Brisket: A Detailed "How To" - Page 4 - TexasBowhunter.com Community Discussion Forums

TC · 02-01-2016, 07:44 AM

Quote:

Originally Posted by btoptrip

Great looking brisket. I just finished a 14 lb brisket at 225. Took right at 29 hrs to reach 200. Have you noticed if wrapping it when you do speeds up the time to reach that last 30 degrees?

Absolutely, That is crazy that it took 29 hours! lol. I've never seen one take that long! Crank up your heat and wrap after your brisket hits an IT of 165. It'll take hours off of your cook time and you'll notice your brisket is still smoked perfectly.

Quote:

Originally Posted by bboswell

Do you ever separate the flat and point during the trimming stage?

I sure do Cuz, but I only do that on some of my competition briskets since I inject them.

Bayouboy · 02-07-2016, 04:57 PM

Saved

Chadroe · 02-28-2016, 09:11 AM

8lb prime trimmed
Salt pepper
Red pepper flake
Cayenne
Pinch of garlic powder
220-250
12 hrs over hickory using big green egg
Wrapped in butcher paper at stall
Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right.

I

TC · 02-29-2016, 01:14 PM

Quote:

Originally Posted by Chadroe

8lb prime trimmed
Salt pepper
Red pepper flake
Cayenne
Pinch of garlic powder
220-250
12 hrs over hickory using big green egg
Wrapped in butcher paper at stall
Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right.

I

Nicely done sir!

mojorider · 02-29-2016, 01:21 PM

Following

Chadroe · 02-29-2016, 03:05 PM

Quote:

Originally Posted by TC

Nicely done sir!

Thank you sir!

jetboysixx · 05-13-2016, 09:43 PM

Great post! Now my turn.

Sent from my iPhone using Tapatalk

Biggs · 05-15-2016, 06:20 PM

Brisket!

Biggs

Biggs · 05-16-2016, 06:17 PM

this method is awesome. did one using this method and the recipe linked and it was awesome!

WACK N STACK · 05-17-2016, 10:14 AM

Cooked one using this method a few weeks ago on my treager pellet smoker and it turned out awesome...

ajcarricktx · 05-17-2016, 11:44 AM

That's a pretty delicious looking brisket.

Sent from my iPhone using Tapatalk

Bowtech Shooter · 05-17-2016, 01:22 PM

any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

ACook · 05-17-2016, 02:13 PM

Tagged for reference! Thanks for the info!

Bowtech Shooter · 05-17-2016, 07:33 PM

droptine8850 · 05-17-2016, 07:55 PM

TC · 05-31-2016, 09:54 AM

Quote:

Originally Posted by Bowtech Shooter

any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

You might try adding more wood chunks to your fire more often. I've only cooked one brisket on my WSM and I started with a small pile of charcoal and actually used mini logs to keep it going. Turned out a nice smoke ring. I wouldn't suggest TQ unless its your straw.

czechgrubworm · 05-31-2016, 10:21 AM

TC - would you please email me the recipe:

angiepatak@gmail.com thanks

Buckwheat · 05-31-2016, 06:37 PM

Thank you sir for the info. Have cooked only one brisket and it turned out "ok". I have afraid to try another because they are costly. But I'm saving this and am going at it again.

Sent from my XT1585 using Tapatalk

thorthunder · 05-31-2016, 06:50 PM

Need to copy this.....

TC · 06-01-2016, 02:51 PM

Quote:

Originally Posted by czechgrubworm

TC - would you please email me the recipe:

angiepatak@gmail.com thanks

Sent!

BrandonA · 06-16-2016, 08:48 AM

Good Read Thanks. I haven't tried a brisket in yrs. First one was so bad I had to feed it to the dogs.

Conscious Nate · 06-16-2016, 03:12 PM

Looks amazing!

Biggs · 06-21-2016, 05:16 PM

Smoking three briskest for work right now! Lunch is going to be awesome

Biggs

Sparkles · 06-21-2016, 05:17 PM

Quote:

Originally Posted by Biggs

Smoking three briskest for work right now! Lunch is going to be awesome

Biggs

Take a pic and post it here
Attn BBQ Doers - BBQ Picture Throwdown is underway!!!
http://discussions.texasbowhunter.co...d.php?t=595535

Follow the rules if you do

Biggs · 06-21-2016, 05:21 PM

They barely fit on my little smoker...

