Smoking my 1st brisket Saturday

sts9fan · « **on:** 25 May 2012, 05:25 pm »

Doing a overnight for Sunday. Wish me luck!
I have a PrimoXL.

roscoeiii · « **Reply #1 on:** 25 May 2012, 05:35 pm »

slow and low baby. slow and low.

saeyedoc · « **Reply #2 on:** 25 May 2012, 05:35 pm »

Good luck. Low and slow all the way. Mine took me 10 1/2 hours, I pissed off a few people when they tasted it, too good for a rookie from the North.
I use a Weber Bullet, this is a great website:http://www.virtualweberbullet.com/

sts9fan · « **Reply #3 on:** 25 May 2012, 05:42 pm »

Are there any acceptable reheat options? I want it to be done by noon Sunday but I don't expect to serve until 3-4pm. What would you do ?
Wrap in foil and reheat? I don't want dry brisket.

dougme57 · « **Reply #4 on:** 25 May 2012, 05:45 pm »

I use a Weber also. Keep it 225 and 1.5 hours per pound. Enjoy!

saeyedoc · « **Reply #5 on:** 25 May 2012, 05:59 pm »

Quote from: sts9fan on 25 May 2012, 05:42 pm

Are there any acceptable reheat options? I want it to be done by noon Sunday but I don't expect to serve until 3-4pm. What would you do ?
Wrap in foil and reheat? I don't want dry brisket.

You may be ok foiling it and keeping it in an insulated cooler.
If you can, it would be better to just get everything ready to go and start it early, like 5 or 5:30 AM, you'll sleep better and the timing should be perfect.

roscoeiii · « **Reply #6 on:** 25 May 2012, 06:08 pm »

Also, on your first go around don't go crazy on the wet wood chips. A common mistake for newbies is to go too heavy on these. Much much better to have too little of this added flavor than the negative impact of using too much.

SlushPuppy · « **Reply #7 on:** 25 May 2012, 06:08 pm »

Quote from: saeyedoc on 25 May 2012, 05:59 pm

If you can, it would be better to just get everything ready to go and start it early, like 5 or 5:30 AM, you'll sleep better and the timing should be perfect.

Good advice. I did the overnight thing on my Big Green Egg a couple of years ago. I was up half the night and was a wreck the next day. Avoid overnight cooking if you can.

saeyedoc · « **Reply #8 on:** 25 May 2012, 06:12 pm »

Quote from: SlushPuppy on 25 May 2012, 06:08 pm

Good advice. I did the overnight thing on my Big Green Egg a couple of years ago. I was up half the night and was a wreck the next day. Avoid overnight cooking if you can.

Yeah, pork shoulders are a bitch, no way around an overnight.

dougme57 · « **Reply #9 on:** 25 May 2012, 06:16 pm »

Good advice on 5:am. I light my fire at 5, get my shoulders on by 6 and they are usually ready to pull after 12 hours. I then double wrap in heavy foil and eat the next day. "Q" is better next day, IMHO.

sts9fan · « **Reply #10 on:** 25 May 2012, 07:04 pm »

The problem is I need to travel with it. Gotta travel at 1pm to a friends house.
I think I am gonna try the cooler approach with hot bricks.

hibuckhobby · « **Reply #11 on:** 25 May 2012, 07:05 pm »

So much depends too on the quality of the meat and
the size of the brisket. I find that the "under" 8 lbs
flats are like butta' after about 8 hours or so. It heats
up well in the microwave too...we slice up what we don't
eat, pour on a little au jus and freeze it for a later meal.
Hibuck...

sts9fan · « **Reply #12 on:** 25 May 2012, 07:09 pm »

Maybe I should just get a flat and do the mornIng.
I am torn. I am surprised a flat even takes that long.

Wig · « **Reply #13 on:** 25 May 2012, 07:14 pm »

I to use a Primo XL. I use the BBQ Guru draft system and cook at 237 degrees indirect and pull when the internal temp reaches 205 or when fork tender. I wrap in foil after removing from grill and set in cooler for 1 hour and slice. See the Primo forum...

Wig

sts9fan · « **Reply #14 on:** 25 May 2012, 08:46 pm »

I am gonna get a Rock's BBQ Stoker in a bit but this one will be the old way.

saeyedoc · « **Reply #15 on:** 25 May 2012, 09:12 pm »

Quote from: sts9fan on 25 May 2012, 08:46 pm

I am gonna get a Rock's BBQ Stoker in a bit but this one will be the old way.

Especially for an overnight smoke, it would help to have a remote thermometer with an alarm, you can set high and low limits so it will wake you if you need to do something.

sts9fan · « **Reply #16 on:** 25 May 2012, 09:19 pm »

I do have one of those, so I got that going for me.

sts9fan · « **Reply #17 on:** 26 May 2012, 12:54 am »

Welp, I could only get flats on short notice. Guess no need for the over night.

chester_audio · « **Reply #18 on:** 26 May 2012, 02:03 am »

Good luck. I'd be interested to hear how you fair with brisket. I have always done pork but recently started trying brisket. My buddy keeps telling me to cook it to 195 internal, but I can't bring myself to leave it much past 185. The few I've tried came out good, but not great. It is definitely different than pork shoulders and ribs.

FWIW, I love my Stoker. Especially now that the wifi software is out.

Wig · « **Reply #19 on:** 26 May 2012, 02:10 am »

Quote from: sts9fan on 25 May 2012, 08:46 pm

I am gonna get a Rock's BBQ Stoker in a bit but this one will be the old way.

You'll find that the Primo temp is very stable as long as there isn't much wind. Try not to lift
the dome until you have hit your internal temp; loose lots of moisture

Wig