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Planning on my first brisket this weekend. Couple questions...


 
R

Richard Marquez

TVWBB Fan
Not sure about the size just yet, will know tomorrow. My question is, I've read how "forgiving" smoking a butt/shoulder can be, so what about a brisket if I'm using a meat thermo? If I sustain my heat levels until I reach 190 meat temp (for however long it takes), where can I still mess it up? Also, regarding the meat probe, do I try to stick in the center of meat or is off to the side OK? Any other suggesting for my first big smoke? I normally use lump, but perhaps briquettes and the minion method would work better for me in this case? Pretty sure it will be a midnight run
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Thanks in advance!
 
You can mess it up by cooking to a specific temp instead of cooking until tender. Whether you use foil or not, test for tender. A certain temp indicated by the therm may not equate to tender. I like foiling around 160*, but if that's not your thing, don't have to.
Assuming you are cooking a packer, put the therm in the thickest part of the flat.
Lump works. Pack the ring tightly to avoid air spaces between the pieces. Long burns have been had with lump by many. Minion and catch your temp on the way up. Within 20-25 degrees of your target and you are good. Estimate 1-1.25 hours per pound as a guide. HTH Good luck
 
It will depened how much the brisket weighs. The ones I get are usally about 6 or 7 pounds. I use the Minion method and the brisket usually goes on the WSM about 6 AM. It's on there until about 5 or 6 PM, and it's always done.

I would pay more attention to tenderness than a specif temp.

Don't worry you won't screw it up.
 
Your probe will go in and out with little resistance, like through room temp butter. You will feel it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Your probe will go in and out with little resistance, like through room temp butter. You will feel it. </div></BLOCKQUOTE>

Not sure it could have been described any better. Thanks.
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good luck! ironically, i am doing my first beef brisket today too. Got a 5 pounder at Costco yesterday so we'll see...
 
Last minute change of plans. Went with a butt instead of a briskett by request of my 11yr old daughter, who ironically loves beef. First time doing a butt, so decided to with just under a 5 lb'er. Used the Chris Lilly injection in the pork recipe forum and a rasberry chipotle rub. Threw it on my WSM about noon yesterday and took it off when it reached 190 internal, about 9pm. Foiled and in the cooler until about 10:15pm, where it was removed and pulled. It was obviously too late for dinner, but of course you know there was lots of sampling going on between the wife and I. I even woke my daughter up so she could taste, as she was waiting patiently all day. Just have to say....WOW! Man that some **** good que! With and without BBQ sauce, just so tasty and moist.

I'll start getting in the habit of taking pics so I can share with y'all. But I do want to give thanks to this website and the good folks on here for the helpful info that has been essential for getting, and keeping me on the right track.
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