Biggs

navajo76 · 06-28-2016, 12:55 PM

thx for info great

ttu1997 · 09-02-2016, 09:22 AM

Great info for the up coming weekend.

Mike D · 09-02-2016, 01:29 PM

Tagged. I'm thinking of trying to smoke a brisket this weekend.

Sent from my iPhone using Tapatalk Pro

waffles · 10-02-2016, 07:14 AM

Thanks

hittman · 10-20-2016, 10:17 AM

Going to try my first brisket this weekend with this method... I'll let you know how it goes!

LROSE · 10-20-2016, 12:12 PM

Flagging this post for sure !!!!

Anyone try this on an Electric Smoker? I know I know.... Electric smoker not the same as a true pit, but it is what I want to try it on...

Anyone using an electric smoker and will give any details on it?

TC · 11-01-2016, 08:04 AM

Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT

Storm · 11-01-2016, 09:00 AM

Quote:

Originally Posted by TC

Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT

Ok TC you taking any students?

MASTERS · 11-01-2016, 09:01 AM

Quote:

Originally Posted by TC

Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT

Man I'd frame that ****!

Arrowslinger1 · 12-08-2016, 09:37 PM

I like reading this thread every now and then. Picked up a prime brisket at Costco for $2.69 lb. and a prime fillet for $114. Gonna be a good Christmas dinner this year.

Biggs · 12-10-2016, 12:02 PM

I have one going like this method again... but it's 8 below zero and my smoker seems to be doing fine.

I love smoking briskets!

Biggs

Gradams · 12-30-2016, 07:23 PM

Looks good

aaroncompton · 01-03-2017, 10:06 PM

Good thread. Thanks for posting.

Sent from my SAMSUNG-SM-G930A using Tapatalk

Lurch0000 · 01-23-2017, 11:00 PM

Excellent tutorial - thanks!

lwelch70 · 02-11-2017, 07:05 PM

Knocked the rust off with an 11 pound prime and a few racks of ribs today. Turned out great.

Sent from my SAMSUNG-SM-G935A using Tapatalk

cxc02e · 02-15-2017, 10:53 AM

thanks!!

WamBow · 02-15-2017, 11:05 AM

Very comprehensive instructions on cooking brisket w/ a little science thrown in for good measure. I've always wrapped my brisket as described bc it seemed like the thing to do...now i know why. Thank you!

Slickrick · 02-15-2017, 12:30 PM

Great write up. Thanks

zztex · 04-18-2017, 08:45 AM

Quote:

Originally Posted by Bowtech Shooter

any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

skiguy327 · 04-18-2017, 08:47 PM

Quote:

Originally Posted by zztex

Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

Here's a great explanation of the smoke ring from amazingRibs.com: "The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. It is not enhanced by paprika. Nitrites have nothing to do with it. There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it."

Sent from my iPad using Tapatalk

zztex · 05-26-2017, 01:12 PM

Quote:

Originally Posted by zztex

Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

Any ideas on this? Probably gonna do another one this weekend

dope hunter · 05-26-2017, 03:53 PM

It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

Sent from my SM-G955U using Tapatalk

bigbad243 · 05-26-2017, 10:16 PM

Knocked one out the other day and last pic is one from a little competition we had on my neighborhood.

JonBoy · 05-26-2017, 11:39 PM

Quote:

Originally Posted by zztex

Interesting. I am having the same problem. Have cooked 2 briskets now on my UDS and they turned out great, just no smoke ring. Had smoke pouring out of vent the whole time, no sure what to think. It's just more appealing to have a smoke ring.

You need Nitric Oxide (NO) and Carbon Monoxide (CO) to react with the myoglobin in the meat to form a smoke ring. Only two ways to do that: hot wood/charcoal fire or to chemically treat the meat. I tried several times with an electric smoker to get a ring to form but it doesnt get the wood chips hot enough to produce sufficient quantities of NO and CO. Heres a great website for reference on smoke rings...

http://amazingribs.com/tips_and_tech...moke_ring.html

Sent from my SAMSUNG-SM-G891A using Tapatalk

zztex · 05-27-2017, 01:19 PM

Quote:

Originally Posted by dope hunter

It's my understanding that since you are cooking in a UDS and most likely using lump coal or briquettes, there isn't enough nitrates in the smoke to cause a smoke ring....if you add wood chunks it will help, but probably not much, unless you use a lot of wood chunks. That is why off set smokers, that solely use wood, have better smoke rings.

