I've done countless pork butts/shoulders over the years, but somehow,
beef brisket seemed much harder, but dammit, it's the 4th of July, I'm
gonna exercise my rights as an American and make beef brisket, dammit!
;-)

Anyone got any tips? My plan is to marinate the brisket tonight and
then put a rub on it tomorrow, crack of dawn. (You don't brine beef,
do you?)

I'll start smoking it at around 6:00/7:00 am (combo hickory and
applewood) and smoke it for about 8 hours (It's a small one-maybe 5
pounds)or so. Then wrap it in foil tightly and chuck it either in the
oven or on the grill for another hour or so, 'till the internal comes
up to about 200 or so, give or take.

Does that makes sense? Any suggestions/comments?

"Grizzly" > wrote in message
> Anyone got any tips? My plan is to marinate the brisket tonight and
> then put a rub on it tomorrow, crack of dawn. (You don't brine beef,
> do you?)

B rining will make corned b eef, not brisket. I've nevere marinated brisket
either, but some people do.
>
> I'll start smoking it at around 6:00/7:00 am (combo hickory and
> applewood) and smoke it for about 8 hours (It's a small one-maybe 5
> pounds)or so. Then wrap it in foil tightly and chuck it either in the
> oven or on the grill for another hour or so, 'till the internal comes
> up to about 200 or so, give or take.

Why foil? Why the oven? It iwll work, but there is nothing magical about
the oven but it may be easier to control the heat. ONly time I use foil is
aftger the cooking is done so I can keep in hot in an insulated box for a
few hours. YMMV

On Sat, 02 Jul 2005 11:55:07 GMT, "Edwin Pawlowski" >
wrote:

>Why foil? Why the oven? It iwll work, but there is nothing magical about
>the oven but it may be easier to control the heat. ONly time I use foil is
>aftger the cooking is done so I can keep in hot in an insulated box for a
>few hours. YMMV

I figured the oven/foil 'cause the Char-Broil electric is pretty wimpy
when heat is concerned--it'll be tricky to get it to temp, especially
if we have any wind.

Grizzly said

> On Sat, 02 Jul 2005 11:55:07 GMT, "Edwin Pawlowski"
> > wrote:
>
>>Why foil? Why the oven? It iwll work, but there is nothing
>>magical about the oven but it may be easier to control the heat.
>>ONly time I use foil is aftger the cooking is done so I can keep
>>in hot in an insulated box for a few hours. YMMV
>
> I figured the oven/foil 'cause the Char-Broil electric is pretty
> wimpy when heat is concerned--it'll be tricky to get it to temp,
> especially if we have any wind.

I insulated mine with some space age looking stuff (bright silver)
specifically made for bullet smokers. Actually, I put two layers on
it. I can maintain adequate temps late into the fall.

Menards (a local hardware store) carried these years ago. They might
help.

Smoke on. (and happy 4th)


--
Better living through smoking.

Grizzly wrote:
> I've done countless pork butts/shoulders over the years, but somehow,
> beef brisket seemed much harder, but dammit, it's the 4th of July, I'm
> gonna exercise my rights as an American and make beef brisket, dammit!
> ;-)
>
> Anyone got any tips? My plan is to marinate the brisket tonight and
> then put a rub on it tomorrow, crack of dawn. (You don't brine beef,
> do you?)
>
> I'll start smoking it at around 6:00/7:00 am (combo hickory and
> applewood) and smoke it for about 8 hours (It's a small one-maybe 5
> pounds)or so. Then wrap it in foil tightly and chuck it either in the
> oven or on the grill for another hour or so, 'till the internal comes
> up to about 200 or so, give or take.
>
> Does that makes sense? Any suggestions/comments?

I've done two briskets in my brinkmann electric smoker.
The first one came out pretty good because I didn't quite leave it on the
smoker long enough so it didn't get up to 190.
The 2nd one came out great because I corrected my mistake and started a lot
earlier in the morning making sure it would come to the magic 190 number. It
tasted great and was very tender.

I'm wondering why you would want to marinade, use foil, or the oven.
The ones I've done only took about 10hrs and all I did was use an overnight
dry rub and straight to the smoker for about 10hrs.
Both briskets i've done were about 7lbs so a 5pounder shouldn't take as
long.

My electric smoker keeps a constant 225 at the top grate.
I monitor the temps with a Weber remote thermometer so I don't have to open
the top.

Grizzly wrote:
> My plan is to marinate the brisket tonight and
> then put a rub on it tomorrow, crack of dawn.
> (You don't brine beef, > do you?)

