First go at brisket

[PeteTheMeat]

Hello folks,

I've ordered a hunk of brisket from my butcher. This is the butcher who claimed to be into smoking, so we shall see what the meat is like. I'm going to pretty much follow Meathead's instructions, as found on the [url="http://www.amazingribs.com/recipes/beef/texas_brisket.html"]Amazing Ribs website[/url]. He's very thorough but I wondered if anyone had any little tips or tricks that they'd discovered along the way. I'm also unsure about his Texas Mop Sauce, so any suggestions as to what would go well with brisket would be welcome. I'll post pics when I cook it on Saturday.

All the best,

PeteTheMeat

[From The Sauce]

I would make sure you inject prior to cooking there are plenty of good mixtures on the forum but I like to use some rub (your choice but I like Butt Rub or California Rancher Oaky and Smokey) Worcestershire Sauce, soy sauce or teriyaki.
Which wood are you going to use? I like mesquite but it is a bit too much for some.

Good luck.

[PeteTheMeat]

Unfortunately I don't have a syringe (it's on the list). Is there any chance I'll get that tender, melt in the mouth brisket without injecting? I only have apple and cherry right now, but I'd quite like to get my hands on some pecan. Mesquite appeals to me because of the real tangy smoke flavour, but unfortunately I'm not going to eat the whole thing myself (comments from wife on previous couple of cooks..."it's quite...smoky") so I might just go with the apple. I realise that'll impart a bit more sweetness but I'm ok with that. I'll definitely be rubbing, and was going to just go with Meathead's beef rub, but I'll definitely check out your suggestions.

Thanks for the tips.

All the best,

PeteTheMeat

[From The Sauce]

Yes it will still be tender it just adds flavor. Do you use a Thermapen for temp reading too? If not I would add to the list as it gives a fantastical accurate immediate read-out.
Good luck.

[joker smoker]

Don't worry about injecting. I cook several briskets a day and rarely inject except in competition. Season with salt and pepper,cook at 200F[ adding 4-5 chunks of oak each hour for 4 hours.] until internal temp of meat reaches 165Fthen foil. Ramp up smoker to 250F and cook until internal reaches 190F. Remove foiled brisket from smoker, wrap in towels and rest for 2 hours in a cooler. Slice and serve with meat juices and maybe sliced pickles on soft, white doorstep bread. Simple is best!

[PeteTheMeat]

I have one of these boys so should be well on top of the internal temp: http://www.amazon.co.uk/CDN-Leave-Probe ... B0000CEWYJ

Yes it will still be tender it just adds flavor. Do you use a Thermapen for temp reading too? If not I would add to the list as it gives a fantastical accurate immediate read-out.
Good luck.

[PeteTheMeat]

Thanks for the advice, joker. BTW, I've been imploring my Brighton friends to get to the BBQ Shack. They seem to equate "BBQ" with the kind of rubbish you'd get at a TGI Fridays or similar. Trying to convince them how amazing great BBQ can be is proving difficult.

Don't worry about injecting. I cook several briskets a day and rarely inject except in competition. Season with salt and pepper,cook at 200F[ adding 4-5 chunks of oak each hour for 4 hours.] until internal temp of meat reaches 165Fthen foil. Ramp up smoker to 250F and cook until internal reaches 190F. Remove foiled brisket from smoker, wrap in towels and rest for 2 hours in a cooler. Slice and serve with meat juices and maybe sliced pickles on soft, white doorstep bread. Simple is best!

[From The Sauce]

Can't argue with that!

[PeteTheMeat]

It's a good thermometer, and the cable means I can set it up through the eyelets of the ProQ and leave it. Lid thermometer on the Excel is out by 30F though which is annoying.

Can't argue with that!

[Swindon_Ed]

Pete, I' followed Meatheads method when I cooked my first brisket and it worked really well, joker's method is also really good. The only change I would make to both Is when you foil the brisket pour a bottle of beer in with the brisket as this will keep your meat moist and create a nice gravy for you to serve with your brisket.