brisket

[Boz]

Trying brisket for first time on Boz-lo. Anyone have any tips for a first timer ?

[CeramicChef]

I have found that if a use a basic rub of equal portions of salt and coarse ground pepper, cook unwrapped at 225°F until its probes as tender as warm butter, and then pull, wrap in towels, and place in a cooler for about an hour, you'll be just fine.

Some folks here wrap their brisket in uncoated butcher paper after it hits 165° or so.  Not me.  But that's an individual decision.  

 

Have a great cook!

[Boz]

Do you mean 225 grill temp or dome temp? Also do you use the stone diverter under the main grill for indirect heat? I am trying to get the best method for a good bark. For a prime packer cut will the internal temp probe out the same temperatures for the flat & point ends?

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[5698k]

225° grill or dome, they'll equal out relatively quickly, indirect. The flat will be done first. At that point, you can do what you want with the point, I like burnt ends. It's tender at this point, so you can also cook some more, or serve the way it is. BTW, I prefer to cook at 275°, but it's not a big deal.

Robert

[CeramicChef]

@Boz - as Robert mentions above, grate or dome really doesn't matter much.  On low-n-slow cooks, most of us heat soak our KKs for about 30-45 minutes before the cook goes on.  That brings everything to about the same temp.  Over the course of most low-n-slow cooks, temps equilibrate pretty quickly.  That's one of the great advantages of all that thermal mass!

Here's to a wonderful brisket cook this weekend!  Enjoy.

[mk1]

I would recommend checking out the page on brisket on amazingribs.com. Good info.

 

http://amazingribs.com/recipes/beef/texas_brisket.html

For the best bark avoid the texas crutch. 

 

 

[tony b]

I'm a fan and promoter of Aaron Franklin's method for brisket. Once you get through the stall, around 165F - 170F internal, wrap in pink (uncoated) butcher paper until the IT reaches 205F. Pull from the grill, wrap in a towel, and let rest for 30 minutes, then slice.

I'm with Robert, burnt ends are Da Bomb, so that's a good use for the point after the flat is done. They separate easily at the end of the cook. Cut the point into large cubes, toss in some rub and/or sauce, into a nice open pan/baking sheet and back onto the smoker for another 30 minutes or so. Heaven!

Pictures, we expect to see pictures of the final result!

[tinyfish]

Lots of good advice so far. 

[Gnomatic]

Personal preference, but I like to cook mine w/o foiling, no water pan etc.   ~225F the whole way, pull at 203F IT.  Results in the bark I so crave.  Oh that bark!!!

[tony b]

The beauty of Franklin's method is that the pink butcher paper has a much less effect on the bark than foiling, which results in steaming and softening the bark. I was a bit skeptical myself, until the first time I tried it and now I won't do a brisket (or beef roast) any other way.