Question on smoking a brisket

[Xbolt7mm]

If im doing a flat and cap, I put it on at 9pm the night before to eat at 5 the next day

[The Cook]

Originally Posted by Xbolt7mm

If im doing a flat and cap, I put it on at 9pm the night before to eat at 5 the next day

What kind of weight are you talking? I have about a 4 lb chunk and a 3 lb chunk.

[Piker]

My nephew is a cattleman so I end up with lots of briskest to do. I do a lot like those already posted. But I vacuum pack mine first and dry age them for at least 30 days in the frig turning daily. One other way is the dry rub on mustard Saran wrapped at least 24 hrs and then into a slow cooker with a base of BBQ sauce and coke for a minimum of 12 hrs. It melts in your mouth.

[Xbolt7mm]

Originally Posted by The Cook

What kind of weight are you talking? I have about a 4 lb chunk and a 3 lb chunk.

12 lbs. but it needs lots of time for the coligens to break down. Im kinda useless to you now cuz ive never done one that small. Normal for me is about 15- 18 hours,

[The Cook]

it was a very late supper (lesson learned) took the small one off first and wrapped it in parchment and tinfoil it had reached 200F and let it sit. It was delicious. I left the bigger one to go a few more hours then wrapped and let sit. All in all it was a success thanks to the advice from you folks.

[bbqcrazy]

Glad it worked out for you. Now you can tweak things up to suit your palate.

[gtr]

Originally Posted by The Cook

it was a very late supper (lesson learned) took the small one off first and wrapped it in parchment and tinfoil it had reached 200F and let it sit. It was delicious. I left the bigger one to go a few more hours then wrapped and let sit. All in all it was a success thanks to the advice from you folks.

Remember to keep a record of what you did, and what you would do different the next time. Nice to write this down, for the next time.

[Knot Rite]

Originally Posted by Ken07AOVette

30 hours in the fridge in the rub, turned a couple times, left on the counter to hit room temp 4 hours, cold smoked 4 hours, then 1.5 hours/lb at 230, last 4-6 hours wrapped in tinfoil with apple juice, then sit in the smoker without power another couple hours.

You are so cruel.

Bobby

[KBC]

This is making me hungry...I have an 80 gallon compressor tank I was planning on turning into an offset smoker. I guess I better try a brisket.

[Ken07AOVette]

Originally Posted by KBC

This is making me hungry...I have an 80 gallon compressor tank I was planning on turning into an offset smoker. I guess I better try a brisket.

Yes, you should.
They are so amazing, easily my favorite cut of meat (at least out of anything I cook). I did a few briskets before we actually ate one for supper, I think the 4th or 5th one was ready in time for supper. It sat out of the oven for a couple hours wrapped in foil, and was still very hot when I opened it. It literally fell apart, you could cut it with a spoon. All I did before was cut it into slices so thin it only had 1 side, and ate it in buns, sandwiches which was also amazing.
I am going to do a couple this week, now that the weather is better.

pics may follow

I use a Bradley electronic 4 rack with puck feeder

[amosfella]

Originally Posted by Ken07AOVette

Yes, you should.
They are so amazing, easily my favorite cut of meat (at least out of anything I cook). I did a few briskets before we actually ate one for supper, I think the 4th or 5th one was ready in time for supper. It sat out of the oven for a couple hours wrapped in foil, and was still very hot when I opened it. It literally fell apart, you could cut it with a spoon. All I did before was cut it into slices so thin it only had 1 side, and ate it in buns, sandwiches which was also amazing.
I am going to do a couple this week, now that the weather is better.

pics may follow

I use a Bradley electronic 4 rack with puck feeder

But what happens if the weather turns out to be mother nature going through an attack of schizophrenia??

[sharpstick]

Great looking brisket Ken, very nice bark. I see you score the fat prior to rubbing it. I did that as well on my last one and I liked the results so I will continue to do that as well.
Congrats Cook on your brisket, glad it turned out great for you.

Cheers,
SS