First Time Trying a Brisket

[james-93-12valve]

OK guys i will be attempting my first brisket this weekend. can i get any tips and help or recipes would be much appreciated.

[Bluz]

Look over into the recipe section and there is a wealth of information of how others do Briskets, Good Luck!!

[BluDawg]

OK heres the secret, 1 cup K salt,1/3 cup black pepper, 1/4 cup granulated garlic, 3 tbls Mexican Oregano crushed, blended together. Trim the brisket leaving about 1/4 " of fat. slather it with Worcestershire sauce and lay down an even coat of the rub. Cook at 225-250 until a a wooden skewer will penetrate the flat like a Hot knife through butter. remove from the pit wrap in Aluminum foil and place it into an empty cooler and pile some towels on top to take up the air space and increase the insulation. Let it rest at least 1 hour before slicing. Now don't tell any one it's a secret!

[jtilk]

listen to this guy ^^^^... he's got a lil experience

[BigTex33]

Writing it down on the palm of my hand as we speak...

[james-93-12valve]

would marinading it in beef broth do much

[BluDawg]

would marinading it in beef broth do much

No but you can inject it.

BluDawgs Bovine Nectar

1 pkg Mc Cormicks Aus Jus
2 cups black coffee
1/4 cup cannola oil
1/4 cup Worcestershire sauce
1 tbl brisket rub

The directions on the Aus Jus calls for water use the coffee instead. The acid in the coffee is a natural tenderizer and it pumps up the beef flavor.

[Desperado1969]

that sounds good Bludawg

[mramsey]

I am hungry >>>

[The Bundling]

OK heres the secret, 1 cup K salt,1/3 cup black pepper, 1/4 cup granulated garlic, 3 tbls Mexican Oregano crushed, blended together. Trim the brisket leaving about 1/4 " of fat. slather it with Worcestershire sauce and lay down an even coat of the rub. Cook at 225-250 until a a wooden skewer will penetrate the flat like a Hot knife through butter. remove from the pit wrap in Aluminum foil and place it into an empty cooler and pile some towels on top to take up the air space and increase the insulation. Let it rest at least 1 hour before slicing. Now don't tell any one it's a secret!

so I too will be doing my first brisket this weekend! Question about time. You said 225-250 untill ... how long on ave would that be for a 10lb-12lb brisket?

[TXLNGHRN]

as a guide about an hour a pound.
The skewer or meat fork test is when you know it's done.

[The Bundling]

OK, so i did all of this this weekend! the smoke Flavor was out of this world but the brisket was just not tender for 6.5 hours. what did i do wrong? it was a 4.6 lb flat brisket. i thought 6 hours would do the trick?

[egghead]

OK, so i did all of this this weekend! the smoke Flavor was out of this world but the brisket was just not tender for 6.5 hours. what did i do wrong? it was a 4.6 lb flat brisket. i thought 6 hours would do the trick?

Probably needed a little more time. Did you check the temp and probe like BluDawg said? It's usually around 195 when it passes the probe test for me but can be a little lower or higher.

[OSD]

OK, so i did all of this this weekend! the smoke Flavor was out of this world but the brisket was just not tender for 6.5 hours. what did i do wrong? it was a 4.6 lb flat brisket. i thought 6 hours would do the trick?

Because you cooked it by time. Time per pound is a GUIDELINE only. The brisket was under cooked. You should have cooked it and went by the internal of the brisket and started checking the doneness @ about 190° internal temp. Most briskets are done somewhere around 190° to 205° internal temp. When it gets close to temp, check by doing a probe test. When a probe goes into the meat like it's going into warm butter, the brisket is done. Now you need to wrap it and let it rest in a dry cooler for at least 1 hour.

[The Bundling]

I knew it needed more time when i took it off but sadly i only gave myself 7 hours to do this so i had to take it off when i knew it was not ready (had to get up to the cabin!). when i took if off it was sitting at 140ish but it had been sitting there for like 2 hours. How much internal temp should it gain over an hour?