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Mister Coaster · 10-10-2004, 07:46 AM

Although I have done only one brisket, it turned out so perfect that I shocked myself, but I have done dozens of cooks including pork shoulder, whole chickens, whole turkeys, and more ribs than I can count...

I have a water smoker (Weber Smokey Mountain Smoker) and it already has a water pan that acts as a baffle between the coals and the meat. It also boils the water as it cooks, giving off a lot of steam, which in turn, helps keep the meat moist. I also never soak my wood chips.

Lockjaw has some good advise, but I disagree with him on a few points...

I use almost exclusevely charcoal, with just a few wood chips. About a 5:1 ratio of coal to wood. I also NEVER use hickory or mesquite. Those two woods definately have the most flavor, but not necessarily the best flavor, I consider them to be overpowering. I use any combo of oak, apple, cherry alder or citrus woods. They all give a more subtle smoke flavor, yet will still give the great pink ring around the outside.

Also, for the most part, there is very little actual thick, billowing smoke coming from my smoker during the bulk of the cooking times. Just thin whisps of "blue" smoke. This thin smoke is the best for penetrating the smoke flavor into the meat.

Temperature control. While amount of smoke flavor is subjective, the cooking temp for brisket is the most critical element. If you don't have a thermometer mounted near the cooking surface, get one. You are looking for a cooking temperature of NO HIGHER than 250 degrees. Anywhere between 200-250 is ideal. At these temperatures, a whole "packer's brisket" (10-15 lbs) will take a LONG time to finish, my 13.5 pounder took 14.5 hours.

Finish temperature: If you don't have a probe type thermometer that reads the internal temp of the meat, get one! After about 8 hours of cooking, insert the probe into the thickest part of the brisket. You're looking for a finished temp of about 180-190.

Here's my rub recipe...
1/8 cup Kosher salt
1/8 cup fresh ground black pepper
1/8 cup paprika
1 TBSP granulated garlic powder
1 TBSP dry mustard
Mix all together and apply generously to all parts of the brisket. Also, trim some of the fat from the fat side so there is an even layer of fat.

I cannot stress the importance of the 2 thermometers enough. If you don't have a way of measuring both the heat of your cooker and the internal temp of the brisket, it's all just guesswork, and you'll most likely end up with shoe-leather brisket.

Good Luck!

10-10-2004, 07:46 AM	#4 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Although I have done only one brisket, it turned out so perfect that I shocked myself, but I have done dozens of cooks including pork shoulder, whole chickens, whole turkeys, and more ribs than I can count... I have a water smoker (Weber Smokey Mountain Smoker) and it already has a water pan that acts as a baffle between the coals and the meat. It also boils the water as it cooks, giving off a lot of steam, which in turn, helps keep the meat moist. I also never soak my wood chips. Lockjaw has some good advise, but I disagree with him on a few points... I use almost exclusevely charcoal, with just a few wood chips. About a 5:1 ratio of coal to wood. I also NEVER use hickory or mesquite. Those two woods definately have the most flavor, but not necessarily the best flavor, I consider them to be overpowering. I use any combo of oak, apple, cherry alder or citrus woods. They all give a more subtle smoke flavor, yet will still give the great pink ring around the outside. Also, for the most part, there is very little actual thick, billowing smoke coming from my smoker during the bulk of the cooking times. Just thin whisps of "blue" smoke. This thin smoke is the best for penetrating the smoke flavor into the meat. Temperature control. While amount of smoke flavor is subjective, the cooking temp for brisket is the most critical element. If you don't have a thermometer mounted near the cooking surface, get one. You are looking for a cooking temperature of NO HIGHER than 250 degrees. Anywhere between 200-250 is ideal. At these temperatures, a whole "packer's brisket" (10-15 lbs) will take a LONG time to finish, my 13.5 pounder took 14.5 hours. Finish temperature: If you don't have a probe type thermometer that reads the internal temp of the meat, get one! After about 8 hours of cooking, insert the probe into the thickest part of the brisket. You're looking for a finished temp of about 180-190. Here's my rub recipe... 1/8 cup Kosher salt 1/8 cup fresh ground black pepper 1/8 cup paprika 1 TBSP granulated garlic powder 1 TBSP dry mustard Mix all together and apply generously to all parts of the brisket. Also, trim some of the fat from the fat side so there is an even layer of fat. I cannot stress the importance of the 2 thermometers enough. If you don't have a way of measuring both the heat of your cooker and the internal temp of the brisket, it's all just guesswork, and you'll most likely end up with shoe-leather brisket. Good Luck! __________________ If you have any poo... fling it NOW!