Brisket help

[BigMotherTucker]

Apperently I suck at making them. I tried slow smoking on an egg then finishing off in the oven. No bark... No smoke ring.. Basically roast.

I tried one in the electric smoker yesterday. No bark... No smoke ring... Way to much smoke flavor this time... Again... Like a piece of roast.

Anyone pit masters willing to give me a recipe and a step by step method guide?

Thank you.

 

[PBRME]

I follow 2 recipes. Both are very different. Both are really good.

Aaron Franklin has a 3 part YouTube series going into great details. I’d recommend watching all 3.

Myron Mixon has a hot and fast recipe.
https://www.thedailymeal.com/perfect-brisket-recipe

Eta A recipe from Malcolm for a kamodo grill. Haven’t tried this one but all recipes I’ve tried have been really good.
https://howtobbqright.com/2015/09/23/smoked-brisket-flat/

 

[AlCoDog]

Brisket is pretty tough to get right.

 

[T-TownDawgg]

On kamado smokers I've learned that opening the top vent all the way about 3/4 of total cook time into it (but leave the bottom vent nearly closed) you will develop a crust better. The low volume of air movement causes low evaporation, less crust. Try it near the end of the stall. Careful, though! Brisket, as mentioned is tricky. Miss the timing by much and you'll have 15 pounds of leather. Dial in your methods on the grill and oven should never be needed.

Get the wood chips rolling smoke before you put the meat on. You absorb the most smoke in the first couple of hrs, then it tapers off. Wood also makes a big difference. Hard to over smoke using fruit woods, but a little hickory goes a long way.

Electric smokers are overrated IMO. I've never had food off one that had the bark and flavor of traditional smoke.

 

[GreaterCowbell]

I'm there also brother. Last two I tried had the smoke ring and were good, but weren't slap-yo-momma, melt in your mouth good. I want to up my brisket game.

 

[TrueMaroonGrind]

The way electric smokers work, getting a good smoke ring is very difficult/impossible. It is more like an oven than a traditional smoker.

Also don't add chips constantly or you will get that overly smoky taste. I only add chips 2-4 times depending on how much flavor I want to add.

This is just general electric smoker advice. I have not had much success with briskets either.

 

[kb549]

1. Where are you buying your meat? Don’t buy from Wal-Matt or Kroger. It has likely been frozen. Buy from Sams, Costco, or a local shop. If you get this step wrong, you’re never going to be certain that anything else you do will work the same twice.

2. Buy a meat thermometer. One that displays outside of the egg so you don’t have to open it to check temp. You’re going to cook until it hits between 192-202. Cooking to temp and not “time per pound” is key.

3. Use Royal Oak or BGE brand lump (or another good brand.). Avoid Cowboy and other cheap crap lump. Good lump puts off good continuous smoke.

4. Get some big chunks of smoking wood. Chips and little pieces burn up before they smoke. Put plenty of wood on at the beginning. Meat only absorbs smoke up until a certain temp (memory fails me, but I think it’s in the 140-160 range, when could be only a few hours).

5. If you use a water pan on your plate setter, you may want to put a tin foil barrier between the grate and the brisket to keep the moisture directly off of it.

6. Leaving your top mostly open should also help the moisture escape and not keep the brisket too wet on top.

7. There is a fine line between great bark and moist brisket. If you foil it, it’s going to be really juicy and you’re going to capture a lot of good fatty flavorful liquid. If you don’t foil it, you really need to watch the temp and make sure it doesn’t go much over 200. You’ll have dry crumbled brisket.

8. I normally foil mine around 170, take it out of the smoker around 192-195, and let it rest in a cooler (still in the foil), wrapped in towels for a few hours.

9. If it’s tough, you didn’t cook it to temp OR you bought bad meat. See Step 1.

10. Slice cross grain. If it falls apart, you cooked it too long. See Step 2.

I’ve won a bunch of competitions using these methods. Brisket isn’t hard if you buy good meat and use a thermometer. Timing it is the hardest part because it doesn’t always cook the same amount per pound. (I normally cook at 250-275)

 

[GTAdawg]

I understand your pain - and it's an expensive roast at that. I've had some good brisket off of an electric smoker before. I just haven't been able to achieve it myself.

 

[Swede39]

I've used Steven Raichlen's brisket recipe a few times with good success. His theory about butcher paper seems to make sense. Done it both in an electric smoker and on the egg.

https://barbecuebible.com/recipe/slam-dunk-brisket/

 

[dorndawg]

This is accurate about electric smokers & smoke rings; it just ain't happening.

