Beef Brisket Prep

[CMTiger]

So I’m going to be doing my first brisket. Little nervous, but also excited. Few questions.

1. How soon prior to cooking can I trim/season?
2. Do I need to put the brisket in the smoker right out of the fridge or let it rest some?

I’ve read some people putting it in from the fridge and then starting the pit just to impart smoke and build bark but wasn’t sure if that was overkill.

 

[MidwestSmoker]

Just some suggestions based on my experience:

1. The meat should not be frozen, but quite cold when you begin. Trimming is much easier when it is cold.

2. Don't throw the trimmings away. Cook them in pan along with the brisket to render the beef tallow. Use some of it when wrapping the brisket.

3. This will be a long cook, so there is plenty of time for seasoning to penetrate, so no need for pre seasoning.

4. The normal recommendation is to go with temperature. I now find that other things are more important. My criteria for wrapping is how well the bark has developed. Criteria for pulling is to see if it is "probe tender".

5. If you have two probes use one on the flat and another on the point. Plan on rotating the brisket during the cook to keep them at about the same level.

 

[YYCRed]

Just one thing to add to @MidwestSmoker's comments: this is a big piece of meat, so be liberal with your seasoning.

I generally start testing for "doneness" when the internal temperature hits about 195. If the probe goes in like a hot knife through butter, it's done. It doesn't have to hit that 203 mark that a lot of people will tell you.

Have fun with the cook!

 

[CMTiger]

I was asking about seasoning ahead of time mainly out of convenience. I'll be out of town the 23rd, coming back in the 24th and will need to get it going that night. It just might be easier if I was able to trim and season it on the 23rd before leaving is why I asked about that.

I also didn't plan to cook it frozen....I'm not a total dodo lol. I was just curious if I ended up seasoning prior to cooking would it be ok to let it sit on the counter an hour or so to let the seasoning adhere or if I needed to make sure it went on cold. If so I could just season and put back in fridge for an hourish

 

[BobbyQ]

I load the hopper, light my smoke tube and get my gear ready. Then I trim, start the grill, season liberally (salt, cracked black pepper and Holy Cow) as @YYCRed said. By that time the grill is ready and on it goes. Got me itching for another but I'm on the last of the left overs. Besides, next up is the rib roast

 

[MidwestSmoker]

I understand you are a little nervous because it is your first cook, but trimming will take about 10 minutes at most and seasoning much less. It actually takes much longer to get the Traeger ready (connecting the power, loading the pellets, threading the probes, setting up smoke tubes .......!). Don't worry about it until you are ready to cook.