What do you think about this brisket cook time?

[FireInTheWire]

Mustard? Salad dressing?? MAYO?????

Communists infiltrating.

Water will not hold as well as oil.

 

[cygunner]

Got into that mustard bbq sauce on some ribs just across the AL/GA line into GA near Hatchachubee, AL. Boy was it good, ate 3 plates and about 11:00PM oh my Goddd. I scarcely slept a wink. Just rolled and rolled but sure was good going down.

 

[cygunner]

Smoking-Meat.com Home - Learn to Smoke Meat with Jeff Phillips

A little tangy, a little spicy, a whole lot amazing! Jeff's new mustard-based sauce is out of this world good, and it's available to order!

www.smoking-meat.com

Info here may be useful. At least as a guideline.

 

[cygunner]

Big Bob Gibson of Decatur, AL where we lived right after college in mid 60's developed a white, kinda short shelf-life barbecue sauce based on mayonnaise. It is absolutely wonderful on barbecued (smoked) chicken. When I say barbecue it is always with smoke.
People came from far and near to eat at Big Bob's.

 

[satx78247]

Big Bob Gibson of Decatur, AL where we lived right after college in mid 60's developed a white, kinda short shelf-life barbecue sauce based on mayonnaise. It is absolutely wonderful on barbecued (smoked) chicken. When I say barbecue it is always with smoke.
People came from far and near to eat at Big Bob's.

cygunner,

FYI, the recipe for BIG BOB's white BBQ sauce is on the WWW.

yours, satx

 

[cygunner]

cygunner,

FYI, the recipe for BIG BOB's white BBQ sauce is on the WWW.

yours, satx

Thanks, I actually have 2 or 3 or have seen them. Have the one I like best on my laptop desktop. Along with his brining recipe for chicken and a very good sweet pork rub for half shoulders. The brining is what sets Big Bob's moist chicken apart as smoked chicken can get a little dry.

 

[contender buff]

225 degrees , 1 hour per lb. , just use salt & pepper !

 

[John Galt]

It seems all y'all are wrapping way to early and not letting enough smoke in. The reason for wrapping is to get the meat across the "stall". At an internal temperature of ~160* the fat begins to render (melt) and has a cooling affect on the meat. To help get over this hump, a lot of folk will wrap the brisket in tin foil or butcher paper.

The time depends entirely on the size of the cut, the density of the cut and the temperature of the smoker. The only way to determine doneness is by meat thermometer measuring internal temperature. Smoke until internal temp is ~205* and remove. Wrap the brisket (still in tin foil or butcher paper) in a couple of towels that your wife doesn't know you took and place in a small ice chest to rest. This is critical! Let the meat rest for at least an hour (preferably 2) before carving. This allows the muscle that was under tension due to heat to relax and make for a much more tender brisket.

 

[satx78247]

It seems all y'all are wrapping way to early and not letting enough smoke in. The reason for wrapping is to get the meat across the "stall". At an internal temperature of ~160* the fat begins to render (melt) and has a cooling affect on the meat. To help get over this hump, a lot of folk will wrap the brisket in tin foil or butcher paper.

The time depends entirely on the size of the cut, the density of the cut and the temperature of the smoker. The only way to determine doneness is by meat thermometer measuring internal temperature. Smoke until internal temp is ~205* and remove. Wrap the brisket (still in tin foil or butcher paper) in a couple of towels that your wife doesn't know you took and place in a small ice chest to rest. This is critical! Let the meat rest for at least an hour (preferably 2) before carving. This allows the muscle that was under tension due to heat to relax and make for a much more tender brisket.

John Galt,

FYI, I'm NOT a good enough brisket BBQ cook to NOT use a thermometer.
(Chickens, ducks & most pork I can do OK by "experience".)

yours, satx

 

[Vaquero]

I don't wrap.

 

[1911'S 4 Me]

I don't wrap.

Or like hip hop.

 

[John Galt]

Not everyone does. It depends a lot on your patience and skill. That's why it is called "The Texas Crutch."

 

[satx78247]

Not everyone does. It depends a lot on your patience and skill. That's why it is called "The Texas Crutch."

