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Hot soking whole brisket, anyone know how?

post #1 of 5
Thread Starter 

We just brought a new smoker for our kitchen along with our new pacojet and were wondering how to hot smoke a whole brisket we were thinking of freezing it and hot smoking it from frozen anyone done this or have a method they prefer to use?

post #2 of 5

As no one has answered, I'll give you some non-pro comments and links.

 

Start with a thawed room temperature brisket. Steve Raichlen has documented the basic process a number of times with different flavoring tweaks. Here are a few that have the technique info you need.

 

http://www.primalgrill.org/recipe_details.asp?RecipeID=74&EpisodeID=14

http://www.bbqu.net/season3/305_4.html

http://www.bbqu.net/season4/409_4.html  (down the page a ways, Millionaire's Brisket)

http://barbecuebible.com/recipe/hill-country-brisket-with-coca-cola-barbecue-sauce/

 

His technique is pretty consistent across all those variations. MaryB and BDL here on Cheftalk usually take about twice the time as Raichlen, probably because they're using a larger brisket, but also do it slower. 

 

BDL http://www.cheftalk.com/t/48141/smoked-brisket#post_236719

 

It will come out of the smoker looking like a scorched meteor and you will wonder what you did wrong the first time you cook one. But that's how it's supposed to look. The first cut will reveal the inner glory. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5

I lead a pro competiton BBQ Team called Front Porch BBQ that does fairly well on the bbq circuit, but do not work in a kitchen.  (though I did serve over 600 people at the Atlanta BBQ festival a few weeks back)  Thaw out your brisket.  You can get it up to room them or put it on fridge cold, not a huge difference.  Trim the brisket by taking some of the huge pieces of fat off.  Put your dry rub on it, whatever you choose.  I make one with alot of salt, sugar, black pepper, garlic, cumin, etc.  or you can go old school and use just equal parts salt and pepper.  cook between 225-275 F until brisket is around the 190-200 mark.  This is when you want to check the brisket to see if it is probe tender meaning a thermometer can slid in like butter, that is when you know it is done.  Then take it out of the smoker and let it cool for around 10 mins or so to stop the cooking process and then foil and put in a warmer until service.  slice to order for best results as brisket can dry out.  Hope this helps.  Some people inject brisket too, but it isn't necessary.  A proper slicing knife will help you get better results too. 

post #4 of 5

 

 

The busiest and most popular brisket guy in the US, Aaron Franklin of Frankin BBQ does these how to videos.

post #5 of 5

I've cooked them fast and slow.  I'm cooking fast (sorta) right now.  Whole choice packer brisket.

 

Slow:  smoker 200, cook 'til instant thermometer (Thermopen) reads 205

 

Fast:           First hour at 210

                  Second hour at 250

                  Third hour at 300

                   Finish at 350 until reaches 205

Takes me about 7 hours, generally.  Sitting up all night with briskets isn't as much fun as back in my beer drinking days, so I go for around 7 hours rather than 22.

I think Mixon does it in about 5 hours, not sure.  I think he goes at 350 or 375 all the way.

 

Both work pretty good for me.

Smear very lightly with mustard, then add lots of Montreal Steak Seasoning.  Maybe a little extra Kosher salt.  Maybe not.  Foiling for an hour or two during cooking would be nice, but too much time involved for 40 briskets.

 

There are 37,251 other ways to season the brisket.  Don't know how many ways to cook the things, but a bunch.

 

P.S.

Been wondering how to describe their appearance.  A meteor is a great description.  Dipped in lamp black would be another, I think.

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