Here's my experience with electric, smoking mostly ribs: On a scale of 1-10 with 10 being best ribs ever, you get a solid 7 every single time. Which means as opposed to cooking over charcoal/wood, you never get those sublime, perfect ribs. BUT you also never ruin a batch that the dog turns his nose up at, which happens to us amateurs sometimes.

 

[Prediction? Pain.]

I smoke full briskets two or three times a year. I smoke quite a few things, like butts, trout, salmon, and chicken, but brisket is my jam.

Some of your method is going to depend upon what type of smoker you're using. I've used plain ole Weber kettle grills before -- and I still do when I smoke on out-of-town trips to the mountains -- but I usually go with my green egg these days, mostly because it's almost entirely care-free once it gets going. I have no experience with electrics, so I can't help you there.

I'll try to give you a couple of tips, but frankly, you should probably just read this:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style

That covers everything. The rub, the meat, the wood, the temperature ranges, the crutch (the foil wrap that Bully mentioned), and so on.

Read that and you should be good to go.

RE: smoke production in the egg, I like to scatter several wood chucks -- I used chunks, not chips -- throughout the lump charcoal. I've found that the most reliable way to ensure relatively even smoke production in my egg.

My random thoughts:

1. Buy a good two-probe thermometer if you don't have one already. I'd be effed without mine.
2. Go with the best quality meat within your budget. Dry aged if possible. People rave about Aaron Franklin as the standard-bearer for all things brisket and dude obviously knows what he's doing. But remember -- every brisket he sells from his restaurant is USDA prime grade. Your method matters, but your meat matters more. Personally, I'm a big fan of grass-fed, local stuff. People often knock grass-fed stuff for its comparatively lower fat content, but with a cut like brisket, I've found that there's plenty of fat even without grain fattening, whether for the life of the cow or just as a finish. (Plus, the beefy flavor is often front and center with grass-fed cuts.)
3. Unless your cut is pre-brined, dry brine it in salt for at least a full day before you start. (And if you do this, remember not to include salt in whatever rub you use later.)
4. Use the crutch method -- wrapping it in foil (or butcher paper) with some water, juice, or hard cider -- after the meat's had four or five hours of smoke. You'll lose a little of the bark this way, but you'll have a better shot a keeping the moisture level high.
5. Follow the carving advice that you see elsewhere -- separate the point and flat muscles and then cut against the grain.
6. I'm a fan of using both hickory and pecan as my woods for brisket. I'll occasionally replace the pecan with a fruit wood, like cherry or apple, too, so long as the hickory chunks outnumber the fruit chunks by a little. I've done all hickory as well, and it's turned out fine.
7. I, like the Meathead (the dude whose link I pasted above), haven't ever experienced much of a difference between brisket smoked with the fat cap down and brisket smoked with the fat cap on top. I wouldn't worry too much about it.
8. Like with any other long smoke, don't micromanage during the cook. Temps are going to fluctuate. Just roll with it.

I hope some of that helps. A well-smoked brisket is one of the finer things in life and is absolutely worth the time.

 

[Digging dog]

I am a master at turning a brisket into beef jerky. Cooked more bad ones than good ones.

 

[HotMop]

Do you even Dale's bro?

 

[J-Dawg]

Apperently I suck at making them. I tried slow smoking on an egg then finishing off in the oven. No bark... No smoke ring.. Basically roast.

I tried one in the electric smoker yesterday. No bark... No smoke ring... Way to much smoke flavor this time... Again... Like a piece of roast.

Anyone pit masters willing to give me a recipe and a step by step method guide?

Thank you.

From my experience, it's dang near impossible to get a crusty bark on anything on an electric smoker. It's almost as impossible to get a smoke ring. I will say, though, that the food that comes off my electric tastes great and is generally plenty tender and juicy.

As far as a recipe for brisket, equal parts coarse black pepper and coarse salt.

 

[aTotal360]

How long are you leaving it unwrapped?

 

[dawgman42]

Buy a prime brisket if you can. I used to think the Choice vs. Prime debate was just BBQ snobbery, but after cooking my last four briskets with a Prime cut from Costco, I'm a full believer in its superiority. I very rarely foil mine in the oven, and get a fabulous bark most every time (cooking with charcoal and apple & hickory wood on my 18" Weber Smokey Mountain). But the prime cuts have been more flavorful and more tender.

I've also injected sometimes with a beef broth mixture, and it does help, considering I'm smoking the brisket for 10-12 hours. I also generally just SPOG mine (salt, pepper, onion & garlic powder) and cook at 230-250F.

 

[Nunya.sixpack]

You're brave. I wont try a brisket in my egg. Butts and ribs are great, but I dont want to have to dismantle the egg during cooking a brisket to add fuel.

