Who's smoking meat this weekend?

[NSMikeD]

flats are usually available in supermarkets and will cook nicely. I figured out brisket by cooking flats in the oven. General consensus is that brisket stands up to bigger smokes like hickory, but IMO will be great with other woods.

Salt and pepper is all you need. You can get crazy and add garlic and onion powder. secret ingredient : Worcestershire powder


Don't worry if you take it too far and it's falls apart. Part of the learning curve is experience over and under cooked so you will recognize when it's done. If you go too far, make chile out of it, you'll love it.

 

[bfish]

…..


Anyone have any tips on smoking brisket? …..

Google up Bludawg's Brisket Method, works great.

You can fit a packer or butt on a 18" Weber, how small is MEC not to be able to fit them?

 

[kev211]

Google up Bludawg's Brisket Method, works great.

You can fit a packer or butt on a 18" Weber, how small is MEC not to be able to fit them?

Ill check it out. So the grate dimension is 19 3/4"x12 1/4" so it sounds like it could fit one after all

 

[blizzard]

Sorry to hear about your loss GrogNerd. Thats a bummer. Looks like he had a good smoke filled life though.


Anyone have any tips on smoking brisket? Specifically... I have an MES so the inside isnt big enough to fit a whole packer brisket (I dont think). Should I use the flat then? The point? Forget about it and do a butt? Also, what type of wood is best for brisket. Ive read a number of things online, so figured Id get your opinion. Thanks!

I fit a packer brisket from Costco on my MES 30, but I might have separated the flat and the point. It was awhile ago when I last did a full packer. You could always hang it with hooks if it won't fit on the shelf.

The best tip I have is to give it a good rest after cooking. Seems like it really gets the juices back in there and keeps it from being tough. I've followed the recipe on amazingribs .com and had good results.

 

[applescrap]

@kev211 I trust salt and pepper only. I have same smoker as you and just cut the big dude in half. A ROUNDED cut. Infact every cut should be rounded and aerodynamic. Thus, we are on to trimming it. There are some sweet videos by that guy named Aaron, I can't remember his last name right now, that you should watch about trimming. Trimming it is something that brings me real joy. They will cook quick in two smaller pieces, I recommend 195 as a finish temp, cooked with hickory and cherry. Cut across the grain and best of luck. I need to step up and buy them more often.

 

[jammin]

There are some sweet videos by that guy named Aaron, I can't remember his last name right now, that you should watch about trimming.

BBQ with Franklin .. legendary stuff!

[ame=https://www.youtube.com/watch?v=VmTzdMHu5KU][youtube]VmTzdMHu5KU[/youtube][/ame]

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quick example of how legendary and badass he is... He gives out free burnt ends to people waiting in line to get into his restaurant. he also told kanye west to kick rocks when he tried to cut in line

 

[bigtex52]

My tip is to pickout a brisket that is flexible and bends easily. Makes for a very tender piece of meat. If it's stiff, it's tough.

 

[applescrap]

My tip is to pickout a brisket that is flexible and bends easily. Makes for a very tender piece of meat. If it's stiff, it's tough.

I could see this, the better marbling perhaps makes it feel more flexible?!

@jammin yep thats him. Thats an awesome video. Here is another one, he is giving a college type lecture.

https://youtu.be/yaMgt1Altys

 

[kev211]

Wow! Thanks for the suggestions guys! Definitely a huge help. Looking forward to it. My wife and I are doing a rare beer night with our friends this weekend (gonna be breaking out a 2015 & 16 kbs and my 15&16 Xmas beers) and one of the guys coming keeps ruining his briskets so I really wanna show him up haha. Will have some tri-tip standing by for grilling in case things go south

 

[betarhoalphadelta]

Ill check it out. So the grate dimension is 19 3/4"x12 1/4" so it sounds like it could fit one after all

You might want to try supporting the center so it is "draped" over something at the beginning of the cook.

Essentially similar to what is suggested here.

During cooking, the brisket will shrink considerably, so after a couple hours, you can remove the middle support.

 

[bfish]

You might want to try supporting the center so it is "draped" over something at the beginning of the cook…...

That trick works very well. I use beer cans (partially refilled with water) to fit 3 racks of full spare ribs on my kettle smoker.

 

[applescrap]

With the heat coming from the bottom on my/our electric smoker, would you want fat side down or up? Seems down would protect meat, but fat wouldn't drain through the meat. Thoughts? I think I am leaning towards fat up.

 

[kev211]

With the heat coming from the bottom on my/our electric smoker, would you want fat side down or up? Seems down would protect meat, but fat wouldn't drain through the meat. Thoughts? I think I am leaning towards fat up.

I read an article about this. Seems people are torn. Some say flip it every few hours, some say fat down to protect. One article did mention that there is no way for the fat to drain through the meat as the meat is too tightly "strung" for the fat molecules to drain through. So based on that I would say fat down. Would probably help it render better too

 

[betarhoalphadelta]

With the heat coming from the bottom on my/our electric smoker, would you want fat side down or up? Seems down would protect meat, but fat wouldn't drain through the meat. Thoughts? I think I am leaning towards fat up.

