First thing with the brisket is knowing how to trim it. Aaron Franklin put out a really helpful video that shows you how to trim a brisket. Link is below. He also uses a rub that is a nice simple equal parts kosher salt, equal parts course ground pepper.
http://www.youtube.com/watch?v=VmTzdMHu5KU&feature=c4-overview-vl&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rENow for cooking. I did the ring of fire method in this thread here. I did a hot and fast cook by doing a layer of 2, layer of 2, layer of 1 ring as opposed to the layer of 2 layer of 1 ring, and did a 12lb brisket in 5hrs and 15mins.
http://weberkettleclub.com/forums/grilling-bbqing/real-time-prime-brisket-performance/The drip pan in the middle i would put some water in to help hold your temps stable as keep the cooking chamber moist. I didn't do that with my brisket cook in the link because it was raining that day so it was a very humid day as well as it was a prime packer and it had more marbling and fat in the meat.
Like Bosibus said, you need to tell when the brisket is done by feel. Use internal temperature as a guide, but always use the probe test in the thickest part of the flat to determine when the brisket is done. This will occur somewhere typically between 190-215 degrees internal temperature. Once the brisket probes tender you will want to rest it for minimum 1 hour, I rest mine 2-3 hours so that the meat fully relaxes and more of the juices can redistribute. Before you rest it, make sure you vent off heat for 15-20mins so that the meat does not keep cooking when you rest it. DO NOT throw out the fat/juices. You will want to dip your slices into this when you slice the brisket.
When slicing brisket, go against the grain in pencil thin slices. Once you get to the point turn it 90 degrees and then do slices that are like the thick pencils. Aaron Franklin has a video of how to slice the meat. Link is below. After you slice the meat, just dip it in the juices so you get more beefy flavor goodness when eating. Also DO NOT slice everything at one time. Slice whatever you will eat. This will help keep the rest of the meat you don't eat from drying out quickly.
http://www.youtube.com/watch?v=sMIlyzRFUjU&list=PLJXFUkVvL7g6tSTue1GN9UEbc1K-9u0rEWhether you wrap the brisket or not is up to you. I tend to go nekkid and not wrap, but if your bark is getting to dark on you or you like a less smokey flavor feel free to wrap it in butchers paper or foil.
Approximate time per pound for cooking brisket.
300-325 - 30mins per pound
275-300 - 1 hour per pound
250-275 - 1.5 hours per pound
225-250 - 2 hours per pound
Time your cook accordingly and make sure to build in an extra 2-3 hours extra to allow for resting or if any mishaps occur in your cook.
Once you get the feeling of how a brisket is supposed to be when done, you can pump out good to great briskets on a very consistent basis.
I'm looking forward to hear of your results and your pictures!
Topic: First Time Brisket - Tips? (Read 4223 times)
