Aldeer.com Forums Alabama Deer Talk Aldeer General Forum Going to give a brisket a try

My wife asked where I wanted to go eat next weekend on Father’s Day weekend and I told her I’d rather stay home and try smoking a brisket. This will be my first time with a brisket. Give me your tips, please. What temperature to cook it at? What temperature do I cook it too, and what kind of rub do you use? Thank you.

Ha. Wife said same and I said same. Prob gonna do a butt to start and bone in thighs twds end. Did a chuck roast for first time instead of brisket last wknd and was crazy good and a lot cheaper. Went real low like 250 for 4 hrs and had to finish in oven to get to 200 but was excellent. Low and slow wins on brisket/beef

Did a brisket in my offset a few weeks ago. Turned out pretty good. Watch a youtube video or two on trimming a brisket. Trimming it right is half the battle. Season with salt and pepper or a beef rub (I bought one at the grocery store but can’t remember the name off hand). Fat cap goes up in the smoker. 225 for 4 hours then wrap in foil or butcher paper and put back for another 4-6 hours. One hour per pound is what I did. Smoked with mesquite and used lump charcoal to help keep the heat up. Long day by the smoker but worth it.

If it’s a pellet grill I’d do it fat cap down. Unless you can do it on the top rack with a water pan under it, then back to fat cap up. The fat cap will protect the meat from drying out from the heat source, if the heat source is directly under it.

I rubbed mine with some mustard, then a mix of brown sugar, coarse black pepper, salt, and garlic powder. Pro tip though, after the mustard put a good dose of coarse black pepper on it, and after everything is rubbed on, give it some more coarse black pepper. The coarse black pepper really helps everything catch and build a good bark.

As CeeHawk said watch a video on trimming it. I try to get mine to 200F in both the point and the flat. After about 165F or so I’ll wrap with butcher paper, put my probes in it, and throw it back in. I’ll rotate it here and there if I need to, as the point and the flat often don’t want to heat up with any sort of parity. It’s better if the point heats up to 200F because it’s so fatty it can stay there awhile, but the flat will start drying out if it stays that hot for too long.

Once it’s all done, the most important part is a good rest. I’ll usually lay it on the counter with a foil tent for 30-40 mins and let it come down a bit so it doesn’t keep cooking, then throw it in a cooler with some towels and let it stay in there a few hours. It really helps let all the juices settle back in.

I cook to 195; wrap in foil and put in cooler for an hour

Done several just to say i have, and they were mighty fine! However other stuff i prefer to cook

very low. Very slow. Lots of very good youtube videos on how to do it. Less complicated is better.

I spritz mine with apple cider vinegar a few times. Once it get to the desired temp. Take it out. Wrap and let rest for a few hours.

Honestly, the only thing you can really do wrong is over cook it.

This is very close to the way I do it...

https://heygrillhey.com/texas-style-smoked-beef-brisket/

This is good info. Never done a Brisket, but want to.

What is going with said brisket? Because not only will I eat my weight in it, I'm here for the sides, too!

trim it right, dry brine it, spritz with ACV after a few hours, wrap it & do not rush it - STEADY temps for the duration of the cook is key with brisket

I miss the days when brisket and chicken wings were around a dollar a pound. Besides a traditional salt and pepper rub, my other way to do a whole is to brine it in a pickling cure for ten days then smoke. Best corned beef ever. Being my dad’s parents came from Italy and my mom’s came from Ireland, corned beef has been a staple for us.

Cut the fat off. I went to an eating that had one cooked and the brisket had too much thick fat on it.

I have a BGE. I buy an untrimmed brisket, and trim it myself. Instead of wood chunks, I lay those pieces of fat around the coals. Not directly on them but off to the sides. Creates a thick white smoke and puts the brisket flavor back into the meat. Brisket will only absorb smoke for about two hours. After that, I wrap it until it reaches the temperature I want.

Dumb question, gonna try one on my Pellet Grill. Do I put it directly on the grill, or can I put it in an aluminum pan!

I put mine on a rack on BGE

Put it on the grill racks fat side down.

Thanks guys.

Leroy, why fat side down?

I've never tried cooking one before but would really like to try it someday. Where I'm at they are not easy to find and when you do they are pretty expensive so it's kept me from cooking one.