Tips for first time brisket

[mwemaxxowner]

I found a method of cooking a lean flat on another forum where he put it in a pan, injected with strained french onion soup, and smoked it in the pan with some of the soup. He periodically basted it through the cook while it sat in the pan/soup.

It looked like it turned out well and was easy. Next time I have a flat I think I'll do it that way, get some confidence back up if it goes well. I do want to be able to do a regular old smoke on it though successfully.

There's a really good dairy farm local to me that butchers their cows and sells the meat. I am going to call them and inquire about a whole brisket. Or even just a point if they tend to do better.

 

[Jimsmokes]

To me the lean flat is the hardest thing to cook. I do like over cooking them till they get crumbly and making chili

 

[mwemaxxowner]

I really didn't know anything about that when I picked it up. The packaging just said brisket. I thought I was getting a whole brisket.

 

[Mike From R.I.]

I really didn't know anything about that when I picked it up. The packaging just said brisket. I thought I was getting a whole brisket.

It's baptism by fire, we all been there. A bunch of great guys here to help with many different questions.

 

[mwemaxxowner]

Now my temp probes seem to be doing nothing at all.

 

[Cowboy1955]

Now my temp probes seem to be doing nothing at all.

Check your connections
I had one that went south and that’s when I started using a handheld thermometer

 

[mwemaxxowner]

Unplugged/replugged both sides numerous times. Flip flopped them many times too. They both seem to have quit working simultaneously.

 

[mwemaxxowner]

I have a handheld but I like to have something wireless that I can monitor until I get close. Otherwise I open the lid too much...or get busy and forget it.

$900 grill...

 

[dagodago1]

I have a handheld but I like to have something wireless that I can monitor until I get close. Otherwise I open the lid too much...or get busy and forget it.

$900 grill...

I have a couple Meater Probes and they work really well on steaks & chicken so far. They are wireless but probes are a little "fat" so hard to get good reading off thin meats.

 

[mixed up]

briskets one of the funniest meats to cook so far every one I have cooked never cook the same way .in smoking the meat temp is the most critical I have gone out a purchased 2 set of meat probes and found the one thats closed to the temp I get from my hand held unit it 3to 4 degrees off .I never smoke by time I always go to meat temp the time is just a reference

 

[mwemaxxowner]

I went by temp also. Some say I should have cooked longer, some say should have pulled it sooner.

When it got close I was trying to go by probe tender. But at 206 I was like Whoa I have to pull it!

 

[mixed up]

I went by temp also. Some say I should have cooked longer, some say should have pulled it sooner.

When it got close I was trying to go by probe tender. But at 206 I was like Whoa I have to pull it!

meat temps will raise while resting .the resting give the meat time to cool slowly and suck juices back into the meat

 

[Private]

I rub mine down the night before
Fire up smoker to 225 degrees
Set brisket an hour before placing on the grill
When internal temperature is 165 degrees I pull and wrap in peach butcher paper
When internal temperature is between 205-206 degrees I pull it and place in a ice chest until I’m ready to serve.
Hopefully this helps you

FWIW - if you are going to wrap it in paper or foil, there is really no point in cooking it further in the smoker. No smoke can get to the meat, so the smoker just becomes an expensive oven. If you prefer to cook the whole thing outdoors, that is fine, but there is no benefit.

We smoke about a dozen briskets in a weekend (sometimes more) in our verticals. Once we are ready to wrap, we just put them in the ovens. Better temp. control and doesn't use up pellets. Still use wireless thermometers, shoot for same temps, etc. - but it also frees up the smokers for other things (prime rib, tri-tip, pork stuffed jalapenos, etc.).

Not saying it is wrong, only that it is less efficient.

 

[Cowboy1955]

It’ll get plenty of smoke before it reaches 165 degrees
Wrapping keeps it moist and it’ll have a nice smoke ring and bark @Private

 

[Private]

It’ll get plenty of smoke before it reaches 165 degrees
Wrapping keeps it moist and it’ll have a nice smoke ring and bark @Private

Absolutely agree. Just saying that once you wrap it, it doesn't benefit from being in a smoker because smoke isn't getting tot he meat (an oven will do the same job at lower cost).