anyone have luck cooking briskit
 

i bet i have wasted $200+ on bad briskit. i have tried smoking, oven at low temps (185, 200, 222, 250), wraped in foil, not in foil. i have heard cooking times of 18 hrs. ive looked on the interenet, one site said low and slow, 350 deg. i wonder what hi and fast is.

I don't cook brisket, but I used to work with several guys that made really amazing brisket.

I asked one of them for assistance helping you out. Here's what I got back.

"about 4 hours at 250, wrap it and another 4 to 5 hrs at about 275 or 300. make sure its fat side UP"

He smokes his.

I swear there's nothing left uncovered here. ;)

http://forums.pelicanparts.com/off-topic-discussions/330716-texas-style-brisquit.html?highlight=briskit

Slow oven roast. 250-300 for 4-5 hours with lots of seasoning, and beer and water.
Covered.

It's almost like boiling it. Which is how a good Corned Beef brisket is prepared.


KT

It's like slowly overcooking it.

Can you overcook a brisket by boiling/wet oven roasting?


KT

Also do a search on Nathans_Dad & brisket. Methinks he knows a thing or two about it also :)!

edited: Here ya go, I looked it up: http://forums.pelicanparts.com/off-topic-discussions/420766-im-sssmmoookin.html?highlight=brisket

I'll do a ten-pound brisket for about 10 hours at 150º-200º.

I've ruined many.

Here's what I've learned:

Low and slow.

Indirect heat source.

Have a pan of water underneath it to catch drippings and regulate temperature.

Use a rub. I like brown sugar, salt, and pepper. Be liberal with it. You need it to seal the outside so that it doesn't dry out.

Spray it with apple juice every hour or so. It's like basting a turkey.

Smoke it for at least the first hour of cooking.

You need to play around a little to get the specifics of how your grill works.

You need to get one that hasn't had the fat cap trimed off, it's what provides the moisture and much of the flavor...

i thought i had an orginal:(

iv tried the half foill thing, in fact, that was the last one. the problem i have is not drying it before it gets tender enough to eat. i had one that was still moist but tough, i wraped in foil then cooked it about 1/2 hour or so at 300. that was the best one i have done. my neighbors dog eats well.

Eyyy just take an put some of my super secret rub on it an smoke it on my super dexlux Kloss samoker for bout 10 to 12 hours at never mo than 250* after the first half dozin hours it goes in foil. the las 6 hours it goes into da oven at 250* till it falls part.

Season the crap out of it and then fat side up in one of these for very long time. Preferred smoking wood is apple.
http://www.smokintex.com/ProSeriesSmokers.html

That thread is about ribs and pork shoulder - NOT brisket. Brisket is beef and a totally different animal (pun intended!) when it comes to smoking. Slow and steady - like 18-24 hrs slow.

I prefer pecan to apple for smoking, indirect heat, buy it from a butcher who knows his business, if they trim too much of the fat off, it will turn out dry no matter what you do.

If cooking inside, brown it, wrap in foil, cook around 200*, pan with water in it underneath to keep moisture level in oven up, and catch any drips

Oops, my bad :). I just did a quick search on Nathans_Dad and brisket, and didn't even read the thread when it came up. I know we've had several discussions about smoking, 'Q, etc. over the years, and he was gonna do a brisket thread...mea culpa. I KNOW Tabs's has it going on, but brisket is KING in Texas, and Rick seems to know his way around a smoker too!

Both me and my dad have been smoking brisket for years. It's not easy, but it is fun and we still do it once in awhile. Lately we have been cheating...

...We have both decided that you will need a lot of patience and experience (and sometimes luck) to make smoked brisket on your own that comes out better than this.

http://www.samsclub.com/shopping/navigate.do?dest=5&item=357877

Sold in wal-mart supercenters and sams clubs across the nation...Wrap in foil, warm in oven at 225 and serve. Or eat cold as lunchmeat, etc. It is delicious brisket. Seriously. Try it.


(Flame retardant shield activated) :D

Thanks Matt, I may give one a try. I too have smoked brisket a few times (but I'm certainly no expert) that came out mighty tasty with a nice smoke ring. Low & slow (15 hours @ 225) in my Weber Smokey Mountain (the smoker, not a grill) makes them pretty easy, but still, that's a long time (and several beers :))!

Rudy's in central texas smokes theirs for 22 hours.

Aside from smoking for a very long time (they use oak), leave the fatty part on so that it stays somewhat moist.

The best texas brisket is dry but very, very tender.

Rudy's is king if you ever get to Austin/Lockhart/San Antonio. Their chopped beef...ohhhh...

If you want the best, give up the DIY project order from this place. If you eat there, they serve directly off the pit and don't you dare think of asking for sauce or so called BBQ beans.

http://www.kreuzmarket.com/index.shtml

While I agree with Tabs, never more than 250, period, but you will not find many real Bar B Que shacks around here wrapping in foil and finishing in the oven. Sounds like he made a sound investment in a Klose cooker from here in town, a first rate piece of equipment.

Brisket is a labor of love and takes some practice to get it right. I have never had a good one cooked on anything other than a dedicated smoker pit with an indirect heat source and a heavy body to ensure heat retention and reduce fluctuations in temperature. I prefer Hickory, Pecan or Mesquite, never ever use green mesquite. 12-14 hours depending on size, fat up, salt, pepper, maybe cumin or chili powder and never anything with sugar in it. Put it on and leave it alone. Sit back, keep the fire stoked, and your beer cold.

You could write a large book on how to cook a brisket.

A few highlights:

1). Low and slow. Cooker temp should be 225-250. Be sure to give enough time for the cooking, probably 12-14 hours total for a decent sized brisket.

2). 195 degrees. This is the internal temp you are looking to achieve. I usually get my brisket to 190 or so in the cooker and then let it come up to 195 while resting by the carryover heat.

3). Cut across the grain. You can cook a great brisket but if you don't cut it correctly it will still seem tougher. Be sure you know the two parts of the brisket and what you do with each.

Those would be my top 3 tips, there are several good threads on brisket recipes on the site.

BTW, my mom sent me some of Corky's BBQ from Memphis for Christmas. We had the ribs tonight. I would rate them as good to excellent, the ribs themselves weren't anything I couldn't do as well or better in my smoker, I did really like their sauce though.

the first ones i did on the smoker, i have one that looks like R2D2, i have come to the conclusion that they are not very good. i switched to doing them in the oven, wait! dont scold me yet. i went to the oven so i could get cooking temps and times down, the smoker was too hard to keep consistant temps.
my neighbor has a smoker with the fire pit on the side, i might use that this weekend. this has got my taste buds wanting some briskit. i gave it for a while, lack of consistant succes.
the wife does not like a lot of smoke flovor, so i will have to see what i can do about it