Brisket tutorial
- Thread starter colecp
- Start date
I am not aware of a universal one size fits all brisket recipe. I hit mine with salt, pepper, garlic powder and onion powder and to help with bark, brown sugar (same mixture I use for pork). Some fat trimming. If prime, no injection; sometimes I will Jacquard but not too often. If choice, I will inject beef broth. Middle of smoker fat side down and the trimmed fat laid on the top portion which lacks fat. 4 to 6 ounces of hickory depending upon how I feel, 225 degrees, and walk away. I start between 10PM and midnight and don't give it another thought. I check the internal temp when I get up and just let it go. The stall hits at 170 degrees, plus or minus and it takes time to climb out of it. When the meat hits 190/195 I pull , double wrap in heavy foil and then a heavy towel and place in a cooler till serving time. Works for me.
barelfly
New member
That’s a pretty good and standard way of smoking brisket that Old Sarge gives you for our Smokin-it smokers. I do the same thing, and even pull about the same temp (195*). You may see or read others pull at a higher temp, but I don’t think that is needed for our smokers. Haven’t ever smoked a brisket to higher than 200*. The only difference for me, I smoke at a higher temp, using 250*, but that just means less smoking time. Some on here smoke at 275* (using the digital models). All ways work great!
Just find a few rubs you like and you are set. I’ve tried SPOG and its great. I also really like Oak Ridge BBQ Black Ops rub - it’s my favorite rub! And Costco has pretty good prices on Prime grade brisket.
Have fun!
Just find a few rubs you like and you are set. I’ve tried SPOG and its great. I also really like Oak Ridge BBQ Black Ops rub - it’s my favorite rub! And Costco has pretty good prices on Prime grade brisket.
Have fun!
tostitobandito
New member
Yeah I'll second the slightly higher temps. Not sure about 250F, but I've found that somewhere around 235-240F is the sweet spot for me. Makes cook time a lot more reasonable too. 225F is just too slow.
Other than that, just trim and season to your liking and throw it in the middle of the smoker. I do fat side up cause I like it dripping down over the meat. There's no directional heat/fire though, so you could do it either way as the fat isn't really needed as a shield. Also, make sure you have a container of water in the smoker next to the firebox.
Other than that, just trim and season to your liking and throw it in the middle of the smoker. I do fat side up cause I like it dripping down over the meat. There's no directional heat/fire though, so you could do it either way as the fat isn't really needed as a shield. Also, make sure you have a container of water in the smoker next to the firebox.
One of the errors I made on my first brisket is I had watched some on-line video's and the guys really over-trimmed the
brisket (fat is your friend)..I made that mistake on my first smoke and learned from that error.. Have used "prime" cuts on most of my smokes but when I did use a "choice" grade I did brine for 24 hours.. I took the advise from an early moderator (DM) and have used a rub from Jim Baldridge that I get from Amazon.. I also agree with Ol Sarge's other tips but I use 7-8oz of hickory on my brisket.I do smoke at 225 but want to try a higher temp on my next brisket (250-265) to cut down on smoke time
brisket (fat is your friend)..I made that mistake on my first smoke and learned from that error.. Have used "prime" cuts on most of my smokes but when I did use a "choice" grade I did brine for 24 hours.. I took the advise from an early moderator (DM) and have used a rub from Jim Baldridge that I get from Amazon.. I also agree with Ol Sarge's other tips but I use 7-8oz of hickory on my brisket.I do smoke at 225 but want to try a higher temp on my next brisket (250-265) to cut down on smoke time
