👀 looking to smoke my first brisket 👀

[Dead👁Daniel]

Gonna smoke my very first brisket so I picked up a 12lb choice cut brisket that I'm gonna smoke next Thursday. I have injection and rub on order and hope it will be here by Thursday. I'm worried bought the injection not getting here on time so I'm wondering if any buddy has used johnnys French dip au jus for there injection?
I'm gonna smoke at 225 but have some ?'s. I have ask some of these ?'s already but I can't find the post.
I paid $4.59 a pound is that high or low?

1. Kind of wood
2. Brisket placment top or bottom in smoker
3. Foil or no foil (after it reaches 160-170)
4. What's the longest I can leave it in cooler for the resting period?

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[ibbones]

John, howdy.  Others will come along soon but I can help a little.
1.  Wood is very different and different people like different things.  Hickory with pecan is MY favorite.
2.  Top.  More stable temps at the top.
3.  I am a no foil kind of guy but again, it's just me.
4.  I have left butts in the cooler for most of the day and heated up a bit more come supper time.  I would rather have my food setting in the cooler waiting on people then have people waiting on food.

And the brisket, I am in South Texas so I can get brisket for about $3.00 a pound.  I guess it's where you live.

[EFGM]

1. Kind of wood
I use Hickory or Red Oak

2. Brisket placment top or bottom in smoker
I would place it towards the top

3. Foil or no foil (after it reaches 160-170)
I don't foil, After it reaches 195-197, I start probing with and when it probes like butter it is done. Some hunks of goodness will be done at different temps, thus is why I probe to determine doneness not a certain temp. I assume you have a remote thermometer of some sort because you don't want to be opening the door to check temps until it's at your target temp to start checking.

4. What's the longest I can leave it in cooler for the resting period?
I have kept them double wrapped in foil an towel for 4/5 hours

I'm sure some more experienced gentlefolk will add in more input. You are going to do great!

As far a price, I get my brisket at Costco. Prime grade is currently $2.99 a pound. Several weeks ago it was 3.69

[Dead👁Daniel]

Thanks!  Rub just showed up! No time to chat getting ready for work.

[DivotMaker]

I like more flavor, in an injection, than just au jus, so I use my own!

DM's Brisket Injection

I don't always inject, but if I do, I do it this way:

1.  Trim the brisket, and give a dusting of Morton's TenderQuick for 15-30 minutes (wrapped in the fridge).

2.  Rinse thoroughly, and pat dry.

3.  Coat in mustard, add rub, and wrap in plastic for the fridge, for an overnight rest.

4.  Remove, and into the smoker @ 225°, with 6-7 oz of wood of choice.  For me, that's hickory, mesquite, white oak or red oak, or a mixture of hickory and one of the others!

5.  Start checking the feel of it around 190.  It should be loose, floppy, if you pick it up in the middle.  If you stick your finger, or a toothpick, in it, it should go in like warm butter!  I've learned from Brian (Pork Belly) not to get wrapped up on internal temp of a brisket..."feel" is important!

[Dead👁Daniel]

Does the tender quick do anything for the brisket besides the looks of smoke ring?

[drains]

For appearance only, no additional flavor.

[DivotMaker]

For appearance only, no additional flavor.

+1.  Eye candy.

[Dead👁Daniel]

Ok thanks.
Do I inject the night before or right before going in smoker.
Here are my choices for injecting and rub. Has any buddy had any of theses?

[DivotMaker]

Sorry, John...haven't used any of those, but will interested in your results!

[Kutch98]

Sorry for resurrecting a "dead" post, but had a question about prepping the brisket. 

I see injection is the suggest way.  Why inject this vs using a brine? 

After that its just like a pork butt?  cover in mustard and rub? 

I read about feel vs temp, toothpick and warm butter. 

Resting period?

Whats the difference between wrapping in tin foil and not wrapping? Just moistness?  Would using a brine help that?  Maybe an extra water pan?

[DivotMaker]

Sorry for resurrecting a "dead" post, but had a question about prepping the brisket. 

I see injection is the suggest way.  Why inject this vs using a brine?

I rarely inject, anymore.  I've found brining the best way to go.

After that its just like a pork butt?  cover in mustard and rub? 

Yes, and no, depending on your rub.  Mustard is great with some rubs, and EVO (extra-virgin olive oil) is better with others.  I tend to use olive oil on brisket because I use Jim Baldridge's Secret Seasoning....oil just "works."

I read about feel vs temp, toothpick and warm butter. 

Start checking the feel around 190.  If it's floppy, and a toothpick goes in like warm butter, you're cleared to wrap & rest.  If not, give it more time.

Resting period?

Rest, double-wrapped in HD foil, surrounded by towels in a cooler, for at least an hour.  You can hold a brisket like this for 5-6 hours with no problems.

Whats the difference between wrapping in tin foil and not wrapping? Just moistness?  Would using a brine help that?  Maybe an extra water pan?

That's almost a whole other subject of discussion!  Wrapping will speed cooking, during the "stall."  But, you will sacrifice quality of the bark by wrapping.  If you choose to "wrap," the consensus is that butcher paper is better.  Foil seals ALL of the moisture in, but butcher paper seals SOME of the moisture in, so the bark is better.  I never wrap anything, until it's ready for a rest, so take that for what it's worth.  Back when I did try wrapping, I wasn't pleased with the results, and it was way too much work...it just didn't fit my "Lazy Q" lifestyle. 

Any other questions?  Don't hesitate to ask!

[Kutch98]

Thank you once again for providing answers!  One of these days here soon Im hoping to give it a try!

[DivotMaker]

Jump in, Jake!  Nothing like trying it to learn what works for you!