Big Poppa's Brisket tips
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Thread: Big Poppa's Brisket tips

  1. #1
    Administrator Big Poppa's Avatar
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    Big Poppa's Brisket tips

    Most cooks hit home runs smoking all cuts of meat and then hit the wall with brisket. I did....I stopped cooking them. I decided this offseason that I would become a good brisket cook. Here is what I have learned:

    1. Brisket is hippie meat. What? I believe that it is full of karma. If you don't embrace it the brisket will be dry.....really funny but sort of true. It sort of has a mind of it's own!

    2. I trim the top of the brisket of the silver stuff and the fat gobs....i trim most of the fat between the point and flat and separate it about 1/3 of the way. I do not trim the bottom at all.

    3. I season liberally. Good to do several hours before and then rub in in even more when you put it on the cooker.

    4. I cook at 275

    5. I cook fat side down the whole cook. (let the arguments begin)

    6. I foil at color (usually around 145 it but I dont have a probe in it until foil) and very early in the cook compared to most back yarders. When it gets to be a deep reddish brown with a little black...it goes into the foil....I have my secrets for what liquid I put in the foil but it is at most a half cup. I also I usually put a light re coating of Little Louies with black pepper at foil.

    7. I make sure that there is no air in the foil.....steamed meat isn't good...you are braising.

    8. When I hit around 198 I.T. I probe with a thermapen but most of the time I dont look at the display. I want to feel the resistance to the entering probe. I probe in the point, mid flat, and tip of the point. This will tell me how close I am. Most cooks wait until there is no resistance..like butter before pulling it from the cooker but I want to pull it just before that. I will always pull when it hits 203 mid flat. Always.

    9. I vent it for about 3-5 minutes...I separate the fat from the foil juices and discard the fat and pour about 1/2-3/4 cup of foil juices and re tighten the foil and let rest at room temp. After about a half hour I put some towels on top. I avoid cambros and coolers with brisket at all costs.

    10 I will lightly sauce the flat and return it to the cooker for about 5 minutes to set.

    That's as much as I can tell without getting in trouble with the team!

  2. #2
    Senior Member sparky's Avatar
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    Thanks for the tips.
    Bo, PDS
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    Lucile, Mak 2 Star #336

  3. #3
    Senior Member Rip's Avatar
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    Great stuff! This along with Andy's tips makes a great brisket primer.
    MAK 2 Star #2653
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    Lil Tex (gone to ChiTown)

  4. #4
    Senior Member Tatonka3A2's Avatar
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    Excellent tips! I will have to print these out and keep them handy for next time. Thanks!!

  5. #5
    Thanks BP. I had just about given up on Brisket also. Is there a secret for foiling real tight to keep out the air? Or are small air pockets okay? Thanks

  6. #6
    I see a BP Video on this in the future?
    Very close to what I do. I will use a cambro only after it has rested at room temp and only when it is needed because of dinner times. Also same no Cambro rule for rib eye roast until the rest period is over. Which I determine by when the temp falls from the take off temp. Don't ask how I know but BP is right at 203 the brisket comes off even if I can't get a probe in it with a hammer. It won't get better, just drier. I foil with the white cotton gloves and the plastic gloves over my hands so I can get the foil as tight as possible. There are actually guys who wrap in plastic wrap as tight as possible and then foil to elimanate air pockets. Yes ONLY Fatside DOWN too.
    MAK Grills ,BPS Drum Smoker, Ole Hickory Pits Ace BP, Hasty Bake Legacy KCBS CBJ

  7. #7
    Senior Member cowdog's Avatar
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    Thank you very much, BP.

    @Rip, are Andy's tips available as well?

    What is a Cambro?

  8. #8
    Very interesting BP, thanks for the tips. Do you inject it?

    Also, very interesting that you do not like to cambro it, but keep it at room temp. Need to try that. Also, really like the tip about foiling it tight, I always put the brisket in a foil pan, and simply cover the pan, lots of air and steam that way.

    Do you use the same techniques for a "standard" brisket compared to a strube or wagu brisket? Do you prefer a larger brisket or smaller?

    Thanks again!

    Pete
    -Pete's Firehouse BBQ
    Award Winning BBQ, Catering, Spice Rubs & Sauces
    TEMECULA, CA

  9. #9
    Administrator Big Poppa's Avatar
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    I want to keep the brisket at least 145 the towels are great....the foiled pan is steaming the living daylights out of your brisket. I use the same technique if is choice, prime or wagyu

    OH yeah and I dont inject

  10. #10
    Thanks BP, I was going to cook a brisket this weekend, so I will try your tips and see how it goes. The foil pan/steaming makes total sense, just never would have thought of it. I do the same thing for my pork butts.......hmmmm

    Will post some pics of the brisket cook!
    -Pete's Firehouse BBQ
    Award Winning BBQ, Catering, Spice Rubs & Sauces
    TEMECULA, CA

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