Brisket a Study

[cjr71244]

this is an interesting article that studies the different Brisket Recipes in books and summarizes it all into one final concept. http://www.tmbbq.com/breaking-down-brisket/

It all breaks down to this:
 

• Use a smoker, and fuel it with oak or hickory.
• Rub your untrimmed Select grade brisket with salt, black pepper, garlic powder, paprika, sugar, and cayenne.
• Smoke it at 225-275 degrees until it reaches and internal temp of 190. Do not wrap it in foil.

   
   

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[es1025]

I have seen that approach before.

I have not have the guts to not foil at 150.

The rub is very similar to mine.

1/2 cup paprika
1/2 brown sugar (i have used demerara)
3 tbsp garlic powder
3 tbsp onion powder
2 tbsp oregano

I agree with the 190.

My next brisket will be 250-255 unwrapped.

[Walt]

We prefer our cooked to 200.  Different strokes for different folks.

[jdiver]

I have a brisket piece, about 4.5#. Wanted something to try with.

You list the smoker temps as 225-275, quite a range. Besides the difference in time, any difference in results due to the different temps? My small uniform thickness would probably work at a higher temp than the entire, I'm assuming...

I was thinking 225 unless there is a compelling reason to go higher. Any rule of thumb on how long it may take? I plan to insert a probe.

[Walt]

225 will be 1.5 - 2 hrs / lb.  I smoke 6 to 7 lb flats & they take between 8 & 8.5 hrs.

[jdiver]

Great, thanks, that's what I was thinking. May get it on for tomorrow's dinner. If not, then for sure Saturday.

[Walt]

I have 2 flats brineing in the fridge for the last 3 days.  Ready for the weekend.

[jdiver]

i've got one washed, dried, and rubbed down. No chilling. I'll do it tomorrow. Nice thing about working from home:)

[tbcop-is-smokin]

A lot of good info here...I'm doing a brisket next..
Thanks
Tony

[Rossybandit7050]

  Man I love Brisket , I had a #15.0 brisket put it in at 0700 for a 600PM what the heck was I thinking. {250}Obviously not thinking. First Brisket I ever did. It was at 160 we need to eat so I took the smaller of the two pieces out, left the larger chunk in smoker. It was about the size of 1 and half footballs. Experiment on my part sorta and after reading intel on the forum. DAH on my part. Finally at 0500 the next morning the Brisket was at 205 pulled it out let it rest for 3 hours and then looked at it. It feel apart and was MARVELOUS.
I didn't wrap in Aluminum , I don't really want to cook meat with aluminum, its just my thing .

Perk
"Smokin It in The Hood, Legally"