 

[Trojanbulldog19]

the only thing i can get a good bark on in my electric smoker are boston butts and shoulders going low and slow and lots of smoke. i change my temp often early on to make sure the element is heating up the chips. ribs are usually pretty good but no ring. i'm about to get a kingsford grill with a smokebox to try out and do that way for brisket and other meats.

 

[LexSCDOG]

Apperently I suck at making them. I tried slow smoking on an egg then finishing off in the oven. No bark... No smoke ring.. Basically roast.

I tried one in the electric smoker yesterday. No bark... No smoke ring... Way to much smoke flavor this time... Again... Like a piece of roast.

Anyone pit masters willing to give me a recipe and a step by step method guide?

Thank you.

from a recent smoke on a L BGE(my notes)

1. 9.51lb
2. chili power, kosher salt and pepper, Montreal seasoning. Mincd garlic, rosemary
3. Temp is 250 on the egg. Apple and cherry wood.
4. after 3 hrs At 165 wrap in butcher paper,, then 2-3 hrs to 180
5. 180 to 203 was 3 hrs, but once hit 192 moved pretty good.
6. I did not let it sit before I cut the tip, should next time but still good. Let sit 30 min then cut off the tip
7. Put brisket in cooler for 1 hr.
8. BURNT ENDS: Cut off tip, cubed it. Used the pan from the drippings with butter(1 stick), bbq sauce and brown sugar. Put in pan on the gas grill tired for 40 min at 450, every 10 min stirring
9. Great bark

 

[T-TownDawgg]

If ever over cooked, slice/cube it up a few servings at a time and simmer it in a saucepan of vinegar based sauce for about a half hour. Not a fix, but it helps.

 

[Dawgbite]

I cooked competition for several years and I finally got Brisket down. As others have said, the quality of the meat is the biggest thing and cook it slow, 215-235 range. If you want a competition 'pull' then pull it at 195-197 and let it rest in a cooler for about 30 minutes. I f you want it to cut with a fork, which is how I like to eat mine, pull it at 203-205 and let it rest for awhile. If you are cooking for a crowd or a tailgate, go to Sam's or Kroger and get the precooked, pre sliced brisket in the vacuum pack, can't remember the brand name, Saterwhite maybe?? Put the brisket in a disposable pan, pour a can or two of beef broth over the top and warm it on the grill or even in the oven. It will be good and it will be consistent and I guarantee that you will get compliments on your smoking prowess. I will be good enough to be served by a Tailgate Butler!

 

[T-TownDawgg]

If you think you have to re-fuel a BGE for an 18 hour cook, you've either never cooked on one or didn't have enough lump to begin with.

 

[seshomoru]

I cheat

I use an immersion circulation and sous vide it for 36 hours at about 145-150. At that point I can either take it to a hot pellet smoker (like 300) and let it get to 190-195 inside, or I can freeze it to thaw and finish later.

 

[biodawg]

My briskets are pretty inconistent, I will make one great one and the next two will be barely worth eating and the majority of them go in the freezer for chili. But I’ll put in my $.02 on how I do it.

1)Prime brisket from Sam’s
2)Fat trimmed down to about 1/4”
3) Rubbed down with either Meat Church Holy Cow, or 1 part coarse salt, one part coarse pepperand a half part garlic powder
4) 275°-ish on my WSM with a mix of hickory and pecan chunks until it hits about 193 and that’s when I start probing.
5) I probe with a instant read thermometer, but I honestly don’t look at the temp. Once it gets to the point where it slides in and out of the meat like butter, not “grabbing” the probe, it’s done.
6) Pull it off the smoker and them wrap it in foil then towels and let it hang out for at least two hours.
7) Unwrap, slice across the grain, serve.

If anyone wants to put their $.02 on why mine are so inconsistent, go ahead. And if OP can take anything from this, please do.

 

[Nunya.sixpack]

If you think you have to re-fuel a BGE for an 18 hour cook, you've either never cooked on one or didn't have enough lump to begin with.

the latter Is likely me.

 

[57stratdawg]

They’re tough on an Egg. Lump charcoal isn’t the best fuel source for one.

Are you using a flat or a full brisket? I always tell people a full brisket is worth the extra $. You can get one at Costco for pretty cheap, especially considering how many meals you’ll get out of it.

Salt and Pepper (be generous). Let it go for 3 hours without opening the lid (275). Wrap in butcher paper. Pull it off at an internal around 200.

 

[PBRME]

At Sam’s a prime packer is cheaper than the choice flat. At least at the one in Southaven it is.

 

[Dawgbite]

They’re tough on an Egg. Lump charcoal isn’t the best fuel source for one.

