Anyone here smoke brisket? I'm using an electric smoker with hickory chips, planning on doing 225 uncovered until it gets to about 160 internal then wrapping it in foil until 205 or so
>brine, marinade or neither
>inject? If so with what
>what should I put in the rub
How hard is it to smoke a brisket in one of these? I've always wanted to try.
Takes a lot of practice to keep an even temperature in my experience with a grill. I would practice smoking with cheap pork butts before doing brisket because brisket is expensive and easy to dry out if you fuck up temp
Dry rub: sea salt, black pepper, cayenne, tumeric, onion powder, garlic powder (sweet is for pork and chicken, not beef imo, so NO sugar)
Injection: 1 tbs of rub mixed with 1 cup of beef broth. Make enough injection to inject about once per 3 square inches of the brisket.
Step 1: prep the brisket by removing excess fat and coat with rub, use olive oil to get the rub to stick well. Stick it in the fridge over night.
Step 2: pull the brisket and apply another coat of rub, no need for oil this time.
Step 3: Start your fire and get your temp between 250-270, toss your brisket in your oven and use the warm setting to bring it up to room temp.
step 4: toss brisket in smoker and smoke that bitch until you get the bark color you want. Some like em' darker than others, it's up to you.
step 5: Once it's smoked to your liking, spritz with injection mix, and wrap that bitch in foil. You can continue to use your smoker, or just bring it inside and finish it in your oven, just make sure you pre-heat your oven and you've got a thermometer to monitor.
step 6: once you hit 190 degrees, pull from smoker / oven and rest for at least an hour.
That should get you a decent brisket, anon. Enjoy.
You don't fucking brine or inject a brisket you morons. It's not a turkey. Standard recipe is buy the fattiest one you can find, cover it with yellow mustard and your seasoning and it sits in the fridge overnight. Put it in your smoker fat side up and cook (adjust the time depending on weight). When done wrap it in foil and put in an empty ice chest to rest until it's warm but not cool. Enjoy.
Have helped build a few pit smokers and owned two personally. Did the competition circuit in Texas and won some awards here and there, although I do think my brisket is only okay. You have your temp range about right, just make sure you let it rest properly before you cut. If your smoker runs hot at all avoid putting any large amounts of sugar in your rub and add them in as a finishing sweet sauce toward the end. You can use a hand torch to re-caramalize a sauce and build up a bark again. If you brine do not forget to wash off your meat properly or else the heavy amounts of salt messes up the flavors. Remember there is no two ways and some people like sweet brisket, some like savory, and you can even try more exotic flavors. Good BBQ is like golf, if you aren't enjoying the sport just don't do it.
Not over-trimming the fat cap (or trimming it at all) and not smoking at too high of a temperature are what prevents a brisket from drying out, brining is a completely unnecessary step unless you're making corned beef or pastrami.