smoking brisket temperature
smoking brisket temperature
I want to smoke a brisket. Texas BBQ style. Please help?!?
I want to know everything about smoking a brisket, Texas style. I have a bbq smoker, big 1/4 in. steel pit, with a temperature gage.
I want to know the following. Please help.
1. The type of wood to use?
2. Use foil or no foil?
3. What temperature do I bbq (smoke) at?
4. How long should I smoke the brisket before it is tender and juicy?
5. What size brisket? I’m feeding 5-8 people.
6. What is the best marinade? (I personally use a dry rub, but do you have any better reccommendations?
Thanks for your help. Maximum points to the best answer!
Emeril’s Texas-Style Smoked Brisket
Recipe courtesy Emeril Lagasse
1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.
Remove the meat from the refrigerator and let come to room temperature.
Prepare a smoker with charcoal and the wood chips according to the manufacturer’s instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.
(Alternately, prepare a stove-top smoker according to the manufacturer’s instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)
Serve with Barbecue Sauce on the side for dipping.
Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
1/2 teaspoon red pepper flakes, or more to taste
In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
Yield: about 4 cups
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
smoking brisket temperature
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Customer Review:
Used it twice. First time I smoked Ribs, both beef and pork, and some wings. All were great but I will improve on them next time. The second smoke was a whole brisket and a pastrami from a brisket flat. Outstanding in both cases. Next up is pork butt for pulled pork. I’m retired so I have the rest of my life to do nothing. This keeps me busy and out of trouble.
Bill
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I purchased this smoker after a great deal of internet research for my wife because she wouldn’t stop bothering me about getting a smoker. There are several others out there for much less of a cost, but we are extremely happy with this one.
The info that comes with it is pretty much useless for operative instructions. I found a dedicated web site for this smoker called virtual weber smoker that solved the problem readily.
The first time using it was exciting and the food turned out okay, but not great, as I had not yet found the proper operating instructions. The second time was outstanding. I made some insainly delicious ribs, trout, salmon, corn on the cobb, etc… It takes about 30 minutes to fire up and and get it to proper operating temperature. I loaded it with about 1.5 weber towers of brickets and they were still burning strong after 8 hours.
Is is very well constructed, although I did break the head off of one of the screws putting it together. I emailed weber and had an entire hardware replacement kit in the mail a week later. It comes with a nice cover. It’s fairly easy to clean up. I did notice that it mantains heat better with the door placed upsidedown.
I like the antiquated way of doing things (e.g. using charcoal instead of electricity). I think the outcome is but better and it is a whole lot for fun to do for the afternoon.
If you are looking for a system that is built to last and will give you awesome outcomes if you are willing to put in the extra effort, then this item is for you. Especially for the outstandingly amazing price to get it to your door from Amazon. In case amazon takes the web site out of this review that I mentioned in the foregoing, make certain you search for ‘a particular website that deals with this exact smoker.’ It is a great deal of help and coachs you through what is otherwise a ton of guess work.
Happy smoking to ya’!!!!
Another Weber masterpiece
I’ve owned this smoker for 4 months and my only regret is that I didn’t buy it sooner!!! I grill a lot on a Weber LP grill but until the WSM have never smoked anything. I thought there would be a learning period but it seems like you just cant go wrong with this smoker.
Great Smoker – only one regret
This smoker is incredible! It holds temperatures almost as if it’s got a thermostat….I set it, and don’t have to fuss with it much more after that. Using the minion method, I can make a batch of lump charcoal last 12-14 hours without even having to replenish the charcoal (using lump).
If you’re new to smoking, I’d recommend the following books to get you started Low & Slow: Master the Art of Barbecue in 5 Easy Lessons and Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
The 18.5″ can hold up to 6 racks of babybacks (flat) or 4 boston butts (5-8lbs) or 4 racks of spareribs. Also great for chicken, turkey…you name it.
If I had a regret, it’d be that I didn’t spring for the 22.5″ model. I could have used the extra real estate for cooking for a crowd.
Awesome Smoker
This Smoker is Awesome. It works fantastic, holds its temperature and looks great. There is a great informational website called the Virtual Weber Bullet. It has all the information you need and a forum with great people to answer any of your questions.
I am at a high altitude (5500 feet) so it took a couple try’s to get the right amount of charcoal to get get up to temperature but once I figured it out and started running without water in the pan I can get it right up to 250 degrees and it holds there for hours and hours with no problem. My last cook I ran for 5 hours smoking ribs and I never had to add charcoal. The ribs were awesome and I closed the vents when I was done and the charcoal extinguished almost immediately so I could reuse the charcoal and put the smoker back in the garage.
I can’t say enough about this smoker. I now have a really fun and delicious hobby. If you’re looking for a great smoker look no further. My decision was reinforced when I went to a BBQ competition on Memorial Day and several of the competitors were using Weber Smokey Mountain Cookers. Great product and a great price.
I also can’t compliment Amazon enough. The smoker shipped for free and it arrived earlier than promised. Thanks again Amazon.
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When smoking a brisket, the fat begins to break down at what temperature?
I’ve seen this number on TV, but I forget what it was….
cook it at 260-300 f. you should cook it for 4-12 hours depending on size.
I cover mine with S&P and tons of onions, I cook a whole brisket in the oven at 280 for @ 8 hours.
Remove the brisket and cool. Make a bbq sauce with the drippings by adding ketchup, soy, worchestershire, vinegar and hot pepper. Chill the sauce and skim the fat off.
Slice the brisket across the grain as thin as you can (after removing and remaining fat. This is obviously a 2 day project.
Homemade smoker 4 with BRISKET!!!
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