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usrifle
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Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20771
Real Name: John
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lionhrt wrote: Some really good advice above. The way I do mine is trim the soft fat off the brisket I trim the top of the brisket to about 1/4 of fat and I also trim as much of the fat as I can between the flat and the point. As for seasoning I give a liberal amount of kosher salt ( I like using kosher salt for beef as it seasons it without an overly salty flavor) then course black pepper, once in a while I will add a light dash of cayenne pepper. I smoke mine with the fat side up if on my pellet pooper or my offset on my drum smoker I cook with fat down to protect the meat. I do not like to wrap mine because the bark is my favorite part. I smoke until it is probe tender where you stick the probe in the flat and it goes in like a warm knife into butter. Then I will wrap and put in a cooler to keep warm for at least an hour this lets the juices reabsorb into the meat.
Side note if you want to make killer burnt ends with the point make a pan with a large sliced onion and several cloves of garlic and a couple cups of beef broth ( you may have to add more broth as you cook as it condences) then place a rack on top of that pan and smoke the brisket on the rack when you smoke it. When you pull the brisket take anything left in the pan and put it into a blender with about a pint of your favorite BBQ sauce and liquefy. when you separate the flat and the point dice up your point into bite sized pieces and put it into the pan with contents of the blender and smoke for an other 1/2 hour. These are damn good. I made them for a group shoot once and they went QUICK. You clearly get the "point". 
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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
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| Tue Feb 18, 2020 1:10 am |
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golddigger14s
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Location: Faxon, OK
Joined: Sat Mar 19, 2011
Posts: 17818
Real Name: Chuck
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This doesn't involve a smoker but.......
I cooked mine too hot/or too long so it didn't come out that great but it has in the past.
A good simple recipe for those of us that are smoker challenged.
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| Tue Feb 18, 2020 1:02 pm |
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Itchin4Fishin
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Location: Enumclaw
Joined: Fri May 11, 2012
Posts: 3841
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Once it hits 160 IT wrap it and take it to 203 IT
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| Thu Feb 20, 2020 9:48 am |
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Arisaka
Site Supporter
Location: Tacoma
Joined: Sat May 4, 2013
Posts: 6214
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I wrap in the pink butcher paper. When I take it off the smoker I wrap it in towels and out in it a cooler for 2-4 hours. The whole process takes about 14 hours
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| Thu Feb 20, 2020 6:17 pm |
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Powderman
Location: WA State
Joined: Fri Feb 8, 2013
Posts: 658
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You ALL know where this is headed...right?
A nice summer day and night...
A suitable gathering spot for all night activities, perhaps with a bit of powde3r burning built in...
Spending an entire night with WaGunners and swapping stories...
With many briskets on different smokers and grills.
In other words--well, I'd call it a Brisket and Bullets party.
What do you think?
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I hunt the things that go bump in the night....
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| Thu Feb 20, 2020 10:02 pm |
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usrifle
Site Supporter
Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20771
Real Name: John
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Powderman wrote: You ALL know where this is headed...right?
A nice summer day and night...
A suitable gathering spot for all night activities, perhaps with a bit of powde3r burning built in...
Spending an entire night with WaGunners and swapping stories...
With many briskets on different smokers and grills.
In other words--well, I'd call it a Brisket and Bullets party.
What do you think? I like it.....but with the average 10-14 hour cook times and then 2-4 hour rest? Easy for Pellet guys if they don't do burnt ends, not so much for stick burners. Some tired Pit masters if the masses want to eat at 5:00PM. Now who has the property that can support this whole thing? Shooting, Cooking and all the other fun? I think my Lib neighbors might object.  I do like the idea though. Brisket and Gun throwdown.
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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO
SAF 5 Year Donor
GOA Member
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| Fri Feb 21, 2020 12:52 am |
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Massivedesign
Site Admin
Location: Olympia, WA
Joined: Fri Mar 11, 2011
Posts: 38307
Real Name: Dan
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Evergreen has a campground and range, all in one.
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| Fri Feb 21, 2020 6:55 am |
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Pvanderzee
Site Supporter
Location: Bow
Joined: Tue Apr 2, 2013
Posts: 2688
Real Name: Phill
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usrifle wrote:
I like it.....but with the average 10-14 hour cook times and then 2-4 hour rest? Easy for Pellet guys if they don't do burnt ends, not so much for stick burners. Some tired Pit masters if the masses want to eat at 5:00PM.
No shit. Ready by dinner means I start babysitting my egg at midnight. _________________Sinus211 wrote: Z66 and I still fuck on the regular. zombie66 wrote: Mikey is a Bossy Bottom.....
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| Fri Feb 21, 2020 7:04 am |
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KeystoneCowboy
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Location: Burlington
Joined: Wed Aug 22, 2012
Posts: 5999
Real Name: Kyle
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I'm in! As long as it's not in Mexico. Sorry fellas, guess I'll just take the trophy meow.
Unless Dave comes, then its not fair.
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| Fri Feb 21, 2020 8:15 am |
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Powderman
Location: WA State
Joined: Fri Feb 8, 2013
Posts: 658
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I'm down for it. Nothing quite as good after a long day than having some hot meat in yo mouf. 
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I hunt the things that go bump in the night....
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| Fri Feb 21, 2020 9:22 am |
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lionhrt
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Location: Skagit county
Joined: Sat Apr 21, 2012
Posts: 1389
Real Name: Dave
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Jagerbomber35 wrote: I'm in! As long as it's not in Mexico. Sorry fellas, guess I'll just take the trophy meow.
Unless Dave comes, then its not fair. Your BBQ has nothing to fear from me. I have had yours a couple times and that is some damn good shit _________________kf7mjf wrote: WaGuns Clue.
It was a Night Op in the library with an AK Pistol by TW...
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| Mon Feb 24, 2020 12:07 am |
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