You can I guess but why? A good dry rub applied the night before then
wrapped in Saran til cook time the next day is more than adequate.
>
> I'll start smoking it at around 6:00/7:00 am (combo hickory and
> applewood) and smoke it for about 8 hours (It's a small one-maybe 5
> pounds)or so. Then wrap it in foil tightly and chuck it either in
> the
> oven or on the grill for another hour or so, 'till the internal
> comes
> up to about 200 or so, give or take.

Nevuh, evuh, under-estimate the cook time for a brisket. That's one
hornery cut of beef and can make the best of Q cooks cry. It's done
when it's done and not until.

I would nevuh wrap a brisket in foil; just won't. Makes for soggy
beef. If I wanted it done that way, might as well cut it in small raw
peices and toss in the crock pot. <shudder> Assumin you're doin a
packer cut brisket, ya need to cook it til the point is 188°F internal
or there aboutst. I wouldn't go much over 195°F tho.
--
-frohe
Life is too short to be in a hurry

Ok--

So the concensus is: no brine, 24 hour rub prior to starting, try to
avoid finishing it in the oven.

Anyone have a specific rub that they'd recommend?

Thanks!

Grizzly wrote:
>> Ok--
>>
>> So the concensus is: no brine, 24 hour rub prior to starting, try to
>> avoid finishing it in the oven.
>>
>> Anyone have a specific rub that they'd recommend?
>>
>> Thanks!

I'm partial to Montreal Steak Seasoning for brisket seasoning. Brian

"Grizzly" > wrote in message
...
> Ok--
>
> So the concensus is: no brine, 24 hour rub prior to starting, try to
> avoid finishing it in the oven.
>
> Anyone have a specific rub that they'd recommend?

Black pepper and brown sugar.

"Edwin Pawlowski" > wrote in message
...
>
> "Grizzly" > wrote in message
> ...
> > Ok--
> >
> > So the concensus is: no brine, 24 hour rub prior to starting, try to
> > avoid finishing it in the oven.
> >
> > Anyone have a specific rub that they'd recommend?
>
> Black pepper and brown sugar.
>
>

You use brown sugar, Edwin? Doesn't that burn? Or is that the point to
make the bark?

kili

"kilikini" > wrote in message
>
> You use brown sugar, Edwin? Doesn't that burn? Or is that the point to
> make the bark?
>
> kili

Helps with the bark. Smoker temperatures are not high enough to burn it. I
was told this method by a Texan that has used it for years.

"Edwin Pawlowski" > wrote in message
...
>
> "kilikini" > wrote in message
> >
> > You use brown sugar, Edwin? Doesn't that burn? Or is that the point to
> > make the bark?
> >
> > kili
>
> Helps with the bark. Smoker temperatures are not high enough to burn it.
I
> was told this method by a Texan that has used it for years.
>
>

Would that be the former, Hound? God rest his soul.

kili

Grizzly wrote:
> Ok--
>
> So the concensus is: no brine, 24 hour rub prior to starting, try to
> avoid finishing it in the oven.
>
> Anyone have a specific rub that they'd recommend?
>
> Thanks!

Give this a try. This is what I put on my briskets unless I'm feelin
really lazy. Then it's just S&P and garlic powder.

frohe's rub...
3 parts brown sugar
3 parts chili powder
3 parts cumin
3 parts granulated garlic
3 parts granulated onion
3 parts kosher salt
3 parts paprika
1 part black pepper
1 part cayenne pepper
--
-frohe
Life is too short to be in a hurry

"frohe" > wrote in message
...
> Grizzly wrote:
> > Ok--
> >
> > So the concensus is: no brine, 24 hour rub prior to starting, try to
> > avoid finishing it in the oven.
> >
> > Anyone have a specific rub that they'd recommend?
> >
> > Thanks!
>
> Give this a try. This is what I put on my briskets unless I'm feelin
> really lazy. Then it's just S&P and garlic powder.
>
> frohe's rub...
> 3 parts brown sugar
> 3 parts chili powder
> 3 parts cumin
> 3 parts granulated garlic
> 3 parts granulated onion
> 3 parts kosher salt
> 3 parts paprika
> 1 part black pepper
> 1 part cayenne pepper
> --
> -frohe
> Life is too short to be in a hurry
>
>

Here's what I use, although I usually fudge something depending on my mood.
For a brisket I'd add brown sugar.


1 T garlic powder
1 T onion powder
1 T white pepper
1 T black pepper
1 T chili powder (New Mex)
1 T ground red pepper (cayenne)
1 T cumin
1 T paprika

Michael