Brisket on a reverse flow tips

[JR]

I have finished building my reverse flow offset and took it to the In-laws for a test run. I smoked a couple of 9 pound butts and a pork loin. It came out so well that the family requested I bring it back for Christmas to do a couple of briskets. I’d like to know any tips you might have. What are your thoughts on fat side up vs down, wrapping In butcher paper, foil, or not at all. What pit temp should I try to maintain. Any advice or experience you could share would greatly appreciated.

[DDave]

Take a read through this thread.
http://www.smoked-meat.com/forum/showthread.php?t=44934

It will answer a lot of your questions.

[BBQ Engineer]

My first piece of advice is that I never break out a new skill for a group of people...stuff I do for guests is something I have done before so I could work out the kinks. In looking at the calendar, you got a couple weekends to practice...get after it!!

Now, fat side up. No butcher paper. Smoke it to 165° ish and separate the point and the flat. Flat goes back in the smoker and the point is cubed up and put in a foil pan for burnt ends. Flat will be done before the burnt ends are fully rendered. remove the flat at approximately 200°-205°. Remove the burnt ends when they are rendered down.

The best part of having a couple weekends to practice, is you get to enjoy more burnt ends!! Hell Yeah!!

On edit: Oh, and we'd love to see your rig...please post up some pics!

[JR]

Thanks for the advice. I can post some pictures if I can figure out how to post them. Is there any information on how to attach photos?

[Texas-Hunter]

Thanks for the advice. I can post some pictures if I can figure out how to post them. Is there any information on how to attach photos?

There are several ways to post pictures, you can use a 3rd party host and post the URL of the image by clicking this icon in the tool bar and inserting the link there. Or one of the easiest ways it to attach the image in the post. Follow the directions below and when you want to attach them look for this icon in the tool bar



https://www.smoked-meat.com/forum/fa...b3_attachments

[jwbtulsa]

ok first, keep your smoker at home. Full packer brisket take more time than planned. When the meat is fully cooked, wrap it tightly in a foil pan. then into a cooler. then stuff the cooler with old towels and such. The idea is to remove extra air space where heat exchange will cool the meat. Look up Faux Cambro, You will get the idea.

My suggestion is to cook the briskets a couple of days early. (This insurance given that is for Christmas and they are your in-laws). That way if you don't have a good outcome then you can scramble to find an alternative.

So,...prepare your brisket the night before. Season them well. Wrap them tightly in plastic wrap. On a pan and into the fridge. Next day, lay them out on the counter to warm up a bit while you prepare your fire/smoker. Now the important part is to put the pans under the brisket so as they render you can capture the drippings. (referred to liquid gold) . This is another insurance plan of cooking.


Next insurance plan is cook fat side up until you really know your smoker. Rendering fat will help to keep you food more moist.

USE a thermometer until you know your cooker.

Put a baking rack in the foil pan and place your brisket in there. Cover with a tight foil at about 175 -ish. if You want to slice it then pull from heat at 190. Let it rest. If you are going to chop it then take it to about 210. It needs to rest so plan on an hour or so AFTER you pull it from the smoker.


Those dripping will save your ass at dinner time. Pour them into a bowl or measuring cup. Once cold the fat will rise to the top. Scoop it out and then reserve the remaining juice for later.

Now it's Christmas, you have sliced the brisket, it's in a baking dish, pour the reserved liquid over the meat. cover and put it in the oven to warm up. All that that smoky flavor will make you a hero.


Cooking big briskets is intimidating for some because its it's a big piece of cow but in the end they are quite forgiving if you think about what you are doing. Still, if you are used to having big cuts, don't wait until the last minute to cook.


cook it

slice it after it rests
into a pan
added reserved juices
cover tightly
reheat before meal

I can go on about open fire skill but brother you don't want to go there right before a family Christmas dinner


And if you really want to show off, take the reserved au jus, flour, milk, and water to make a smoky flavored gravy. It's good and makes momma happy.

Some good veggies, sop up your plate with a big hunk of bread to get all that gravy/meaty goodness and then fall asleep watching game while the kids play with their new toys.....

[JR]

Here are some pictures of the smoker build. Keep in mind that I am a cabinetmaker, not a metal fabricator!

[JR]

I don’t own a cutting torch of any kind. all of the cutting was done with a 4 1/2” angle grinder. The pipe thickness is just under 3/8”.

[jwbtulsa]

Well dude, it's your cooker at the end of the day. If you and yours enjoy the food that comes out then that's all that matters. Looks like you did a fine job. looking forward to hearing about the briskets.

[JR]

What’s the best way to reheat it?

[HawgHeaven]

What’s the best way to reheat it?

Slice it, vacuum seal in pouches with some juices from the meat, and hit a pot of simmering water. Works like a charm.

[Richtee]

I don’t own a cutting torch of any kind. all of the cutting was done with a 4 1/2” angle grinder. The pipe thickness is just under 3/8”.

Crap... I’d say ya did damned fine with a grinder...

How many wheels ya burn thru?

[JR]

I bought a $28 grinder from Menards when I started the project. That one burned up half way through so I went back and bought a $35 grinder to finish it. If I ever get a wild hair to build another one there’s going to be a plasma cutter show up on the place. I hope to get her painted dome time this winter.

[JR]

Crap... I’d say ya did damned fine with a grinder...

How many wheels ya burn thru?

I lost count on the cutting wheels. I know I went through at least two of the 10 packs from Harbor Freight and another 10 pack of the grinding wheels. Also went through a handful of the flap wheel blending discs.

[BBQ Engineer]

JR, Awesome job on that smoker!