Smoked Brisket - Tilted Forum Project Discussion Community

william · 10-08-2004, 11:15 AM

I remember making this w/my dad when I was younger - basically using a smoker, charcoal, wood chips and brisket. Now when I try, the meat comes out tough as hell.
Any ideas for a good smoked brisket, tender all-around?
Thanks to all!

Lockjaw · 10-08-2004, 09:41 PM

My pops is a brisket cooking machine. I'll try to give some advice on this but since I've only cooked like 4 briskets by myself my entire life the info might be spotty but it should be a start.

1) Soak your wood chips. The more moisture the more smoke and the more idea the temperature. Also see if you can come across some actual logs if you can. Try to get your hands on some mesquite or hickory. Those two have the best flavor.

2) Use the charcoal just to get your fire started but just a little. After you have your fire going use the wood chips and keep the fire at a low flame with the wood chips alone.

3) The more smoke the better if you aren't choking on the smoke everytime you open up the pit it's not enough.

4) Cook it away from the heat and with the fat side up. The meat must cook slowly over a low heat to get the maximum flavor and tenderness.

5) THE most important...cook it as long as you can. The longer you cook it the more tender it'll be. Brisket is a tough tough cut of meat and if you don't cook it long enough it's going to be tough. It might be done and it might even have the smokeyness but it's going to be like eating shoe leather.
My dad cooks his briskets for a minimum of 6 hours most of the time overnight and it works.

6) Know the trademark signs of a good brisket. There should be a nice bright pink ring around the meat when you cut into it. That's the smoke ring...good eats if you have that. When you cut a piece make sure when you pull it it's just firm enough that it doesn't fall apart but if the little cells don't seperate under gentle pressure it's hasn't cooked long enough.

7) Are you cutting it right? When cutting brisket never ever EVER cut with the grain. It'll be tough as hell. Cut it against the grain.

8) If all else fails and you have it smoked and it's STILL tough...never fear...cook it in the oven on a very low heat. Like 300 degrees IIRC. Just wrap it up in foil pop it in the oven for a few hours and it should get a bit more tender. Not as tender as if you left it on the pit but better than chewing a piece of rawhide.

Hope that helps some. Good luck being a Texan I don't know what I'd do without brisket at least 8-10 times a year.

Oh and I almost forgot...make sure you have a quality rub to work with. Layers of flavor is what we are looking for.

william · 10-09-2004, 03:22 PM

Thanks for the help!

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!

Lockjaw · 10-10-2004, 05:59 PM

Hey I'm Texan if it's not cooked with Mesquite or hickory wood...I don't want to eat it.

Those woods are strong but the times I've had BBQ cooked with cherry or apple wood
it just didn't seem like BBQ to me. It tasted like roast beef. Maybe it's what I'm used to but I like that taste especially on beef. It's a more rustic authentic flavor..at least to me at least. And I also tend to like to eat my stuff with little sauce so the stronger the flavor of the meat the better to me.
But the wood selection is going to vary by location and by taste so it's just going to be a matter of experimenting to see what he likes best.
The smoke thing I was exagerating on but trying to emphasize the fact that he needs to be seeing a decent amount other wise he's not smoking the meat just cooking it and he'd be better off sticking it in an oven.
And the reason I say use actual wood around here it's cheaper...and I think it's a bit easier to control the heat.

william · 10-10-2004, 06:25 PM

Good advice all around! I prefer the mesquite flavor. My dad used to soak, but w/the wood I buy, it's not necessary (or recommended, as I found out). I think my biggest problem has been w/getting the cooking temperature to maintain a constant. I have a Weber smoker that shows general degrees, i.e. "warm, ideal, and hot". I kept the fire about mid-range until the meat was 160 degrees (I thought that was right), about 8 hours. I can change that easy enough (the temp gauge)(I use a separate meat gauge).
I've never tried a rub, but it sounds good.
I recently watched a BBQ ccokoff show on the food network, some of those guys cook their brisket overnight.

Lockjaw · 10-10-2004, 07:20 PM

Time and temp are the key. Good brisket and good barbeque in general can't be rushed.

Mister Coaster · 10-11-2004, 04:41 PM

Lockjaw, no worries! Like I mentioned, amount of smoke flavor is subjective. When we go camping/fishing, my uncle always smokes the fresh caught trout, and he always uses hickory & mesquite, and a lot of it. It always tasted WAY too smokey for me, maybe that's whay I gravitated towards the lighter smoke woods.

About the finish temperatures of the meat: Forget what you know about cooking "regular" beef roasts. Barbecue meats (brisket, ribs, pork shoulder) won't be done and fall-apart tender until they reach those really high internal temperatures (brisket:185, pork shoulder:195). If you like rare beef, it better to stick to a rib roast or tri-tip and cook at higher temperatures (300-350 degrees) to an internal temp of 125 or so. Much different process compared to BBQ brisket.

I "discovered" this way of cooking about a year and a half ago, and I have had a lot of fun (and compliments) since. If I can pass some of my know-how along, then I'll be happy!

william · 10-12-2004, 05:56 PM

You've passed your know-how, and I appreciate it.

stevo · 10-22-2004, 05:33 PM

I'm an amature at brisket and have cooked only one. I cooked a 12 lb brisket for 9 hours at 220 degrees on a propane grill. I seasoned the whole brisket using a bbq recipe and put it fat side up on the end of my grill. I put a water pan on the upper rack. I let it cook for 4 hours and rotated it every 1.5 hrs thereafter over indirect heat and pained it with sauce near the end. It turned out superb. Tender, moist, very flavorful. I couldn't stop eating it.

