Smoking a Beef Brisket?

Question

I just got my first smoker and wanted to do a brisket. Any advice would be helpful. Time? Temp? Rub? Sauce? Wood Chip choices? Side dished?

Answer 1

190ºF for 8-10 hours, maybe up to 12 if brisket is huge.

Smoke fat side up.

Make sure your water pan stays full of water. Much fat will drip into it, and it's hard to tell if there's water. I use 2 pans: 1 to catch grease, adn 1 under that for water, which I replace every 90 min. or so. I will also float a halved apple and onion in the water, for more flavor.

A properly smoked piece of meat will have a "smoke ring", a pink edge just under the outer surface. This is not raw, but a chemical rxn w/ the meat and the smoke. This is a sign of a great job smoking!

Wood: Get as big a chunks as you can find. The small slivers (like gerbil nest!) are burnt to quickly to produce constant smoke. Choose hunks as big as your fist, or larger. I like hickory or pecan.

Seasonings: I keep it simple. Kosher salt, black pepper, maybe a little garlic and onion powder. I serve any 'Q sauce on the side.

Trim off fat before slicing, and slice across the grain of the meat.

Answer 2

Timing and patience are the secret to the perfectly smoked brisket. A large one can go for 20 hours. You need to be serious about smoking to last it through and get it out at just the right moment. Low and slow and I mean low and slow. At temperatures around 225 degrees F you are looking at 1 1/2 to 2 hours per pound. That means a 10-pound brisket can take 15-20 hours.

Now for a rub I love this one and use it all the time
4 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 1/2 teaspoon black pepper
2 1/2 teaspoons garlic powder


As for sides I would go with a Slaw and a potato salad
Here are a good hints for an awesome slaw

try adding 1 teaspoon of peanut butter to it and 2 chopped jalapenos it will add a sweet spicy kick to it

Answer 3

The day before I put in a blender onion, garlic, black pepper, Worcester sauce, and a hot pepper ( Serrano, Jalapeno, or the pepper of your choice) Blend till it is a mush then add a little olive oil , put brisket in bag pour mixture on seal and place in refrigerator over night. The next day remove and rinse off Brisket and place in smoker with either Hickory or Mesquite wood. Slow cook (low heat) for eight to ten hours. Make sure you have a pan of water in smoker to keep from drying out meat. Remove and let stand for at least thirty minutes before slicing or chopping. Too much smoke and food will have a bitter taste. Enjoy

Answer 4

brisket is a traditional texas food, and they use hickory and mesquite wood, depending on what part of texas. kansas and missouri tend to use hickory or pecan, as they are readily available.

i personally like apple wood or mesquite - both are flavorful without being overpowering (hickory can overpower very easily). your smoker should have a thermostat on the front that gives you the "range" your fire is at - low and slow is the best method, so in the 150 to 250 F range temp wise. go to www.allrecipes.com for good rub recipes - www.foodtv.com has some good ones too.

i recommend smoking the brisket until done (about 6 - 12 hours, depending on the size of the brisket) over a pan of red wine & water (about 1 part wine to 3 parts water). the liquid helps keep everything moist, and when the drippings hit the water the "steam" is very flavorful to the meat - plus you can use it as a baste with a sauce mop every couple of hours too. refrigerate the smoked meat overnight, tightly wrapped in plastic wrap, then foil, to mellow the smoke flavor. re-heat on a grill and brush with a glaze - i like to use apple jelly mixed with a little cider vinegar and coarse ground mustard. for a side dish, try a nice cool coleslaw or potato salad.

Answer 5

"You will want a fire of about 200 degrees F to 230 degrees F. (93 degrees C. to 110 degrees C.). At this temperature you can expect the cooking time to be about 1 1/2 hours per pound." I copied and pasted from the web site about.com. I found this to be the most thorough website for anything to do with all things barbecue. I have been using it for years. copy the link to go directly to the smoked beef brisket you are interested in: about.com/od/brisketrecipes/r/bl70405d.htm

Answer 6

TEXAS COUNTRY POTATO SALAD


4 c. cubed cooked potatoes
1 c. chopped celery
3 chopped hard cooked eggs
½ cup. Chopped red onion
¼ cup. dill pickle relish
2 tbsp. chopped parsley
2 tbsp. chopped pimento

Dressing:
1 qt. Miracle Whip
1/2 c. sugar
1/2 c. vinegar
3-4 tsp. prepared mustard
1 tsp. salt
1 c. sour cream (1/2 pt.)


Combine potatoes with the 6 other ingredients mix lightly. Combine dressing ingredients stir well. Pour over the potatoes and Chill 1 hour.