Newbie question: Brisket times

mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

I'm making my first brisket (about 4 lbs) in my Bradley smoker on Monday but I have a question about cooking times.

Looking at the Bradley website they suggest smoking for 4 hours and then continuing the cook for an additional 6 hours (10 total).

In SMOKE & SPICE they suggest about 5 hours total, 3 hours of smoke and then foil wrap and put it back for 2 more hours.

Which is right?

Also, dumb question but, is there a good way to cook it early and then reheat it?

Thanks everyone,

Mitch in Toronto

Harry Nutczak · Posted: Jun 09 2007 Post subject:

There are so many different ways to end up with a good finished product.

But a few main rules are,

Cook it between 225 & 245, until you have an internal temperature of 195.

I would follow your Bradley procedures, but start checking temperatures at hour number 3, 10-hours seems excessive for such a small brisket.

You do have a nice instant read thermometer, right? if not get one because it will be your best freind.

We want some pictures when it is done though.
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mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

Thanks Harry.

I'm actually out to buy a new thermometer tomorrow. My old one stopped working. I was planning on getting a wireless one and leaving the probe in through the whole process.

If I aim for 10 hours and after say, 6 hours it's done, what's the best way to reheat it for serving?

Mitch

Harry Nutczak · Posted: Jun 10 2007 Post subject:

Alien BBQ · Posted: Jun 10 2007 Post subject:

Cook at 225 and untill 195 internal no matter what the time. Should take about 1- 1 1/2 hours per pound.
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jib · Posted: Jun 11 2007 Post subject:

DaHorns · Posted: Jun 11 2007 Post subject:

My method for doing briskets is similar to the others mentioned in here.

What I try to do is this, start smoker get it up to 225-250* for about 30-45 minutes before putting the meat on. Put the briskets on (fat side down) and allow them to run up to 170* (internal temp in the thickest part of the flat). Then I pull the brisket and wrap in foil and allow it to climb to 197-200* in the foil. Once it hits that temp I remove it from the smoker and into a cooler still in the foil wrapped in towels for 1-2 hours. Pull it out and slice away, juicy, tender, delicious brisket.

Good luck with your cook!!!
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mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

Wow, fat side down? I thought you wanted the fat cap up so that as the fat 'melted' it kept the brisket moist? A lot of conflicting information to wade through for someone starting out. Thankfully, so far anyway, all my experimentations have been VERY tasty and I'm having a blast doing it all.

I just finished putting the rub on the brisket. Wrapped it in saran and back in to the fridge. I plan on putting it in the Bradley around 10am for an 8pm dinner. I figure that way, even if it takes a full 10 hours ( 2 1/4 kg (5 lbs)) I can let it rest for 30 min. before we get to the main course.

I will absolutely report back on my success or lack of!

Mitch

texbbqpits

You'll hear both ways and find threads on most forums about it. I cook mine up simply because that's the way my Dad taught me 40 years ago and I'm comfortable with that way... On that small of a brisket, I would think and hour to an hour and a quarter per pound will probably get you there. Wrapping will speed the process slightly. You'll also find many opinions on whether to wrap or not. I bet it'll turn out great. tom r

mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

Well, if everyone can't tell, I'm very excited for tomorrow. My wife will tell you, I've been walking around with my copy of Smoke & Spice that just arrived Friday and constantly going out and looking at the smoker all weekend!!

I wasn't going to mention it Tom, but I had been thinking about wrapping but I'm not sure. I'm using a Bradley electric smoker and from what I've been reading, the electrics tend to keep the brisket moister which was my reason for wrapping. We'll see. If I do wrap, I'll likely mop it with a vinegar mop when I do it.

The only other time I made a brisket it was on my gas grill. That time I mopped every hour or so while it was cooking but I never wrapped. The brisket turned out excellent.

Mitch

Smoke Fiend 24/7 · BBQ Fan Joined: 17 May 2007 Posts: 169 Location: Dublin,CA

hey bro good luck with your brisket let us know how it turns out. Good Times BBq Cool

Josh

mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

Wow!! That was excellent! Thanks for the advice everyone!!

7 1/2 hour cook time @ 250*.

After about 4 hours I stopped the smoke and maybe I shouldn't have (hickory with a little bit of cherry).

At 160* I wrapped it and gave it a quick mop.

At 198* I pulled it out wrapped it in a few more layers of foil followed by towels and then in to a soft sided cooler.

Took it out of the cooler 3 hours later and it was still steaming hot.

Five guests, one five pound brisket and homemade BBQ sauce, no leftovers. Even my one guest who was reluctant because she hates the 'smoke' taste loved it. Interestingly to me, the brisket had the texture of good corned beef.

I made some cornbread to go with it but had to make it dairy free. I used Nutriwhip which is a non-dairy whip cream substitute. It worked out very well. Soft and moist a little sweet and delicious.

My only question, is what can I do to make the brisket a little more moist next time. It wasn't really dry, just not moist not that you would notice once you added some of the BBQ sauce.

Thanks everyone, I can't wait for the next one!!!

SoEzzy · Posted: Jun 13 2007 Post subject:

When you wrap it, add 1/2 cup of apple juice or beef stock to the foil, and this will keep moisture in and around the brisket.

Also if you cook a full packer instead of just a flat, they tend to stay moister because there is greater moisture in it before you start, and it will shrink less while cooking.
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mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

I'm not sure what a packer is. I cooked what my butcher calls a double brisket.

I'll be sure to add more liquid next time.

Thanks!!!

Mitch

Markbb · Posted: Jun 14 2007 Post subject: brisket

A packer has the point still attached and thats all I smoke because I luvs me some burnt ends give it a try I think you'll be pleasantly suprised!!

mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

Hmm, I use a kosher butcher and sometimes the cuts have different names. I talked to my butcher and I basically have three choices, a single brisket, a double or a whole brisket.

The whole would be the double on top of the single (not cut off). If I understand correctly, the grain on the two run opposite each other which is why they seperate them.

Would a packer be a whole brisket?

Does any of this make sense?

Mitch

Markbb · Posted: Jun 20 2007 Post subject: brisket

YES!!

mitch68ca · Newbie Joined: 23 May 2007 Posts: 25

Excellent!!!!

Ok, today is just a single brisket because I ordered to late and wasn't sure on the whole packer thing. Next week a packer and I'll be sure to report back.

Thanks everyone!!

Alien BBQ · Posted: Jun 20 2007 Post subject:

Inject it with Jack and EVOO for a really moist brisket.
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Cactus · BBQ Fan Joined: 09 Jun 2007 Posts: 237

Qucik question. What is evoo?