First Smoke New Owner of Model one, Cooking a Brisket for the first time

[cjr71244]

I've been wanting an electric smoker for a couple years now.4 Rivers make an amazing Brisket with a thick bark. I'm trying to replicate that at home.

I went even and got the 4 River brisket rub which I believe is just salt, pepper, granulated garlic, a few herbs, sugar and chili powder. Got my remote thermometer by Ivation. Started my smoke this morning with an 8.2 pound brisket. Last night I rubbed it down with 16 tablespoons of the rub and wrapped in plastic wrap. threw it in with 2 hickory pieces that came with my model 1.

Left it all day at about 200 with a beer can full of busch light at the bottom., getting an little anxious now so I bumped it up to 250. The highest temp I've got so far in the meat is 170. I wrapped it with foil after about 7 hours when it got to 165.

Anything i missed? I didn't inject any liquids in it seems to be a difference of opinion on that and the original recipe by 4 rivers never called for that.

 

[DivotMaker]

Hi CJ - congrats on the new smoker!  You're probably looking at 11-12 hours on that brisket (at 1.5 hrs per pound).  Since you wrapped it, it won't hurt to bump the temp like you did.  You are in the stall, sounds like.  The briskie will probably set there for a couple of hours, at least.  By wrapping, you're using what they call the "Texas crutch."  This will get it through the stall quicker, but you'll sacrifice bark for speed.

When I do brisket, I inject and rub, with an overnight rest in the fridge to foster happiness in the meat, then go the distance unwrapped (to 200 internal temp).  Works like a charm.  The can of liquid is fine, but I prefer disposable aluminum "mini loaf" pans for my liquid.  They have more surface area, and are a larger "heat sink" next to the smoker box.  I think this helps keep the temp swings down.

I'd leave that 4River bad boy wrapped until it hits 200, then pull it and wrap in another layer of foil.  Put it in a cooler, with a big towel on top of it, for at least an hour before slicing.  The resting of a brisket is very important!  Don't just pull it of the smoker and slice it. 

Show us some pics when you can...we love pictures! ;D

 

[cjr71244]

Here are some pics of my brisket I did on New Years eve. It came out a little tough but still was a big hit at the party. The one mistake I made was not trimming the fat, it had a huge layer of fat on it that people just cut around.

The Brisket wasn't as tender as at 4 Rivers and came out more grey than red which is what it is when I get it from them. The Bark was pretty right on with theirs.

 

[cjr71244]

Here is an interview with John Rivers where he mentions smoking the meat for 18 hours http://eatdrinkjax.com/10-questions-about/4-rivers-smokehouse.html and a picture of his brisket I borrowed from the interview

 

[DivotMaker]

The red "smoke ring" on their brisket is due to being smoked over wood or charcoal.  Unfortunately, you'll never achieve a smoke ring in an electric smoker (not enough by-products in the smoke).  That's ok, though...the smoke ring, while visually appealing, is just eye candy.  It makes no difference in the taste.  Some say that adding a piece of lump charcoal to the smoke box during cooks will create a smoke ring.  I tried it a few times, and never saw one.  So eventually, I just got over needing a smoke ring.  It's all about the taste for me.

 

[cjr71244]

I'm more concerned with getting it the right color like if you see the 4 rivers theirs is pinkish in the brisket meat, mine is more grey

 

[cjr71244]

going to give the brisket another try this weekend

 

[DivotMaker]

Great news, CJ!  Just don't worry about that pink smoke ring, and focus on the taste!

 

[Walt]

I use Martins formula for an equilibrium brine which includes instacure #1.  It will give you the color if you want it but I do it for the moisture & flavor.

 

[DivotMaker]

Here's what Walt is talking about when he says "equilibrium brine:"

http://smokinitforums.com/index.php?topic=1504.0

If you brine your brisket, with a little "pink salt" (Instacure #1), you'll get a "faux" smoke ring.  I use a little in my pork loin brine, and it comes out really pretty.  The nitrites makes the pink color.  This naturally occurs with wood or charcoal, or you can add it for the electric smoker.  Bottom line, though, is it's really a "visual" thing - doesn't effect the taste.

