Recipe for brisket needed


 
S

Stefan

TVWBB Member
Hi folks,

I really want to smoke a brisket for the first time in my Weber 57cm.
How to.....?

It's for 5 Persons, i thought about 2kg / 4,5lb

With which wood should I smoke it and how long.
I tried oak some time ago with ribs, because it is difficult to get hickory. But for me it tasted a little to intensive.
What temperature is right for it?

Thank you for your suggestions.

Regards
Stefan
 
Oak is good with brisket, if it was to intense the last time use fewer chunks. You can cook low and slow 220-250 or check out the high heat method in the beef thread. I would try and get a larger brisket, I prefer cooking full packers.

The most commmon mistake I see people make withh there first brisket is pulling it to early. Make sure to cook until probe tender don't go by temperature.
 
I smoke mine at 250 and use hickory. Oak is good though. You may have used too much for the ribs if it was too intense. Make sure it is done when you pull it. Insert a probe, I use my thermometer, when it goes in easy it is done. Pull it and double wrap in HD foil and allow it to rest.
 
I like to use "SPOG" for brisket:

2 TBS salt
1 TBS pepper
3/4 TBS onion
3/4 TBS garlic

And I like to avg 250*. The last packer I did took about an hour per pound. Some folks mop after the bark is set but I rarely do. I generally like to leave the cooker closed until the internal temp tells me to start probing for doneness.

Viel Glück
 
Thank you very, very much. I will show my result. Hopefully a good result. I will give oak a second chance. :-)))


Best regards

Stefan
 
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