Need your help. Brisket

[HUNTIN HARD]

Ive been reading several post that smoked my first brisket and came out fantastic. Well I’ve done about about 5 now and all have not been worth a ****!! Don’t know what I’m doing wrong. They all have been dry or very tough. I spritze it several times till it gets to 160 then I wrap with pink butcher paper. I probe around 190 and above but it never goes in like butter. Before y’all say anything I’m using a pit boss I know I know it’s for girly girls. Anyway I’m going to try again with a 14 pounder. Any pointers? Going to put it on tonight late at 225 and see if this changes my luck. Does it look ok after I trimmed it? Last pic shows like a flap on the point should I cut this off or will it be ok?

[CyTxCazador]

Apply rub liberally, put in pellet smoker fat side down on 250* with meat thermometer stuck in the point, don’t open the lid again until the probe reads 203*. You will get many responses, but coming from someone who has pellet smoked ~300 briskets over the past few years, this is the way.

No spritzing, no wrapping, just smoke it. If you’re lookin’, you ain’t cookin’.

[HUNTIN HARD]

Originally Posted by CyTxCazador

Apply rub liberally, put in pellet smoker fat side down on 250* with meat thermometer stuck in the point, don’t open the lid again until the probe reads 203*. You will get many responses, but coming from someone who has pellet smoked ~300 briskets over the past few years, this is the way.

No spritzing, no wrapping, just smoke it. If you’re lookin’, you ain’t cookin’.

I have a glass lid so I can see it without opening lol
Ok I’m going to try your way so 250 for about how long for 14 pounds?

[HUNTIN HARD]

Originally Posted by CyTxCazador

Apply rub liberally, put in pellet smoker fat side down on 250* with meat thermometer stuck in the point, don’t open the lid again until the probe reads 203*. You will get many responses, but coming from someone who has pellet smoked ~300 briskets over the past few years, this is the way.

No spritzing, no wrapping, just smoke it. If you’re lookin’, you ain’t cookin’.

What about that flap?

[bowfishin fool]

Originally Posted by CyTxCazador

Apply rub liberally, put in pellet smoker fat side down on 250* with meat thermometer stuck in the point, don’t open the lid again until the probe reads 203*. You will get many responses, but coming from someone who has pellet smoked ~300 briskets over the past few years, this is the way.

No spritzing, no wrapping, just smoke it. If you’re lookin’, you ain’t cookin’.

What he said but rest in a cooler


Oh and fat side up!


Fight me


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[TA_Fab]

Let me start off by saying I’m by no means anywhere near a brisket expert. But I have been able to get consistent briskets on a pellet grill. I actually go fat side up till bark looks good then wrap till 195-200. I think a very important part is resting it as long as you can in a cooler or oven on super low temps before cutting.


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[bowfishin fool]

.

[Smart]

190 is too early ...200-202 is when I start probing for slices.

A tough dry brisket is a not done, undercooked brisket. Never fails when folks pull too early whatever the reason it is a tough and dry. On the contrary, an overcooked brisket is softer and completely broke down. That's why folks take briskets they want to chop to 205 plus.

I'm a trimmed fat down brisket cooker. Makes for a prettier bark on top with no grill marks

[HUNTIN HARD]

Originally Posted by CyTxCazador

Apply rub liberally, put in pellet smoker fat side down on 250* with meat thermometer stuck in the point, don’t open the lid again until the probe reads 203*. You will get many responses, but coming from someone who has pellet smoked ~300 briskets over the past few years, this is the way.

No spritzing, no wrapping, just smoke it. If you’re lookin’, you ain’t cookin’.

Originally Posted by bowfishin fool

What he said but fat side up.


Fight me


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**** it fat up fat down???? 300 briskets or a cattle guy

[Gumbo Man]

I have a tremendous amount of experience in smoking briskets. I’ve ruined probably 200 at least. Looks like CyTexCazador is the man I’d follow. Good luck. Oh and Smart knows what he’s talking about as well.

