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 Post subject: Re: Beef Brisket
PostPosted: Mon Apr 26, 2021 6:53 pm 
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Joined: Mon Aug 26, 2013 12:19 pm
Posts: 167
Location: Alvinston, Ontario
I'll probably cut the tip/flank off and make Jerky next time. Some in smoker, more in dehydrator.

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 Post subject: Re: Beef Brisket
PostPosted: Mon Apr 26, 2021 7:07 pm 
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Joined: Wed Jan 05, 2011 12:35 pm
Posts: 7921
Location: P.G. B.C.
There is a lot of roast in a full brisket, for sure.

As to the orchards, if I lived 250 miles South of here, they would be high on my list of woods for smoking.
Good suggestion, though. Lots of orchards in the Cache Creek area, along with steelhead fly fishing in the Thompson river.

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 Post subject: Re: Beef Brisket
PostPosted: Mon Apr 26, 2021 7:36 pm 
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Joined: Wed Apr 24, 2019 7:58 pm
Posts: 174
Location: Baden, ON
I'd love to try some of the BC fishing sometime. A good friend of mine in Alberta keeps talking about us going over for a week.


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 Post subject: Re: Beef Brisket
PostPosted: Mon Apr 26, 2021 9:21 pm 
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Joined: Wed Jan 05, 2011 12:35 pm
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Location: P.G. B.C.
Lots of lakes and rivers. I'll be spending some time on Francois lake again this summer as it's only 1 1/2 hours West of here. Great fishing, rainbows, Kokanee are a little small
though, but the char are good - up to about 30 pounds. The Stelako river flows out the East end and is known world-wide as a class A fly fishery for rainbows. Fly fishing only
below the bridge at the start of it. I'll be spending some time there as well.

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 1:53 pm 
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Joined: Mon Aug 26, 2013 12:19 pm
Posts: 167
Location: Alvinston, Ontario
2nd brisket. No Pina' Colada marinades. Salt, pepper and garlic only. Just took off smoker after 5hrs, will finish in BBQ to 200-205, then cooler until feeding time.

Tasting better without the added spices already. KISS.

Thanks for the help.

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 5:38 pm 
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Joined: Mon Aug 26, 2013 12:19 pm
Posts: 167
Location: Alvinston, Ontario
Yep, think I slow cooked the juice out last time. 5hrs smoker, 1.5hrs BBQ, rest in cooler.

Fall apart meat!

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 7:28 pm 
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Joined: Wed Jan 05, 2011 12:35 pm
Posts: 7921
Location: P.G. B.C.
What temp you do smoke at? What temperature for the BQ?

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 7:36 pm 
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Joined: Mon Aug 26, 2013 12:19 pm
Posts: 167
Location: Alvinston, Ontario
Not sure about smoker temperature, after 5.5hrs the meat was 145, wrapped in foil nice and tight. Cooked until 200-205 on BBQ. Put in cooler for 2hrs. Meat was falling apart.

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 7:43 pm 
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Joined: Mon Aug 26, 2013 12:19 pm
Posts: 167
Location: Alvinston, Ontario
Only worried about the finished temp this time. Realized my smoker couldn't reach temperatures on its own.

This time I marinaded the Chef, not the meat. Much better results.

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 11:26 pm 
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Location: P.G. B.C.
Oh yes- Chef marination is very important. :drinkers:

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 Post subject: Re: Beef Brisket
PostPosted: Sun May 09, 2021 11:28 pm 
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Joined: Wed Jan 05, 2011 12:35 pm
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Location: P.G. B.C.
Wait a minute - the brisket was inside the smoker & wrapped in tin foil? Why?
You didn't want it smoked? Or - This was part of the low temp cooking? Then
in the BQ you cooked the meat at 200 to 205C - BQ temp?

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 Post subject: Re: Beef Brisket
PostPosted: Mon May 10, 2021 5:18 pm 
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Joined: Mon Aug 26, 2013 12:19 pm
Posts: 167
Location: Alvinston, Ontario
Wrapped when I put into BBQ. No guage on my old Weber camp stove. Just kept checking meat temp regularly

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 Post subject: Re: Beef Brisket
PostPosted: Mon May 10, 2021 5:36 pm 
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Joined: Wed Jan 05, 2011 12:35 pm
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Location: P.G. B.C.
tks - thought that might have been the case.

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 Post subject: Re: Beef Brisket
PostPosted: Mon May 10, 2021 6:07 pm 
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Joined: Wed Apr 24, 2019 7:58 pm
Posts: 174
Location: Baden, ON
You might want to look at getting a remote thermometer. One probe on the grate and the second stuck in the meat. So much easier to monitor both bbq and meat. I have the Thermoworks Smoke now for my main usage. My old Maverick is still used when I cold smoke for the cabinet temp.


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 Post subject: Re: Beef Brisket
PostPosted: Wed May 12, 2021 10:04 am 
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Joined: Mon Jun 16, 2008 4:36 pm
Posts: 809
Location: nvvan
rob g wrote:
cwild1971 wrote:
Turned out pretty well, maybe a little much on the spice. Smoker I have wouldn't get above 170. After wrapping, finished on BBQ to 205.
Took 17.5 to 18hrs.


You're warming it to death lol. Once the meat gets to 160F (about 3-4 hours) it probably isn't going to take on much more smoke. You could probably wrap it in foil and finish it in your oven at 300-325F if you can't get enough heat on your smoker. A lot of the competition bbq teams are tending towards the "hot-n-fast" method of cooking the brisket and pork butts so they don't have to stay up all night baby sitting the smoker.

I started cooking my large meats at 225-250F and they were taking way too long. More than once it was Cheerios at 10pm because supper wasn't cooked yet. I cook 275-325F now, depending where my smoker settles down to, and get the same quality meat in a lot less time. The meat also gets time to rest before cutting.



As a long time chef (35 yrs) that has cooked 1000's of pounds of meat over the years, 275-325 is the sweet spot for high fat moist heat method requiring tough cuts. Your brisket looked amazing.

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