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Old 04-18-2005, 11:32 AM  
tyton75 tyton75 is offline
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Smoking a Brisket?

Well, I'm ready to fire up my smoker again, and I was wondering if anyone had any tips for me. I like smoking brisket, but I have a tendency of drying them out.. don't know if I'm cooking it too long.. or too hot..

I usually cook them fat down, (is it supposed to be fat up?), and I dont' wrap it.. I use apple wood first.. then some hickory a little later.. smoke about 90min a pound

I have found that if I take it off early.. it tastes better, but is much tougher to chew..

I'm firing it up for the Draft this weekend and could use any help that someone wants to give... Who knows more about BBQ than Chiefs fans.. right??
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Old 04-18-2005, 11:34 AM   #2
penguinz penguinz is offline
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fat up. Also spritz it with apple juice on occasion.
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Old 04-18-2005, 11:35 AM   #3
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Get a tin foil pan and put water or beef broth in the pan. Put your coals around the pan, indirect cooking. That should help....
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Old 04-18-2005, 11:36 AM   #4
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HERE is a nice recipe.
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Old 04-18-2005, 11:36 AM   #5
redhed redhed is offline
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Sound like the smoker may be too hot too long if the meat is dry. You might try spraying it w/ apple or grape juice a coupla times during. That will help w/ dryness and gives a nice flavor on the outer edges.
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Old 04-18-2005, 11:36 AM   #6
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Old 04-18-2005, 11:37 AM   #7
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i want briscuit now, bastard!
What the hell is a briscuit?
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Old 04-18-2005, 11:37 AM   #8
Phobia Phobia is offline
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Fat up.

After 3-4 hours on the smoker @ 225, take it off slather it in some sauce and wrap it as air tight as possible in foil.

Put it on for another 2-3 hours at a higher heat - 3-400. When internal temp is at 185, it's done for slicing 195-200 for chopped.

Have fun.
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Old 04-18-2005, 11:41 AM   #9
htismaqe htismaqe is offline
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OK, here's some tips on cooking brisket, because you do HAVE to cook it a long time (it's a tough cut of meat)...

1) Cook it fat side UP, that will help keep the meat moist.

2) If you're using a cheaper model smoker like from Wal Mart or Menard's that has alot of extra airflow, that will dry the meat. Offset that by putting a pan of water in the bottom of the smoker. If you want, use beer instead of water, or you can flavor the water too.

3) I don't usually cook by weight or anything precise like that. I just cook until it's "done". But I wouldn't cook brisket at any temperature above 225 degrees. Don't be surprised if a 10-lb brisket takes 16 hours...
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Old 04-18-2005, 11:41 AM   #10
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Old 04-18-2005, 11:44 AM   #11
htismaqe htismaqe is offline
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Quote:
Originally Posted by Phobia
Fat up.

After 3-4 hours on the smoker @ 225, take it off slather it in some sauce and wrap it as air tight as possible in foil.

Put it on for another 2-3 hours at a higher heat - 3-400. When internal temp is at 185, it's done for slicing 195-200 for chopped.

Have fun.
cheater...

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Old 04-18-2005, 11:44 AM   #12
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Quote:
Originally Posted by rufusmaqe
3) I don't usually cook by weight or anything precise like that. I just cook until it's "done". But I wouldn't cook brisket at any temperature above 225 degrees. Don't be surprised if a 10-lb brisket takes 16 hours...
Yeah - my times are for a pretty small brisket. Time is pretty irrelevant. You're concerned with smoker temp and internal temp.
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Old 04-18-2005, 11:45 AM   #13
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cheater...

I'm new.
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Old 04-18-2005, 11:46 AM   #14
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If there's not enough fat on the back side, you can lay strips of bacon over the top and that fat will keep the meat moist. I allways use water.
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Old 04-18-2005, 11:48 AM   #15
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Does a brisket require a butt ton of Zig-Zags?
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