Brisket

[Graham.C]

Hey all,

I want to smoke a brisket on my little Kamodo Kooker. I was thinking 1 and 1/4 hours per pound at 250-300, is that too much/too little? I'm new to the low and slow.

I was hoping to cook it Saturday, but I can't pick it up from the farm until Saturday morning. Will I be shit out of luck for time? I have read that you should dry rub and let it rest a couple hours, but as I understand brisket is quite a large roast and will require extensive time on the grill making it unlikely to be ready by dinner time. Am I way out of line for thinking this? Any advice or tips would be more then welcome. I can probably get another cut earlier in the week, what other beef cuts are good for low and slow (other then $$$ ribs)?

[mr x]

There's a quick brisket method where you foil it after a few hours that works pretty good. I can't remember it at the moment, but it shouldn't be too hard to find. Don't need to rest for a few hours first.

[LeafMan66_67]

Hey all,

I want to smoke a brisket on my little Kamodo Kooker. I was thinking 1 and 1/4 hours per pound at 250-300, is that too much/too little? I'm new to the low and slow.

I was hoping to cook it Saturday, but I can't pick it up from the farm until Saturday morning. Will I be shit out of luck for time? I have read that you should dry rub and let it rest a couple hours, but as I understand brisket is quite a large roast and will require extensive time on the grill making it unlikely to be ready by dinner time. Am I way out of line for thinking this? Any advice or tips would be more then welcome. I can probably get another cut earlier in the week, what other beef cuts are good for low and slow (other then $$$ ribs)?

Check out "High Heat Method" http://www.virtualweberbullet.com/brisket4.html

[NASH]

Hey all,

I want to smoke a brisket on my little Kamodo Kooker. I was thinking 1 and 1/4 hours per pound at 250-300, is that too much/too little? I'm new to the low and slow.

I was hoping to cook it Saturday, but I can't pick it up from the farm until Saturday morning. Will I be shit out of luck for time? I have read that you should dry rub and let it rest a couple hours, but as I understand brisket is quite a large roast and will require extensive time on the grill making it unlikely to be ready by dinner time. Am I way out of line for thinking this? Any advice or tips would be more then welcome. I can probably get another cut earlier in the week, what other beef cuts are good for low and slow (other then $$$ ribs)?

High temp brisket method here:
http://www.ns4sale.com/gourmet-kitchen/ ... rcoal.html" onclick="window.open(this.href);return false;

When you're doing low'n slo cooking, time guidelines of 1 hr/lb etc are mostly out the window. Similar cuts of meat can react very differently with the rate of collagen breakdown at the plateau, some will hang for 30 mins, others for 2 hrs and 30 mins

Most of us modern day Q'ers go by internal temperature of the meat for doneness. Brisket is usually probe tender when at around 195F internal. When it comes right down to it, it needs to be probe tender - when a temp probe or skewer slides into the meat as easily as if it were soft butter. BTW, the fast brisket cook needs to be taken to around 205 F internal before it's quite that tender.

Given your situation, the high temp method will work in time for dinner. There's almost no way a traditional low'n slo will have it cooked properly for dinner. If we had a national average for brisket cooked at ~ 250 f it'd likely be between 10 and 16 hours. Rarely one might be done in 8 hrs, and occasionally as long as 20 hrs

There's no need to rub down hrs ahead of time although a lot of people do it. You'll have perfectly great brisket by applying the dry rub then putting it straight on the grill. Boneless blade roast makes great pulled beef which is also usually done at a higher temp.

[Keggermeister]

Hey all,

I want to smoke a brisket on my little Kamodo Kooker. I was thinking 1 and 1/4 hours per pound at 250-300, is that too much/too little? I'm new to the low and slow.

I was hoping to cook it Saturday, but I can't pick it up from the farm until Saturday morning. Will I be shit out of luck for time? I have read that you should dry rub and let it rest a couple hours, but as I understand brisket is quite a large roast and will require extensive time on the grill making it unlikely to be ready by dinner time. Am I way out of line for thinking this? Any advice or tips would be more then welcome. I can probably get another cut earlier in the week, what other beef cuts are good for low and slow (other then $$$ ribs)?

High temp brisket method here:
http://www.ns4sale.com/gourmet-kitchen/ ... rcoal.html" onclick="window.open(this.href);return false;

When you're doing low'n slo cooking, time guidelines of 1 hr/lb etc are mostly out the window. Similar cuts of meat can react very differently with the rate of collagen breakdown at the plateau, some will hang for 30 mins, others for 2 hrs and 30 mins

Most of us modern day Q'ers go by internal temperature of the meat for doneness. Brisket is usually probe tender when at around 195F internal. When it comes right down to it, it needs to be probe tender - when a temp probe or skewer slides into the meat as easily as if it were soft butter. BTW, the fast brisket cook needs to be taken to around 205 F internal before it's quite that tender.

