Do you have any experience smoking a beef brisket? Any tips? It is my first one...

Earlier this week I bought a Masterbuilt 30 electric smoker. I pre-seasoned it and it didn't blow any fuses and no smoke leaked so it seems to be a good unit. I also jumped right in to the "deep end" with a "USDA Choice" 13 pound whole packer beef brisket. I'm going to season it simply with kosher salt, McCormick Seasoned Pepper, maybe a little garlic powder and onion powder. I'm a little unsure of the temperature setting to use. From everyone I talk to and everything I read, the temperature display on this smoker is a little lower than the actual temperature. Some say to smoke it at 180, some say 225, some say 250+. Most agree to foil it at about 150 to 160 degrees F. Then, (again from what I read), time and temp are no real guide for when it is done but when I can stick a probe into the thickest part of the flat and it gives no resistance but goes in like it is room temperature butter, then it is done. Then wrap in in towels and put it in a warm cooler for an hour or so.
If you have any ideas on this, if you've done it or know how. Please let me know if I'm on the right track. I think I am going to set the smoker at either 200 or 210, use two probes. It has a built in temp probe and I have an analog probe, I'm going to use both so I can compare and know how accurate the built in probe is. Going to wrap it in foil at probably 155 degrees. I'm not going to attempt burnt ends because I really have no idea how to do that.
 
So... what do you think? Oh and I'm going to get it started about 3:00 AM hoping it will be ready to eat by 6:00 PM, do you think that is enough time, it is actually 12.78 pounds. My biggest fear is that it will be 5:00 PM and it will still be tough and not done yet, the second concern is that it just wont turn out tender.
 
Thanks!
 
Julien

Hope this helps!
 
Brisket wet-rub
 
This is a recipe that gets rave reviews from everyone who's tasted it.
 
½ cup ground coffee
⅓ cup sea or kosher salt
½ cup dark brown sugar (or ⅓ cup molasses)
¼ cup hot paprika
2 tbl ground cardamom
2 tbl ground ginger
½ cup chopped garlic
½ cup vegetable oil
3 tbl beef bouillon concentrate or 2 beef bouillon cubes dissolved in small amount of water
 
Mix all ingredient in a small bowl until smooth. Consistency should be a wet paste but not runny. If too dry, add more oil. A food processor helps. Spread generously all over brisket and marinade overnight. (I have done this the same day without any marinade time with good results.)
 
NOTE: The combination of brown sugar and salt is VERY important. They act in concert (well, this is a music site!) to help the meat maintain moisture.
 
 
 
Smoked Brisket Texas Style
 
A brisket is known to be the toughest cut of meat from a cow, though when prepared and cooked correctly it can be the best tasting and most tender meat you will ever eat. In this section, I will teach you how to choose, prepare, and barbecue a brisket, Texas style, to achieve the best results possible.
 
Choosing A Good Brisket To Smoke
 
A brisket is composed of two parts, the flat and the point. The flat section usually has less fat on it while the point should have considerably more. The fat on top of the brisket is called the "fat cap" and should be white in color. The thickness of fat on top should be at least ¼ inch thick, and thicker is OK. When purchasing a brisket, make sure the meat is a deep red color, which will represent freshness, and make sure it has plenty of fat incorporated throughout the meat, not just on top. The combination of the deep red color and the white fat of a brisket is called marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is such a thick cut of meat, the fat located throughout the meat will help to keep the brisket moist while smoking.
 
Make sure the brisket has not been frozen. A frozen brisket will not display a deep red color, the fat may be darker instead of white, and the brisket will not turn out as tender and juicy as a fresh one after smoking it.
 
When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have seen briskets that are stiff as a board, and some that bend over each side of my hand. The stiff ones more than likely have been frozen, and I have noticed that they may not always be as tender as a brisket that is more limber. Some people disagree with this test, but I am a firm believer because of the results I get.
 
The weight of the brisket should be between 8 and 11 pounds. A larger brisket takes longer to cook, and the flat may become tougher or stringy because of the longer cooking time.
 
Preparing The Brisket
 
After choosing the perfect brisket, I start my preparation process the night before I want to smoke the brisket. First, make sure you have plenty of work space and a clean area to prepare the brisket on. The brisket should have fat on it no more than ¼ inch thick. Thicker fat will not allow the smoke to penetrate into the meat located under the fat. If the fat is too thick, trim it down until you reach the ¼ inch thickness.
 
