I bought a prime-grade brisket from Costco before the meat craze caused prices to soar. It’s been in my freezer too long. I’ve only tried smoking a brisket once, years ago, and I bear the shame like an albatross around my neck to this day.
I have an electric smoker, not a pellet, so keep that in mind. I’m a Burnt Ends fan as well.
Are any brisket gurus out there? Looking for rub options and techniques
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@vixit posted:I bought a prime-grade brisket from Costco before the meat craze caused prices to soar. It’s been in my freezer too long. I’ve only tried smoking a brisket once, years ago, and I bear the shame like an albatross around my neck to this day.
I have an electric smoker, not a pellet, so keep that in mind. I’m a Burnt Ends fan as well.
Are any brisket gurus out there? Looking for rub options and techniques
thanks in advance for any help
I buy Costco prime whole packers which are are cryovac sealed. While yours is oldish, it should thaw in the fridge just fine. Into the smoker between 11 and 12 midnight, 225, looking for internal temp of 195. Let it go all night and check temp when you get up in the morning. It will hit the stall around 170 degrees and very slowly climb out of it till it gets to your desired temp. Enjoy.
Agree with oldsarge, except I start mine at 200F overnight, and increase to 225 in the morning. Just to not have to hold it too long before dinner. Last prime I did in my 066 was from Sam's, and it was still fairly fatty at 205F when I pulled it. Very tender and tasty though. I never wrap, and use a fairly light hand with the rub. I trim the heaviest part of the fat cap to around 1/4 inch. Good luck!
I once made smoky brisket at 225 and my family loved it! I think you can try.
I do a 24 hour brisket. I trim the brisket down to about a 1/4 inch of fat. There used to be a good video on the old web site that showed how to trim the brisket. Aaron Franklin does a good video BBQ with Franklin: The Brisket - YouTube . I season my brisket liberally with this seasoning that I make at home Wild Willy’s Number One-derful Rub | A New Recipe Each Week (wordpress.com) . Once I get the seasoning on I put in the fridge overnight. I start the cold brisket in a cold smoker and plan on it going 24 hours. I do 8oz of wood that is usually a mix of hickory and cherry. I set the smoker at 225 degrees. I turn the smoker down to 205 degrees just before I go to bed, and then back up to 225 when I get up. When the brisket hits 195 degrees internally I start to probe the meat with a toothpick. When the toothpick goes in and feels like it is going into warm butter, the brisket is done. I have had this happen at 195 degrees up to 215 degrees. I then put the brisket in a disposable aluminum pan and cover it with foil. This goes into a cooler that I have pre-warmed for 2 to 4 hours.
Sounds right, Mike. I'm assuming whole brisket, but what size? And does it matter?
Jay: The last time I did a party, I had 5 packers in my 066. These ran from 15 to 20 pounds. Yes there was a difference, but it was more about where the briskets were placed in the smoker than size. I had these shoehorned into the smoker. I started doing the toothpick prob once the first brisket hit 195 degrees internal temp. When one of them probed like warm butter, I wrapped it and moved it to the cooler. They all finished within 1 hour of each other. and spent several hours in the cooler before they were sliced for serving.
Wow, that's ambitious! I think the most I've had in my 066 is 5 racks of loin backs. Tame by comparison!
Jay: I have done 15 racks of loin backs in the 066. This was a couple of years ago, and before 2 back to back major surgeries. I have slowed down a little since then.
I'm usually cooking for the two of us these days, occasionally more. I got the 066 ten years ago based on the size, but it really has much more capacity than I now use. Love it, though.
Jay: I had an 045, and then was given the 066. I am usually just cooking for the wife and I. We have a couple of good stores here including a Cash and Carry. When we get a good sale, I will pick up a bunch of what is on sale, and then smoke it, and freeze it in a size that will do for just the 2 of us. The ribs were on sale, and came 3 racks to a package. I did dinner for the whole family (9 people), and had enough to feed us all winter. Great fast food, and way better than you can get from town.
I tend to save extra from the smoker in the fridge as leftovers or subsequent meals. I get yelled at if I pack the freezer too full 
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