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6 pound brisket
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Topic: 6 pound brisket (Read 7729 times)
TJ
Full Member
Posts: 54
6 pound brisket
«
on:
July 22, 2014, 06:13:29 PM »
Plan on smoking about a 6 pound brisket this coming weekend. Would appreciate some tips from the experts on here as far as temperatures, time, and rubs. I do plan on injecting it with beef broth the night before.
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Crossville Tennessee
DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: 6 pound brisket
«
Reply #1 on:
July 22, 2014, 07:44:11 PM »
Try Walt's method - looks great, and has great reviews. I need to try it myself!
http://smokinitforums.com/index.php?topic=1566.0
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
Smokster
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Posts: 464
Model #3 Owner
Re: 6 pound brisket
«
Reply #2 on:
July 22, 2014, 11:07:08 PM »
I used Walt's method two weeks ago and it is the best brisket I have ever had. It was my first attempt and you would have thought I was a pro. It simply melted in your mouth.
http://smokinitforums.com/index.php?topic=1913.0
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Tony from Toronto
Smokin It and Lovin It
es1025
Hero Member
Posts: 1159
Re: 6 pound brisket
«
Reply #3 on:
July 23, 2014, 07:49:23 AM »
TJ
I tried aaron franklins method and it was awesome. Nothing fancy.
Its essentially dalmatian rub (equal parts kosher salt and course black pepper). Smoke at 250 degrees until the meat is 165' spritz with equal part worcestershire and water 1/8 cup. Wrapping in butcher paper or parchment paper. Remove from smoker at 195, let rest 30-60 minutes.
You can see my pics under the beef section.
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Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?
TJ
Full Member
Posts: 54
Re: 6 pound brisket
«
Reply #4 on:
July 23, 2014, 10:12:34 AM »
Thanks for the info, and keep it coming. I am sure Walts method produces great results but I am looking for something easier to start with.
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Crossville Tennessee
Pork Belly
Global Moderator
Hero Member
Posts: 1812
Re: 6 pound brisket
«
Reply #5 on:
July 23, 2014, 03:03:03 PM »
TJ My first thought was the salt and pepper "Dalmatian Rub". I have had good results with it. Friends of mine use a variation of it by adding raw sugar for a touch of sweet. They mix it in equal thirds.
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Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud
es1025
Hero Member
Posts: 1159
Re: 6 pound brisket
«
Reply #6 on:
July 23, 2014, 09:03:20 PM »
Brian, thats one option have not seen. Lemon pepper, cayenne, garlic powder, but not sugar. That might work on pork?
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Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?
DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: 6 pound brisket
«
Reply #7 on:
July 23, 2014, 10:55:59 PM »
Dalmatian rub is a little too heavy on the black pepper, for my taste - but that's just me. I'd have to cut it with some garlic and onion. I know it's a traditional Texas rub, but too much black pepper. Any alternatives?
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Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!
Pork Belly
Global Moderator
Hero Member
Posts: 1812
Re: 6 pound brisket
«
Reply #8 on:
July 24, 2014, 12:03:22 AM »
I have done raw sugar, kosher salt (equal parts) with about half that volume of black pepper/granulated garlic on pork. It made a salty, pork candy crust. The family loved it.
I agree a 50/50 salt pepper mix can be strong depending on your grind and how fresh it is.
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Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud
TJ
Full Member
Posts: 54
Re: 6 pound brisket
«
Reply #9 on:
July 24, 2014, 11:48:34 PM »
I read somewhere to smoke at 240 for 1.5 hours per pound (9 hours total) True or false?
How much wood should I use?
My plan of attack is to apply rub and inject beef broth the day before then smoke. After smoking will remove and cover and allow to rest for 2 hours. Will cut off the sides and ends and dice them up, mix with a little sauce and put back in the smoker for another 2 hours.
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Crossville Tennessee
NDKoze
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Posts: 3008
Gregg - Fargo, ND
Re: 6 pound brisket
«
Reply #10 on:
July 25, 2014, 09:53:16 AM »
1.5-2.0 hours is an estimation.
You will rely on your thermometer for when to pull the meat though.
Every piece of meat can be different even if they are the same size/shape. That's what makes this fun.
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Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.
Walt
Hero Member
Posts: 1037
Re: 6 pound brisket
«
Reply #11 on:
July 25, 2014, 10:46:42 AM »
I have cooked quite a few of the 6lb flats. @ 225 each has taken between 8 & 8.5 hours to reach 200 degrees.
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Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill
TJ
Full Member
Posts: 54
Re: 6 pound brisket
«
Reply #12 on:
July 25, 2014, 04:35:22 PM »
Thanks Walt, how much wood do you recommend?
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Crossville Tennessee
Walt
Hero Member
Posts: 1037
Re: 6 pound brisket
«
Reply #13 on:
July 25, 2014, 07:57:55 PM »
I usually go between 5 & 6 oz. I am sure your brisket will turn out well with the advice your getting. Once your up to speed & comfortable, try the brine & inject method. It really brings a brisket up a few notches.
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Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill
TJ
Full Member
Posts: 54
Re: 6 pound brisket
«
Reply #14 on:
July 25, 2014, 09:38:55 PM »
Walt,
I plan on trying the other method in the future as it sounds delicious. However I want to try an "easy" method first to give me some baseline results.
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Crossville Tennessee
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6 pound brisket