Brisket

Hello RPM,

You might try a search on Brisket Rub, we have the Brisket Rub contest winners from earlier this year on here and I'm sure others will be glad to give you some ideas.

I like to use 1 piece of Hickory and 1 piece of Apple wood that makes a nice flavor on my briskets, but alot of times I don't even season them because they come out with such a nice flavor just from the wood.

Son,if you're from Hotlanta you just got 2 1/2 choices....Hickory,Hickory,and pecan.

The wood will be nice ,but I think you will be happier with the bark that a good rub gives you.

Pick one you like ,lay that big boy out on plastic wrap and coat it heavy...Wrap tight and refrigerate over night.

1 hour before cooking, coat it again and let it set uncovered in the refrigerator.

If you have read Smokin's Brisket 101 and the assorted posts,you are ready to begin.

Remember patience and it will take longer than you expect.

Smokin' would tell you,if he wasn't at the fair signin' autographs for all the groupies,"its done when its done"

Nope, no groupies for me, Mrs. Smokin' is my #1 fan and groupie.

I'm doing up a bunch of chicken to take to the fair tonight.

RPM,
Welcome to the converted (just teasing) for your brisket! Make sure you get a packer if at all possible (you'll have better success) than just a flat. Whatever you get make sure it has a fat cap (that will keep it from drying out).

For your first one, the wood won't matter. Hickory is a safe bet. I find brisket (and other dense meats) for me don't take the flavors as easy, but if you've got an experience palate, the flavor is there.

Go with Tom's comments and remember, you can't rush it. Give yourself plenty of time. I won't remind you that it's done...when..it's...done! Briskets especially large ones, have a mind of their own.

Smokin'

From a relative newbie using the Cookshack for brisket, here is some advice.

Do not use too much wood. Three or 4 oz of hickory for a brisket might be enough for your first attempt.

I use JJ's rub (look in recipes section)applied after slathering the brisket with French's mustard. Let it sit in frig covered overnight and the let her rip in the Cookshack. You need an internal temperature probe (like a Polder) to help determine when the brisket is done. Depending on when you are going to eat the result, you might take it out at 190+ to 200+ degrees internal temp.

Make sure you have opened the holes in the aluminum foil you lined your unit with. Make sure you have a drip pan installed in the proper place. Make sure you empty this periodically- it might overflow!

Read Smokies' Brisket 101 for good advice on doing a chunk of chest in the Cookshack. Pay attention to the plateau temp of this cook. You may think nothing is happening to the brisket, but here is where the magic of Que is happening.

And, do not open the Cookshack to often. Each time you do extends the cooking time significantly. If you start a cook in the early morning hours, and keep peeking into the Cookshack, you might not get the brisket done when you expect it to be done. Resist the temptation to take a peek unless you have a good reason.

Good luck.

Thanks all,

I went with a basic rub and a mix of oak and hickory. Took out when the polder hit about 195. Sliced and was able to cut with a fork and nice and moist. There may be something to this BBQ beef after all.

Richard

And RPM, that's a ringing endorsement for the Newbies. First time you cooked a brisket and being the PORK RULES kind of guy, you were happy with the results.

Congrats.