[HUNTIN HARD]

Originally Posted by Smart

190 is too early ...200-202 is when I start probing.


A tough dry brisket is a not done brisket. I'm a trimmed fat down brisket cooker. Makes for a prettier bark on top with no grill marks

Wrap or no?

[snappertapper]

Originally Posted by Smart

190 is too early ...200-202 is when I start probing.


A tough dry brisket is a not done brisket. Never fails when folks pull too early it is a toug a dry. An overcooked brisket is softer and completely broke down. That's why folks take briskets they want to chop to 205 plus. I'm a trimmed fat down brisket cooker. Makes for a prettier bark on top with no grill marks

100% this

I'll edit to this- fat up and down is arguable on an offset because you should mainly use it to help from burning. On a pellet your heat source is underneath (unlike an offset where the hot air is travelling over the top towards the exaust) so you should always go fat side down.

[HUNTIN HARD]

Originally Posted by Gumbo Man

I have a tremendous amount of experience in smoking briskets. I’ve ruined probably 200 at least. Looks like CyTexCazador is the man I’d follow. Good luck.

His does sound the easiest lol

[RobinHood]

Stick burner here, so I can’t help much with the pellet.
But I’ll smoke at 275° till the stall which is usually around meat IT of 165°. Then wrap and start probing around 190°. I’ve had briskets ready to pull at this temp, and I’ve had some first get ready to pull at close to 210°. Every brisket is different. I’m a big believer in long rests. (6-7 hrs). But before putting in the cooler to rest, I’ll set it on the shelf and let the IT temp drop to about 180° otherwise it’ll keep cooking in the cooler and get overdone. Before I rest it, I’ll wrap it back up tight then wrap a towel around it, and set it in a small styrofoam cooler with not a lot of air space. You’d be surprised how long it’ll stay warm.



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[Smart]

Originally Posted by HUNTIN HARD

Wrap or no?

I did some editing to that first comment to be a little more specific.



I wrap at around 165-170 or at the stall whatever comes first ... both I have to feel that the bark is right though.

[HUNTIN HARD]

Originally Posted by Smart

I did some editing to that first comment to be a little more specific.



I wrap at around 165-170 or at the stall whatever comes first ... both I have to feel that the bark is right though.

Last one I cooked couple weeks ago was 10lbs and was on for about 13 hours and never would get above 190ish. Thought I was over cooking it and was dry as hell.
Give or take how long should this one take?

[Smart]

I have a small word document write-up I have shared with many TBH folks through the years if you want it. Its very basic and is written to help beginners and others if they want it....but it works for me. I don't do anything special....very straight forward. Foil or butcher paper. Just PM your email address....

[Rex]

Originally Posted by HUNTIN HARD

Give or take how long should this one take?

Some say 1-1.5 hours per pound at 225 degrees. So 14-20 hours give or take. Depends on the brisket but I've never pulled one under 200. Usually 203-208. Good luck.

[Smart]

Originally Posted by HUNTIN HARD

Last one I cooked couple weeks ago was 10lbs and was on for about 13 hours and never would get above 190ish. Thought I was over cooking it and was dry as hell.
Give or take how long should this one take?

My opinion ...its sounds like a secondary stall or your fire is just not hot enough. ( I'm a 250-275 guy). I've seen it a few times. I hate to put a time on anything, because its done when its done internally. I do know that its not done at 190. The collagen and muscles fibers just start breaking down when it hits 185-190. If they are not broken down completely, it will be tough and dry. The breakdown not only makes the brisket tender, it makes it juicy/moist. I personally would have turned up the heat a bit and helped push it through if it was wrapped.

[Gumbo Man]

Originally Posted by Smart

I have a small word document write-up I have shared with many TBH folks through the years if you want it. Its very basic and is written to help beginners and others if they want it....but it works for me. I don't do anything special....very straight forward. Foil or butcher paper. Just PM your email address....



