6 pound brisket

[TJ]

Plan on smoking about a 6 pound brisket this coming weekend. Would appreciate some tips from the experts on here as far as temperatures, time, and rubs. I do plan on injecting it with beef broth the night before.

 

[DivotMaker]

Try Walt's method - looks great, and has great reviews.  I need to try it myself!

http://smokinitforums.com/index.php?topic=1566.0

 

[Smokster]

I used Walt's method two weeks ago and it is the best brisket I have ever had. It was my first attempt and you would have thought I was a pro. It simply melted in your mouth.

http://smokinitforums.com/index.php?topic=1913.0

 

[es1025]

TJ

I tried aaron franklins method and it was awesome. Nothing fancy.

Its essentially dalmatian rub (equal parts kosher salt and course black pepper). Smoke at 250 degrees until the meat is 165' spritz with equal part worcestershire and water 1/8 cup. Wrapping in butcher paper or parchment paper. Remove from smoker at 195, let rest 30-60 minutes.

You can see my pics  under the beef section.

 

[TJ]

Thanks for the info, and keep it coming. I am sure Walts method produces great results but I am looking for something easier to start with.

 

[Pork Belly]

TJ My first thought was the salt and pepper "Dalmatian Rub". I have had good results with it. Friends of mine use a variation of it by adding raw sugar for a touch of sweet. They mix it in equal thirds.

 

[es1025]

Brian, thats one option have not seen. Lemon pepper, cayenne, garlic powder, but not sugar. That might work on pork?

 

[DivotMaker]

Dalmatian rub is a little too heavy on the black pepper, for my taste - but that's just me.  I'd have to cut it with some garlic and onion.  I know it's a traditional Texas rub, but too much black pepper.  Any alternatives?

 

[Pork Belly]

I have done raw sugar, kosher salt (equal parts) with about half that volume of black pepper/granulated garlic on pork. It made a salty, pork candy crust. The family loved it.

I agree a 50/50 salt pepper mix can be strong depending on your grind and how fresh it is.

 

[TJ]

I read somewhere to smoke at 240 for 1.5 hours per pound (9 hours total) True or false?
How much wood should I use?

My plan of attack is to apply rub and inject beef broth the day before then smoke. After smoking will remove and cover and allow to rest for 2 hours. Will cut off the sides and ends and dice them up, mix with a little sauce and put back in the smoker for another 2 hours.

 

[NDKoze]

1.5-2.0 hours is an estimation.

You will rely on your thermometer for when to pull the meat though.

Every piece of meat can be different even if they are the same size/shape. That's what makes this fun.

 

[Walt]

I have cooked quite a few of the 6lb flats.  @ 225 each has taken between 8 & 8.5 hours to reach 200 degrees.

 

[TJ]

Thanks Walt, how much wood do you recommend?

 

[Walt]

I usually go between  5 & 6 oz.  I am sure your brisket will turn out well with the advice your getting.  Once your up to speed & comfortable, try the brine & inject method.  It really brings a brisket up a few notches.

 

[TJ]

Walt,
I plan on trying the other method in the future as it sounds delicious. However I want to try an "easy" method first to give me some baseline results.

 

[Walt]

I think that is smart.  Good luck.

 

[DivotMaker]

Good plan - start simple, and build on your experience!

 

[TJ]

Perfection
Cut off the outside area and cubed it to 1 inch pieces and mixed with our favorite sauce and it went back in the smoker for 2 hours at 225.
Un sauced brisket is pretty good but the right sauce takes it to another level

 

[DivotMaker]

Nice TJ!  What's "the right sauce" for you?

 

[TJ]

I start with some Sweet Baby Rays and add some apple cider vinegar, Chipotle powder, cayenne, and if the wife insists ( like she did today) add a squirt or two of honey.