How I cook brisket [Archive] - TexasBBQRub Forum: The BBQ Community

texasbill

01-21-2003, 05:20 PM

Well getting ready for Super Bowl Sunday and think I will fire up the pit and cook a few briskets. Have some people who would like me to cook them brisket, ribs, and chickens. Slow smoked at 200 degrees for 18 hours using TexasBBQRub and they are perfect. Here is all I do. First take a whole untrimmed brisket and cover one side with worcheshire sauce. Then take a handful of rub and spread it across the meat covering everything on the sides too. Flip it over and repeat the process. I put the brisket on the pit, fat side down, cook at 200-215 degrees indirect heat using mesquite wood for 18 hours. I do wrap the briskets around 12 hours. This is a wonderful piece of meat, juicy and tender. I don't use any sauce for my brisket but some prefer sauce on their meat.

Bill Cannon
TexasBBQRub.com

JasonB

02-03-2003, 04:33 PM

Funny that this should be one of the first posts...i just did a brisket last week.

I don't have access to a pit right now and it's freeeeezing out here in Pennsyltucky, so i opted to do this in the oven. Good BBQ isn't impossible in the oven, but it still takes a good bit of time to do it right.

I started with a whole brisket. I put slices of garlic into slits cut WITH the grain of the meat, inserting about 8 whole cloves into a 5 lb brisket. Then, I rubbed the brisket down with a good rub with a little kick, making sure to rub the meat down with worcestershire sauce first. I'd be using the TBBQ rub, but havn't gotten my free samples yet [nudge nudge] . I tossed this in to an oven preheated to 300, and turned the oven immediately down to 250. This just ensures that the oven is hot and ready. About 2 hours into cooking, i add a couple cups of home made bbq sauce (use your favorite..stay away from the really sweet sauces) and let this bake covered until it pulls apart easily with a fork. My mouth is watering again...dammit.

Happy cookin' :)

avagadro

04-05-2003, 04:36 PM

Txbill,

Do you wrap the meat for the first 12 hours or the last 12 hours?

Thanx

George

texasbill

04-06-2003, 12:57 PM

George:

My total cooking time is usually in the 18 hour range. For the big briskets I will cook them up to 24 hours as they need the extra time to get to that tender stage.

I wrap my briskets the last 6 hours of cooking. For a bisket in the 10 to 12 pound class total cooking time of 15 to 18 hours I will wrap the last 6 hours. For large briskets in the 14 to 16 pound category the toal cooking time could be up to 24 hours and wrapping is the last 6 hours.

Hopes this helps you out. The last newsletter had an article aboout how meat (a muscle) is made up. If you read it carefully you will see why a brisket has to cook for a long time to get to tenderness. Internal temp should reach the 160 to 165 degree mark to break down the collagen.

Bill
Texas BBQ Rub

jptexas

10-18-2008, 09:57 AM

like bill let them cook and wrap them later. dont forget the texas brisket rubb great rubb on the briskets you will lone them i do.

Joey

01-27-2009, 04:17 AM

Alright, I'm sold. I'm gonna have to try this method with my next one. :)

txsmkmstr

01-27-2009, 10:54 AM

......I'm gonna have to try this method with my next one. :)

I looked at a lot of different ways to cook a brisket before actually trying one. Bill's method made the most sense to me (not that the others are wrong) and also seemed pretty easy. The result - an awesome display of goodness that my friends are raving about... even the leftovers that were frozen and re-heated came out wonderful.

Whether it's your first one or your hundredth one you should try this method at least once. :thumbs:

SLS_Colorado720

01-29-2009, 11:18 PM

OK - bought a 9 1/2lb uncut brisket to smoke on Superbowl sunday. Initially for our family of 5 but we were invited to a friends house so I'll just bring it over there after cooking. Will that size feed about 12 to 15 people or should I get a second brisket?

I have an Old Smokey electric smoker that has a large round grate on top then a smaller grate about a foot lower. I anticipated cooking the single brisket 16 hours and wrapping after 12 hours (TX BBQ RUB already on hand).

Sound about right?

NW Cheesehead

03-09-2009, 03:41 PM

For Brisket, I always figure 1/2 pound per adult min. and 1/4 pound for kids,
never hurts to have extra. I have watched some guys scarf down better than a pound of my brisket and maple glazed ham in a sitting.
:drool:

barbefunkoramaq

03-14-2009, 02:40 PM

I looked at a lot of different ways to cook a brisket before actually trying one. Bill's method made the most sense to me (not that the others are wrong) and also seemed pretty easy. The result - an awesome display of goodness that my friends are raving about... even the leftovers that were frozen and re-heated came out wonderful.

Whether it's your first one or your hundredth one you should try this method at least once. :thumbs:

And here is My way...

http://www.youtube.com/watch?v=xQCeXzhWz3U&feature=PlayList&p=70A4BAEF4CB51071&index=0

enjoy the world of 270 and above

Kreuz, Smittys, Blacks, Angelos, Muellers, Taylor, Southside

Mac

03-14-2009, 04:39 PM

Another perspective doesn't hurt any thang. I enjoyed the music Mr Funkenstein! Way to go! :thumbs:

totally smoked

03-17-2009, 08:16 PM

Hmmm...That is pretty cool..and the tunes fit the Q! Thanks :)

Wornslick

03-17-2009, 08:43 PM

That was great, thought the sleeping in the chair part was very funny. Thumbs up here, :thumbs:

P.S. The brisket looked great too!!!!!!!

