Replies to This Discussion

Permalink Reply by Patrick Allis on June 19, 2009 at 8:35pm

Your questions make sence...I left mine in foil for about 4 hours and it was running with juices when I sliced it. I didn't brown or even touch mine when I started smoking it , just left it alone...the lower the heat 200-245 and the longer 8-12 hours the more tender it will be....I don't like a real strong smoke flavor so just threw a couple of handfuls of chips on. In the water pan I added several cloves of garlic I think it helped. I too use a electric smoker and it stayed at 225 consistently. Smoking a brisket is easier then grilling "anything". It's all about the marinade and rub....I know, I ramble as well about good food...lol

Permalink Reply by Andy on June 23, 2009 at 2:52pm

Thanks! I ended up baking it for 10 or 12 hours at 200°F and then pulled it out, wrapped it in heavy foil and refrigerated it over night. The next day, I pulled it out, let it sit on the counter for about 15 minutes or so to get the chill off, unwrapped it and smoked it with a mixture of mesquite and red wine soaked oak barrel staves for about an hour or more. Then I pulled it off, wrapped it in foil again and let it sit until it was ready to serve. I used the juices that came from the baking dish to make a BBQ sauce. All of it turned out fantastic!

Permalink Reply by Neal Remz on June 25, 2009 at 12:38pm

How did it go? I prefer to cook it lower temp and slower. Usually about 7 hours and at temp of 225 - 250. I Use charcoal not propane. The method I use is a combination grill and smoke. I too brown (sear in the juices) after letting the dry rub sit over night. Then move the brisket off to side for indirect heat and baste every hour. After a few hours, I wrap in alum foil and continue to cook abd baste every hour. I lay bacon strips across the top while cooking on the indirect heat. In fact we did one this weekend and it was absolutely delicious and tender too. My wife, my strongest critic even liked it! Good luck and happy grilling.
neal

Permalink Reply by Eric Huffman on July 8, 2009 at 2:58pm

I stopped using brisket all together -- I use a shoulder clod instead (you may have to ask the butcher for it, as they don't usually put shoulder clods out with the rest of the meat for some reason --- it's a little more expensive, but worth it. The shoulder clod cooks the same way, but you get alot more meat and less fat than you get on a brisket. Use your dry rub liberally, rub it in, then wrap it up and put it in the fridge over night. I live in southeast Texas, so we have an abundance of pecan wood. I start my fire in my LyfeTyme BBQ pit (wonderful pit) let it cook down until you have a good supply of coals. You can cheat a little bit and start with some charcoal (using a charcoal chimney so you don't get the lighter fluid anywhere near the pit) Once your charcoal is grey, make a pile in the firepit, then lay your wood over the top of the coals & let em burn. I have taken the meat outta the fridge by now and let it set on the counter for half hour or so to get rid of the chill, then put it on the pit --- farthest grate away from your firepit. try to regulate your temp between 190-210. The key to tenderness is the longer you cook at LOW temp -- the more tender your meat will turn out, and the less it will dry out. You want to wrap it in foil to finish cooking it after about three hours to keep it from drying out. Good luck on yours !! -Eric-