r/brisket

For our exclusive client dining buffet, we serve barbecue brisket. Here's how it's cooked: The brisket is cut in half, seasoned generously with a dry rub and roasted for about 45 minutes to develop nice crust. It’s then wrapped in foil and cooked for about 4 hours until it’s incredibly tender. Once it’s done, we finish it with a generous coating of barbecue sauce before serving.

What do you think of this cooking method? Would you give it a try?

Btw I'm just a cook following my chef's orders ok

Smoked my first brisket yesterday and boy do I feel like have a lot to learn. It was good not great. Flat was definitely on the dryer side and the point was tougher than I would have liked. What are some of your tried and true processes on a pellet grill?

My process:

Weber Searwood XL
Smoked fat sided up at 225°F for about 13 hours. Wrapped in butcher when the flat was at 175°F internal and finished when when it temped around 200°F but it was probing like butter. Let is rest for about 4-5 hours. Tasted great and felt like i got a nice bark on it but just was not as tender as i had hoped. Ive seen others use a water pan before and some foil boat method? Any advice would be great! Thank you!

13 hours on my 95 gallon Desert Mountain Pit offset cooker. 8 hour rest in a controlled warming oven. Fuel was a mix of black oak and hickory. Only after the fat cap was rendered (took this one until about 183°), I wrapped in butcher paper and smoked tallow that I rendered from the fat from the trimming stage.

Seasoned with a homemade rub, "Big Bad Reef Rub" (my personal and preferred riff on "Big Bad Beef rub" from amazingribs.com)

Came out pretty good; guests said it was excellent! Great bark (except the small area of washout due to pooling juice), tasty lseasoning, smoke flavor was on point (hickory is my favorite wood for beef). This thing was juicy, delicious, and tender as a mother's love!

We toasted up some buns and built brisket and Pimento cheese sandwiches. They were a hit. Tasted so good make you wanna slap yo momma! 🤣

First Brisket - cooked on - Pitboss Vertical 4 Pro Series

10 Hours (Goldees Style) unwrapped first 6 hours at 225F followed by 4 hours at 260F. Pulled probe tender - Point at 205F - Flat at 196/200. Rested for 15/20 minutes, then double wrapped in foil and held in the oven at 150/160F for 5 hours.

Let me know your thoughts any tips and advice welcome.

Appreciated 🤝.

First brisket I’ve done in a while. Very happy with how it turned out

Finally made one worthy of sharing here.

This thing was perfect from start to finish. Beautiful marbling, and the shape was perfect. 14 hrs (wrapped for the last 2) and a 5hr rest. Just incredible.

Pitboss Lexington
Competition pellets
15lb (untrimmed) brisket from local farm - Brasstown Beef (NC)

14lb Choice brisket seasoned with S&P and Lawrey’s seasoned salt. The total cook was around 9 hours. Did 225 for the first half and then wrapped in foil and bumped it to 250 for the second half. Took it off when it probed tender and was reading 208 all over.

Due to the cook being shorter than expected and my plans for today, I had to hot hold it at 145 in my oven for just over 20 hours so it was a little too rendered.
Flavor turned out great but I wouldn’t go longer than 15 hours on a hot hold in the future.

What’s everyone else’s experience with hot holds?

My dad and I decided to try and smoke a brisket for the first time, got a 18LB one from Costco, seasoned it with pepper and SPG using mayo as a binder for 12 hours.

Smoked it at 225, wrapped it in butcher paper at 165 and poured tallow on the paper. Then put it back in at 250 until it hit 190 and brought it back to 225 to finish. Probe was going in easily around 198. We let it rest for 15 hours in a warming oven at 150. Anything that could be better? It’s incredibly tender and full of flavor. We did a ton of research and I can’t help but feel like it paid off.

How can I make the bark better like it was before wrapping?

Did a trimming post and someone said it looked like the millennium falcon. Here’s how it turned out.

I studied and made a plan. Followed the plan and the results were SUPER TASTY!

I rubbed my meat 24 hours before and left in fridge. Put it on about 8 hours ago on top rack of Chef Mate pellet smoker at 215. (It is hotter on top rack)

I’m not getting a very dark bark.
It’s actually reading hotter in the thicker end (168) than the flat(156) and the flat is feeling very hard/stiff. I spun it around when I woke up this morning to see if that affects uneven temps.

I started cook with a water bath directly over the burner which is in the center of the grill.

To say happy 250th birthday to the USA I smoked a brisket. Helped that Albertsons has them on sale for $2.97/lb.

Grabbed a 14ish lb and seasoned with SPG. 250 at midnight on Traeger Pro 22.

Foil boat at 160. I usually pull when fully probe tender, then let cool to 150, then foil wrap and hot hold. Last one surprised me by being dry in the flat.

This time I pulled at 190 in the flat (point was like 195) and no cool, wrapped in foil and into the oven at 160. Held for a little over 6 hours. Pulled from oven and let rest on counter still wrapped until 145 internal.

The bark suffered a bit from the steam I think since I didn’t let it cool. But it was way juicier than last time and tasty!

Just moved to western PA from Texas and I wasn’t expecting much when I pulled into this place but what the hell lol. 30 bucks for the two meat plate which included an up charge for the brisket lol