipher which way the grain runs on a cooked brisket. To remedy that you can ... Before applying your rub mark your brisket by cutting a slice on a corner of the flat that runs across the grain. Once the brisket is ready to slice you already have a starting point.

Personally I would go light on the wood. Especially if you're using lump. Just a preference.

There's a ton more I could go in to but those are the basics. If you need some immediate advice or more details give me a buzz at 618-581-0495.

Good luck neighbor!
icon_biggrin.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Kastner:
I wanted to cook it as a full packer. One of the reasons I made this post is the temp variance I see done is 165 180 and 205 I really need to know what is done temp.

I would love to try high temp but I want to crawl before I walk on this cook.

I was going to use a rub of black pepper, garlic, maybe cumin or another such spice maybe rosemary and some dry mustard.

Keep it coming I need help on this bad boy. </div></BLOCKQUOTE>

Sorry Paul, I don't think my post was very clear now that I read it again. When I said, 'foil at 160º' I didn't mean, it was done (tender), that was just the point I prefer to foil and continue cooking in foil.

Larry R's advice is how I like to do it after the foiling point as well.

Good luck.

BTW - I too use dry mustand in my rubs and like what it adds.
 
Ok if I use dry mustard will it pull the moisture out of the brisket? And along these lines I do have some dry worchester I was thinking of using.

If I foil the brisket at 165 and keep on cooking it on the WSM what am I going to achieve? Will it have enough smoke? On the smoke issue I was thinking of using oak or hickory and some apple wood. Which 2 would you use?

Rick thank you for the step by step it is really going to help.

Larry Wolfe you expierence on rubs is most helpful could you help with the Worchester powder?

One more thing I am going to be dealing with an outside temp of 40 degrees when I start the smoke and maybe 60's at the end.
 
Paul, high heat brisket is a piece of cake. If you can do a low heat brisket you can do a high heat. Only downside to a high heat brisket is less time to drink beer . . . oh and you get less bark formation too.

Foiling in my opinion is an insurance policy for a moist brisket. I know others have very good results without foil but I'm not as good as they are (yet) so foiling works great for me. Re: smoke, I cannot tell a difference in terms of smoke. I like Rick's comment on foiling; I'm on the opposite end of the spectrum, I haven't perfected the non-foil method yet, hope to some day. Maybe he and I should exchange notes, lol.

The woods you list work well. For my taste I'd go 2:1 Oak - apple.
 
My pleasure Paul.
icon_smile.gif


As long as the wind doesn't kick up again tonight we should be alright tempwise.

What you'll achieve is a quicker cook time and if done correctly, a juicier and more evenly cooked brisket. If not, you could end up with pot roast and a mushy bark.

I'd go with the oak and apple. The worsh powder would be a great first ingredient. Then apply the rest of your rubs in layers. I know you can't have hot but you would be surprised how much black pepper you can put on without it being offensive to even the most sensitive palates.
 
My goodness Rick I forgot you are just around the corner sorry!
I plan to wear my pepper mill out with the amount of pepper I am going to put on. The heat problem is with my use of the cayenne.
I like it obviouly to much for some people.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Kastner:
Ok if I use dry mustard will it pull the moisture out of the brisket? And along these lines I do have some dry worchester I was thinking of using. </div></BLOCKQUOTE>

NO

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Kastner:
Larry Wolfe you expierence on rubs is most helpful could you help with the Worchester powder? </div></BLOCKQUOTE>

I couldn't tell you Paul, I have some but have never used it.....

Like Larry R said, foil is an insurance policy if you will.... I use foil on briskets and ribs because it provides extremely consistent results for me. Here's a couple examples, Brisket Cook #1 & Brisket Cook #2
 
Larry W I could only hope to achieve the results you have shown. One thing we share is I have the same knife you have. Just had it sharpend!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Kastner:
Larry W I could only hope to achieve the results you have shown. One thing we share is I have the same knife you have. Just had it sharpend! </div></BLOCKQUOTE>

Thanks Paul! I love my forschners! Not sure how I ever functioned without my slicer!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Ok if I use dry mustard will it pull the moisture out of the brisket? And along these lines I do have some dry worchester I was thinking of using. </div></BLOCKQUOTE>
Salt will draw moisture to the surface of the meat; dry mustard alone will not. If the moisture is sufficient and dry mustard is present, the moisture will activate the chemical reaction the mustard needs for it to have any flavor. Mustard's flavor requires this chemical reaction and it is this that creates the heat of mustard, on which the flavor is based.

The heat generated by cooking, however, destroys mustard's flavor. That's why mustard slathers don't doanything much for flavor, why mustard sauces are not appreciably cooked, if cooked at all, and why the use of dry mustard in rubs is, well, useless.

Worcestershire powder makes a fine addirion to many rubs, especially those for beef. Minimize or skip the sugar to keep its flavor brighter. It works well with onion and garlic, thyme, marjoram, bay, ginger, clove and all the peppercorns.
 
Kevin thank you so much for replying. I understand the dry mustard part when I make the rub. I am just a few hours from the start I am excited.
 

 

Back
Top