The OFFICIAL meat smoking thread

[Freed Roger]

Dear Sir Smokes-alot,

I have a brisket for Christmas and my crock pot is not big enough to handle it all. PLEASE HELP!

[AWvsCBsteeeerike3]

Cut up the brisket so it can fit in the crock pot.

[lukethedrifter]

Save yourself some time and run it through the food processor

[AWvsCBsteeeerike3]

In all honesty, I struggle with brisket because I can't keep the edges (tip or point in particular) from sitting close to the edge of the grill. And, in my smoker when the water pan is in, the heat gets concentrated to the edges as it comes up and then gets redirected back down into the center. So, all that heat gets the tip finished well sooner than the center of the brisket. I have to cut it into pieces separating the flat and the point to avoid this. Even then, because the point is thinner than the rest of the cuts, it still gets finished sooner.

So, to combat all that, I'll end up separating the brisket to get it on the grill, removing the water pan to keep heat away from the edges, smoking at a low temp like 200 degrees for hours and hours. Usually around 6 or so. Then, once there is a good bark and it's up around 160 degrees, wrapping it and raising the temp up to 250ish and putting the point on top of the flat to protect it. Then let it cook for another however many hours it takes to get to 198 degrees. Usually that's like 4 hours. It's a long ass complicated AF cook and it can easily, easily go wrong. Especially compared to a pork butt that you can just throw on there at some temp between 200-300 and let it go. Wrap if you want. Keep the fire going and pull it when it hits 200 or the bone falls out. Then pull it and throw away anything that's not good.

[Fat_Bulldog]

3 hours in the microwave on high. Enjoy!

[Freed Roger]

Wonder if i can get a rush delivery. Hmmm uncle sams army surplus perhaps?

[Fat_Bulldog]

I would go low and slow and plan ahead. Depending on the size of the brisket, what you're cooking on, what kind of weather conditions you're dealing with, etc. will all factor into this.

I would plan at least 12 hours of cooking time (I usually only do a 16 lb + brisket if I'm going to hassle with it).

Smoke on 225/240 keep the smoker humid with a pan of water, I cook the brisket to an internal temp of around 195/200 on the point and let the flat get to 205 or so). I would also inject it with phosphates. After about the 5 hour mark I wrap in foil and add beef broth to it and let smoke for 2 to 3 hours wrapped. Then pull out of wrap and let the bark setup until the proper IT is reached.

[Freed Roger]

I would go low and slow and plan ahead. Depending on the size of the brisket, what you're cooking on, what kind of weather conditions you're dealing with, etc. will all factor into this.

I would plan at least 12 hours of cooking time (I usually only do a 16 lb + brisket if I'm going to hassle with it).

Smoke on 225/240 keep the smoker humid with a pan of water, I cook the brisket to an internal temp of around 195/200 on the point and let the flat get to 205 or so). I would also inject it with phosphates. After about the 5 hour mark I wrap in foil and add beef broth to it and let smoke for 2 to 3 hours wrapped. Then pull out of wrap and let the bark setup until the proper IT is reached.

Thanks. About 10lbs flat. I will be cutting in half to fit it on tube smoker. I always wrap a brisket, but was never quite sure when.

Phosphates,....will check into that.

Temps are a variable in that normally its colder and my wife wouldn't come out and offer input. Pecan chips this year. Since we are serving it with brunch primarily, i will ad a little sweetness to the rub. Going to try making bisquits to serve with. Looking forward to it.

[Fat_Bulldog]

I would go low and slow and plan ahead. Depending on the size of the brisket, what you're cooking on, what kind of weather conditions you're dealing with, etc. will all factor into this.

I would plan at least 12 hours of cooking time (I usually only do a 16 lb + brisket if I'm going to hassle with it).

Smoke on 225/240 keep the smoker humid with a pan of water, I cook the brisket to an internal temp of around 195/200 on the point and let the flat get to 205 or so). I would also inject it with phosphates. After about the 5 hour mark I wrap in foil and add beef broth to it and let smoke for 2 to 3 hours wrapped. Then pull out of wrap and let the bark setup until the proper IT is reached.

Thanks. About 10lbs flat. I will be cutting in half to fit it on tube smoker. I always wrap a brisket, but was never quite sure when.

Phosphates,....will check into that.

Temps are a variable in that normally its colder and my wife wouldn't come out and offer input. Pecan chips this year. Since we are serving it with brunch primarily, i will ad a little sweetness to the rub. Going to try making bisquits to serve with. Looking forward to it.

That sounds good. Good luck. You won't need nearly that much time with only flats and splitting them... Inject with phosphates and butter.

[Freed Roger]

I would go low and slow and plan ahead. Depending on the size of the brisket, what you're cooking on, what kind of weather conditions you're dealing with, etc. will all factor into this.

I would plan at least 12 hours of cooking time (I usually only do a 16 lb + brisket if I'm going to hassle with it).

Smoke on 225/240 keep the smoker humid with a pan of water, I cook the brisket to an internal temp of around 195/200 on the point and let the flat get to 205 or so). I would also inject it with phosphates. After about the 5 hour mark I wrap in foil and add beef broth to it and let smoke for 2 to 3 hours wrapped. Then pull out of wrap and let the bark setup until the proper IT is reached.

Thanks. About 10lbs flat. I will be cutting in half to fit it on tube smoker. I always wrap a brisket, but was never quite sure when.

Phosphates,....will check into that.

Temps are a variable in that normally its colder and my wife wouldn't come out and offer input. Pecan chips this year. Since we are serving it with brunch primarily, i will ad a little sweetness to the rub. Going to try making bisquits to serve with. Looking forward to it.

That sounds good. Good luck. You won't need nearly that much time with only flats and splitting them... Inject with phosphates and butter.

Can I get phospates and meat injector at a grocery store? Make my own, using worcestire?