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Post by essiejean on Jul 1, 2021 15:17:49 GMT
I am a bit overwhelmed watching YouTube videos on the subject at this point so I wanted to reach out to the Peas for some hands on advise.
I am hosting a BBQ (for my son's future in laws - he is proposing Saturday morning) on Sunday, July 4th that will start at 3:00pm - just to give you a timeline for the brisket.
Anyone have any tried and true rubs they would recommend?
Anyone have any tried and true tricks to smoking?
When should I start the smoking process?
I don't have the exact weight on the brisket as it came with our quarter beef that we purchase locally.
We do have an internal thermometer to use during the smoking process.
I have already purchased the butcher paper to wrap the brisket for the last 4-5 hours of smoking.
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Deleted
Posts: 0
Aug 18, 2025 19:58:46 GMT
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Post by Deleted on Jul 1, 2021 16:07:43 GMT
I have never tackled it but my dad makes the best brisket out there. He gets up all night long doing who knows what to it. It is an all night process for his brisket but well, well worth it!!!!!! Hope yours turns out amazing.
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Post by dnkmmw on Jul 1, 2021 16:11:07 GMT
I have never tackled it but my dad makes the best brisket out there. He gets up all night long doing who knows what to it. It is an all night process for his brisket but well, well worth it!!!!!! Hope yours turns out amazing. This is my husband too. The rub goes on about 24 hours before he starts it, usually goes on around 9 p.m. he checks the brisket and green eggs temps often over night. |
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Post by **GypsyGirl** on Jul 1, 2021 16:13:04 GMT
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basketdiva
Pearl Clutcher
Posts: 3,699 
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Post by basketdiva on Jul 1, 2021 16:28:50 GMT
Allow time for the smoker to come up to temperature.
Take meat out of refrig at least an hour before starting the smoking process
Avoid opening the smoker any more than necessary.
Mist with water, apple juice or apple cider vinegar
Let rest at room temperature before carving
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kelly8875
Pearl Clutcher
Posts: 4,448
Location: Lost in my supplies...
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Post by kelly8875 on Jul 1, 2021 17:04:48 GMT
Make sure you are also smoking it according to the type of smoker you have. Pellet, grill, wood, electric, gas?
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Post by tenacious on Jul 1, 2021 20:23:29 GMT
Aaron Franklin, all the way.
DH uses his methods after trying others, and it was night and day. It will take all day/night, but, worth it!
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Post by Merge on Jul 1, 2021 21:08:01 GMT
DH also uses Aaron Franklin's method. He doesn't get up in the night, but he does put the brisket on at dawn to be ready by dinner. 12 hours is about right.
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Post by smalltowngirlie on Jul 1, 2021 21:12:20 GMT
Patience. The stall will drive you crazy because you are sure your brisket will never be done in time. It will always last longer than you expect. Trust the recipe you are using.
Also, cook to temperature of the meat, not time. I err on it getting done early and then putting it in a faux cambro until we are ready to eat - To replicate the Cambro effect, fill a regular cooler with 3 gallons of hot water. Close the lid and let the cooler heat up for 30 minutes. Dump out the water and line the bottom of the cooler with clean towels.
When the brisket is done, remove it from the smoker. Wrap the meat in foil, then place it in a disposable aluminum pan. Set the pan in the cooler and drape another clean towel on top of the wrapped brisket.
Close the lid of the cooler and let the meat rest there until you’re ready to serve it. When you use the faux Cambro method, the brisket should retain its temperature for about 3 hours.
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Post by Laurie on Jul 1, 2021 21:20:27 GMT
Dh has heard that using peach paper is a game changer so he is trying it this weekend on brisket.
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Post by littlemama on Jul 1, 2021 23:49:07 GMT
A full brisket takes a long time (12-16 hours) but I have a small one (maybe 3 lbs) in the freezer. I cant find anything about how long to smoke that size!
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Post by elaine on Jul 2, 2021 0:02:17 GMT
I’d put the rub on Saturday morning and put the brisket on at bedtime Saturday night. It will need to smoke at least 12 hours, and maybe up to 16-18 hours, and you want to let it rest 1-2 hours before slicing it.
Honestly, for something as important/momentous as an engagement party, I probably wouldn’t rely on something that I hadn’t made before. If you have your heart set on the brisket, I’d also plan for another main dish in case the brisket doesn’t turn out as you planned. Maybe burgers and dogs and chicken on the regular grill too.
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Post by essiejean on Jul 2, 2021 14:14:43 GMT
I’d put the rub on Saturday morning and put the brisket on at bedtime Saturday night. It will need to smoke at least 12 hours, and maybe up to 16-18 hours, and you want to let it rest 1-2 hours before slicing it. Honestly, for something as important/momentous as an engagement party, I probably wouldn’t rely on something that I hadn’t made before. If you have your heart set on the brisket, I’d also plan for another main dish in case the brisket doesn’t turn out as you planned. Maybe burgers and dogs and chicken on the regular grill too. You read my mind elaine! I will also have a pork roast in the crock pot for pulled pork. That I have made on numerous occasions so if the brisket is a flop I have a back up! Thank you all for the wonderful tips! I do have the butcher paper to wrap the brisket for the last 3-4 hours (as I read in one of the recipes). I just plan to rub with salt, pepper and garlic powder and let the smoker do the rest. I also plan on smoking the brisket all day saturday - I know it won't be "fresh cooked" for the BBQ on sunday but I wanted to give myself a large enough window in case of failure and I have to revert to Plan B. |
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Post by elaine on Jul 2, 2021 14:22:30 GMT
I’d put the rub on Saturday morning and put the brisket on at bedtime Saturday night. It will need to smoke at least 12 hours, and maybe up to 16-18 hours, and you want to let it rest 1-2 hours before slicing it. Honestly, for something as important/momentous as an engagement party, I probably wouldn’t rely on something that I hadn’t made before. If you have your heart set on the brisket, I’d also plan for another main dish in case the brisket doesn’t turn out as you planned. Maybe burgers and dogs and chicken on the regular grill too. You read my mind elaine! I will also have a pork roast in the crock pot for pulled pork. That I have made on numerous occasions so if the brisket is a flop I have a back up! Thank you all for the wonderful tips! I do have the butcher paper to wrap the brisket for the last 3-4 hours (as I read in one of the recipes). I just plan to rub with salt, pepper and garlic powder and let the smoker do the rest. I also plan on smoking the brisket all day saturday - I know it won't be "fresh cooked" for the BBQ on sunday but I wanted to give myself a large enough window in case of failure and I have to revert to Plan B. 👍🏻 😀 If will taste just fine on Sunday. Sometimes smoked meat tastes better, IMO, the next day. Just be sure to save all the juices and keep them with the brisket in whatever container you store it in. I use my electric knife to get easy even slices. |
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Post by essiejean on Jul 6, 2021 14:32:09 GMT
Quick update - the proposal weekend was wonderful. Our two families meshed really well and everyone had a great time.
I ended up waiting until Sunday morning to start smoking the brisket. My husband even convinced me to smoke the pork loin. They both turned out perfectly!
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