I'm cooking Christmas dinner....HELP!!!

candcreef · Dec 7, 2014

Alright....so the wife asks me today if I would smoke a brisket for Christmas....I have never done one before....only pork, turkey, and fish....need some suggestions, help, advice so I don't absolutely screw it up....I also just bought myself the big green egg smoker (the large one)....have never smoked on this type of smoker either...my old one was made differently....any tips on smoking on a green egg would be awesome as well....thx for any help....

Rob.D · Dec 7, 2014

I can't help you but my buddy Chris, a local reefer might be of some assistance Chriscrna

Rob Top1 · Dec 7, 2014

Best advice...smoke a brisket before Christmas like this week.
Haven't smoked anything ever but before I grilled my first Thanksgiving bird a couple yesrs back I did a test run a couple weeks out. Good thing we love Turkey.
Its best to avoid first time dishes when its for an event. No need to add stress to a wonderful holiday become an expert now
Kudos for asking on the help.

redfishbluefish · Dec 7, 2014

First off, brisket (thinly sliced) on rye is one of my favorites...so I'm envious.

I've never had or cooked smoked brisket. However, I've cooked this in the traditional ways of braising the beef by placing in in a pot with liquid and cooking for three plus hours at 325 or so in the oven. Because the beef for brisket is a poor quality of meat, you need to cook the crap out of it to render the fat and "tenderize" the meat. However, your query has peaked my interest and I did google smoking brisket. I was surprised to find that it can be done.....for 12 to 15 hours!!! HERE is the first link I found. Sorry, I'll stick to the 3 to 4 hours with my recipe. Happy cooking! Let us know how it tastes.

dodgerblew · Dec 8, 2014

I have smoked a brisket on several occasions. It's amazing. I use fruit wood like cherry or apple. It's best to get a whole brisket aka a packer brisket. Usually the butchers will have it in a sealed cryovac package. It'll weigh 8-10 lbs, give or take. Don't buy the small ones from the market meat case. They are mostly muscle and lean and will turn to leather in a smoker. These are best cooked in liquid (braising).

One side will be fat. It's called a fat cap and it's very important. You need about a 1/2" fat cap to keep the meat basted and moist while being smoked. You places the meat in smoker fat side up so fat runs down over the meat. I use Apple juice in my water tray with water. Just put a good rub on it and let it smoke low and slow, no more then 230 degrees. You can google a Texas brisket rub. You'll get plenty of links. The finished product tastes incredible. I found a YouTube video on smoking a brisket in a green egg. I didn't watch it but I hope it helps you.
http://www.youtube.com/watch?v=vilCDQ7NX60

phillrodrigo · Dec 8, 2014

Braising is good. I used to do it this way at a restaurant I worked for. Rub it down with lawreys season salt kosher salt black pepper brown sugar and granulated ggarlic.put in a deep pan with about 1 inch of water and a small amount of liquid smoke. Cover with plastic wrap then foil 250 or so for 5 or so hours. Smoking you could use the same seasoning. Just let it go do a bit of research on time and temp. I'm not a huge smoker even though I do love it. Any cooking questions feel free to pm me. Chef for since I was like 12.