After trimming the brisket, I rub the brisket down with mustard. The mustard creates a sticky substance on the meat for the rub to stick to, and it also adds a great flavor when combined with the rub. Massage the mustard into every portion of the meat, including the fat, so that it covers the brisket nicely. You do not want the mustard layer to be too thick; it should be just enough to create a paste for the rub to stick to.
 
I choose to use a rub on my briskets instead of a marinade because I have found that marinades penetrate only about ½ inch deep into the meat. You should use whichever method you like best, but I am going to describe the rub method.
 
After fully covering the brisket in mustard, apply the rub on the brisket. When done correctly, the rub should form an evenly distributed layer of seasoning on the brisket.
 
Wrap the prepared brisket in Saran Wrap, or a similar material to seal it, and then refrigerate it overnight.
 
Barbecue Time
 
Take the brisket out of the refrigerator one hour before you want to put it on the smoker. Place the brisket fat side up on the smoker. The fat will release oils into the brisket to help keep it moist while cooking.
 
I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I have found this method to be the best, but there are many more smokers available to choose from such as water smokers, propane smokers, and charcoal smokers.
 
I use mesquite for smoking briskets because it provides a delicious smoke flavor, burns hotter so less wood is used, and that is how we do it in Texas. Many people do not use mesquite, which is fine.
 
To achieve the best results, I cook the brisket at 225°F for about 75 minutes per pound. Many variables also affect cooking time and temperature such as how many times the smoker is opened, how close the brisket is to the fire box, etc, but sticking to 225°F/75 minutes will work. Many people believe that when the internal temperature of the brisket reaches 180°F, it is done. This is both true and false. When the internal temperature of the brisket is around 180°F, the fat in the brisket really begins to marbleize. The brisket will maintain this temperature for a while, and this adds to the tenderness of the brisket.
 
I always use a mop sauce to baste the brisket while it is smoking. This will keep the outside of the brisket moist and tender. It is important to keep the lid closed while smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce about every 45-60 minutes.
 
A great way to keep briskets moist while smoking them is to use a mop consisting of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not overpowering, while keeping the brisket moist from the oil. An easy way to apply this mop is to put it in a spray bottle and simply squirt it on the brisket.
 
After 7 hours, a brisket usually will not absorb much more smoke. An option for finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225°F for the remaining cook time. I rarely use this method because I enjoy smoking the brisket for the full time, but I have used it, and it works.
 
Slicing The Brisket
 
ALWAYS slice against the grain. Doing this will make the cuts of meet very tender. To do this, remove some fat from the top of the brisket to see the direction of the grain in the meat, and slice against it.
 
I separate the point from the flat before I slice the brisket because the grain generally runs the same direction in the flat, and it is easier to see when it is separated. The point is a little harder to correctly slice because the grain in it runs in different directions. After some practice at carving the brisket, you will know which direction the grain runs, and you will find it much easier.
 
Add your favorite barbecue sauce.

^^^beat me to the meme
 

TheMaartian
Hope this helps!
 
Brisket wet-rub
 
This is a recipe that gets rave reviews from everyone who's tasted it.
 
½ cup ground coffee
⅓ cup sea or kosher salt
½ cup dark brown sugar (or ⅓ cup molasses)
¼ cup hot paprika
2 tbl ground cardamom
2 tbl ground ginger
½ cup chopped garlic
½ cup vegetable oil
3 tbl beef bouillon concentrate or 2 beef bouillon cubes dissolved in small amount of water
 
Mix all ingredient in a small bowl until smooth. Consistency should be a wet paste but not runny. If too dry, add more oil. A food processor helps. Spread generously all over brisket and marinade overnight. (I have done this the same day without any marinade time with good results.)
 
NOTE: The combination of brown sugar and salt is VERY important. They act in concert (well, this is a music site!) to help the meat maintain moisture.
 
 
 
Smoked Brisket Texas Style
 
A brisket is known to be the toughest cut of meat from a cow, though when prepared and cooked correctly it can be the best tasting and most tender meat you will ever eat. In this section, I will teach you how to choose, prepare, and barbecue a brisket, Texas style, to achieve the best results possible.
 
