Risk it for the brisket

[u/TheMatureAllure]

Hi, I'm doing my first brisket this weekend, any tips for good results in a pellet smoker? I've watched so many YouTube videos, but in the end, it's not like I'm using something that has to be monitored. Can I literally put it in and just wait until it's 205 degrees?

[u/optimusprimegreentea]

No you can’t just put it in and come back when it has reached temp. It will be a combination of time, temp and probe tenderness. Start with choice meats before investing in Prime cuts.

[u/TheMatureAllure → u/optimusprimegreentea]

Definitely not spending a ton of money. They have them at Costco for about $60, which isn't too bad for how much meat you get. Thank you

[u/CoatStraight8786]

Watch Chuds BBQ on pellet grill and foil boat. Pretty hard to mess up. Good video for beginners.

[u/TheMatureAllure → u/CoatStraight8786]

Hi, I watched him and his scientist friend. At this point, I'm just wanting something that tastes good but doesn't need to be perfection. I like BBQ sauce, so I'll be putting some on anyway.

[u/tilhow2reddit → u/TheMatureAllure]

Wanting something that tastes good.

Follow Chuds method, get something that tastes a whole lot like good brisket. Add whatever sauce you like on the plate.

Most brisket cooking techniques are pretty hands off. Skip spritzing with vinegar or juice if you want it doesn’t make that much of a difference honestly.

[u/AstronautLivid5723]

The few key steps that require active monitoring. Use temps to know when you're in the ballpark and keep an eye on it until you start the next phase.

• The Wrap Phase. Check to see if the bark on your brisket has set. You should be able to rub your finger on the seasoning and it not come off. This can happen between 140-160. It's ready to wrap in butcher paper/foil at this point. Don't worry about the stall temp, Just wrap it when the bark is set.

• Pull Phase. Poke it with a skewer or a thermometer probe. The brisket should be tender enough that it should feel like you're poking into a jar of peanut butter. This can happen as low as 195, or as high as 208. When it's done, take it off the smoker/oven. The feel of the probe is the gauge of doneness here, not the temperature.

• Rest Phase. It should sit in either a well-insulated cooler or a slightly warm oven for at least 3 hours, and as long as 12 hours as long as you can keep the brisket over 140F for food safety purposes. This is one of the phases that I see people fuck things up and end up with a dry brisket. It needs time to cool down, for the muscle fibers to relax, for the collagen to continue rendering, and for the juices to redistribute.

[u/TheMatureAllure → u/AstronautLivid5723]

Thank you for all the info. I have a Yeti cooler, so I saw you can wrap the brisket in a towel and let it cool down there. I was thinking of starting it overnight, so I can cover it maybe when I get up, and it can be done around noon. Then let it cool down until dinner

[u/AstronautLivid5723 → u/TheMatureAllure]

Great plan. Don't let that rest phase get cut off. Don't be afraid to cook it hotter if it's going too slow so that you can get the rest in.

[u/TheMatureAllure → u/AstronautLivid5723]

Ok thanks

[u/tilhow2reddit → u/TheMatureAllure]

Definitely cook hotter than 225 or you’ll be waiting 20+ hours for it to reach temp. 275 won’t ruin your brisket.

[u/TheUltimateTease]

225F wrap at 165F pull when probe tender ( not just temp) rest 2+

[u/TheMatureAllure → u/TheUltimateTease]

I may do that foil boat that was suggested. I saw that the outside gets crunchier, I like it that way.

[u/Trilerium → u/TheMatureAllure]

If you foil boat it, you can do that pretty much whenever and pull at probe tender. Then just rest it for a few hours and you're golden.

[u/cominaprop]

As others have mentioned, watch a few Chud BBQ videos. I also added a smoke tube to my cooks...this has been a game changer (I have a pitboss now and had a Traeger for about 10 years prior to that).

I'm a big believer in the foil boat method.

More importantly, I would pay attention to the timing of the cook. I no longer plan for a brisket to be done and ready to eat at an exact time. Way too stressful. As most BBQ joints do, I've started cooking my briskets so they are done at around 8pm - 10pm the night before the event. I then put the brisket, still in it's foil boat, into an oven set to 170 degrees (my oven won't go lower than that). If you can get your oven down to 150 degrees that's even better. This way your brisket is ready to eat when you are.

I also dry brine (age) mine in the fridge the night before the cook on a wire rack. Trim your brisket, season with whatever you use, throw it in the fridge. I then take it out about an hour before the cook to warm it up.

Have a great first cook!!

[u/TheMatureAllure → u/cominaprop]

Thank you, that's great information to know. I need to look into that smoke tube you talked about, but I haven't seen anything about that.

[u/prior2two]

Most important thing is to buy a quality piece of meat. 

Brisket can be unforgiving if it’s not a high quality piece of meat. You can literally do everything right, and it can turn out dry. 

[u/TheMatureAllure → u/prior2two]

I think I'm starting out with a choice grade. But, maybe later if I like the process, I'll get something better