Woodman

03-21-2009, 09:13 AM

You left out the part about how ya gotta use at least 8 ft of foil per brisket!!!!!:shock::roflmaoha0:

Dirty Ron

03-22-2009, 06:55 PM

Good post Bill. The guys who are cooking just flats may not need all that time....I usually dont, because of cost, space & time contstraints...Woody doesnt either, as he usually buys his in a pre-packaged deal at Sams Club

gcrook

03-29-2009, 01:21 PM

txsmkmstr

03-29-2009, 07:48 PM

Hi Bill:
Your opinion on collagen please.

Needs to be airbrushed out.... :roflmaoha0::roflmaoha0:

Oops... I thought you meant cellulite.... :rolleyes: Nevermind....:D

Woodman

03-30-2009, 07:12 AM

Hi Bill:
I am a new member from Florida. I have used 210 degrees for brisket and it has been very moist. On ribs I have done the same and they have been too moist.

Your opinion on collagen please.

THANKS:

Well, I am not cetain what opinion you are looking for, or even that collagen lends itself to an opinion. It is the good stuff in the brisket that lives in the meat. When it finally melts and releases into the foil, it is the stuff that turns to jello when cooled in that foil. It is ,I believe, the same stuff they actually make jello from, or did at one time.

jptexas

03-30-2009, 07:13 PM

You left out the part about how ya gotta use at least 8 ft of foil per brisket!!!!!:shock::roflmaoha0:
man i used the whole roll :roflmaoha0::roflmaoha0::roflmaoha0:

Bull O' The Woods

04-06-2009, 10:45 AM

Awesome documentation... Could have seen more beer drinkin though. I incorporate it into my time frames... I usually wrap at about 16-18 :thumbs:

Hoat

06-23-2009, 08:32 AM

HFD26

06-23-2009, 08:34 AM

On the grill.

Hoat

06-23-2009, 08:54 AM

On the grill.

Thanks

TexLaw

06-23-2009, 01:03 PM

I've done it either way and like it a little better just on the grate. The pan is good for collecting fat and juices, but I get a good amount of that from the time the brisket spends wrapped.

TL

joe arras

06-24-2009, 05:02 AM

How about putting the brisket on a cooling rack inside a pan. Best of both worlds.
Don't know for sure because I haven't done it. Just my :twocents:

Good luck :thumbs:

Smoke Daddy

09-04-2009, 12:52 PM

And here is My way...

http://www.youtube.com/watch?v=xQCeXzhWz3U&feature=PlayList&p=70A4BAEF4CB51071&index=0

enjoy the world of 270 and above

Kreuz, Smittys, Blacks, Angelos, Muellers, Taylor, Southside

This was great! and sweet pit in the avatar!

DarylCincy

09-04-2009, 02:21 PM

I am going to try and smoke my first brisket next week and I noticed in the video posted that the meet was placed in a pan. DO you place it in a pan or does it go right on the grills in the smoker? New to this. Thanks for any responses

Both for me!

I did up the best brisket I've done up yet just last weekend, it was a 14 lb full packer that I cooked it fat side down on the grate at a 275 degrees internal grate temp after about 7 hours the brisket internal meat temp was around 175 degrees and then I put it in a large foil pan with 12oz. of beer fat side down and I covered the foil pan with foil and finished it like that to a internal meat temp of 200 degrees, it finished in 10 hours. Then I took it out of the pan and wraped it in foil (about 3 wraps) and put it in a cooler wraped in towels fat side up for three hours, after that I pulled it out and slice it up and I took the juices I saved from the foil pan and poured some of it over the slices, it really turned out great that way. I did get the foil pan ideal from that video and it just worked out good. Also I used Texas BBQ Brisket Blend Rub with some Thick Lee Perrins Worchestershire Sauce to help make it stick.

CaliSmoker

10-07-2009, 10:32 PM

Anybody add a can of coke instead of beer? No thick L & P out here yet.

DarylCincy

10-07-2009, 10:40 PM

Anybody add a can of coke instead of beer? No thick L & P out here yet.

I hear some use a can of Doctor Pepper, I mite try it sometime.
I will use The Thick L-P from now on, it works out goood!

aya09

10-23-2009, 02:08 AM

We have tried sodas and satisfied. We usually used the diet ones - no sugar.

renoram2000

10-24-2009, 01:12 AM

Im doin a brisket in the mornin. I do not have any brisket blend. Can I use the regular texasbbqrub?

JamesB

10-24-2009, 02:12 AM

Im doin a brisket in the mornin. I do not have any brisket blend. Can I use the regular texasbbqrub?

Yes. The original rub was used for everything until they came out with the more specialized rubs.

smoken don

10-24-2009, 02:13 AM

Im doin a brisket in the mornin. I do not have any brisket blend. Can I use the regular texasbbqrub?

