Friday evening I was going to do an overnight smoke of a brisket in my offset smoker, to have brisket for college football watching on Saturday.

I started the fire and got it to the right temp on oak and pecan logs.

I rubbed the brisket with my own homemade rub and put it on about 6 pm. Later in the evening, a severe thunderstorm blew up and was headed our direction. It looked like it might get pretty bad outside and rain for a while.

So after about 4 hours on smoke.

I wrapped it in unwaxed brown butcher paper. Then wrapped it over the butcher paper in foil. Then I placed it in a roasting pan with a lid.

Then I put it in the oven in the kitchen on 210 degrees for 12 hours.

And went to bed and hoped for the best.


It was by far the best brisket I have ever cooked, and probably one of the best I have ever tasted.

Moist and juicy but still with awesome smoke flavor.

I think this is going to be my new standard operating procedure.

Cornyn, is that you?

JK, may have to try.

SunrayAg said:

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Friday evening I was going to do an overnight smoke of a brisket in my offset smoker, to have brisket for college football watching on Saturday.

I started the fire and got it to the right temp on oak and pecan logs.

I rubbed the brisket with my own homemade rub and put it on about 6 pm. Later in the evening, a severe thunderstorm blew up and was headed our direction. It looked like it might get pretty bad outside and rain for a while.

So after about 4 hours on smoke.

I wrapped it in unwaxed brown butcher paper. Then wrapped it over the butcher paper in foil. Then I placed it in a roasting pan with a lid.

Then I put it in the oven in the kitchen on 210 degrees for 12 hours.

And went to bed and hoped for the best.


It was by far the best brisket I have ever cooked, and probably one of the best I have ever tasted.

Moist and juicy but still with awesome smoke flavor.

I think this is going to be my new standard operating procedure.

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C'mon man... this was clearly a man versus nature challenge.

Last decade, when A&M was playing a night bowl game on December 31st, I stayed up all night in the wind and rain cooking a brisket for our Aggie friends who got together on New Years Day in Sydney to watch the game live.

(must have been A&M vs NC State in the Gator Bowl 12/31/2018)

Anyway, the brisket was great and I had the satisfaction of knowing that I had defeated climate change with smoke and meat.

With the salty, crispy bark being my favorite part of the brisket, I just can't bring myself to do this type of thing. That's why I don't even wrap it.

But the method for sure works. Once you wrap (especially in foil), it isn't getting that much extra smoke flavor by being in the pit

I only follow the Lincoln Riley method for brisket. It involves simultaneously overcooking and undercooking followed by putting it in a bag of rice to get all the moisture out. Post to IG and then bask in the positive comments!

I remember the first couple of times I cooked a perfect brisket and thought I had stumbled across the easy button. Then I cooked some that were not so good when I didn't do anything different.

Glad it turned out good for you this time. Hope it turns out great for you next few times as well.

Smoke flavor doesn't change much after 4 hours. Bark absolutely does. Valid way to cook a brisket and if you like it F the haters. Or get a pellet smoker which is an oven anyway.

CowtownJD said:

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SunrayAg said:

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Friday evening I was going to do an overnight smoke of a brisket in my offset smoker, to have brisket for college football watching on Saturday.

I started the fire and got it to the right temp on oak and pecan logs.

I rubbed the brisket with my own homemade rub and put it on about 6 pm. Later in the evening, a severe thunderstorm blew up and was headed our direction. It looked like it might get pretty bad outside and rain for a while.

So after about 4 hours on smoke.

I wrapped it in unwaxed brown butcher paper. Then wrapped it over the butcher paper in foil. Then I placed it in a roasting pan with a lid.

Then I put it in the oven in the kitchen on 210 degrees for 12 hours.

And went to bed and hoped for the best.


It was by far the best brisket I have ever cooked, and probably one of the best I have ever tasted.

Moist and juicy but still with awesome smoke flavor.

I think this is going to be my new standard operating procedure.

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The reason it came out good is because you cooked it in the oven at a consistent temp for 12 hours.

I suspect your problem is achieving similar consistent temps in your smoker.

Offsets are the hardest types of smokers to get consistent temps not only thoughout the smoke but throughout the smoker itself. Sounds like a pellet smoker/cooker would be your solution.

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I don't have a problem achieving consistent temps. Just didn't want to sit outside on the patio babysitting the smoker during a turd floater with lightning, heavy rain, and heavy wind…

dahouse said:

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Oof, don't want to make anyone mad, but you have to consider what sample size the OP had for comparison. We cooked brisket a few dozen ways during our cookoff team days and catering days. We did the OP's method. No bark. Not much flavor, but it's tender and you can put sauce on it or cram it in a bun.

To each his own.

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That's what I'm saying though. I had bark and smoke flavor… AND it was moist. I was surprised it worked. But it worked…

I normally would have stayed up all night babysitting it. But good brisket and a good nights sleep ain't a bad deal.
So thank you Mr thunderstorm…

HollywoodBQ said:

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SunrayAg said:

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Friday evening I was going to do an overnight smoke of a brisket in my offset smoker, to have brisket for college football watching on Saturday.

