Brisket smoking on the bbq

myke said:

A fresh mop.

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I see smoke. Where is the water pan? Helps with moisture. Takes me 14-18 hours to slow smoke a brisket or tri-tip. Salt, fresh cracked black pepper and a bit of thyme are are the seasoning you need if a good piece of meat. Just marinate with drippings collected in the pan under the cut. And I wrap in butchers paper or tin foil for the last 4-6 hours of cooking. Good luck.

Added more water. Thx Theirs a pan under.
Internal temp of 124f Still a few more beers yet. And a bowl.

myke said:

Added more water. Thx Theirs a pan under.
Internal temp of 124f Still a few more beers yet. And a bowl.

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Best part are adult beverages and samples. Full and merry by dinner time. 200-220F till 145- 155F internal. Should be wrapped already. Turn heat off and leave for an hour or 1.5 hours is a cooler or wrapped in towels or blanket to rest, if not a cooler(preferred). You'll do this everytime after trying.

Brisket is gonna be one of the more difficult items to smoke. Like @MICHI-CAN said, wrap that bad boy up the last 4-6 hours. Been a while since I've cooked a brisket, I usually go with a pork shoulder or beef roast.
I prefer a roast over a brisket due to price and ease of cooking. You get a very similar product in the end.
If you have any bacon, drape it over the brisket while smoking to keep it moist and add a little flavor.
Here's my recipe for a simple BBQ sauce for basting or dipping.
Ketchup: 1 Big Bottle (4 cups)
Worcestershire: 1 cup to start, add to taste
1/4 cup minced garlic
1/2 cup finely chopped onion
1/2 cup orange juice
1/4 cup spicy mustard
1/2 cup honey ***
2 tbsp smoked paprika
1 tsp cayenne pepper
Salt and Pepper to taste

***Replace the honey with brown sugar, molasses, pineapple or peach preserves, or whatever sweet you want. This base works good with a lot of different flavors. You can play around with it and adjust to your liking. Make sure the Worcestershire you get is made with anchovies, the cheap stuff uses something else. Also I'd add it about 1/4 cup at a time, and taste after thoroughly mixing each time. When your getting close to what you like, just start adding a tbsp at a time until get where you want, its easy to overdo it. If you want to get real fancy, add some finely chopped bacon. I like to adjust the spiciness to the sweet, about 40% spice to 60% sweet, but its all to your taste. Good luck, its looking good!!

Internal temp 145 now. I understand I should wrap in foil at 160. Then cook till 200-205. Then rest 2-3 beers.

myke said:

Internal temp 145 now. I understand I should wrap in foil at 160. Then cook till 200-205. Then rest 2-3 beers.

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That's done. We like ours pink in the middle. Cook to your liking. Enjoy for the high price tag. Just drooling with you.

Took forever to get to 200f. Wrapped in towels for an hour and a half.

Melts in your mouth.

A lot of time and effort but in the end its worth it.Stay hungry my friends.

myke said:

Melts in your mouth.

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Good to hear. I made a whole brisket into Montreal smoked meat a couple months ago. I slice the meat and package into single sandwich portions and freeze them. Easy little meal after. I've been into the hobby of making cured sausage and whole cuts (charcuterie) for decades now as well, also old and new world hams including prosciutto. I also make my own cold smoked salmon which I'll be doing in a couple weeks.

I bought a Bradley smoker with a cold smoke attachment many years ago, and it broke so many times I said fuck it. What a piece of shit. Now I use an A-MAZE-N pellet smoker inside the Bradley cool smoke attachment unit. No more expensive and questionable Bradley pucks! I light both ends of of the A-MAZE-N, and it gives me at least 5 hours of intense smoke before having to reload.

Northwood said:

Good to hear. I made a whole brisket into Montreal smoked meat a couple months ago. I slice the meat and package into single sandwich portions and freeze them. Easy little meal after. I've been into the hobby of making cured sausage and whole cuts (charcuterie) for decades now as well, also old and new world hams including prosciutto. I also make my own cold smoked salmon which I'll be doing in a couple weeks.

I bought a Bradley smoker with a cold smoke attachment many years ago, and it broke so many times I said fuck it. What a piece of shit. Now I use an A-MAZE-N pellet smoker inside the Bradley cool smoke attachment unit. No more expensive and questionable Bradley pucks! I light both ends of of the A-MAZE-N, and it gives me at least 5 hours of intense smoke before having to reload.

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I saved the flat part for corned beef,its one of those things Ive always wanted to make.Smoking on the Q is not ideal but kinda fun.Ill probably take half the corn and try to make pastrami.

165 internal is called the stall. That is when you should wrap if you are going to wrap. It's done when it's at 200 degrees internal. Then you take it off and put it in an ice chest for an hour to rest. Should pass the jiggle test after that. I only do salt and pepper but I'm close to Texas.

myke said:

Took forever to get to 200f. Wrapped in towels for an hour and a half. View attachment 4798710

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Looks good you need to work on your bark. And your supposed to cut the point the other way.
. That's part 3 of a 3 part videonot trying to be a dick I'm sure what you made tastes awesome. Presentation is what makes it when cook for others tho

myke said:

I saved the flat part for corned beef,its one of those things I've always wanted to make.Smoking on the Q is not ideal but kinda fun.Ill probably take half the corn and try to make pastrami.

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Go for it. I brine my own corned beef. Here's piece after brining, vacuum packed, and headed for the freezer. With just the 2 of us here we can't eat a whole brisket. I buy the whole packer and break it down.

ChingOwn said:

165 internal is called the stall. That is when you should wrap if you are going to wrap. It's done when it's at 200 degrees internal. Then you take it off and put it in an ice chest for an hour to rest. Should pass the jiggle test after that. I only do salt and pepper but I'm close to Texas.

View attachment 4799221

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Jesus H Christ, I'd eat that; all of it

ChingOwn said:

Looks good you need to work on your bark. And your supposed to cut the point the other way.

. That's part 3 of a 3 part videonot trying to be a dick I'm sure what you made tastes awesome. Presentation is what makes it when cook for others tho

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I cut it across the grain.You can see the meat suspended in the fat.Bark didnt work so well,first time.Maybe needed a higher temp during the smoke?

xtsho said:

Go for it. I brine my own corned beef. Here's piece after brining, vacuum packed, and headed for the freezer. With just the 2 of us here we can't eat a whole brisket. I buy the whole packer and break it down.

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Looks great,a friend has all the goodies for the brine and the big ass syringe.

here's what i follow:

myke said:

I cut it across the grain.You can see the meat suspended in the fat.Bark didnt work so well,first time.Maybe needed a higher temp during the smoke?

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Did you watch the video? At the point you rotate and go with the grain. Bark is tough has to do with your rub and how much you dick with it during the cook. if you mop don't start doing that until it looks dry, or else you knock your bark off before it can form. If you spritz you usually won't have that problem.

ChingOwn said:

Did you watch the video? At the point you rotate and go with the grain. Bark is tough has to do with your rub and how much you dick with it during the cook. if you mop don't start doing that until it looks dry, or else you knock your bark off before it can form. If you spritz you usually won't have that problem.

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Ah yes,I mopped to early,I did spray but perhaps to soon.Well good thing i didnt cut any more off.Its in the fridge for tonight ill try with the grain.Still nursing the brisket hangover.Lol