 

[cjr71244]

The Equilibrium brine is what I should use as my injection marinade? I have a 5.5 pound brisket so 1.5 ounces salt and 1.7 ounces sugar.

I don't get what the Cure#1 is.

I need to know what to inject in the brisket, buying my injection tools today

 

[cjr71244]

found this marinade
1/2 cup beef broth
1/4 cup Worcestershire
2 tblsp crystal hot sauce
2 tblsp brown sugar
1 tblsp salt
1/3 cup Foster's beer

 

[DivotMaker]

found this marinade
1/2 cup beef broth
1/4 cup Worcestershire
2 tblsp crystal hot sauce
2 tblsp brown sugar
1 tblsp salt
1/3 cup Foster's beer

That's my brisket injection.  I use that, plus a rub, then wrap/rest in the fridge overnight.  I've actually never brined a brisket, but want to!  The equilibrium brine process is more complex than you stated in your last post, so I'd recommend re-reading the link I posted on it, and even follow the Stella Culinary links in that posting to fully understand it.  It's not a "pre-smoke" injection - what you see here, is.

 

[cjr71244]

Thanks Divotmaker. I'm going to skip the brining this time. I"m going to use your brisket injection. Thanks

 

[DivotMaker]

Let me know what you think of it CJ!

 

[cjr71244]

Thanks everyone for your input so far... ;D

Ok so I'm doing a 5.91 Lb Brisket today, using the 4 rivers rub. This morning I injected it with DivotMaker's marinade and left it to sit in the fridge all day since about 10 AM

It's now 7 pm. I drained the liquid off from the bag the brisket was in and then rubbed it down generously with the 4 Rivers rub and I put it directly in the smoker Fat side up at 175 degrees with 2 smaller pieces of hickory wood.

I got one of those smaller long breadpans and poured a half a large can of Fosters special ale almost to the top of the pan and set that just to the side of the wood housing in the bottom of the smoker.

My goal here is an 18 hour smoke. I need it to be ready by about 3 pm Saturday when my guests will arrive. I talked to John Rivers in person about my first brisket attempt and he said make sure you do it for 18 hours that's the trick.

I'm going to leave it overnight in the smoker at 175 degrees then about 1 pm take it out and wrap it in foil and let it rest in a cooler with a towel on top. I have my remote thermometer in it which I will keep an eye on. My goal is low and slow with a nice thick crusty bark.

Did I miss anything? Suggested temperature adjustments? Do I need to baste it with anything?

 

[cjr71244]

This is his rub recipe from his cookbook, don't know if it's the same as the one he sells in the bottle which I'm using. The one from the bottle seems to have a lot more salt but it's hard to tell.

John Rivers Brisket Rub
2 Tablespoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon oregano
1 teaspoon coarse salt
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon sugar

 

[Walt]

I cook brisket @ 225 deg.  Every 6lb flat I've done has taken 8 to 8 1/2 hours to reach 200 deg.  Juicy & tender.

 

[DivotMaker]

I'm certainly not trying to disparage John Rivers, as you think highly of him and his brisket.  But, unless John smokes briskets in a Smokin-It, and only does 6 lb flats (I suspect not), I wouldn't put much stock into the "18 hour" comment.  If you smoke a 6 lb flat for 18 hours, you will probably be able to re-sole your shoes with it.  Rely on internal temp, not time!

Also, smoking at 175 is fraught with danger.  The meat will sit at an unsafe temp far more than it should, and you're likely to run the risk of food-borne bacteria.  175 is not a safe temp to smoke at, in my opinion. 

My 2¢?  Follow some of the proven methods on this site, and smoke by internal temp at a reasonable smoking temp (225).  Don't need anyone getting sick because John Rivers said to smoke at 175! 

 

[cjr71244]

thanks guys, I get what you are saying, he probably is cooking a larger brisket, but that won't fit into my Model #1.

now I'm at a loss as what to do, last time I smoked the brisket the fat remained firm and I wanted it more melted, was hoping a longer and lower smoke would help. I could bump the temp up to 190 tonight and take it out in the morning maybe 7 AM that would be a 11-12 hour smoke. Thoughts?

Of course my remote thermometer just started acting up. it's an Ivation and it it started reading 235 suddenly I double checked the temp with another thermometer and that read 150 in the brisket.