Help needed !!!!!!!!

[Big JT]

Hello, every one I am going to try my first brisket it is a packer cut (I think that what it’s called) it is untrimmed and I need tips on trimming and on the cooking temps and times.
Any help will be appreciated
Thanks Jeff

PS I am going to use some of the Texas bbq rub.

[Woodman]

JT, do not trim it. Apply worcestershire sauce liberally, then TexasBBQ Rub. You can do this a day, or an hour before cooking. Put on the pit FAT SIDE DOWN. Cook at 200-225 deg until the brisket reaches an internal temperature of 160-165 degrees (somewhere around 7-8 hours ). Put the brisket in foil and continue to cook until your internal reaches 190-200 degrees.(Remember, don't poke twenty holes in the thing checkin temp cause all the juice'll run out. )At this point, it is best to separate the point from the flat. If cooked correctly, you will almost be able to pull it off, but take a knife and separate the two parts while pulling up on the point, kinda like boning a roast. Slice and lift, slice and lift.
Slice the flat AGAINST THE GRAIN!!!!! Chop the point for sandwiches.
You will be in the 1 to 1.5 hour per lb range total cooking time. Good luck. Woody

[gordo]

JT- For your first Id trim the back fat side to about 1/4" of fat left on, then cut out those big solid huncks of fat, to me they only slow down the cooktime overall. I cook mine around 300 ( little higher than most folks) then take it to a meat temp of 195, then start checking for tenderness, some old tuff steer might have to cook to meat temp of 205 r more, as for time Id guess 10-12 hrs at temp listed, or according to the size of your brisket...

Good luck
gordo

[Grumpy Gator]

JT, I'm with Woodman... (that's scary)

One suggestion... when you foil the sucker, add some liquid. My favorite is to add some beef bouillon. Actually I use a product called "Better than Bouillon". I generally use about a teaspoon of that to 3/4 of a cup of hot water. Seal it up good and let 'er get up to 190° internal. Put one more layer of foil on it and let 'er rest in a dry cooler for at least 2 hours. You won't lose any temp.

[Mac]

Yes, the "Better Than Bouillion" product is a real concentrated beef extract and is quite delicious. They also make a chicken concentrate for when you need to make chicken stock. It is also delicious!

:wink: :wink: :wink:

[jminion]

BigJT
A question what are you cooking on?

I would recommend Woodman's technique but I would not foil until the brisket flat hits 190º internal and at that point foil and place in a dry cooler for at least 2 hours (4 hours is better) fat side up.

If your cooking on an Offset and you are trying to cut down on the overall smoke you lay on then foiling sooner will work. The problem is when you foil earlier it is harder to keep the texture from going to pot roast on regular basis.

If you are worried about overall level of smoke rather than wrapping in foil wrap the brisket in cheese cloth at about the half way point of the cook. Soak the cheese cloth in a mop, when you remove it later in the cook a lot of the smoke that was layed on will be removed with the cloth.
Make sure to remove soon enought to allow the bark to purdy up.
Jim

[Woodman]

Good tip Jim :wink:

[jminion]

Have any of you tried Fab B injection from The Ingredient Store? It adds phosphates back into the meat that are lost when the animal is slaughtered. I find that it does decrease shrinkage greatly and the end product is very moist.
Jim

[Woodman]

I just don't know about injection. I've eaten injected meat and not cared for it. I know many of these guys who use it though. I guess I've never really had the need or desire to inject. That may change down the pike though. WM

[Big JT]

I am cooking it on a brinkman SNP it has a gas burner in the fire box and I will be using hickory wood chips.
I am saving for a better pit maybe a Lang or gator.

Thanks for all the response I need all the help I can get and I did not want it to be a total disaster

Almost forgot I have one of them thermometers that stay in the meat while you cook do I need to put it in the point of the brisket?

[jminion]

BigJT
I would recommend using hickory sticks rather than chips and you don't need to use wood the whole cook. A Polder thermometer or another brand is a nice tool, will help shorten the learning curve.

Jim

[BigDave]

Jim, all the fab products from Joe Ames are great. I prefer the fab b lite over the regular fab b. The lite version does not show streaks in the brisket slices.

BigDave

[BBQ101]

8) Put your probe in the middle of the flat in the thickest part Jt. Leave it in for the whole cook and you can even wrap it in with the foil. If you want to toss the point back on the pit unwrapped to let some more fat render out so you can chop it.

[Paul Taylor]

JT, Iain't trying to argue with anybody here @ all in the least, So don't no one please get me wrong when I say this, please. I just do Bill's simple method & when I can get my hands on some, I use some Allegro Brisket injection marinade or plain Brisket sauce & inject that into the meat & cook basically like Woodman says to. Along with Bill's rub. Either one. I have yet to have any bad briskets. Matter of fact, This crew around here rants & raves about my briskets. They are EASY!! Basically. all that you need is patience & do what Bill & Woodman says to do & ya won't go wrong. Just my thought. Thanks for letting say my peace. Oh yeah, don't trim a thing untill you"re ready to slice & serve. Save the juice. It's like liquid gold to put in your beans or to use as a dipping sauce. Either one. Another thing, on the pit temp, the magic # is 225 degrees.

Paul Taylor

[Big JT]

Just to let you all know the brisket turned out mighty fine!!! I followed woodman’s instructions and let me tell you it tasted fine. He hit the times right on the money and
When I put it in foil I used some of that "Better than Bouillon that bbqinfl recommended
You guys have been a real big help Thanks everyone.

Thanks, big jt

[Mac]

JT,

Good job and welcome to the forum. Scarry part about Woodman is that he does know what he's talking about, at times!

:lol: :lol:

[BBQ101]

:D We are all happy for you JT you just kicked the hardest meat in *** and won!!! :shock: It only gets better.

[Woodman]

Yeah, If you can do brisket, you can do anything! Good job JT . Woodrow