cruzmisl Posted August 14, 2009 Report Share Posted August 14, 2009 HI All, I have a 10lb untrimmed brisket coming on Saturday to eat on Sunday. I've never done a brisket and need some tips. Care to share your secrets? I have company and don't want to look bad Thanks, Joe Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 14, 2009 Report Share Posted August 14, 2009 I do mine at 225 to 235, fat side down, trimmed of the hard and thick fat. I use the fork test and normally take off at about 193. Cut the thick top off and put back on for 3 to 4 hours for burnt ends. Good luck with ur 1st. Most of the ones I get are 12 to 14 lbs. Quote Link to comment Share on other sites More sharing options...
mguerra Posted August 14, 2009 Report Share Posted August 14, 2009 summary Briskets can cook a little faster than pork butts. Over on the Weber Smoky mountain forum they have found you can cook them at 275 or more and get moister results than longer cooks at 225. I also discovered this by accident myself! There is some flexibility there. You can do them with or without a rub. There are a billion rub recipes floating around on the internet, and several here in the KK forums. Here's one we'e been talking about recently: http://www.komodokamado.com/forum/viewtopic.php?t=2935 The finish temp is also flexible. Anywhere from 180 to 200 are recommended, when you remove it from the grill, foil it. Some advocate an immediate chill down with cold packs. I just wrap mine in a big beach towel and leave them til serving time. They are often wrapped in towels and put in a cooler to hold til serving.They can hold like this for a long time, and still be served with their original cooking heat, which is best. However you can certainly reheat in the oven and it's fine. You want to be done earlier than serving time! If you do a 10 lber, a start time 18 hours ahead will give you adequate lead time to finish and hold the meat. It's really hard to screw this up! If your brisket is a flat and a point (two different muscles), separate them after cooking so you can slice them correctly, across the grain. And read this: http://www.nakedwhiz.com/brisket.htm Quote Link to comment Share on other sites More sharing options...
LarryR Posted August 14, 2009 Report Share Posted August 14, 2009 Some good tips here; only thing I'd add would if you're really worried about screwing it up try foiling her at 165 and putting her back on until fork tender. All but guarantees a moist brisket. I've done several high heat briskets (around 325/340) with excellent results. However, if you're into bark be forewarned, you don't get nice bark with a high heat brisket. Good luck Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted August 15, 2009 Author Report Share Posted August 15, 2009 Thanks a ton for all the tips. I was debating the foil vs. no foil option and undecided on which way to go. I like bark but I also want a moist brisket....decisions decisions. The brisket is 11lbs. How many hrs per pound should I allow if I plan on a 250 cook temp? Any suggestions on foil vs. no foil? Joe Quote Link to comment Share on other sites More sharing options...
LarryR Posted August 15, 2009 Report Share Posted August 15, 2009 On a ceramic you should be fine without the foil . . . I only use it when I know I have no room for error. It almost guarantees you a moist brisket. With an 11 lb brisket I'd plan on 11 - 18 hours. I like to rest my briskets at least 1 hour. I find the better the grade of beef the shorter the cook time. Make sure to pay attention to the direction of the grain as you'll want to cut against it. Lastly, don't go by temp, go by feel, when a probe goes into her with no resistance, you're done no matter what the temp. Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted August 15, 2009 Author Report Share Posted August 15, 2009 OK I have the brisket resting in the refrigerator with the rub on it. Its a 12.5lb hunk of beast. Towards one side of the flat end it goes pretty thin, should I fold it over on itself so the brisket is a uniform thickness all the way across or just leave it? Second, I normally use lump but for such a long cook I am considering using briquettes (Trader Joe's). Any ideas? Thanks. I plan to put it on at 8:00pm and ready to eat at 6pm tomorrow. Quote Link to comment Share on other sites More sharing options...
LarryR Posted August 15, 2009 Report Share Posted August 15, 2009 No to folding, yes to the Trader Joes/Rancher briquetts. They work great on long cooks, use it all the time. It is a bit ashy but won't be a problem. From my BlackBerry, please excuse typos. Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted August 15, 2009 Author Report Share Posted August 15, 2009 No to folding Hmm that's exactly opposite of what makes "sense" I'll follow your lead though and leave it. This thing is huge so hopefully it will fit otherwise I may have no choice and have to fold it Quote Link to comment Share on other sites More sharing options...
LarryR Posted August 15, 2009 Report Share Posted August 15, 2009 Must be one long brisket. It will shrink after a couple of hours. If it won't fit try drapping it over a rib rack or empty soda can until it will fit. From my BlackBerry, please excuse typos. Quote Link to comment Share on other sites More sharing options...
LarryR Posted August 16, 2009 Report Share Posted August 16, 2009 Update So . . . how's the cook going? Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted August 16, 2009 Author Report Share Posted August 16, 2009 Both the brisket and pulled pork are in the cooler waiting for company to arrive. I threw some turkey legs on since I had some extra coal so those are about ready to come off too. I pulled the brisket at 195 or so and separated the point and put that back on for another few hours for some ends. That's gonna be the best part. The flat definitely wasn't as tender to the probe but hopefully its moist. We'll be eating in 3hrs so we'll see what happens. Even if its not the best I always tell my guests "if you don't like it, p!ss on yah, what do you want for nothing" Quote Link to comment Share on other sites More sharing options...