John Galt,

FYI, my 1st cousin (who is a MUCH better brisket cook than I will ever be) NEITHER wraps NOR uses a thermometer.
He uses 1000 gallon "thick wall" oil tank, made into a pit & mounted on a boat-trailer chassis.
He uses ONLY "fresh cut" peach and/or hickory "split wood" for fuel = Randy's brisket is ALWAYS juicy, fork tender & simply GREAT.
(My brisket is "just OK" but nobody, so far, has failed to eat it!!)

note = WE NETX folks, from "the old families", came to TX from AL, GA & MS between 1820 & 1880.
Frankly, most of us do NOT BBQ a lot of beef. - we BBQ MOSTLY pork & poultry.
(The largest number of whole chickens that I've ever cooked in one day was about 350 for our county's NOON LIONS CLUB's Fall fund-raising event.= SELLING BBQ CHICKENS is, IMVHO, better/easier than "begging for donations" for service projects..)

yours, satx

 

[cygunner]

John Galt,

FYI, my 1st cousin (who is a MUCH better brisket cook than I will ever be) NEITHER wraps NOR uses a thermometer.
He uses 1000 gallon "thick wall" oil tank, made into a pit & mounted on a boat-trailer chassis.
He uses ONLY "fresh cut" peach and/or hickory "split wood" for fuel = Randy's brisket is ALWAYS juicy, fork tender & simply GREAT.
(My brisket is "just OK" but nobody, so far, has failed to eat it!!)

note = WE NETX folks, from "the old families", came to TX from AL, GA & MS between 1820 & 1880.
Frankly, most of us do NOT BBQ a lot of beef. - we BBQ MOSTLY pork & poultry.
(The largest number of whole chickens that I've ever cooked in one day was about 350 for our county's NOON LIONS CLUB's Fall fund-raising event.= SELLING BBQ CHICKENS is, IMVHO, better/easier than "begging for donations" for service projects..)

yours, satx

And you probably didn't want to eat a chicken for several weeks if not months at least that's the way I was after the Jaycee food booth at the Benton County Tennessee Fair where we served hamburgers and steaks ruined on the griddle among other things. East of the Mississippi barbecue almost exclusively means whole pork shoulder, a rarity in Texas.

 

[baboon]

I hope he knows how to slice it correctly!

 

[Vaquero]

I hope he knows how to slice it correctly!

It's not rocket science, but I see it done wrong more often than not.

 

[Mike_from_Texas]

@Higgins909 , a properly smoked brisket, is done low and slow. I generally keep my smoking temps under 225 degrees and as close to 200 as possible for the duration of the smoking. As @Vaquero mentioned, about an hour per pound of meat is good rule of thumb for any very large cuts of meat on a smoker. The lower the temperature, the longer it needs to be on the smoker.

To add to that you need to add a couple of hours in a cooler to rest after cooking.


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[Mike_from_Texas]

FYI- the olive oil is just a binder. It doesn't make a flying flip what you use.

olive oil, mustard, mayo, salad dressing, water... ETC.

No binder needed for true Texas style brisket. Coarse salt and coarse black pepper. Done.


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[MagnoliaTom]

Here’s how I do it for “quick” brisket. Salt and pepper only. Start grill at 6:00. Meat on at 6:30. Smoke with post oak at 250 until you hit the stall (which should be around 11:00-11:30.)
Wrap in foil and increase heat to 300-325. Cook until internal temp is 200-207. Probe for tenderness, more than for temp. This should be around 3:00-3:30. Let cool on table for 30-45 minutes, then rest in cooler or oven for 2 or more hours. Slice and eat around 6:00.


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[Axxe55]

To add to that you need to add a couple of hours in a cooler to rest after cooking.


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I have an old fridge on the back porch, and the brisket goes into the freezer part after it comes off the smoker.

I have no idea where someone would think wrapping a brisket, or any large cut of meat for that matter is a "crutch" is just wrong. It's just a cooking method. Lots of award winning BBQ cooks use the method, and have won BBQ competitions using the method. Wrapping a brisket is a person choice. I happen to prefer to wrap because it works very well on my smoker.