I started the fire and got it to the right temp on oak and pecan logs.

I rubbed the brisket with my own homemade rub and put it on about 6 pm. Later in the evening, a severe thunderstorm blew up and was headed our direction. It looked like it might get pretty bad outside and rain for a while.

So after about 4 hours on smoke.

I wrapped it in unwaxed brown butcher paper. Then wrapped it over the butcher paper in foil. Then I placed it in a roasting pan with a lid.

Then I put it in the oven in the kitchen on 210 degrees for 12 hours.

And went to bed and hoped for the best.


It was by far the best brisket I have ever cooked, and probably one of the best I have ever tasted.

Moist and juicy but still with awesome smoke flavor.

I think this is going to be my new standard operating procedure.

---

C'mon man... this was clearly a man versus nature challenge.

Last decade, when A&M was playing a night bowl game on December 31st, I stayed up all night in the wind and rain cooking a brisket for our Aggie friends who got together on New Years Day in Sydney to watch the game live.

(must have been A&M vs NC State in the Gator Bowl 12/31/2018)

Anyway, the brisket was great and I had the satisfaction of knowing that I had defeated climate change with smoke and meat.

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My daughter lives over there right now. Trying to piece together ingredients to make familiar Texas food is apparently difficult. This week she was trying to make enchilada sauce with the ingredients she could get locally. It was a challenge, but she said it turned out good.

I'll usually smoke on my offset 3-4hrs and let my Pit Boss finish the job so I can get some sleep then wrap in pink paper to finish. It turns out every bit as good as going the whole way with the smoker with much less wood and effort

Whether ribs, brisket, Boston butt, etc., once you decide to wrap in foil, it doesn't matter if you keep temperature outside on the pit or inside in the oven. It will steam in the foil, low and slow temp will leave it juicy and tender. The difference is if you want a good bark (brisket or pork butt) you'll need to wait a lot longer before your wrap. Or, if you don't want ribs too fall off the bone juicy, you'll have to open it back up and set the sauce at the end of the cook- which can be done inside as well.

What next? Pinto beans from a can?

SunrayAg said:

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dahouse said:

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Oof, don't want to make anyone mad, but you have to consider what sample size the OP had for comparison. We cooked brisket a few dozen ways during our cookoff team days and catering days. We did the OP's method. No bark. Not much flavor, but it's tender and you can put sauce on it or cram it in a bun.

To each his own.

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That's what I'm saying though. I had bark and smoke flavor… AND it was moist. I was surprised it worked. But it worked…

I normally would have stayed up all night babysitting it. But good brisket and a good nights sleep ain't a bad deal.
So thank you Mr thunderstorm…

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Again, not to be an ass, but you most surely didn't have bark, there is zero way to possibly build and set a bark with 4 hours in a smoker. Even more so after wrapping in the foil steamer. Maybe, and just a maybe, with a hot and fast cook, but that isn't what you did. Now for the smoke flavor, as i mentioned above, you got the profile that you prefer, and i'm totally ok with that. In the end all that matters is you got a chunk of meat that you really liked the total profile of, so piss on all the haters, including myself.

Think this is how the NY Jews cook their brisket.

SB IV said:

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Think this is how the NY Jews cook their brisket.

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that's called pastrami

That's why you should have an indoor pit....

Pastrami, corned beef, and BBQ brisket are all the same packer's cut of meat.

Corned beef is brined, then boiled or steamed, resulting in a salty, tender, and leaner meat.

Pastrami starts similarly but adds a peppery, smoky spice rub before being smoked and steamed, giving it a bolder, smokier, and more complex flavor.

Texas brisket is simply slow-smoked without any curing or brining, resulting in a rich, beefy, and smoky flavor and a distinct texture.

oh no said:

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Pastrami, corned beef, and BBQ brisket are all the same packer's cut of meat.

Corned beef is brined, then boiled or steamed, resulting in a salty, tender, and leaner meat.

Pastrami starts similarly but adds a peppery, smoky spice rub before being smoked and steamed, giving it a bolder, smokier, and more complex flavor.

Texas brisket is simply slow-smoked without any curing or brining, resulting in a rich, beefy, and smoky flavor and a distinct texture.

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I had no idea this was all the same cut.

oh no said:

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TacosaurusRex said:

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oh no said:

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Pastrami, corned beef, and BBQ brisket are all the same packer's cut of meat.

Corned beef is brined, then boiled or steamed, resulting in a salty, tender, and leaner meat.

Pastrami starts similarly but adds a peppery, smoky spice rub before being smoked and steamed, giving it a bolder, smokier, and more complex flavor.

Texas brisket is simply slow-smoked without any curing or brining, resulting in a rich, beefy, and smoky flavor and a distinct texture.

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I had no idea this was all the same cut.

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that's why New York Jews call the pot roast they cook in the oven a "brisket".. It is, technically, but it's closer to the more common colloquial term for pastrami or corned beef... and calling it a brisket really confuses Texans because we want to taste and smell the post oak and pecan smoke!

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The downside of growing up in South Texas. You were either Catholic or Catholic, we didn't have any Jewish kids bringing pastrami or corned beef sandwiches to lunch to learn from.