Brisket: A Detailed "How To"

[Uncle Saggy]

Thanks for posting this....... My briskets never turn out like I think they should, going to use this as a guide for the next one I do.

[topwater blowup]

Thanks for sharing

[Cull]

Great post. Thanks for taking the time to do this.

[JonBoy]

Absolutely outstanding writeup...I've been thoroughly educated and will be trying this in the near future

[TC]

Thanks guys! Glad to help!

[Temp91]

Very informative! Thanks for sharing!

[txnitro]

thanks for the great and useless info....

now I need to G_O_M_A and finish up my uds...

[huntingtx]

This is great. Thanks. Any tips on picking out the "right" brisket at the store? Seems like at HEB the ones I get are always loaded with fat. Any way to get around that? I like them leaner.

[dbaio1]

Can we get this as a sticky in the recipe section ???? Sure would be nice.

Thanks for taking time to draft and post this

[Reaper33]

great write up

[BigThicketBoy]

That's for the info

[CSF45]

How long per pound does it typically take the way you cook it?

[Keith]

You've got my mouth waterin' just looking at the pictures and reading the write up. Thanks!

[twobittxn]

I'm a science guy and I LOVE the amazing ribs website.

Thanks for a great post.

[dfkoon]

Good post... wish I had the pit going now.

[UncleBubba]

In for reference later, thanks!

[TC]

Originally Posted by TC

1. I like to cook choice briskets between 12-14 lbs.
2. I look for a brisket that is uniform is size and thickness, paying close attention to the thickness of the flat all the way throughout the brisket. A brisket with a uniform flat throughout will help ensure that the flat is cooked evenly and will eliminate dry spots as well as tough spots.
3. I like for the brisket to be flexible. Try to bend the point back to the flat, the further it bends, the less fat cap there is on top, and ultimately you’re getting more meat for you money and less fat.

Originally Posted by huntingtx

This is great. Thanks. Any tips on picking out the "right" brisket at the store? Seems like at HEB the ones I get are always loaded with fat. Any way to get around that? I like them leaner.

Here ya go.

[TC]

Originally Posted by CSF45

How long per pound does it typically take the way you cook it?

Normally takes an hour to hour 15 minutes per pound, but DO NOT cook your brisket by time. Follow the information above and just pre plan on hour and a half per pound, that way if your brisket finishes early you can just leave it wrapped and stick it in a cooler and let it rest. I've let my briskets rest in my small yeti for up to 6 hours and when I pull them out they are still piping hot and ready to roll.

[BeerMe]

Nr

Originally Posted by TC

Normally takes an hour to hour 15 minutes per pound, but DO NOT cook your brisket by time. Follow the information above and just pre plan on hour and a half per pound, that way if your brisket finishes early you can just leave it wrapped and stick it in a cooler and let it rest. I've let my briskets rest in my small yeti for up to 6 hours and when I pull them out they are still piping hot and ready to roll.

I like letting them rest in a Yeti as well. Only thing I would mention is that the heat might slightly warp the Yeti lid. It will still seal just fine, looks a little funny. My brother warped my brand new 65qt a few years back.


This is a great thread. My Dad and uncle have been cooking briskets for family events and competition for over 30 years and have passed on some great "know-how". Although a slightly different approach, you can't go wrong with the details above. Great advice.

[Efren]

Good, detailed info. Thanks!

[Keith]

I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.

[pistolpete]

would it be safe to assume that you might do the same type of write up on your outstanding looking RIBS?

[CSF45]

Thanks for the info. I smoked one Sunday following your directions and it turned out awesome. I know this because there was none left!

[CSF45]

Originally Posted by Keith

I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.

USDA choice was $2.99 a pound at Costco on Friday. I wouldn't hesitate to buy one and smoke it using his instructions after how mine turned out.

[TC]

Originally Posted by Keith

I was in Costco today, they had USDA Choice brisket for $2.59 a pound and USDA Prime for $2.89 a pound. After reading about everyone here struggling to smoke a good brisket, I was leery of spending $50 on a brisket and it come out tough, dried out, or nasty.

These days at those prices I would jump all over them! Especially a Prime for $2.89!

[TC]

Originally Posted by pistolpete

would it be safe to assume that you might do the same type of write up on your outstanding looking RIBS?

I might be able to manage that.

[TC]

I bought a choice out here in Jackson for $3.49 last weekend to use for a comp practice run. It came out PERFECT.

[Keith]

They only had 4 Prime and all were very thin on one end and very thick on the other. I know you said you like the thickness to be as uniform as you can find from one end to the other. The Select cuts were more uniform in thickness. I'm an hour from Costco, so it will probably be at least a few weeks before I make it back over there.

[bowpro12]

Thanks to TC, I cooked the best brisket so far. Here's a little chum before lunch!

[TC]

Originally Posted by bowpro12

Thanks to TC, I cooked the best brisket so far. Here's a little chum before lunch!

SCORE!!!

How did those ribs turn out the other day?!

[bowpro12]

They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.

[R Herline Jr]

Aw Man those look GOOD

[TC]

Originally Posted by bowpro12

They turned out awesome as well. An easy 9 on the scale. This was the first full size rack I've done (non-baby back). Taste and texture was fabulous. However, I want to somehow work on the tenderness a little. Somewhere in between fall off the bone and chewy.

Looks like you knocked that one out of the park too!!!! So when ya gonna start competing?! I can tell you like to cook, if you ever went to a cookoff you'd be HOOOOOKED!!!! I am going to be competing in Cranfills Gap at an IBCA Event on Sep 12 & 13, you should stop by!

[armadillophil]

Those ribs look great. Can you give details.

[CSF45]

Originally Posted by armadillophil

Those ribs look great. Can you give details.

x2!

[Incline]

great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.

[TC]

Originally Posted by Incline

great information. Most people pull their brisket way to early because the meat thermometer says well done is 180. They think taking a brisket will cause the brisket to be dry. I usually always take mine to 195? and then into a cooler for a few hours.

Don't pull it based on temperature, pull it when it probes tender. It differs from brisket to brisket. I've pulled them as low as the upper 90's and as hot as 210 ish... it all depends on the brisket.

[JWF]

Saving this. Might give it a shot opening weekend at the lease.

[Stick-1]

Very informative, thank you.

[mg13]

subscribed. Thanks for the info!!!

[Keith]

I'm going to try to smoke my first brisket for Christmas. Tyler e-mailed me his instructions when this thread was first posted. I think it's time I give it a try.

[berto]

First brisket for Christmas !! It's not really that hard. Good luck buddy

[frios]

GREAT write up!!!!

[lglidewell]

This is what I'm doing right now!

[TMain]

Thanks for sharing. I was wanting a good way to make brisket

[TC]

Well Keith, how did it turn out?!?!

[Keith]

It was great! My wife said we would definitely be smoking some more briskets. My brisket didn't have the heavy bark on it, but the flavor was awesome. Out of the 8 people eating it, only 2 used BBQ sauce.

[bullhead44]

TC, have you posted something similar to this for ribs?

[TC]

Originally Posted by bullhead44

TC, have you posted something similar to this for ribs?

I haven't, but I may just need to do just that!

[Z7EXTREMIST]

Originally Posted by TC

I haven't, but I may just need to do just that!

Please do! For pork ribs!