quote:

Originally posted by SmokinOkie:
[qb] Why rinse it off? There's favor in the marinade and it will help the rub stick (if that's an issue). [/qb]

No real need to. Maybe it would be better to say "Drain off the excess marinade".

Okay.
There are several votes for rinsing it off.

There is Smokin's vote for leaving it on. I think one Smokin vote trumps several non-Smokin votes...

So, I'm leavin it on...
It goes in the smoker at noon. I'm pretty excited to see how my very first brisket will turn out...

I leave it on and have had success. I just sprinkle the rub right over top...

quote:

Originally posted by Mad_Angler:
[qb]... I think one Smokin vote trumps several non-Smokin votes... [/qb]

Who said we live in a democracy???

Love having that confidence in my vote. In another thread they wanted me to run for president...not if I love my one vote wins power

Let us know how it turns out.

Smokin'

Smokin' et.al.

Here is my plan. Should I change anything?
- Don't rinse off marinade
- Put rub on both sides
- Put in 008 with fat side up, middle rack
- Use 2 pieces apple wood, one piece of hickory
- Set temperature on CS to 225F
- Wait about 15 hrs for temp to get to ~190-195
- Take out, foil with finishing sauce
- Put in cooler for 1-5 hours depending on when done
- Take out at noon
- Separate flat from point
- Slice against grain
- Eat

Has anybody done the double foil wrap and then put the brisket back into their CS at a very low temp as opposed to using a cooler to hold the product? And if so at what temp? 100?

Gurnee -- In lieu of coolering it, I've foiled and put back into the smoker with it turned off. Worked fine for a couple of hours.

The smoker is well insulated and, if you do it fast enough you won't lose much residual heat.

I don't cooler the briskets. Have never seen a reason to. I read here about coolering the Butts and so far I have been very pleased. That said, I always experiment.

WOW! The brisket was great.

I cooked it at 225 for 18 hr. The internal temperature was only up to 185F. I had to take it out because it was time to go to work.

It was a smashing success. There are no leftovers. The brisket had great flavor and was very tender. The tip of the flat was too done to slice but still good. The rest was just barely slicable...

quote:

Originally posted by tony76248:
[qb] I don't cooler the briskets. [/qb]

Only reason to is timing. If the brisket is done 4 or 5 hours early you have to keep it at 140 or above. You can't let it sit out for that long. That's just the easiest technique to "hold" anything for longer periods.

quote:

Originally posted by Mad_Angler:
[qb] WOW! The brisket was great. [/qb]

Congrats. Would you do anything different? Was it too tender, sounds like it.

This recipe is in the Cookshack cookbook that comes with the smoker. I used this finishing sauce and my own rub when I made my first brisket. It went over real well. I sent a brisket and some ribs on an Air Force C-17 to a friend in Maryland all the way from Germany. His kids loved it and they left nothing but scraps. I plan on using this finishing sauce this Spring when I have a party for some Germans. I pass on the international review in April or May.

Smokin'

It was probably too tender in some spots. That part still went quickly. It just went as pieces instead of slices.

I didn't change anything except taking it out at 185F instead of 190F

Wrapping and placing in a cooler for that reason makes sense to me Smokin. I do agree. Just didn't think it was a requirement for a great brisket, so made that statement.

Mad, One thing I have noticed over the years is, there are times when certain areas of the brisket will be too tender and other parts will be down right perfect. I have only had my ST about two months and like I said before, each brisket will cook differently regardless of your cooking method. IMHO, with one of these smokers you will get great briskets and awesome briskets. I read on this forum once that these things were tailor made for brisket and I whole heartedly agree. You will never get a dry brisket as long as you use a temperature probe and dont fall asleep.
Regardless of the cooking method, I have always wrapped in foil at the seventh inning stretch. That will be up to you and what you decide after pouring over the many brisket posts here at the forum. I think you can get 100 different methods here on the forum and they probably all work well in one of these smokers.