Choosing A Good Brisket To Smoke
 
A brisket is composed of two parts, the flat and the point. The flat section usually has less fat on it while the point should have considerably more. The fat on top of the brisket is called the "fat cap" and should be white in color. The thickness of fat on top should be at least ¼ inch thick, and thicker is OK. When purchasing a brisket, make sure the meat is a deep red color, which will represent freshness, and make sure it has plenty of fat incorporated throughout the meat, not just on top. The combination of the deep red color and the white fat of a brisket is called marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is such a thick cut of meat, the fat located throughout the meat will help to keep the brisket moist while smoking.
 
Make sure the brisket has not been frozen. A frozen brisket will not display a deep red color, the fat may be darker instead of white, and the brisket will not turn out as tender and juicy as a fresh one after smoking it.
 
When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have seen briskets that are stiff as a board, and some that bend over each side of my hand. The stiff ones more than likely have been frozen, and I have noticed that they may not always be as tender as a brisket that is more limber. Some people disagree with this test, but I am a firm believer because of the results I get.
 
The weight of the brisket should be between 8 and 11 pounds. A larger brisket takes longer to cook, and the flat may become tougher or stringy because of the longer cooking time.
 
Preparing The Brisket
 
After choosing the perfect brisket, I start my preparation process the night before I want to smoke the brisket. First, make sure you have plenty of work space and a clean area to prepare the brisket on. The brisket should have fat on it no more than ¼ inch thick. Thicker fat will not allow the smoke to penetrate into the meat located under the fat. If the fat is too thick, trim it down until you reach the ¼ inch thickness.
 
After trimming the brisket, I rub the brisket down with mustard. The mustard creates a sticky substance on the meat for the rub to stick to, and it also adds a great flavor when combined with the rub. Massage the mustard into every portion of the meat, including the fat, so that it covers the brisket nicely. You do not want the mustard layer to be too thick; it should be just enough to create a paste for the rub to stick to.
 
I choose to use a rub on my briskets instead of a marinade because I have found that marinades penetrate only about ½ inch deep into the meat. You should use whichever method you like best, but I am going to describe the rub method.
 
After fully covering the brisket in mustard, apply the rub on the brisket. When done correctly, the rub should form an evenly distributed layer of seasoning on the brisket.
 
Wrap the prepared brisket in Saran Wrap, or a similar material to seal it, and then refrigerate it overnight.
 
Barbecue Time
 
Take the brisket out of the refrigerator one hour before you want to put it on the smoker. Place the brisket fat side up on the smoker. The fat will release oils into the brisket to help keep it moist while cooking.
 
I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I have found this method to be the best, but there are many more smokers available to choose from such as water smokers, propane smokers, and charcoal smokers.
 
I use mesquite for smoking briskets because it provides a delicious smoke flavor, burns hotter so less wood is used, and that is how we do it in Texas. Many people do not use mesquite, which is fine.
 
To achieve the best results, I cook the brisket at 225°F for about 75 minutes per pound. Many variables also affect cooking time and temperature such as how many times the smoker is opened, how close the brisket is to the fire box, etc, but sticking to 225°F/75 minutes will work. Many people believe that when the internal temperature of the brisket reaches 180°F, it is done. This is both true and false. When the internal temperature of the brisket is around 180°F, the fat in the brisket really begins to marbleize. The brisket will maintain this temperature for a while, and this adds to the tenderness of the brisket.
 
I always use a mop sauce to baste the brisket while it is smoking. This will keep the outside of the brisket moist and tender. It is important to keep the lid closed while smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce about every 45-60 minutes.
 
A great way to keep briskets moist while smoking them is to use a mop consisting of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not overpowering, while keeping the brisket moist from the oil. An easy way to apply this mop is to put it in a spray bottle and simply squirt it on the brisket.
 
After 7 hours, a brisket usually will not absorb much more smoke. An option for finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225°F for the remaining cook time. I rarely use this method because I enjoy smoking the brisket for the full time, but I have used it, and it works.
 
Slicing The Brisket
 
ALWAYS slice against the grain. Doing this will make the cuts of meet very tender. To do this, remove some fat from the top of the brisket to see the direction of the grain in the meat, and slice against it.
 
