Brisket Flat Second in my 3D

[gregbooras]

This was my second brisket in my new 3D, the first one, I smoked at 275 degrees and I had a few issues. The goal was to smoke it hotter than norm, thus speeding up the process. Some of the more well know BBQ places in Texas smoke in the range of 275-325 degrees.
I was planning on using a whole packer for this experiment, but Costco only had flats. So I picked out the best looking flat I could find and used that. This was the first time I did not either inject or brine the brisket. The end result was the best tasting brisket I have done to date. The pepper taste was spot on and the brisket was juicy.

Brisket
7.4 lb. choice flat from Costco

Wood:
1.5 oz. Kiawe
2.5 oz. Oak
1.6 oz. Pecan

Quick Tender:
Apply and allow to sit for 30 minutes, rinse well and then pat dry & apply rub

Rub:
3 T Pickle Juice/3 T Yellow Mustard
Rub 7 Parts Black Pepper, 3 Parts Kosher Salt, 3 Parts Lawry’s, 1 Part Garlic

Directions:

Applied yellow mustard and then the rub, place in refrigerator overnight
Place in smoker at 250 degrees with the fat side down.

When brisket hit 170 degrees I removed it from smoker, wrapped it and then returned to smoker. Dinner time was creeping up on me so I increased the smoker to 265 degrees. 

When the brisket hit 195 degrees , I removed it from smoker, placed it in a pan, and covered  it with foil.

Set the smoker to 160 degrees and  put  the brisket back in until dinner, which was two hours later.

* Took 9 Hours to come up to 195 degrees, excellent brisket.






Greg

 

[DivotMaker]

Looks tasty, Greg!  Nice job!

 

[gregbooras]

Thanks Tony,

The brisket turned out really great.

I know low and slow is the golden rule for the perfect brisket.

But after my travels in Texas this last year, I wanted to explore high temps smoking as I saw many of the master smokers doing this.

When I owned the #2 and with the temp swings, I decided not to try the higher temps. With the 3d, I can control the temp more in the end produce a amazing brisket in less time.

Test #3, coming soon!

Greg

 

[old sarge]

Looks alright to me.

 

[BedouinBob]

Looks great Greg! You do a higher ratio of pepper to salt in your rub. I'll have to try that. I noticed that you moved a little lower in the temperature, moving away from the 275 approach?

 

[gregbooras]

Looks great Greg! You do a higher ratio of pepper to salt in your rub. I'll have to try that. I noticed that you moved a little lower in the temperature, moving away from the 275 approach?

Hey Bob,

This is a rub used by John Lewis with La Barbecue Cuisine Texana in Austin. He worked for Mueller for a while and Franklin and still friends at least with Franklin. The only difference in my rub is that I cut back from 8 parts of Pepper to 7, I found the pepper a bit to much. Many of the places around Austin use the high pepper and I think most folks like it.

On the temp, I decided to go lower on the second smoke due to problems I had on the first run (I decided to play it safe). But on my next smoke I will most likely start at 260-265 and see how it works out!

Greg

 

[BedouinBob]

We may have to modify the generic temp and cooking time chart... 

 

[gregbooras]

We may have to modify the generic temp and cooking time chart... 

I have been asked by many members, why mess with results....

My answer is why not.

I have a 50 year old proven pizza sausage recipe that has made a lot of money for generations of family's that I am still making adjustments.

In the end its really about what works for you and I believe it is also great to have options!

Greg

 

[BedouinBob]

Totally agree, hence they are digital documents and not chiseled in stone.  Once you have the process worked out suggest changes.

 

[Perkolater]

Thats a great looking brisket Greg!

Im gonna save your recipe

 

[EFGM]

Absolutly awesome!

 

[40 caliber]

That is great! I have wanted to try a brisket. you make me want to !
do you suggest starting with a full packer first time or just a flat?

biggest meat i have cooked was a 10lb pork but but i am working toward it!

 

[gregbooras]

That is great! I have wanted to try a brisket. you make me want to !
do you suggest starting with a full packer first time or just a flat?

biggest meat i have cooked was a 10lb pork but but i am working toward it!

Flats can be more tricky, you might want to start with a full packer, also that way you can do burnt ends!

Greg

 

[DivotMaker]

That is great! I have wanted to try a brisket. you make me want to !
do you suggest starting with a full packer first time or just a flat?

biggest meat i have cooked was a 10lb pork but but i am working toward it!

Full packers are the best way to go.  The point is much fattier than the flat, and really helps the flat keep from drying.  It's always hard to keep the last few inches of the flat from drying, but all of it under the point is great!  And, like Greg said, you'll have the point for burnt ends!