Yes,it will work just fine.

renoram2000

10-24-2009, 09:42 AM

HFD26

10-24-2009, 11:52 AM

Is this what they call the plateau? I pulled and wrapped at 165. It has been in there for about 45 minutes and has not moved up in temp. Is this ok and how long should this last. My first brisket. Thanks guys!

Is this what they call the plateau?..... Yes

It has been in there for about 45 minutes and has not moved up in temp. Is this ok?...... Yes

How long should this last?.... It's done when you can insert a tooth pick, and it slides in with very little resistance, kind of like sticking the tooth pick in warm butter. It should be somewhere around 195* As far as how long this will take, I say, It's done when it's done.

Good luck.

DarylCincy

10-24-2009, 11:55 AM

Is this what they call the plateau? I pulled and wrapped at 165. It has been in there for about 45 minutes and has not moved up in temp. Is this ok and how long should this last. My first brisket. Thanks guys!
Maybe up to 1.5 hours, and you don't want to open the door on the smoker when its in the stall stage if you can help it because it may stall for 2 hours or more.

totally smoked

10-24-2009, 02:57 PM

Is this what they call the plateau? I pulled and wrapped at 165. It has been in there for about 45 minutes and has not moved up in temp. Is this ok and how long should this last. My first brisket. Thanks guys!

Lukes on the money...<----smart guy right there....

I think the plateau is cool...I have even seen the temps drop a couple...then when ya aint lookin...BOOM...your at 175 and climbing.

Takes some pics man...your first brisket..Good luck 8)

renoram2000

10-24-2009, 03:04 PM

Texas 1836

10-25-2009, 08:36 AM

Man, it got kind a scary. It stayed there for right around an hour and a half. But then started moving up like crazy. The pit temp stayed at 250 perty steadily. It only took about an hour after that to reach 193. Thats when I pulled it. You guys did say it was alright to hold for up to 4 hours in the cooler? Its in the foil with towels. Thanks guys. If i dont post any pics its cause it was ugly! I'll let ya'll know.

Come on Ren, post those pics!! You will be surprised what a lot of these guys can tell you about the way it looks, but the real test is how it TASTES!! Hope it turned out well for you.

joe arras

10-25-2009, 08:54 AM

If you don't post any pics, DB won't have anything to eat today:roflmaoha0:

renoram2000

10-25-2009, 01:16 PM

Well, sorry guys. If i'm lying, i'm dying tonight! Followed all ya'lls advice and it came out great. :thumbs:The best bbq they have tasted(family) is that smittys in lockhart. So the more readily available bbq here is Bill millers! I musta heard atleast 20 times that it was way better than bill millers. These are the few leftovers so sorry about no pics of the bark. But it did look good. The bottom slice is bark.:shrug: Even when the family or even when I have done it the oven, it never came out this juicy. Even the thin part, dont know the correct bbq terminology, where there is less fat, was great. That is the part that is usually not eaten. The txbbqrub gave it a great flavor. I already got pleas to make brisket for them for their kids b-day partys. I'm so proud of the brisket I made I would hate to taste ya'lls... put my mine to shame. I'm gettin' there. Again, thanks guys and gals!!!!

Teddy N Texas

10-25-2009, 01:39 PM

Say, looks like you did a nice job.:thumbs: If you like this one just remember everything you did. You might want to do some tweaking on the next one.

smoken don

10-25-2009, 02:28 PM

Nice job! Looks great.:thumbs:

totally smoked

10-25-2009, 05:31 PM

Thanks for the pic...Nice smoke ring too :thumbs:

TexLaw

10-26-2009, 09:27 AM

That looks great! Nice job, man!

TL

Cooky'sCorner

01-10-2010, 03:51 AM

I rub mine down with a rub of my own preference.

KOSHER SALT
GARLIC POWDER,
ONION POWDER,
PAPRIKA
PEPPER,
THYME
Its rubbed and refrigerated for a while prior to cooking. I heat the pit up to between 3 and 400 deg. when I first put it on, and then leave it for a couple 3 hours till the fire needs stoking again. I have never cooked one more than 10 hours. I will try up to 18, and wrap it after 12. I use oak and mesquite wood.

Mac

01-10-2010, 09:23 AM

CC,

Welcome to the forum. As good as you think your home made rub is, do yourself a favor and try Bills Texas BBQ Rub. I promise you won't be sorry! :twocents:

bein2009

01-27-2010, 06:08 PM

I don't like the brisket that you get at walmart that is already seasoned. I think they are just too salty. I like to get the non-seasoned brisket, add some light salt and some soy sauce and grill it. Eating it fresh from the grill with some hot sauce is like taking a bite out of heaven!

jckkeith

03-03-2010, 02:40 AM

I buy a brisket joint every weekend. Put it in a roasting tin, put approximately 1/4 inch water in the bottom, cover with foil and put in oven for around 3-4 hours depending on the size, you can tell when it is cooked and tender when a skewer or fork slides in easily. I have a fan oven and put it on 150celcius, that would be 300farenheight or gas 2. I then use the stock to make my own gravy.