Brisket Help

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I would recommend searching out a Choice Packer brisket in the 12 - 14 lb range. What are your resource options?

Injecting is always a plus. I like to use Butcher BBQ brisket injection. David is a forum member and is a former BBQ Pitmaster Champ. His products are available via internet.

250 is a good smoking temp for the AQ. Recommended would is Pecan, Oak or a combo of both. Smoke fat side down.

This being your 1st brisket, I would keep it plain and simple. No foil; no wrapping. At the 194o mark (use a temp probe in both the flat and point) start testing for tender as you would, toothpicking ribs. The point will come to tender before the flat. No worries. Keep cooking till the flat will take a skewer top thru bottom with little resistance.

When done, triple wrap with foil. Adding some consomme' to the foil will help with moistness and create a wonderful serving au jus. Wrap the foiled brisket with a towel and place in an insulated chest for at least an hour. It will stay hot for 4-6 hrs.

Slice against the grain in 1/4" slices and you're good to go.

MaxQ said it very well. Not much else to say except The Butcher brisket injection is great stuff. I always use it when doing a brisket. Enjoy and good luck!

MaxQ - Thanks. I have one question: Fat side down? Is that to render most of the fat off the final product?

Dave

Looking at the Butcher site now. The pistol grip injector looks positively lethal!

I always cook it fat side down as I feel it protects the meat from excess heat and keeps it from drying out. There are many schools of thought on this and not sayin I am right!

I always just use a 30 or 40 cc plastic syringe with a long needle. Works just fine and less expensive that way.

quote:

Originally posted by old sarge:
MaxQ - Thanks. I have one question: Fat side down? Is that to render most of the fat off the final product?

Dave

The AQ's heat source is on the bottom of the smoker. Cooking fat side down helps render fat, develop bark and protect the underside of the brisket from drying out.

One tip on injecting, double wrap the trimmed brisket with plastic wrap first. Whether you inject with or against the grain (everyone has an opinion) the wrap will prevent the injection from squirting back out...usually in your face

Another tip: when selecting a brisket, look for one that has a uniformly thick flat. They are hard to find as most will taper down to a rather thin end at the opposite end of the point side.

More good info. Thanks all.

quote:

Originally posted by 2nd Hand Smoke:
I always just use a 30 or 40 cc plastic syringe with a long needle. Works just fine and less expensive that way.

That's how I do it, in fact I learned from a champ...... correct way to inject link

Everyone has given good advice. Follow the 101's. if the brisket for your friend is for a big occasion, try doing one beforehand as a trial. I have an Amerique also. It took me a couple brisket cooks before I started to get the results I wanted. And it took me at least 6 cooks before I really had my technique down and got consistent results. Your first brisket will be a learning curve. Good luck, take notes, and have fun.

YEP. ^^^^^ What he said! And what everyone else says about big events. Don't make your first Turkey, Ham, Prime Rib, etc. for the big event. Make at LEAST one beforehand.

I hate to see people always recommending injection.

For the first time, never use an injection as you'll never know what a brisket taste like.

Fat up or down doesn't matter unless you're smoker has the heat source coming from directly underneath (like an FEC or the electrics).

I like to start mine fat side down in an FE at a lower temp and then up the temp after 12 hours (yes, 12 hours) then I flip it over. My feeling is at lower temp the meat side gets exposed to more smoke elements and a better smoke ring and smoke flavor come along. I go so long because of the desired finishing time. I will shorten the time a lot temp accordingly.

Again, my thanks. I reckon I will do a trial run sometime in the near future and see how it goes.

The only way to know is to do two. One injected, one not injected. Then you'll know. If you inject, be careful not to oversalt.

Well, the Amerique will certainly hold two.

Once I had 4 packers in my Amerique, probably a little overloaded but they all came out very good. Had to watch the one on the bottom pretty close. After that I probably would do no more than three if needed. Two is a snap.

Lot of good tips from experienced cooks.

I'm no expert,but I'd recommend you follow Smokin's advice.Buy the best brisket you can and cook it like the 101s,etc suggest.That way you are learning how to cook one and what changes/tips are necessary.

Yes,you wind up with about how good a brisket you start with.

Now,the comp cooks may address specific needs,that you won't have.

The cook trying for 1% gain over everyone may use 20 tricks that are in all the different forums..
cal suggested David's injection method,if you need to inject and it is simple and good.
Looking at David's sample trimmed packer,it may need nothing but some heat and time.

Enjoy.

Thanks all. Taking it all in and mulling it over.

quote:

Originally posted by SmokinOkie:

I like to start mine fat side down in an FE at a lower temp and then up the temp after 12 hours (yes, 12 hours) then I flip it over. My feeling is at lower temp the meat side gets exposed to more smoke elements and a better smoke ring and smoke flavor come along. I go so long because of the desired finishing time. I will shorten the time a lot temp accordingly.

Smokin, what temp do you use during the 12 hr smoked and what temp to finish? Assuming an 18 lb brisket, what would the total time be?

Thanks

I start at 7pm. 170 to 174. Set it for 12 hours.

Then set the hold temp for 250.

Typically the brisket is done from 3 to 4 hours after it goes to 250. Just depends on the overall weight.

last one was 16lbs after trimming and took almost 5 more hours.

No foil used.

Thank you sir!