Sent from my SM-G955U using Tapatalk

I use quite a bit of wood chunks, I'll use more this time.

02-28-2016, 09:11 AM	#153
Chadroe Ten Point Join Date: Sep 2011 Location: Magnolia Hunt In: TX/SE OK/CO	Brisket: A Detailed "How To" 8lb prime trimmed Salt pepper Red pepper flake Cayenne Pinch of garlic powder 220-250 12 hrs over hickory using big green egg Wrapped in butcher paper at stall Started probing at 185. Probed tender at 201 pulled off and let it rest. Very happy to finally get one right. I

05-17-2016, 10:14 AM	#160
WACK N STACK Eight Point Join Date: Apr 2010 Location: Tomball, Tx Hunt In: Rocksprings, Tx	Cooked one using this method a few weeks ago on my treager pellet smoker and it turned out awesome... Attached Images

05-17-2016, 07:33 PM	#164
Bowtech Shooter Ten Point Join Date: Feb 2009 Location: Giddings Hunt In: Lee, Fayette, KENDALL	Ttt

11-01-2016, 08:04 AM	#182
TC Ten Point Join Date: Aug 2008 Location: Glen Rose, TX work in Jackson, MS Hunt In: Hamilton County	Had one of my prettiest brisket cooks a couple weekends ago! This one was flat only, fat side down, 300 degrees, wrapped at IT of 165, and pulled when it was tender. Took right at 4 hours and finished right at 211 IT Attached Images

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

02-07-2016, 04:57 PM	#152
Bayouboy Pope & Young Join Date: Mar 2009 Location: Texas City Hunt In: East Texas	Saved

02-29-2016, 01:21 PM	#155
mojorider Ten Point Join Date: Dec 2011 Location: Round Rock Hunt In: Mostly Granger	Following

05-13-2016, 09:43 PM	#157
jetboysixx Four Point Join Date: Oct 2015 Location: New Caney, TX (Montgomery County) Hunt In: Mason County, Schenk Ranch	Great post! Now my turn. Sent from my iPhone using Tapatalk

05-15-2016, 06:20 PM	#158
Biggs Pope & Young Join Date: Feb 2008 Location: Williston, ND Hunt In: North Dakota	Brisket! Biggs

05-16-2016, 06:17 PM	#159
Biggs Pope & Young Join Date: Feb 2008 Location: Williston, ND Hunt In: North Dakota	this method is awesome. did one using this method and the recipe linked and it was awesome!

05-17-2016, 11:44 AM	#161
ajcarricktx Ten Point Join Date: Nov 2013 Location: Killeen texas Hunt In: Fort hood, any were else I can access	That's a pretty delicious looking brisket. Sent from my iPhone using Tapatalk

05-17-2016, 01:22 PM	#162
Bowtech Shooter Ten Point Join Date: Feb 2009 Location: Giddings Hunt In: Lee, Fayette, KENDALL	any tips on getting a good smoke ring when using a uds. I know they say it doesn't matter in competitions but I think lots of people eat with their eyes also. I've heard putting some tender quick on it for 10 or 15 minutes and washing off will do it but have been too scared to try. I cook a good tender and juicy brisket, just can't seem to get the smoke ring on it.

05-17-2016, 02:13 PM	#163
ACook Eight Point Join Date: Nov 2013 Location: Clovis, NM Hunt In: NM, MS	Tagged for reference! Thanks for the info!

05-17-2016, 07:55 PM	#165
droptine8850 Eight Point Join Date: Nov 2014 Location: DFW Hunt In: South Taylor county	Tag

05-31-2016, 10:21 AM	#167
czechgrubworm Pope & Young Join Date: Oct 2006 Location: Ennis Hunt In: West of Mertzon/Vance	TC - would you please email me the recipe: angiepatak@gmail.com thanks

05-31-2016, 06:37 PM	#168
Buckwheat Pope & Young Join Date: Oct 2010 Location: Clifton,Tx Hunt In: Bosque County	Thank you sir for the info. Have cooked only one brisket and it turned out "ok". I have afraid to try another because they are costly. But I'm saving this and am going at it again. Sent from my XT1585 using Tapatalk

05-31-2016, 06:50 PM	#169
thorthunder Pope & Young Join Date: Dec 2009 Location: Houston Hunt In: Mainly Guide Now	Need to copy this.....