I separate the point from the flat before I slice the brisket because the grain generally runs the same direction in the flat, and it is easier to see when it is separated. The point is a little harder to correctly slice because the grain in it runs in different directions. After some practice at carving the brisket, you will know which direction the grain runs, and you will find it much easier.
 
Add your favorite barbecue sauce.

Thanks... wow, the time is going to KILL me. I used to be able to stay up all night, now I'm ready for bed at 9:00. I think I will TRY to sleep some, then get up and start at 1:00 or 2:00 and hope for the best. It is a really high quality cut. The fat was about 3/4" along the side. I cut some of it off but I didn't get it down to 1/4", maybe I'll trim some more, IDK. I had already done a simple kosher salt, seasoned pepper, and garlic powder rub and I have it wrapped in cling wrap and in ice.
I'm going to try cooking it until it gets to 150/160, foil it and either leave it in the smoker or put it in the oven... and take a nap. Going to just keep probing it until it's tender.
Wish me luck. I have mesquite and hickory, I think I'll use the mesquite for the sake of tradition. I'll certainly let you know how it turns out.... I may need to smoke one of those "other" briskets by the time I'm done with this. I would have gone with ribs or a boston butt had I known it was going to take this long but you know how it is.. always save the instructions as a last resort. heh.
 
Thanks for the reply. Opinions are all over the board as far as times and temps but one thing everyone seems to agree on is that it is done when a probe will slide into it like a knife into room temp butter. I understand that it will stall and that is when it is getting more tender so I am going to have patience, I hope no one else has to. I expect because it is a good choice cut with good marbling that maybe it will cook a little faster.
 
Thanks again!
 
J

Slow and low.

you gonna shoot a deer? I think they are out of season atm.....I think

If that scene from the movie the Miracle is accurate, you just need to spread some human hair around the area and the deer will stay away.
 
Maybe Beepster can send you some hairballs as a starter? 

I grew up in the plains of SDAK. We fished, hunted everything, so the deer thing is no big deal to me. Just diggin a little.
I don't think I could hunt deer from a stand. We hunted tree strips, a very common thing there as the glaciers screwed up the tree population. Most trees back there are planted in rows around farms to help in winter, and deer like to hang out in them.
 
Everybody back there is complaining about the over population of white tail deer since those big rains that dang near flooded the whole place. And the more there are, the more get killed on the Interstate in winter while looking for grass to eat.
 
So, here's my take. I only kill, other than rodents, etc. what I eat. The women of the plains have an addition to this meme.  You killed it, YOU clean it....
 
But I digress again. I may have my digression privileges revoked!

jbow
Yeah... I'm already tired and I don't nap well. I'm going to take the thing out of the ice box whenever I have to pee,

Remind me never to eat at J's house....

Last night, unwrapped before rub...

 
This morning about 4:00 AM

 
Just now... YUM, it has a shadow on the front or something. It isn't burnt or anything but the picture looks sort of green... but it ain't. The spot is where a piece of fat came off. I trimmed from the fatty side and added some to the side with less fat.

 
I'm happy. It has rained non-stop and it looks like it will keep on raining into the night across N. GA. It is a nice day. It is good to try something new.

Karyn
Baist on your earlier post, are you sure that's rain?

Could be a (golden) shower, ya? 

There are other ways to spel bayst?

This may sound totally weird, but I grill roasts all the time, using indirect heat on the grill, and after rubbing the desired spices into the meat, I then completely coat the roast with yellow mustard.
 
Now, I HATE the taste of mustard, however when roasted with the mustard coating, I end up with no mustard taste at ALL on the meat, but it DOES have a beautiful char all the way around, and it looks like it just came out of a food magazine cover shot - every time.
 
And what I meant about indirect heat is that both for a gas grill and for a charcoal one, I have only half the grill heated (one burner on for the gas, and for charcoal I only pile it up on one half the grill).  I then place the meat to be cooked on the NON-heated side, and rely on the heat circulating under the grill's cover to cook the roast.  I end up with no burning - nothing catches on fire, and it is a wonderfully moist outcome, partly because of the indirect heat, and also because the mustard helps keep the spices adhered to the meat and it also seals in the moisture.
 
MMMMMMM, in any case - best of luck.
 
Bob Bone