Given your situation, the high temp method will work in time for dinner. There's almost no way a traditional low'n slo will have it cooked properly for dinner. If we had a national average for brisket cooked at ~ 250 f it'd likely be between 10 and 16 hours. Rarely one might be done in 8 hrs, and occasionally as long as 20 hrs

There's no need to rub down hrs ahead of time although a lot of people do it. You'll have perfectly great brisket by applying the dry rub then putting it straight on the grill. Boneless blade roast makes great pulled beef which is also usually done at a higher temp.

What he said.
I did 10 pounds of brisket a week ago, it took 17 hours to reach 205* smoking at 225*

[Graham.C]

Thanks for the input guys. I'm still new at this and learning lots.

I might try and call some butchers in the area and see if I can get a brisket before Saturday and smoke it up Friday. That or go with a smaller boneless blade and make some pulled beef as NASH suggested.

Thanks again

[homebrewcrew]

We did brisket a few weeks ago @ 1 1/4 hour at 225* turned out excellent.

[Graham.C]

photo (1).JPG

Hopefully I will get the Q stabilized in the next 30min or so (almost there) and on she goes.

[jeffsmith]

Nice!

[mr x]

Looking good.

[NASH]

Awesome

[Graham.C]

brisket chart.jpg

I'll post pictures when its not early in the morning, but it finished sooner then I expected (it was also smaller then I asked for). The time at the bottom is minutes on the grill and temp is in Fahrenheit. The temperature started to get away from me at the end, probably because I was happily asleep.

[LeafMan66_67]

Nice. What are you using to log temps?

[akr71]

I really do have to get that teleporter working, if that is what you are serving tonight.

[Graham.C]

Nice. What are you using to log temps?

A wireless probe, my eye and a spreadsheet. So the graph is misleading because I don't have even measurements through time, I just interpolated using excel.

[Graham.C]

Anyone have any idea how to serve this guy? I have it wrapped up in foil and towels in a cooler but because it finished so early I don't think it will stay warm until 7pm. Should I just serve it cold?

[NASH]

Anyone have any idea how to serve this guy? I have it wrapped up in foil and towels in a cooler but because it finished so early I don't think it will stay warm until 7pm. Should I just serve it cold?

Refrigerate it. Leave it wrapped in foil. Later on, reheat in the oven @ 275 f to ~ 160 f internal then slice and serve as usual

[LeafMan66_67]

Nice. What are you using to log temps?

A wireless probe, my eye and a spreadsheet. So the graph is misleading because I don't have even measurements through time, I just interpolated using excel.

Cool - thought you may have had some nice temperature logging toy for those "sleeping hours"

[Graham.C]

Nice. What are you using to log temps?

A wireless probe, my eye and a spreadsheet. So the graph is misleading because I don't have even measurements through time, I just interpolated using excel.

Cool - thought you may have had some nice temperature logging toy for those "sleeping hours"

One day, but I would be more interested in fermentation profiles being logged first.

[Jimmy]

I picked up a brisket today, plan on throwing it on sometime today/tonight.

What are your thoughts on using this rub on a brisket?

http://www.silkroadspices.ca/products/c ... -chili-rub" onclick="window.open(this.href);return false;

This is a delicious sweet and spicy rub that is one of our favourites for steaks. It’s great with beef but we think it goes especially well with bison. Cinnamon and chiles are a natural combination, and this blend will definitely impress the friends hanging around your barbeque. Our Cinnamon Chili Rub is hand-mixed from Indonesian Korintje cinnamon, black pepper, cayenne pepper, raw cane sugar, sea salt and our mild chili powder.

Ingredients: chiles, cinnamon, sea salt, demerara sugar, cumin, onion, Mexican oregano, garlic, allspice, annatto seeds.

[Jimmy]

Also, any prep tips would be welcomed...

[mr x]

Sounds good on the rub. If it's really coarse, I sometimes grind retail rubs into dust.

Not much prep needed for me. Some people like injections, but I don't bother. Check the fat cap thickness. Is this a full brisket?

Sent from my Nexus S using Tapatalk 2

[NASH]

I picked up a brisket today, plan on throwing it on sometime today/tonight.

What are your thoughts on using this rub on a brisket?

http://www.silkroadspices.ca/products/c ... -chili-rub" onclick="window.open(this.href);return false;

This is a delicious sweet and spicy rub that is one of our favourites for steaks. It’s great with beef but we think it goes especially well with bison. Cinnamon and chiles are a natural combination, and this blend will definitely impress the friends hanging around your barbeque. Our Cinnamon Chili Rub is hand-mixed from Indonesian Korintje cinnamon, black pepper, cayenne pepper, raw cane sugar, sea salt and our mild chili powder.

Ingredients: chiles, cinnamon, sea salt, demerara sugar, cumin, onion, Mexican oregano, garlic, allspice, annatto seeds.

I fucking hate, HATE sugar rubs Okay, I dislike them somewhat

[mr x]

I've used that one, it's not very sweet, regardless of what they say.

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