Brisket

[ecu1984]

Brace yourselves, it's about to begin. 16lbs
This is just how I do it, not saying the only way
The way I do it, is more "Texas style". They know beef and I ask lots of questions when I am out there being served the best I find.
Step 1 - About to trim it, cover it w/ rub, then let it sit out a few hours for the rub to soak in and also, never put one in the smoker that is cold (right out of fridge).
and don't pack the rub into those fatty pockets and grooves (rookie mistake). It will turn to paste and have a negative effect on taste, appearance and carving.

Prep the smoker while the meat sits
Every smoker is different and I have had about every kind. I like a firebox. You can over smoke something and ruin it.
I find about 1 1/2 hrs of smoke is perfect with my setup and gives a nice "smoke ring". I pour only the hickory and oak to it for no more than two hours then add only briquets of your choice for the duration..
I do 225 to 250 degrees and you want to adjust your vent/heat until you get just a very faint/fine light smoke coming out the smokestack.
Stay tuned
Brisket.jpg
Smoker Prep.jpg

[bigtimeduckhunter]

Is this the smoker you made a few modifications to?

[ecu1984]

Yes
I made a deflector at the opening where the firebox goes into the cooker that will send the heat
to the middle of the cooker. If not, then the end of the cooker near the firebox is much hotter.
I also added dryer duct-work inside from the bottom of the smoke stack (smoke stack hole inside top of cooker)
and ran it to the bottom of the cooker. Heat and smoke rises, so your average cooker loses most of the heat
and precious smoke right out the chimney. This method 'draws" the heat and smoke down to the bottom and across the meat before exiting the cooker.
If I get a chance, I will post pics

[centurian]

Sounds like you got it figured out. Texas cheat works for me. Still a 12 hour cook. Do you separate the point or cook whole? I cook whole. What’s your rub? I use salt, black pepper, garlic, and paprika.

[ecu1984]

Sounds like you got it figured out. Texas cheat works for me. Still a 12 hour cook. Do you separate the point or cook whole? I cook whole. What’s your rub? I use salt, black pepper, garlic, and paprika.

I always plan on 12 hrs but every brisket and cooker is different. Putting this one on at midnight for a 1pm eat tomorrow.
I don't separate the flat and the point, I cook the whole brisket until 200% in thickest part and then tightly wrap it in paper and let it rest for an hour or two.
The rub is nothing but a cup of course salt(kosher) and a cup of black pepper, maybe a 1/4 cup of garlic powder
I have a spray bottle with nothing but straight Worcestershire sauce and mist the brisket with it before rubbing it. That's a Texas thing too.
Mist occasionally thru out the cook and when I wrap it. The Worcestershire will bind the rub and makes a killer bark caked up with the rub

[mrtroy4man]

Looking forward to seeing some pics of the finished product. I love a good bark on some brisket and love me a burnt ends sammich.

[DRDUCK]

What time we eatin?

[CUduckreeper]

What time we eatin?

1pm pay attention.

[ecu1984]

Just went on
Fire in box.jpg
Wood Chunks.jpg
Temp Gauge.jpg
On The Grate.jpg

[ecu1984]

5:30am - probably 1/2 way there. Just tasted a piece of crusty edge and the salt/pepper/Worcestershire bark is stupid good.
Pic doesn't do it justice, a long way to go. Reads 157 degrees in the center of the thickest portion.
Will update in a few hours, now I remember why I haven't cooked one in a while.
Looking for 200 degrees and then will pull it from the heat, wrap it very tightly in unwaxed pink butcher's paper and let it rest for an hour or more
Half Way There.jpg

[mrtroy4man]

Looks damn fine to me!

[ecu1984]

Getting wrapped in the butcher's paper for the next two hours.
Taking a nap and then making my brisket sauce on the stove top
Brisket sandwiches and burnt ends
Ready to wrap.jpg
Ready to wrap 2.jpg

[ecu1984]

the bark is tasty, will slice it in an hour, The point is definitely moist, tender and 200 degrees
Use butcher's paper instead of foil, because butcher's paper breaths (lets the steam out) and won't
make your bark soggy and falling off.
Much larger brisket than it appears in the pics
Finished cooked.jpg
Wrapped.jpg

[mrtroy4man]

That's food porn to me!

[ecu1984]

Smoke ring
Smoke ring.jpg
Moist and tender slices from the "point" end
Moist slice.jpg
Slicing against the grain. Cut brisket in 1/2, then slice the lean "flat" end, then rotate the "point" 90degrees and slice it. Some folks chop the fatty "point"
I'm done, hope this helps someone, as this si a pricey piece of beef to experiment with. Again, this is just the way I do it. I have a pretty good "Texas" sauce recipe also, will post it later
Cut.jpg

[reeltight]

Mighty fine looking Rick.

[centurian]

Looks good. I like the point. Too fatty for some so more for me.

[Black Bart]

Looks spectacular. Nice smoke ring.

[tprice]

Looks great Rick

Love Texas style BBQ

I do mine same way but never tried the spritz with Worstershire , like the idea of that


Love some brisket.