First brisket question

[jason]

I am about to try my first brisket and I thought I'd consult the hive mind about whether I should put the brisket in a foil pan or right on the grill for the smoke. I plan to use lump charcoal and a foil 4x9 water pan that will sit on the grill directly over the SN. Brisket is packers cut, 11.5 pound, prime. Super pumped! Any advice/feedback would be much obliged!

[jason]

Also: am thinking of using lump charcoal. Good idea? Or bad idea?

[whiskeycharlie]

I did one 3 weeks ago & put it right on the cooking grill. I put a drip pan underneath the brisket on the lower grill.

wc

[ncsmoker]

Put it right on the grill. Have done several and just clean up the grill after the smoke. Allow at least 1 1/2 hrs. per lb. it may take 2 depending on the size of the brisket. I usually cook whole ones of 12-14lbs, if your doing just a flat of around 4-7lbs. 1 1/2hrs should be plenty.

Here is a step by step Brisket primer, I do not do the injection step, that is basically for competitions. I do the rub overnight. I also take the brisket off at 185 and wrap in foil and a heavy towel. Make sure you test the temp in meat not a fat vein, fat is always hotter than meat. This allows for carry over cooking and for the juices to redistribute themselves. bbq.about.com/od/brisket/ss/aa092708a.htm

Don't know what size brisket you are doing but if doing a full size one you will have two pieces the flat and the point both of their fibers run in opposite directions. You need to remove the point, just follow the fat line underneath it and it will come right off.

Pitmasters in TX use oak a lot, I like oak and some maple and apple.

Don't use lump charcoal unless you can break it up to equal size pieces . The SN really works best with briquettes and wood chunks.

Have fun and enjoy.

NC

[jason]

Brisket is 11.5 pounds. So you think it will take 18 hours to cook?

[ecripps]

Figure 1.5 hours per pound and it'll probably stall for a few hours.

[ncsmoker]

Yes it will take at least 17-19 hrs. What I have done in some instances is cook it the day before wrap it in foil when it reaches 185 and let it cool down and then warm it up in a low oven on a sheet pan in the foil the day your serving it. I have been to some championships when they get up at 1 or 2AM but I am not that dedicated for my brisket. LOL With brisket I also like to put smoke on it for at least 8-10 hrs. depending on the wood, beef can take a lot more smoke than other meats. With the SN I keep the fat cap up and just turn it from back to front to equalize the temperature, I do this every 2 hrs.

Ed mentioned the stall in his response above this occurs in long smokes like brisket and pork butts. It normally happens at about 155-165 and allows the meat and fat to equalize temperature. It may last anywhere from 45min. to an 1 1/2hrs. It is a good thing as it allows the meat to equalize and tenderize. Some people wrap there meat during this stage, most do not especially large pieces like brisket.

I always keep a couple of packer 12-13lb briskets in the freezer so I can break them out and call the neighbors up for a cookout. They never seem to complain and often ask when I'm going to do it again.

Jason hope I have answered your question. If you have any more please ask.

NC

[jason]

Do you cool it down in the fridge overnight before you bring it back up the next day, it do you let it sit out overnight?

[ncsmoker]

Jason I goofed and missed this I put it in the frig. Bring it out and put it in the oven at its lowest setting which on my oven is 170 in the foil I wrapped it in on a tray. Check it every couple of hours with an instant read thermo to see when it gets up to 150 or so then take it out as don't want to over cook it. Then either wrap it a towel or turn off the oven and let it set or put it in a cooler.

NC

PS I always try to sneak a piece sometime during this time. LOL