Brisket! I need some opinions

[ritebike]

Ok folks,

I smoked my first brisket today. I had a 6 pound piece, that I cut in half. I used a rub from a Kingford book. I am not impressed with the results. I am happier with that piece than I am with the second choice. With the second cut, I used a simple rub of, garlic powder, onion powder, cumin, seasoned salt, fresh ground pepper, and then I stuffed the meat with about 14 cloves of garlic. I personally did not care for the later. Here is my question to the masters. Which way should I go, Savory, or Heat and Sweet? I have asked this before in another post, but after my results today, I am asking again, but with more knowledge. What are your opinions?

Thanks,
Dean

[jrb03]

What were you not happy with, the taste or the texture? I think the most important thing for a good brisket is cooking it to the correct "doneness". 190' is a good internal temp to shoot for, but I like to take it off once it is fork tender.

Some of the best briskets I have ever cooked simply had salt and pepper on them. To me the smoke and the correct texture is what makes a brisket good.
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[SoEzzy]

Try a salt, cracked pepper and garlic powder dusting and make sure when you put the fork in to test for done-ness the fork slides in and if you twist it barely resists you.

Get the done-ness right and it will all taste fantastic, no matter what you put on the outside.
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Here's a change Robert.

I still work here!

[Doc1680]

Yep. Start out with simple seasonings as SoEzzzy suggests. Then if you think you still need something you can always add stuff untill you achieve the flavor you want.
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Doc

[saltwatercowboy]

Salt and pepper and a little garlic. I would not stuff garlic into the brisket. Low and slow until its done. It takes a long time for a brisket. I usually do 12-15 lb. briskets and it takes about 16 hours at 250 to get fork tender. Was the brisket dry? 3 lbs may be a little small and I am not sure how much fat you had left on it when you put it in.

Keep trying!!
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[gpalasz]

I agree w/ previous postes. Simplicity is a good thing. You see some of these rubs w/ so many ingredients it looks like some mad science project. Compliment the great flavor of the Beef, dont cover it w/ a 50 item rub. Salt/pepper/onion powder/ garlic powder, you can always add more. Brisket can be a challenge, especially your first few. After you nail it, its quite rewarding. Id use a whole packer and not just a flat.
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[Big B]

[gpalasz]

You will love the packer, makes a big difference in the end product, at least it does for me. More fat. more tender. I would get like a 10-11lber or so for the first one. Let us know how it goes.
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[ritebike]

Thanks guys,
The texture was perfect. I smoked it for about 10 hours at about 215, maybe it is something that I will need to get used to, I am more of a pork person.

[gpalasz]

That may of been a little long and a little too low of a temp. I prefer 250-265. Everyone has there own preference though
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[jrb03]

I agree, 10 hours at 215 sounds like a long time for 2 3lb chunks of brisket flat. I cook 10lb packers for 10 hours at 235ish.

Next time, get a full packer if you can, but whether it is a packer or a flat do not split it. Rub it with some salt and pepper, and maybe garlic and/or onion powder if you like. Cook that sucker between 225-250, you can use an hour a pound for a guideline at those temps. Get you a meat thermometer, and start checking the internal temp of the brisket after 7 hours or so. Your shooting for 185-195 internal temperature of the meat. I start using the fork test at 185 and pull it off when I like the results, but its kinda hard to explain, you will learn with practice. Basically, I like the fork to go in with little resistance, give it a little twist, and then pull out with little resistance. Another good sign your brisket is ready, slap it! It will give a nice "jello-y" giggle when its done.

What kind of smoker are you using? What kind of smoke wood are you using? Like I said before, the smoky juicyness of a tender brisket is what makes it the king of BBQ here in Texas
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Pitmaker Vault
Pitmaker Grill-Meister
Backwoods Party
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WSM