I've been wanting to do an all wood brisket cook on my smoker so I picked up a small, prime brisket from Costco. I studied up and took some tips from a few Aaron Franklin videos, Husky, Jerod, Henrik, and others on the forum. Hopefully there is some useful information here for other practicing brisket burners.
10# brisket, trimmed to about 7#
Dry brined with Mortons kosher sea salt overnight, didn't measure it. I would say it was about double the amount you would put on steak, due to the thickness. It just "looked" about right.
Fired up the smoker using dry oak.
Rubbed up the brisket using olive oil and BBBR.
Put the brisket on about 7:00AM.
It took me a while to figure out how to control the all wood fire. Temps throughout the cook ran from between 200 and 260. I got better at keeping it around 225 as the cook progressed.
At 3 hours I was at about 150.
At 4 1/2 hours I hit 165 and pulled it off to wrap. I used tin foil and about 1/4 cup of beer.
At 7 hours it hit 200 and was probe tender.
3 hours in the cooler. (10 hours total from start to slicing.)
I have a done a few briskets but this was by far my favorite. Plenty juicy, tender, just the right amount of tug, and great flavor.
I added a small amount of wood about every 45 minutes. For my smoker this seemed to be the best for consistent temps. I added raw wood as I went along. I was worried about over-smoking and bitter taste using the raw wood, but it was no problem and came out really good. The learning continues.....
10# brisket, trimmed to about 7#
Dry brined with Mortons kosher sea salt overnight, didn't measure it. I would say it was about double the amount you would put on steak, due to the thickness. It just "looked" about right.
Fired up the smoker using dry oak.
Rubbed up the brisket using olive oil and BBBR.
Put the brisket on about 7:00AM.
It took me a while to figure out how to control the all wood fire. Temps throughout the cook ran from between 200 and 260. I got better at keeping it around 225 as the cook progressed.
At 3 hours I was at about 150.
At 4 1/2 hours I hit 165 and pulled it off to wrap. I used tin foil and about 1/4 cup of beer.
At 7 hours it hit 200 and was probe tender.
3 hours in the cooler. (10 hours total from start to slicing.)
I have a done a few briskets but this was by far my favorite. Plenty juicy, tender, just the right amount of tug, and great flavor.
I added a small amount of wood about every 45 minutes. For my smoker this seemed to be the best for consistent temps. I added raw wood as I went along. I was worried about over-smoking and bitter taste using the raw wood, but it was no problem and came out really good. The learning continues.....
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