12.5lb Brisket This weekend.

[va_rider]

On my lunch break, decided to go check out a local butcher shop. He had a couple real nice looking briskets, for ~$5 a pound. So, I picked up a nice 12.5 pounder. I did a brisket last weekend, but it was only about a 6 pounder, and was just flat. It came out pretty great though.

For this whole brisket, should I separate point and flat? or do the whole thing as one? If I do the whole thing together, point up or flat up?

Also, I'm thinking at 220, it's going to be about a 20 hour smoke? Does that sound right?

I'm planning on just doing a rub, letting it sit overnight in the fridge, and then smoking it. Is it more necessary to inject it?

 

[jdwoods]

Same boat.

My goal is to keep it whole. I will probably be doing a Dalmatian rub. No overnight rub or brine. No injecting. Maybe wrapping.

 

[SuperDave]

If you own an injector, there is no reason not to inject.  A can of beef broth and some garlic and you are done.  Is it necessary, certainly not. 

 

[jdwoods]

fat side up or down?

 

[va_rider]

fat side up or down?

From what I've read, that's like asking Pepsi or Coke?

I did my last brisket fat side down, and didn't have any problems. It was succulent and juicy.

 

[Pork Belly]

Fat side down, do not trim, inject or brine unless you really love that extra work. Run it at 225 for an hour a pound. If it is still very firm to the touch after 12 hours, triple cling wrap it and single foil wrap it. Run it for another 1.75 hours at 225, It should be very tender then. Store it Fat side up wrapped as I described in a cooler, use a pan to catch any leakage.

 

[DivotMaker]

Aaron, a 12 lb packer should fit in the #2 whole (I've done up to 14 lbs whole, so long as they're not too long).  Don't separate the point and flat - that's what makes a packer cook so good!  If it's a little long, when you put it in diagonally, just let the ends curl up on the back and door.  It will shrink to fit in no time.

I have a lot of respect for Brian's brisket advice, as he smokes more of them in a day than most of us do in a year!  However, since we don't do it for a living, and have a little time on our hands for prep, why not do a little to "enhance" the flavor profile?  I use my pork butt brine, and it adds a lot of flavor and moisture to the finished brisket.  I've smoked briskets with just a rub coating, before ever trying any injections or brining, and I personally prefer a little extra work for the added flavor.  If I were doing 20 at a time? ...probably not so much!

Find what your level of commitment is, because you can't go wrong either way - simple or complex prep.  Find what works for you, and the best way to do that is to try different methods.

 

[elkins20]

I too have not done a brisket, as my first smoke is in the SI now. Am doing ribs, as for brining I have not tried that but in my mind I would do the injection as Dave suggested. Tony also has good ideas and posts on brining. I purchased my injector at E-bay and found the Bayou injector was pretty reasonable there. I had it a couple of days after ordering. I plan on doing a 7lb brisket this weekend. I will inject, then put some mustard and a rub. Let it get happy in the fridge and put it on the smoker around 1 or 2 am hopefully will be done for Sat. dinner. Also you want to look for an internal temp. of 195 I am not sure of this. But, others will chime in on this.

 

[va_rider]

Prepped..  Looking to eat it Sunday afternoon...  What do y'all think? Toss it on tomorrow evening around 3pm? Or is that too early?

 

[va_rider]

And I know "Cook to temp, not time", but I've got people coming over Sunday afternoon.

 

[elkins20]

I thought sure some of the senior member would have answer you by now. If you put it on at 3 pm will that give you 12 hours in the smoker? Also do you have a temperature probe to watch the temperature of the meat? Just remember when you hit Internal Temp. of 195 to pull it and wrap it in foil and a thick towel and put it in a cooler for about an hour to rest. This is very important. Do not worry will still be plenty warm... Slice and serve

 

[gregbooras]

If it gets done to early, (last one done 6 hours early). Pull when it reaches 195 degrees, double wrap in foil and then set your smoker to 140 degrees. Leave the door open until the temp drops and then close and leave it until you are about 1-2 hours from the time you want to eat. Then pull and put it in cooler lined with towels. Allow it to rest for at least one hour and then you are ready for dinner.