Are you using a flat or a full brisket? I always tell people a full brisket is worth the extra $. You can get one at Costco for pretty cheap, especially considering how many meals you’ll get out of it.

Salt and Pepper (be generous). Let it go for 3 hours without opening the lid (275). Wrap in butcher paper. Pull it off at an internal around 200.

I have always found Lump to be more consistent and easier to use than either briquettes or wood. Granted that if you get a bag of lump that has been crushed into crumbs you might as well use it in a fire pit, but I even use lump in my big offset smoker.

 

[jethreauxdawg]

I want to know why none of you jerks

That have perfected brisket ever bring one to the SPS tailgate.

 

[Shmuley]

There's more than one SPS tailgate.

 

[kb549]

They’re tough on an Egg. Lump charcoal isn’t the best fuel source for one.

Are you using a flat or a full brisket? I always tell people a full brisket is worth the extra $. You can get one at Costco for pretty cheap, especially considering how many meals you’ll get out of it.

Salt and Pepper (be generous). Let it go for 3 hours without opening the lid (275). Wrap in butcher paper. Pull it off at an internal around 200.

You must be mixing up lump charcoal and charcoal briquettes. Lump in an insulated smoker is consistent in temperature and LONG burning. It also gives off smoke. I can get a smoke ring on my brisket without any wood.

 

[Nunya.sixpack]

jerks

That's your answer

 

[57stratdawg]

But a smoke ring isn't really created by your observable smoke. It's created by a combination of gases and myoglobin from the meat. The problem with lump is its NO2 levels. It varies depending on the brand and tempature you're cooking at, but in general lump charcoal is pretty low.

I have seen people 'cheat' this by using ice cream salt with lump.

 

[BigMotherTucker]

Thank you all for the instructions and suggestions. I'm going to try again this weekend. Probably on a BGE. I'll post the results when done.

 

[Crazy Cotton]

Lot's of good advice here. I cook these regularly for events, using a Yoder pellet (big 1500 or the little 640). Even on a controlled cooker like a pellet, brisket are really challenging because you have a thick fatty cap and that thin, relatively lean flat. I looked at the Mixon recipe and I think the cooking method is pretty sound, but I would hate that thing because of all the rubs and injections. Brisket, IMHO, needs plenty of salt and plenty of black pepper, with a little ground red pepper if you want a bit of heat, nothing else. Injections and rubs make that thing taste like some kind of baloney or potted meat product, yuk.

I'd try the suggested method of opening the vent on the egg for at least the first hours of the cook to get a bit more smoke. I like to cook these at 275-295 in an open aluminum pan and shoot to get them to about 195-198 for the flat, then separate the flat and cap (just follow the fat line), wrap the flat super, super tight in foil and let sit, meanwhile dice the cap into about 3/4 inch squares and throw them in a skillet on the grill at about 350 to get some color and finish cooking for about 20 minutes, then glaze them with a sauce. You do it right those squares are like little tender beef marshmallows. make sure you slice the flat against the grain after you've let it cool significantly, if you slice it hot it will dry out.

 

[T-TownDawgg]

^^This can't be overstated. You cannot get a long, consistent cook with briquettes, at least I can't. Way too much ash; smothers any little hot spots. Use a good quality lump hardwood charcoal, (not the mesquite from Sam's Club) and stack it carefully like a good boy scout. I make a tightly woven ring around the outside edge of the kettle and light it on one end and it will slowly cook around the loop keeping temps down.

 

[T-TownDawgg]

Because a brisket is like a woman; you can do everything right and, all of a sudden for no obvious reason at all, end up eating baloney sandwiches

 

[T-TownDawgg]

Opening the vent early on a Kamado is tricky, too. If you overshoot the temp it will take forever to come back down. Cooking on a kamado is like driving a big diesel; brake early or you're in trouble. Easier to raise the temp at the end of a cook than bring it down once it's hot. Oh, and gonna steal a couple of your ideas haha.

Someone else in this thread linked https.amazingribs.com. Great site.

 

[Jeffreauxdawg]

I cooked one Saturday. I cheat... Buddy sold me his old traeger recently for $150. Tonight we made leftover brisket grilled cheeses with provolone and swiss on sourdough.. I highly recommend.

Brisket is easy in a pellet smoker. It's not too hard on an offset stick burner, if you tend it. I can't imagine how difficult it would be in any other smoker/grill. Kind of like most things in life, you have to have the right tools. BGE is an awesome tool, just not for brisket.

View attachment 13800

 

[blacklistedbully]

You could try this method, guaranteed to give you exactly the results you want every time. Probably the only dude in your circle of friends who does it this way.

Sous vide is the bomb!