06-16-2016, 08:48 AM	#171
BrandonA Pope & Young Join Date: Oct 2006 Location: Marble Falls/Burnet Hunt In: Mills and Burnet County	Good Read Thanks. I haven't tried a brisket in yrs. First one was so bad I had to feed it to the dogs.

06-16-2016, 03:12 PM	#172
Conscious Nate Spike Join Date: Jun 2016 Location: Austin Texas	Looks amazing!

06-21-2016, 05:16 PM	#173
Biggs Pope & Young Join Date: Feb 2008 Location: Williston, ND Hunt In: North Dakota	Smoking three briskest for work right now! Lunch is going to be awesome Biggs

06-21-2016, 05:21 PM	#175
Biggs Pope & Young Join Date: Feb 2008 Location: Williston, ND Hunt In: North Dakota	They barely fit on my little smoker... Biggs

06-28-2016, 12:55 PM	#176
navajo76 Six Point Join Date: Jan 2012 Location: round rock Hunt In: anywhere	thx for info great

09-02-2016, 09:22 AM	#177
ttu1997 Six Point Join Date: Nov 2009 Location: Parts unknown Hunt In: In your stand when you are gone	Great info for the up coming weekend.

09-02-2016, 01:29 PM	#178
Mike D Pope & Young Join Date: Oct 2006 Location: North Texas Hunt In: Haskell County, TX	Tagged. I'm thinking of trying to smoke a brisket this weekend. Sent from my iPhone using Tapatalk Pro

10-02-2016, 07:14 AM	#179
waffles Four Point Join Date: Sep 2016 Location: Rockdale Hunt In: Milam County	Thanks

10-20-2016, 10:17 AM	#180
hittman Four Point Join Date: Dec 2014 Location: Arlington Hunt In: DCNF	Going to try my first brisket this weekend with this method... I'll let you know how it goes!

10-20-2016, 12:12 PM	#181
LROSE Eight Point Join Date: Dec 2014 Location: Waxahachie	Flagging this post for sure !!!! Anyone try this on an Electric Smoker? I know I know.... Electric smoker not the same as a true pit, but it is what I want to try it on... Anyone using an electric smoker and will give any details on it?

12-08-2016, 09:37 PM	#185
Arrowslinger1 Ten Point Join Date: Jan 2011 Location: Forney Tx Hunt In: Rotan tx, Coleman ok	I like reading this thread every now and then. Picked up a prime brisket at Costco for $2.69 lb. and a prime fillet for $114. Gonna be a good Christmas dinner this year.

12-10-2016, 12:02 PM	#186
Biggs Pope & Young Join Date: Feb 2008 Location: Williston, ND Hunt In: North Dakota	I have one going like this method again... but it's 8 below zero and my smoker seems to be doing fine. I love smoking briskets! Biggs

12-30-2016, 07:23 PM	#187
Gradams Four Point Join Date: Dec 2016	Looks good

01-03-2017, 10:06 PM	#188
aaroncompton Spike Join Date: Dec 2014	Good thread. Thanks for posting. Sent from my SAMSUNG-SM-G930A using Tapatalk

01-23-2017, 11:00 PM	#189
Lurch0000 Four Point Join Date: Dec 2010 Location: SE Texas Hunt In: Texas, Kansas	Excellent tutorial - thanks!

02-11-2017, 07:05 PM	#190
lwelch70 Ten Point Join Date: Dec 2010 Location: Houston, TX Hunt In: Gillespie County	Knocked the rust off with an 11 pound prime and a few racks of ribs today. Turned out great. Sent from my SAMSUNG-SM-G935A using Tapatalk

02-15-2017, 10:53 AM	#191
cxc02e Spike Join Date: Feb 2017 Location: Abilene, TX	thanks!!

02-15-2017, 11:05 AM	#192
WamBow Six Point Join Date: Oct 2009 Location: Katy Hunt In: Madison County	Very comprehensive instructions on cooking brisket w/ a little science thrown in for good measure. I've always wrapped my brisket as described bc it seemed like the thing to do...now i know why. Thank you!