Tell me about the brine. Are you looking to cure the brisket or just ensure moisture? Is it for additional flavor? Have you considered injecting? I recommend some seasoning on the outside for the texture, flavor and the development of the bark. You can go naked and still have a fine result, I just prefer the layered impact. If you have a good instant read thermometer I would say to wrap the brisket around 160 or so which is generally when the bark has developed and set and the meat hits a ‘stall’ where energy is going into a state where the fat is rendering internally, the proteins are starting to unwind and tenderize and the temperature rise seems to slow down.
1 Like
I don’t know much about brisket either. I just throw it in some stock and spices to make Cantonese beef brisket with daikon, though I don’t think its the same cut as the ones used in Hong Kong. I just found them relatively tender and consistent.
This is from the Los Altos store if you happen to be nearby. They seem to have brisket regularly.
1 Like
What temperature were you smoking at? With that time and using standard low temp around 225 to 250, it would have been as tough as an old shoe. I go for at least 2x if not 2.5x of that time. 12-15 hours is more typical for me.
Brisket has two parts, point and flat. If I was cooking a small piece, i would try to find a point. It’s smaller and fattier. Would weigh a few pounds versus the 10+ for the flat.
1 Like
Thanks.
This is the brine I used last time. I was going to use it again.
It’s for both moisture and flavor.
What’s the minimal amount of seasoning you think could work? I think I have a hard time tasting smoke there’s a lot of different flavors. I mean what are the minimum spices themselves? Could just pepper work?
Last time, I took it off after 5 hour, and wrapped it.
Once it hits 160, would I take it off and wrap it, kind of like last time?
You’d still do 12 - 15 hours, even for something under 4 lbs?
Yes, it was around 250.
Once it hits 160, wrap it and put it back on the heat until it hits around 190-205 and then rest it as long as you can before you need to slice it. Interesting recipe.
2 Likes
The basic rule I learned as a young sprout was an hour a pound at 200-225 and add an hour. That’s for bigger briskets, not sure how to apply that rule to a roast sized one.
1 Like
Yeah. In restaurants it’s always been about 1 to 1.5 hours per pound at 200-225 for us as a general guide.
2 Likes
Thanks everyone. And what are the minimal seasonings I should use? I want to try that approach this time. I’d think with the brine, there’s enough salt in there.
Last time I did salt, pepper, ground chipotle peppers, maybe garlic powder.
Called both places today. Here’s some clarifications:
Mayar’s:
-
House brand, they can’t tell me if it’s prime or wagyu. Either they said $12.99 or $14.99 / lb. I can have any portion size.
-
Creekstone prime: On sale for $9.99 / lb, but I have to buy the whole brisket.
Baron’s:
Imperial Wagyu or Domestic Wagyu, $17.99 / lb
Leaning towards the Barons Domestic Wagyu, just because I wanted to try Wagyu this time.
You can pick and choose from this list. I always add sugar and cumin at the least.
Brown sugar melts the rub really nicely.
2 Likes
Thanks. Brown sugar and cumin sounds like a good simple one.
1 Like
One of my mentors. Worked closely with Chef Paul for years and cooked with him on multiple occasions. Organized pitmaster and other classes with him. Miss working with him so much. Such an incredible palate. He could break down a rub by taste and be accurate about what is in it.
1 Like
Seeds or ground?
For me, ground.
Should I do a foil boat at some point (maybe a few hours in, right around the time I take the chicken off the top rack), and then wrap at 160? Or just wait until 160 to wrap?
1 Like
Why do you want to do that? Is this from some youtube video like Chud?
1 Like
Someone on another forum said they did it. But they also did it on a whole brisket.
Said it helped keep the juices.
Ok, nevermind. Probably not applicable since I’m doing a quarter. I also had concerns about blocking some smoke. And about just adding another step in the process. I want to do good steps, but also not add a lot of steps that I have to worry about, or add stuff that requires more precision.
I’ll pass on that.
