Brisket help

[Paulr]

I reckon I'm in the right forum for help on briskets??
I haven't done a low-and-slow cook for a while and was thinking of cooking some brisket.
Now keep in mind that this cut of meat is not very popular here in Oz and I have to order it specially from my butcher.
Here are some question I have:
What size should I get (how many pounds)? There's just me and the missus but I figure it freezes well?
What recipe/rub should I use?
What temps should I could the brisket at?
My KK can handle a fair amount of coals meat and I have a guru and/or stoker to monitor regulate pit temps (so I can do an overnight one and still get some sleep).

Any help/pointers would be greatly appreciated!!

[Stan41]

Here is what I would do: Trim some, but not all the fat off. Rub with salt, black pepper, a little onion powder and a little garlic powder. Place in plastic bag and let it set overnight. Cook at 225 degrees for about 10 hours or until tender. Turn over once about halfway through the cook.
Stan

[bowhnter]

If you are able to get a whole brisket, and not just the flat, I would do that. Use the point for some burnt ends and to put into your beans at a later date.
Maybe get a 12 pounder or so.

[DATsBBQ]

Cook till internal is 195*F, then wrap in foil and a couple of beach towels an put it a cooler for at least an hour. Slice and enjoy.

[3 star redneck]

Cook till internal is 195*F

[DATsBBQ]

Cook till internal is 195*F

Yeppers, cook till internal temp is 195*. I run the ceramics at 240-250 for the entire cook. Depending on how the packer looks when it gets to 165*internal, I sometimes foil them. Took 2nd place overall in a non-sanctioned contest last month using this method.

[DATsBBQ]

Brisket freezes very well if you use food saver bags.

[JamesB]

Cook till internal is 195*F

Remember that the internal temp is just a guide! The brisket is done when you can take an instrument (temp probe, long fork etc.) and easily insert and remove from the flat.

I've had briskets that tender up at around 185° and some that I had to take to around 200° internal before they gave up.

[3 star redneck]

Ok.......

[Papa Tom]

Yep Paul good advice here 'cept I'd go to 195* internal......
Like BH said if you can find or get a 12 lb. whole brisket do that. Every bovine critter yields a couple so you should be able to get them.
I go at 225-240 until 160* internal then foil til 195* move to the cooler and rest.

A rub:
Here is a good one from Smoky Hale.

1 c. kosher salt
¼ cup garlic powder
¼ cup onion powder
1/8 cup ground thyme
1/8 cup ground bay
1/8 cup black pepper
1/8 cup celery seed
1/8 cup Hungarian paprika

Or

Barbeque Rub (KCBS)

2 c Sugar 1/2 c Salt
1/4 c Paprika 2 ts Black Pepper
2 ts Chili Powder 1 ts Garlic Powder
1/2 ts Cayenne

Combine all ingredients and use as a rub for any barbequed meat.

Source: Kansas City Barbeque Society, The Passion of Barbeque

[Burnt Food Dude]

I reckon I'm in the right forum for help on briskets??
Maybe...

I haven't done a low-and-slow cook for a while and was thinking of cooking some brisket.
Now keep in mind that this cut of meat is not very popular here in Oz and I have to order it specially from my butcher.
Here are some question I have:

What size should I get (how many pounds)? There's just me and the missus but I figure it freezes well?
If you get a flt I'd try to get one in the 7 to 10 pound range. If you get a packer cut get one on the 12 to 14 pound range. Cooked it does freeze well. As was mentioned earlier you should use a food packer to remove the air.

What recipe/rub should I use?
Why not try Hoochie Mama from Gator. Its a great rub.

What temps should I could the brisket at?
I try to cook my briskets 225 to 240 degrees.

My KK can handle a fair amount of coals meat and I have a guru and/or stoker to monitor regulate pit temps (so I can do an overnight one and still get some sleep).
I have a Guru also but rarely use it during the summer unless its raining. I use WSMs.

Any help/pointers would be greatly appreciated!!

There are a lot of different ways to prepare a brisket. Here is what I usually will do..

I try to get all the fat off the top part of the brisket. If I have a packer I cut some of the "kernel" out. I'll try to trim the bottom layer of fat to 1/8th to 1/4 of an inch. I've heard that some people leave the whole fat cap on until they foil the brisket.

When I apply the rub I usually take some wosty sauce and rub it all over the brisket including the fat cap on the bottom. Then I'll apply the rub, patting it on the whole brisket, and set in a plastic bag or wrap for at least 6 hours (usually longer). When I have the smoker ready I'll take the brisket out of the bag and lightly apply some more rub and place the brisket in the smoker.

I will try to take the brisket above 165 before foiling. If I can get it to 168 than (depending on timing) I will foil the brisket in 2 layers of foil and place it in an aluminum foil pan (I don't want to lose any juice if a hole gets poked in the foil). However, If I'm using a packer cut, I will separate the flat and point. Foil the flat and put the point back in the smoker. Note: Sometimes I'll foil the whole packer and cut the point off at the end

After about 2 hours I'll check the brisket for tenderness. If I can slip my temp probe in easily into several places I'll pull the brisket. I'll pull it regardless of temprature. Otherwise, pull at 200 degrees. Wrap in several layers of cloth towels and leave it sit for at least 1 hour usually 2.

Here a link to help you trim your brisket
http://www.azbbqa.net/articles/brisket-trim.htm

[Paulr]

Wow, thanks all for your help & suggestions...
As I don't have a food saver (another item for the christmas list ) I was thinking of getting a 3-4 kilo brisket (would a "flat" be about that weight (6-8 pounds)).
So I cook the brisket until it's 195 (or until the meat is easy to "puncture")
and then leave it in foil/towels in an eskie or about 2 hours?
Do you cut the brisket or pull it like pulled pork?
I liked the look of some of the rubs (I like making my own) but may ask Gator if he ships to Oz?
Really appreciate the help and will pots pictures after the cook!

[Gator]

So I cook the brisket until it's 195 (or until the meat is easy to "puncture")
and then leave it in foil/towels in an eskie or about 2 hours?
Do you cut the brisket or pull it like pulled pork?
I liked the look of some of the rubs (I like making my own) but may ask Gator if he ships to Oz?

Yep - let it set up for a couple of hours.

Cut it across the grain.

PM me your address, lets see how much it would cost to ship to OZ, Im sure we can work something out.

[Paulr]

Thanks guys, I'll postpone the brisket for a week as I have purchased (THANKS Gator!) some rubs from Sucklebusters (Australian first I believe).
Anyway I reckon I'm going to wait so I can use this Texan rub on my brisket..(around 5 days I hope)...

[bowhnter]

Good choice Paul, you will like it. Of course you could cook one this weekend, and one next and compare