10-08-2004, 11:15 AM	#1 (permalink)
william Psycho	Smoked Brisket I remember making this w/my dad when I was younger - basically using a smoker, charcoal, wood chips and brisket. Now when I try, the meat comes out tough as hell. Any ideas for a good smoked brisket, tender all-around? Thanks to all!

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!

10-11-2004, 04:41 PM	#8 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Lockjaw, no worries! Like I mentioned, amount of smoke flavor is subjective. When we go camping/fishing, my uncle always smokes the fresh caught trout, and he always uses hickory & mesquite, and a lot of it. It always tasted WAY too smokey for me, maybe that's whay I gravitated towards the lighter smoke woods. About the finish temperatures of the meat: Forget what you know about cooking "regular" beef roasts. Barbecue meats (brisket, ribs, pork shoulder) won't be done and fall-apart tender until they reach those really high internal temperatures (brisket:185, pork shoulder:195). If you like rare beef, it better to stick to a rib roast or tri-tip and cook at higher temperatures (300-350 degrees) to an internal temp of 125 or so. Much different process compared to BBQ brisket. I "discovered" this way of cooking about a year and a half ago, and I have had a lot of fun (and compliments) since. If I can pass some of my know-how along, then I'll be happy! __________________ If you have any poo... fling it NOW!

10-08-2004, 09:41 PM	#2 (permalink)
Lockjaw Junkie	My pops is a brisket cooking machine. I'll try to give some advice on this but since I've only cooked like 4 briskets by myself my entire life the info might be spotty but it should be a start. 1) Soak your wood chips. The more moisture the more smoke and the more idea the temperature. Also see if you can come across some actual logs if you can. Try to get your hands on some mesquite or hickory. Those two have the best flavor. 2) Use the charcoal just to get your fire started but just a little. After you have your fire going use the wood chips and keep the fire at a low flame with the wood chips alone. 3) The more smoke the better if you aren't choking on the smoke everytime you open up the pit it's not enough. 4) Cook it away from the heat and with the fat side up. The meat must cook slowly over a low heat to get the maximum flavor and tenderness. 5) THE most important...cook it as long as you can. The longer you cook it the more tender it'll be. Brisket is a tough tough cut of meat and if you don't cook it long enough it's going to be tough. It might be done and it might even have the smokeyness but it's going to be like eating shoe leather. My dad cooks his briskets for a minimum of 6 hours most of the time overnight and it works. 6) Know the trademark signs of a good brisket. There should be a nice bright pink ring around the meat when you cut into it. That's the smoke ring...good eats if you have that. When you cut a piece make sure when you pull it it's just firm enough that it doesn't fall apart but if the little cells don't seperate under gentle pressure it's hasn't cooked long enough. 7) Are you cutting it right? When cutting brisket never ever EVER cut with the grain. It'll be tough as hell. Cut it against the grain. 8) If all else fails and you have it smoked and it's STILL tough...never fear...cook it in the oven on a very low heat. Like 300 degrees IIRC. Just wrap it up in foil pop it in the oven for a few hours and it should get a bit more tender. Not as tender as if you left it on the pit but better than chewing a piece of rawhide. Hope that helps some. Good luck being a Texan I don't know what I'd do without brisket at least 8-10 times a year. Oh and I almost forgot...make sure you have a quality rub to work with. Layers of flavor is what we are looking for.

10-09-2004, 03:22 PM	#3 (permalink)
william Psycho	Thanks for the help!

10-10-2004, 05:59 PM	#5 (permalink)
Lockjaw Junkie	Hey I'm Texan if it's not cooked with Mesquite or hickory wood...I don't want to eat it. Those woods are strong but the times I've had BBQ cooked with cherry or apple wood it just didn't seem like BBQ to me. It tasted like roast beef. Maybe it's what I'm used to but I like that taste especially on beef. It's a more rustic authentic flavor..at least to me at least. And I also tend to like to eat my stuff with little sauce so the stronger the flavor of the meat the better to me. But the wood selection is going to vary by location and by taste so it's just going to be a matter of experimenting to see what he likes best. The smoke thing I was exagerating on but trying to emphasize the fact that he needs to be seeing a decent amount other wise he's not smoking the meat just cooking it and he'd be better off sticking it in an oven. And the reason I say use actual wood around here it's cheaper...and I think it's a bit easier to control the heat.

10-10-2004, 06:25 PM	#6 (permalink)
william Psycho	Good advice all around! I prefer the mesquite flavor. My dad used to soak, but w/the wood I buy, it's not necessary (or recommended, as I found out). I think my biggest problem has been w/getting the cooking temperature to maintain a constant. I have a Weber smoker that shows general degrees, i.e. "warm, ideal, and hot". I kept the fire about mid-range until the meat was 160 degrees (I thought that was right), about 8 hours. I can change that easy enough (the temp gauge)(I use a separate meat gauge). I've never tried a rub, but it sounds good. I recently watched a BBQ ccokoff show on the food network, some of those guys cook their brisket overnight.

10-10-2004, 07:20 PM	#7 (permalink)
Lockjaw Junkie	Time and temp are the key. Good brisket and good barbeque in general can't be rushed.

10-12-2004, 05:56 PM	#9 (permalink)
william Psycho	You've passed your know-how, and I appreciate it.

10-22-2004, 05:33 PM	#10 (permalink)
stevo Rail Baron Location: Tallyfla	I'm an amature at brisket and have cooked only one. I cooked a 12 lb brisket for 9 hours at 220 degrees on a propane grill. I seasoned the whole brisket using a bbq recipe and put it fat side up on the end of my grill. I put a water pan on the upper rack. I let it cook for 4 hours and rotated it every 1.5 hrs thereafter over indirect heat and pained it with sauce near the end. It turned out superb. Tender, moist, very flavorful. I couldn't stop eating it.