I don't think it matters.

FYI I was going to throw out terms, but you sound like you're new to brisket, so if any of this is too basic, my apologies.

Brisket consists of two parts, the "flat" and the "point". The "flat" is typically the portion that we're familiar with as sliced meat in corned beef and pastrami. The point is MUCH more fatty and can be more tender. Often this is discarded for things like corned beef and pastrami, and in BBQ we often use the point for "burnt ends".

For me, I generally find that the point (due to the high fat content) cooks a little bit faster than the flat. And because of that, I'll usually put the flat side down so it gets slightly more direct heat than the point. The brisket will often sit more comfortably on the grate that way too...

But again, I don't think it matters. And some people flip during cooking as well, which is an option. Some people also wrap in either butcher paper or foil, which is an option.

 

[Inkleg]

@bwarbiany , I appreciate the basic information. Not being a smoker myself (yet) I read this thread everyday just to gain knowledge. Every bit helps so thank you.
Till I take the plunge I'll just admire everyone else's meat....wait....ipe:

 

[kev211]

I don't think it matters.

FYI I was going to throw out terms, but you sound like you're new to brisket, so if any of this is too basic, my apologies.

Brisket consists of two parts, the "flat" and the "point". The "flat" is typically the portion that we're familiar with as sliced meat in corned beef and pastrami. The point is MUCH more fatty and can be more tender. Often this is discarded for things like corned beef and pastrami, and in BBQ we often use the point for "burnt ends".

For me, I generally find that the point (due to the high fat content) cooks a little bit faster than the flat. And because of that, I'll usually put the flat side down so it gets slightly more direct heat than the point. The brisket will often sit more comfortably on the grate that way too...

But again, I don't think it matters. And some people flip during cooking as well, which is an option. Some people also wrap in either butcher paper or foil, which is an option.

Like @inkleg I too appreciate the "dumbed down" version. I've read a bunch on smoking brisket, but just like doing your first beer and seeing og, fg, etc it can get a little muddled and your simple explanation helped simplify it

 

[user 204491]

When I first joined HBT and was scrolling through "Today's Post" I came across this thread and got a good laugh out of the title because I did not equate it to smoking food, but more like rolling up some meat and smoking it like a cigarette.

Curious I clicked through only to find out I'm an idiot and you guys aren't smoking meat like that, but it still always made me chuckle when I'd come across it in my feed.

Well now I'm happy to say that I'm about to be one of you guys as I just purchased a new Rec Tec 680 and cannot wait for it to arrive!

 

[HoppyDaze]

Did a tri tip on the BGE tonight. Amazing! No pics. Never remember to take pics ... or is it that I hate people who post there restaurant cooked food on their media? Bit of both... don't be a guy who posts a picture of a burger on Instagram

 

[ericbw]

Did a tri tip on the BGE tonight. Amazing! No pics. Never remember to take pics ... or is it that I hate people who post there restaurant cooked food on their media? Bit of both... don't be a guy who posts a picture of a burger on Instagram

Then they might as well shut down Instagram. That's what it's for

 

[Temptd2]

My cousin gifted us a big Weber kettle grill last year. Been too rainy to do much with it til now. Last night, KOTC did the inaugural run, with a 2-bone prime rib roast and indirect heat/homemade oak briquets. MAN that was the BEST prime rib I ever ate!

I made up Steven Raichlen's prime rib rub - peppercorns, kosher salt, dried rosemary, smoked paprika, run through the little coffee grinder til all blended and a nice consistency. Put a couple sprigs of fresh rosemary under the roast and some slivers of garlic and some fresh rosemary leaves in shallow slits in the fat cap. AWESOME good stuff.

 

[betarhoalphadelta]

Well now I'm happy to say that I'm about to be one of you guys as I just purchased a new Rec Tec 680 and cannot wait for it to arrive!

Nice! The Rec Tec was one of the options I considered when I ended up with a Kamado, and while I *love* the kamado, I am considering picking up a pellet grill at some point for the simpler weekday meals. Rec Tec is still the cream of the crop as far as I can tell in the "reasonable" range until you get into the super-premium brands like Mak.

Only thing that bothers me is paying $200 to ship it lol...

 

[HopGobbler]

I made smoked leg of lamb for Easter, it was absolutely to die for!

Smoked with hardwood lump charcoal and cherry wood

 

[user 204491]

Nice! The Rec Tec was one of the options I considered when I ended up with a Kamado, and while I *love* the kamado, I am considering picking up a pellet grill at some point for the simpler weekday meals. Rec Tec is still the cream of the crop as far as I can tell in the "reasonable" range until you get into the super-premium brands like Mak.

Only thing that bothers me is paying $200 to ship it lol...

Yeah, I did a ton of research and reading owner's posts in other forums before settling on the Rec Tec.

Even after the $189 shipping charge I think it's still the best bang (er smoke?) for your buck.

If I had to get something from a local dealer I would have had to pay the 9% sales tax, which I didn't have to pay on the Rec Tec.

Also, even though it doesn't say so on the web site, I think they send you over 100 lbs of free pellets with your purchase. At least that's what the bill of lading from the shipping company says. It has the pellets listed with a weight of 130 lbs.