Greg.

 

[Pork Belly]

Pull when it reaches 195 degrees, double wrap in foil and then set your smoker to 140 degrees. Leave the door open until the temp drops and then close and leave it until you are about 1-2 hours from the time you want to eat. Then pull and put it in cooler lined with towels. Allow it to rest for at least one hour and then you are ready for dinner.

Your adding an unnecessary step. If the meat is fully cooled DOWN to 145 from the finished IT of 195 there is no need to rest it again. You can pull the brisket out and slice it without putting it in the cooler.

 

[DivotMaker]

Pull when it reaches 195 degrees, double wrap in foil and then set your smoker to 140 degrees. Leave the door open until the temp drops and then close and leave it until you are about 1-2 hours from the time you want to eat. Then pull and put it in cooler lined with towels. Allow it to rest for at least one hour and then you are ready for dinner.

Your adding an unnecessary step. If the meat is fully cooled DOWN to 145 from the finished IT of 195 there is no need to rest it again. You can pull the brisket out and slice it without putting it in the cooler.

+1.  No need to rest twice!

 

[gregbooras]

Pull when it reaches 195 degrees, double wrap in foil and then set your smoker to 140 degrees. Leave the door open until the temp drops and then close and leave it until you are about 1-2 hours from the time you want to eat. Then pull and put it in cooler lined with towels. Allow it to rest for at least one hour and then you are ready for dinner.

Your adding an unnecessary step. If the meat is fully cooled DOWN to 145 from the finished IT of 195 there is no need to rest it again. You can pull the brisket out and slice it without putting it in the cooler.

+1.  No need to rest twice!

Thanks Tony and Brian,

I will be smoking another brisket next week, so good info!

Greg

 

[Pork Belly]

And I know "Cook to temp, not time",

Well yea usually, but what is the meat telling you? Brisket is different than Pork Loin or Chicken, both of which are unforgiving to excessive cooking times.

The 195 number gets thrown around often but it is a generalization.  All the meat is different some need more than others. If your brisket is 195 but it feels too firm you need more time. I quit temping briskets and just pick them up.

If you pick it up in the middle and do not have a large amount of sag or droop from both ends it is not ready keep cooking. It should feel like you could barely be able to force your finger completely through the center if you tried. If it is that firm yet yielding it will hold a slice and still be tender.

 

[DivotMaker]

And I know "Cook to temp, not time",

Well yea usually, but what is the meat telling you? Brisket is different than Pork Loin or Chicken, both of which are unforgiving to excessive cooking times.

The 195 number gets thrown around often but it is a generalization.  All the meat is different some need more than others. If your brisket is 195 but it feels too firm you need more time. I quit temping briskets and just pick them up.

If you pick it up in the middle and do not have a large amount of sag or droop from both ends it is not ready keep cooking. It should feel like you could barely be able to force your finger completely through the center if you tried. If it is that firm yet yielding it will hold a slice and still be tender.

I've never seen the "doneness" test for brisket explained like this - thanks Brian!  I bet you have quite a "feel" for the briskies, like we do for ribs, with as many as you cook!

 

[gregbooras]

Great input Brian, I will use your test next week on my brisket!

Thanks Greg

 

[va_rider]

That description is spot on. When I pulled my brisket out Sunday morning, it was definitely droopy, but still held together. When serving, I had to cut about 1/2" slices to get it to stay together, and use a freshly sharpened knife. (My Wustof chef's knife that I've put a 13 degree razor sharp edge on) Using a thicker/duller knife, you couldn't get clean slices. It'd just fall apart.

 

[elkins20]

Hey Aaron, how did you sharpen your knife. I really need to do some of my knifes but afraid to tackle that.