Smoking Brisket Tips

[MahiMike]

So I just got back from my farewell KC trip and I brought back some Q39 rub. That brisket I ate there tasted like chocolate. So damn good.

Need some tips from the planet. I'm guessing 8 hours at 225?

I have a big green egg. Any tips?

[rabblerouser]

Depending on the size of the cut, You can do 6 hrs at 300 even; all other variables aside, the trick is keeping the temp consistent during the entire smoke.

Fluctuations in temp are your enemy for tenderness.

Let us know how it turns out!

[C3HIEF3S]

Don’t burn your apartment down while smoking your brisket.

[chiefzilla1501]

Just the tips?

[ChiTown]

I have a Yoder Smoker and I cook at 225 about 1 to 1.5 hours per pound. I cook to an interval temp of about 185-190.

[Buehler445]

Originally Posted by MahiMike

So I just got back from my farewell KC trip and I brought back some Q39 rub. That brisket I ate there tasted like chocolate. So damn good.

Need some tips from the planet. I'm guessing 8 hours at 225?

I have a big green egg. Any tips?

I’m sure other guys here have better brisket than I do. But I have good luck foiling it after three hours and getting it to 190-195 and pulling it.

There won’t be any bark, but it won’t dry out.

Early on I was pulling it sooner and slicing it where it ended up pretty tough and the fat didn’t render enough.

Big thing is pull it and put it in the oven or a cooler and let it rest at least 30 minutes.

I also buy higher end cow. I don’t know if it makes a difference but I’m not willing to risk it.

Like I said I’m not the pro here but I turn out our what I believe good brisket.

[BryanBusby]

Burn your house down for extra smoke flavor. Really adds flavor.

[Chargem]

I only came in here to see if you were looking for tips for smoking brisket, or were smoking just the tip of a brisket.

[Pablo]

I let mine cook off in a big ol' pot of water on the stove with plenty of liquid smoke dumped in. BBQ heaven!

[MahiMike]

Originally Posted by Chargem

I only came in here to see if you were looking for tips for smoking brisket, or were smoking just the tip of a brisket.

Yeah I just realized some folks might make that understanding. Whole brisket.

[mlyonsd]

I cook mine to an internal temp of 200, then wrap it in foil and a towel and let it sit in a cooler for an hour.

[Great Expectations]

I’d seperate the point from the flat at 195. Wrap the flat in foil and put it in a cooler. Take the point, cut it into 1.5” cubes and pur more seasoning on them (sauce optional). Make a bowl out of foil, put them in the bowl and back on the smoker for another hour or two.

[Trivers]

peach paper method is the only way to smoke.

http://www.thesmokerking.com/butcherpaperbrisket.html

Good article explaining the step by step.

160; wrap; back in till `185; rest;

[DrunkBassGuitar]

throw some high quality Styrofoam in your smoker for that extra thick smoke ring

[CoMoChief]

"Don't **** it up and ruin dinner for everyone" - Dad

Best smoking tip I ever received.