Attachment 1086586

Attachment 1086587

OMG. Food Pawrn. Now I’m cooking with wood.

[Tom]

never listen to a skinny chef. Thats my best advice.

[eradicator]

Im a fat side down these days and rarely wrap......it'll be ready when it's ready

[Smart]

Originally Posted by Tom

never listen to a skinny chef. Thats my best advice.

Funny you say this. My new BBQ shirt I wore last weekend when we cooked for 200 folks at Todd-Ty729’s crawfish and BBQ riot.

[HUNTIN HARD]

So would it be ok to put on now?

[Smart]

Trimmed brisket looks fine...to me. That thin stuff will render down and be a non factor.

[RobinHood]

Originally Posted by Tom

never listen to a skinny chef. Thats my best advice.

I got that apron. Lol



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[lmartin5]

Originally Posted by RobinHood

Stick burner here, so I can’t help much with the pellet.
But I’ll smoke at 275° till the stall which is usually around meat IT of 165°. Then wrap and start probing around 190°. I’ve had briskets ready to pull at this temp, and I’ve had some first get ready to pull at close to 210°. Every brisket is different. I’m a big believer in long rests. (6-7 hrs). But before putting in the cooler to rest, I’ll set it on the shelf and let the IT temp drop to about 180° otherwise it’ll keep cooking in the cooler and get overdone. Before I rest it, I’ll wrap it back up tight then wrap a towel around it, and set it in a small styrofoam cooler with not a lot of air space. You’d be surprised how long it’ll stay warm.



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Looks pretty good to me!

[Electrican]

Rub liberally with Kosher salt and Restaurant cut black pepper. Smoker to 225 and put it fat side up. Cook till 165 and wrap in butcher paper till 202-203 at the point. Pull it and rest in cooler for minimum 1 hour. Will be perfect. All about temp not time. No spritz. This is based on pellet cooker.

[HUNTIN HARD]

Well wish me luck

[RobinHood]

Good luck bud.
I’d move that probe a little to the right. You want it right where the point begins.
Well, that’s how I do it anyway, and maybe that’s where your point begins. Hard to tell by that pic.
But I’ve learned that everybody cooks different and if it works for you, then go for it. I’ve seen so many arguments on the Facebook BBQ groups that I’m on because some think their way is the only way to do it.
Main this is to learn YOUR pit and improve on every piece of meat you cook.


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[RWB]

Originally Posted by CyTxCazador

Apply rub liberally, put in pellet smoker fat side down on 250* with meat thermometer stuck in the point, don’t open the lid again until the probe reads 203*. You will get many responses, but coming from someone who has pellet smoked ~300 briskets over the past few years, this is the way.

No spritzing, no wrapping, just smoke it. If you’re lookin’, you ain’t cookin’.

This is how I do mine and they come out great. I do inject mine with beef broth before putting on the pit.

[oktx]

Was the grade of meat ever mentioned? I would inject the dog out of it. I use Kosmos brisket injections.

[HUNTIN HARD]

Originally Posted by RobinHood

Good luck bud.
I’d move that probe a little to the right. You want it right where the point begins.
Well, that’s how I do it anyway, and maybe that’s where your point begins. Hard to tell by that pic.
But I’ve learned that everybody cooks different and if it works for you, then go for it. I’ve seen so many arguments on the Facebook BBQ groups that I’m on because some think their way is the only way to do it.
Main this is to learn YOUR pit and improve on every piece of meat you cook.


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Thanks is that better never new exactly where to put it ?

[RobinHood]

Originally Posted by HUNTIN HARD

Thanks is that better never new exactly where to put it ?

That’s where I put mine.


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[RWB]

For you guys cooking crawfish this weekend save some of the boil, strain it and inject your brisket. Pretty good!