 

[OleBrewing]

had lamb once at a Moroccan or Indian place but I am pretty sure it was braised, tasted great.

the ones you made look fantastic. it's weird up here in ND the only lamb at the store comes in frozen, I may have to find someone who raises them and try to get it fresh.

 

[applescrap]

I don't think it matters.

FYI I was going to throw out terms, but you sound like you're new to brisket, so if any of this is too basic, my apologies.

Brisket consists of two parts, the "flat" and the "point". The "flat" is typically the portion that we're familiar with as sliced meat in corned beef and pastrami. The point is MUCH more fatty and can be more tender. Often this is discarded for things like corned beef and pastrami, and in BBQ we often use the point for "burnt ends".

For me, I generally find that the point (due to the high fat content) cooks a little bit faster than the flat. And because of that, I'll usually put the flat side down so it gets slightly more direct heat than the point. The brisket will often sit more comfortably on the grate that way too...

But again, I don't think it matters. And some people flip during cooking as well, which is an option. Some people also wrap in either butcher paper or foil, which is an option.

For me the exact opposite is true. Correct there are two parts and it is easy to tell which is which by looking at it. The flat is much leaner and thinner (thus the opposite being true, more in a moment) and the point fatter and thicker. The flat sits on the ribs and the point wraps around up to ze neck. Being leaner and thinner if one wanted to have them cook at the same time one would seek a thicker flat. Most of this info from the Aaron Franklin video.

As for the opposite being true, being significantly thicker and fattier the point will cook slower and if you pull it at 195 the flat will likely be overdone depending on where it's positioned in the grill imo. If the flat is 195 the point likely wont be done depending of course on positioning on grill. Therefore I would thermometer the flat and then switch it to the point. Regardless, I would judge finish and pulling off grill by temp and nothing else. People win contests with low and slow and high heat, so no matter what one does pull it at the right temp. After posing the question I did some research and having cooked them both ways I am going to probably stick with fat side up and point lower in grill and flat above it hoping for them to finish at same time. I love the idea of flipping them to get best of both but I never open my smoker, ever. Might start though because I want to try spraying stuff on the meat.

 

[betarhoalphadelta]

As for the opposite being true, being significantly thicker and fattier the point will cook slower and if you pull it at 195 the flat will likely be overdone depending on where it's positioned in the grill imo. If the flat is 195 the point likely wont be done depending of course on positioning on grill. Therefore I would thermometer the flat and then switch it to the point. Regardless, I would judge finish and pulling off grill by temp and nothing else. People win contests with low and slow and high heat, so no matter what one does pull it at the right temp. After posing the question I did some research and having cooked them both ways I am going to probably stick with fat side up and point lower in grill and flat above it hoping for them to finish at same time. I love the idea of flipping them to get best of both but I never open my smoker, ever. Might start though because I want to try spraying stuff on the meat.

Hey, to each their own, my friend. My experience, and given I've only cooked maybe a dozen briskets tops over the past 3 years, is that the point tends to be tender more quickly than the flat. Pretty much every one I've done has been that way. That's not to say it came to temp more quickly than the flat, but it was done and tender at a lower temp and time than the flat.

That's one reason the point works so well for burnt ends. You pull the brisket off and both the point and the flat are done, and you cube the point, add more rub and add BBQ sauce, and put it back on the smoker for a few hours. All that fat keeps it tender and moist instead of it drying out (which can happen to a flat).

I also suggest NOT cooking to temp, but cooking to doneness. The "probe test", where you stick a probe into the meat and gauge whether the meat has tenderized or it's still tough, is my preferred method. I use my instant-read thermometer, more for shape/size than for temp reading. When the probe slides in with little resistance (once through the bark of course), it's done. I've actually had briskets where the point is done but the flat isn't that close, where I've cut the point off for burnt ends but left the flat on the smoker to finish.

 

[applescrap]

@bwarbiany solid tip with the probe. I have to try that. Also thanks for the burnt ends recipe. Need to try that.

 

[JonM]

They say brisket is ready when "it probes like buttah."

 

[Dcpcooks]

Dropped a 20 lb shoulder on the egg before I went to bed last night. Won't my friends at big brew be happy! Think I'm gonna use up the last of the pork broth I made for Ramen last weekend and some Tarè for the sauce. Tarè is a Japanese sauce made with sake, Rice vinegar, soy, mirin and chicken backs. You roast the backs until they are caramelized then deglaze the pan with sake. Add the rest and simmer for an hour. Salty vinegar that tastes like chicken skin, it's crazy good stuff.

 

[jammin]

Dropped a 20 lb shoulder on the egg before I went to bed last night. Won't my friends at big brew be happy! Think I'm gonna use up the last of the pork broth I made for Ramen last weekend and some Tarè for the sauce. Tarè is a Japanese sauce made with sake, Rice vinegar, soy, mirin and chicken backs. You roast the backs until they are caramelized then deglaze the pan with sake. Add the rest and simmer for an hour. Salty vinegar that tastes like chicken skin, it's crazy good stuff.

Sounds awesome. I might have to make the pork broth and Tare sauce