I am planning to smoke a beef brisket It is a tad over 8lbs. Quite thick at one end and flat at other. Seems to me the flat end will be over cooked waiting for large end to cook. Any help would be appreciated.
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Pellet Smokers Help Needed
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I use a Big Green Egg. Low and slow is the key for cooking any brisket. I think this will work just as well with your pellet smoker.
Dr. BBQ's Brisket Flat | Big Green Egg
Dr. BBQ's Brisket Flat | Big Green Egg
oneounceload
Member
Put your rub on it, cook it LOW and SLOW indirect heat; mesquite for smoke flavor if desired and thicker end toward the coals - only open the lid to add more smoke chips since you're using a pellet machine.
What about folding the small end over itself to somewhat equal the overal thickness.
Would that work?
terry
Would that work?
terry
Use hickory or mesquite pellets. Set smoker at 225. Cook for 4 hours. This is after You have applied Your rub. If using a Traeger put the large end at the drain end. After 4 hours remove and wrap in tin foil, at least two layers, and bring to 205 degrees with the probe in the thick part. Remove and wrap in bath towels (notice the TOWELS with an S) and place in a cooler for 4 - 6 hours. I know this is time consuming, BUT, trust Me, You'll never cook a brisket any other way.
OP
Thank you for the replies.
You can go around steaks and roast with string or twine and
"Suck it up" into a round shape to help the smaller part cook
slower.
+1 on towel wrap and in a cooler........... for at least two hours
to let the juices settle back into the meat.
Sounds weird but it works and it will still be warm and taste way
better than if it is cut when it is "Green".
"Suck it up" into a round shape to help the smaller part cook
slower.
+1 on towel wrap and in a cooler........... for at least two hours
to let the juices settle back into the meat.
Sounds weird but it works and it will still be warm and taste way
better than if it is cut when it is "Green".
Stumpnov
Member
The conventional wisdom is to serve the folks that like it well done off the thin end, the folks that like it rare off the fat end, and the rest off the middle. Make a couple kinds of sauce for people to try and don't plan on leftovers.
Bill Bates
Member
I've cooked a bunch of briskets on my pellet grill. Of course as other have said low and slow is the key. I usually do the big vacuum packed briskets. I trim it up and then rub it down with my favorite rub.
I like to smoke it with oak and a bit mesquite. For temperature I set my pellet grill at 225 degrees. Then I figure an hour to an hour and half per pound to get brisket up to the needed 195-200 degrees. That means I put it on the grill late at night and so I'll have brisket for dinner the next evening.
When I pull off the grill I wrap it tight in foil wrap and put towels around it then put it in a cooler for a couple of hours.
It comes out evenly cooked, melt in your mouth tender and juicy.
I like to smoke it with oak and a bit mesquite. For temperature I set my pellet grill at 225 degrees. Then I figure an hour to an hour and half per pound to get brisket up to the needed 195-200 degrees. That means I put it on the grill late at night and so I'll have brisket for dinner the next evening.
When I pull off the grill I wrap it tight in foil wrap and put towels around it then put it in a cooler for a couple of hours.
It comes out evenly cooked, melt in your mouth tender and juicy.
OP
Thanks again for the replies.
ky wonder
US Veteran
No, the brisket is a challenge if this is your first one, at 8 lbs it's a very small brisket,
Low and slow is the only way to go, you will hit a point when the meat hits the stall, research brisket stall. By that time the smoke has done its job, so you can wrap it tight in foil, and place back on the fire, this will trap the juices in the meat and will let it cook faster,
The flat is very lean, and it takes some time for the heat to soften this part, the point ( the big end) has more fat flavor, and my favorite part.
Cook until you get an internal temp of 198-202
Take off grill, leave wrapped in foil, cover foil in a old clean towel, set in a cooler and let rest for a couple of hours, the juices will seep back into the meat flat and point.
Learn how to slice against the grain, on the flat, once you reach the point, turn your brisket 90 degrees, slice down the center and work your way out to the sides of the point
Enjoy your brisket
misswired
Absent Comrade
Plenty of help posted on the smoking technique.... here's another twist. Before the price of beef went nuts, you could catch a whole brisket on sale for about the price of burger. Have the butcher run it thru the grinder twice and wrap in whatever sized packages you prefer. Talk about some awesome grilled burgers..... they taste like steak.
Might be a grilling idea for the fourth!
Might be a grilling idea for the fourth!
OP
Well for being my first brisket, it came out very good. Tender plenty of juice easy chewing and taste was very good. Thanks for all suggestions.
Whitwabit
US Veteran
First do you have a in cooker temperature gauge ?? If not get one with at least 3 leads .. Mine has 4 .. brisket should be cooked slow 220 to 240 degrees for as long a 2 hours per pound or more .. A brisket isn't done till internal temp reaches 203 to 208 degrees ..
Put about twice the seasoning as you think you should if your a first timer.. it will become what is called the bark and adds greatly to the briskets taste !!
I pat the brisket dry after cutting excess fat off .. I use mustard to allow the dry seasoning to stick to the meat .. So the more mustard you apply the more seasoning will stick !! you will not taste the mustard when finished .. when temp reaches 203 .. its done ..
I wrap mine in foil then a towel and then in a cooler and let set for around 90 minutes .. to allow juices to be absorbed .. temp will still be 150 to 170 when removed and sliced about a pencil thickness ..
God luck !!
Put about twice the seasoning as you think you should if your a first timer.. it will become what is called the bark and adds greatly to the briskets taste !!
I pat the brisket dry after cutting excess fat off .. I use mustard to allow the dry seasoning to stick to the meat .. So the more mustard you apply the more seasoning will stick !! you will not taste the mustard when finished .. when temp reaches 203 .. its done ..
I wrap mine in foil then a towel and then in a cooler and let set for around 90 minutes .. to allow juices to be absorbed .. temp will still be 150 to 170 when removed and sliced about a pencil thickness ..
God luck !!
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