[Texastaxi]

JP, I never cooked a brisket until Tina bought me a Traeger.
I don't care what anyone says, no one has ever refused my brisket.

I don't do temperature, I do time.

Fat side up.
4 hours on smoke (185 degrees)
Turn it up to 225
6 hours at 225
Wrap in paper or foil for 2 more hours at 225

I never spray it. In fact, I don't touch it until I wrap it.

I've read so many different ways, but this one has never failed me.

[bboswell]

No need to wrap, just smoke it till it’s probe tender.

You knew your other ones weren’t ready when you took them off probing tough…

[Texastaxi]

Originally Posted by RobinHood

I got that apron. Lol



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Yep, still to hot for you!

[HUNTIN HARD]

Is this correct? Been on for 2 hours

[HUNTIN HARD]

Originally Posted by Texastaxi

JP, I never cooked a brisket until Tina bought me a Traeger.
I don't care what anyone says, no one has ever refused my brisket.

I don't do temperature, I do time.

Fat side up.
4 hours on smoke (185 degrees)
Turn it up to 225
6 hours at 225
Wrap in paper or foil for 2 more hours at 225

I never spray it. In fact, I don't touch it until I wrap it.

I've read so many different ways, but this one has never failed me.

Yes read all kind of different ways. This time I’m going fat side down and not opening till 203 or so.

[trophy8]

I use claudes brisjet marinade and fiesta brisket rub. Marinate overnight.

Set smoke on low(160-180) for 5-6 hours. Crank to 250. Wrap at 160 and put leftover marinade in with it. Not a ton. I put a probe in each side. Sideways not from the top. I pull at 198-200. Then it rests. Super good.

I buy packer style cheap briskets. I don’t trim much at all. And I cook fat side up.

Cooked a bunch of em on my old treager. I’m trying my first on my new Recteq tomorrow. Will see how it goes.

[RobinHood]

Originally Posted by Texastaxi

Yep, still to hot for you!

I’ve given her plenty chances to kick me to the curb. She won’t do it. I guess because I love to cook. But she likes doing dishes and I don’t, so I’ll keep her around for a little longer.


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[Smart]

Originally Posted by RobinHood

I’ve given her plenty chances to kick me to the curb. She won’t do it. I guess because I love to cook. But she likes doing dishes and I don’t, so I’ll keep her around for a little longer.


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She’s a Cowboys fan too so you have that piece of awesome going on for you as well!!

[bowhuntercoach]

I've found that you can cook 'em at 275-300 also. I've done several this way and couldn't tell a difference from the 225-250 ones. I think we overthink this. Season like you like it, put on plenty of good clean smoke and heat, and get it done. I like mine salty with plenty of bark and fat. Even bad brisket is better than no brisket.

[RobinHood]

Originally Posted by bowhuntercoach

I've found that you can cook 'em at 275-300 also. I've done several this way and couldn't tell a difference from the 225-250 ones. I think we overthink this. Season like you like it, put on plenty of good clean smoke and heat, and get it done. I like mine salty with plenty of bark and fat. Even bad brisket is better than no brisket.

So true. A lot of folks cook hot and fast with the same results….just a faster cook time.


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[RobinHood]

Originally Posted by Smart

She’s a Cowboys fan too so you have that piece of awesome going on for you as well!!

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[Smart]

Originally Posted by RobinHood

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.

[Texastaxi]

Originally Posted by RobinHood

I’ve given her plenty chances to kick me to the curb. She won’t do it. I guess because I love to cook. But she likes doing dishes and I don’t, so I’ll keep her around for a little longer.


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I never said she was smart, just hot!

Love you Burnadette!

[kd350]

I do mine 250 unwrapped then rest in a cooler for Atleast 1 hour. My buddy does his overnight, just depends on what kind of result you want…. Fall apart (pot roast imo) or good bark and good bite to it

[Burntorange Bowhunter]

Oh lawed. I'll just keep quiet. Lol.

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