I am thinking of doing a brisket on my smoker. I have done ribs, butt and salmon with good results but have not done a brisket. Before spending the money for a brisket I thought I would ask the experts in the pit. Can I use a flat cut corn beef brisket for this? Any help will be appreciated. Thanks
Announcement
Collapse
No announcement yet.
Need advice
Collapse
X
-
Club Member
- Sep 2018
- 1084
- Fishers, IN, USA
-
Cookers I use:
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Spend plenty of time reading the web site and posts about smoking brisket. A LOT of good advice around here about that.
As I understand it, a corned beef brisket smoked is what is called pastrami, and it is delicious! So, yes, by all means, make pastrami! I smoked corned beef last St. Patrick's Day and it turned out great.
As a bit of advice if you're buying it from the store, follow the directions on soaking it in water for several hours or it will be too salty. Good luck and don't forget to take pics!
-
Club Member
- Apr 2016
- 18145
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
This should get you off to a good start. After reading the linked article, come back here with any questions:
- Likes 1
Comment
-
Founding Member
- Jul 2014
- 1718
- Sprang, TX
-
Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
These comments assume you are NOT making pastrami and start with a whole packer.
I think you can do well by following the Meathead approach described here https://amazingribs.com/tested-recip...que-and-recipe I do inject my briskets with one of the commercial magic elixirs but they turn out fine without them. I wrap in the peach paper when I wrap but have done foil and gone nekkid. I have used salt and pepper and BBR and commercial rubs. Keeping a good temperature and cooking to 200-203 but looking for that "wubba wubba" texture in the point has worked for me.
My number one secrets? Find a brisket with a thick flat (not the fat part, the meat). Loads of grocery store briskest have flats that are 1/2" thick. That will way overcook.
Next: buy the best meat you can buy. In TX we have HEB that sells prime brisket pretty reasonably. I have a local butcher that cells CAB from a specific ranch that I like even better than the HEB prime.
FInally, and this NEVER happens to me: Cut the slices pencil width. If tough, cut thinner. If overcooked and falling apart cut thicker.
Comment
Announcement
Collapse
No announcement yet.
Comment