12lb beef brisket advice

[Tomasz]

Hi all,

I have a 12lb beef brisket sitting in the fridge ready for my homemade smoker, which is still unfinished (see my other thread)!

It doesn't really look the same shape as briskets I have seen on the net. It is more round/ square and flat looking rather than oblong. I guess it is quite big though!

I don't think it has quite as much of a fat cap as I had hoped and I am wondering if anyone has any advice for keeping it moist. I guess I will give it the odd spritz of juice, beer or stock along the way. I'm just going to use a salt and pepper rub.

I will aim to keep the temp around 250. I think I will leave it unwrapped for around 8 hours then foil it for another 2-3. I have bought a leave in digital probe to keep an eye on the temp and the smoker will also have a gauge. I will be using mostly oak.

[MrJaba]

Hi Tomasz,

I had the same issue, I bought a full packer brisket from my local butcher and it looked nothing like the ones that I had seen on youtube, the net or books! Apparently this is due to how we raise cows over here and it's very different in the US, lots of hormones etc. So fear not! Mine also didn't have much of a fat cap either and I cut quite a lot more fat off it as well. I can't remember the exact timings I used, but I injected and then spritzed quite a bit to keep it moist and I did foil as well with some liquid in the foil and this keep it beautifully juicy, so I think if you do something similar you'll be fine.

Good luck!

Jaba

[Tomasz]

Hi Jaba,

Thanks for the reassurance! I don't have the equipment to inject but I will spritz it and foil with some liquid and hope for the best! I considered brining but decided against it after reading a few forum threads.

I will of course post some pictures before and during.

[Tomasz]

Well I ended up smoking for 10 hours but I think it could have done with nearer 15 if I had had time. The flavour was still good and most of the meat was pretty moist. This weekend I will smoke the meat for a party I am having the day before so I am not rushed.

I foiled it with stock just before it hit 150 and kept it on for another few hours like that. I didn't spritz in the end but did pour some of its own juices over it about three hours in.

[MrJaba]

Looks delicious! Well done! How was the flavour? certainly looks tender

[Tomasz]

It was good actually, it probably could have been slightly more tender but the smokey flavour was nice and differed throughout the joint.

[Toby]

Love the rig! the brisket looks under done, you will be able to tell if its too chewy. Dont worry been there myself especially in the early days before realising it really will be done when its done!!!

[Gary Morris]

Hi Tomasz, do you have a food probe, make sure it's up to temp 75°c as a general rule.

Gary

[Swindon_Ed]

Hi Tomasz, do you have a food probe, make sure it's up to temp 75°c as a general rule.

Gary

Sorry but at 75c the brisket will be well underdone!

Brisket needs to be cooked nearer to 95c internal but can be done a bit earlier or later depending on what temp' you're cooking at.

[derekmiller]

Hi Gary.
I have to agree with Ed. At 75C it will just be clearing the "stall". I go for 200-205F about 93-96C.
Derek.