Double Brisket Tips?

MrPhilGrillTX

Active member
Joined
Jan 10, 2021
Messages
94
Reaction score
100
Points
33
Location
TX
Grill
EX6 (+ a kettle from 2003)
I'm planning to take advantage of my EX6's vast expanse of grilling room to smoke two briskets this weekend, one for me and one for my buddy. Any tips on arrangements, etc?

I've seen others mention putting the point over the hot spot. Guess I'll have to balance it with two. I'll use pans to collect the grease too.

Plan to use my custom mix of B&B Pecan, Mesquite and Hickory (2:1:1 ratio) pellets.
 

JpsBBQ

Well-known member
Joined
May 17, 2020
Messages
1,143
Reaction score
1,884
Points
113
Location
United States
I would even try to fit them on the upper rack and place pans below on main grid if possible. I would use a hickory/oak combo personally. Oak is special on beef. Hickory is similar to pecan only stronger. The beef can handle the more aggressive smoke of the hickory. I am not a proponent of mesquite, but I know plenty of people use them. No need to go ultra low and slow unless it’s for your own timing purposes. I roll at 250 most days unless I need to speed up or slow down the cook. I recommend wrapping for the widest window for success. If you are cooking choice I recommend foil in lieu of paper if your a novice. Wrap at 160 or whenever the bark is set and color is to your liking. If that’s 155 or 175, then that’s what matters. Done when shakes like jello and probes like butter. That is usually @ 205 for me. Probe in the thick part of flat and not the point. The extra fat content in the point results in false readings many times.

However you choose to do it, you be you. Most importantly, have fun and enjoy!
 
OP
M

MrPhilGrillTX

Active member
Joined
Jan 10, 2021
Messages
94
Reaction score
100
Points
33
Location
TX
Grill
EX6 (+ a kettle from 2003)
I've done one brisket already, it was good. That wood combo is what I used on my kettle with beef, and really liked. (The pellets all seem to be blends with oak anyway - the pecan is really oak with some % pecan, less than 50% IIRC).

The advice about the upper rack is the sort of thing I was wondering about, but I'll take whatever input. There are about 5 good BBQ places within 2-3 miles of my house (gotta love Texas), but it's more fun to make your own. (and cheaper too - most are about $19/lb).

Doing two at once cuts my pellet cost per lb in half too...
 

rexster314

Active member
Joined
Nov 13, 2020
Messages
127
Reaction score
246
Points
43
Location
Texas
Grill
Smokefire EX6
Anything less than 250 and there's virtually no bad hotspots. If you have 4 probes, use 2 on each brisket, point ends and flat ends. 3/4 of way through cooking, if there's more than 10 degrees difference, I'll switch ends, and in this case, you would switch each brisket to the opposite position. Wood flavor is your choice. I mix 1/2 and 1/2 with oak and mesquite. One more deciding factor is rub or no rub. In Texas, a brand called Bolner's is one of my favorites. To me, it's what you would think a Texas brisket needs. Believe me, I've tried a LOT of different rubs, but I will always come back to this one, with a little extra coarse pepper shaken on.
 
OP
M

MrPhilGrillTX

Active member
Joined
Jan 10, 2021
Messages
94
Reaction score
100
Points
33
Location
TX
Grill
EX6 (+ a kettle from 2003)
I've seen Bolners around, I'll have to try it. Been wanting to find a reasonable price rub.
 

JpsBBQ

Well-known member
Joined
May 17, 2020
Messages
1,143
Reaction score
1,884
Points
113
Location
United States
I've seen Bolners around, I'll have to try it. Been wanting to find a reasonable price rub.
Suckle busters is made in your area I think. Their 1836 is great. Keep in mind many of the lower priced grocery store rubs aren’t on the same level as the ones born out of the craft and competition industry. The freshness and complexity of ingredients are usually worlds apart. Of course if you are a true Texan, you will do just a Dalmatian rub. 😜
 
OP
M

MrPhilGrillTX

Active member
Joined
Jan 10, 2021
Messages
94
Reaction score
100
Points
33
Location
TX
Grill
EX6 (+ a kettle from 2003)
Dalmatian = salt and pepper? Most recipes I've seen had a lot of paprika in them...
 

JpsBBQ

Well-known member
Joined
May 17, 2020
Messages
1,143
Reaction score
1,884
Points
113
Location
United States
Dalmatian = salt and pepper? Most recipes I've seen had a lot of paprika in them...

Dalmatian= salt (white) + Pepper(black). other things can be added, but a true Dalmatian is salt and pepper. I don't use that rub. I like garlic and paprika and maybe cumin etc. I was just clowning on the Texas purity test that many people impose in your area. 😬
 

AHoneyman

Well-known member
Joined
Apr 14, 2020
Messages
549
Reaction score
744
Points
93
Location
Dallas
Grill
Weber Smoke Fire EX6, Weber Genesis E-310, Vision Series B
OP
M

MrPhilGrillTX

Active member
Joined
Jan 10, 2021
Messages
94
Reaction score
100
Points
33
Location
TX
Grill
EX6 (+ a kettle from 2003)
How long would you expect brisket to take? I'm trying to schedule around various events this weekend, so I'm thinking I can put it on and leave it for a while and go do my stuff, come home, wrap it, and put it back on or in the oven.
 

JpsBBQ

Well-known member
Joined
May 17, 2020
Messages
1,143
Reaction score
1,884
Points
113
Location
United States
How long would you expect brisket to take? I'm trying to schedule around various events this weekend, so I'm thinking I can put it on and leave it for a while and go do my stuff, come home, wrap it, and put it back on or in the oven.
A prime is right around 9 hours at 225. That’s with butcher paper wrap at 160-170IT. A choice grade will take longer. Anywhere from 9-12 hours in my experience.
 
Top