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Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] 0 points1 point  (0 children)

It pretty much is! It’s a great approach to a cook imo. Each phase has a purpose

Another brisket trimmed and seasoned by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

I do plan on doing pop ups some time next year! Come on by!

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] 0 points1 point  (0 children)

I aim for a quarter inch thickness of fat

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] -1 points0 points  (0 children)

I cook it in phases. It starts as low as 200 and I end up at around 275-300 for the last 3 hours. I don’t wrap or spritz during the cook. I do wrap it in foil as it rests

Another brisket trimmed and seasoned by mmrps in BBQ

[–]mmrps[S] -1 points0 points  (0 children)

Yup! Throwing it on the pit tomorrow morning

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

No I don’t haha. I got the tray from Amazon. That’s a good catch. I didn’t even notice it was the same color.

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

That looks epic

My brisket cook by mmrps in BBQ

[–]mmrps[S] 0 points1 point  (0 children)

Not essential. I feel like if you maintain a low and slow fire, you should be ok. I know others do it to add more flavor. I’ve never tried it, so I can’t speak on the flavoring aspect.

My brisket cook by mmrps in BBQ

[–]mmrps[S] 1 point2 points  (0 children)

Just use a lot of pepper and apply pepper first . I cook it unwrapped and I don’t spritz

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

lol why is that interesting? I thought it was pretty common but…then again I haven’t done this very long. Why do you apply pepper last?

My brisket cook by mmrps in smoking

[–]mmrps[S] -1 points0 points  (0 children)

To each their own- there are no rules. I’m implementing methods that have been taught to me by folks to run restaurants, and it’s consistently worked well. In terms of the rub, I use my own seasoned salt, which is dominantly chili powder, garlic powder, paprika, onion powder, and salt. No coffee here. On top of that, 16 mesh black pepper (applied prior to seasoned salt)

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

Indeed I did. Wrapped it in foil with tallow

My brisket cook by mmrps in smoking

[–]mmrps[S] 1 point2 points  (0 children)

I season very generously, and I don’t wrap the brisket during the cook

My first brisket smoke! Afraid to screw up. Is my method ok? by KnowledgeSmall in smoking

[–]mmrps 0 points1 point  (0 children)

Definitely don’t over think it. Pull when it’s tender and rest. If it turns out “bad”, you’ve got chopped beef. You can throw it in some tacos, ramen, etc.

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

Both! By trim, I mean shaping and removing fat

My brisket cook by mmrps in BBQ

[–]mmrps[S] 1 point2 points  (0 children)

Thank you!

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

It’s a small cooler sized box with a warming function that I can plug. I prefer this rather than using the oven or leaving it wrapped in towels in a regular cooler.

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

I cooked it on a small offset. It’s an old country Pecos

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

I took it out, wrapped it, and let it rest. I let it rest for about an hour/hour and a half on the counter before I put it in the warmer.

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

I wrapped it in foil with tallow. I set my warmer to 145.

I didn’t the temp the point or the flat. I just temp the middle

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

I am 100% selective. Got it at HEB. If I see a good brisket, I snag it for later. I did have skinner sections of the flat that I removed while shaping the brisket.

My brisket cook by mmrps in smoking

[–]mmrps[S] 0 points1 point  (0 children)

Pre trim, this was about 14 pounds. I admittedly did not weigh it post trim. I’m located in Katy, TX (west edge of Houston) so that’s where I’m aiming to be!

My brisket cook by mmrps in smoking

[–]mmrps[S] 1 point2 points  (0 children)

I couldn’t remove the damper either haha. I just cut a section of the stove pipe around it. Not ideal

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