Mastering the Art of Cooking Beef Brisket to Perfection in an Orion Cooker

As a passionate barbecue enthusiast I’m always seeking ways to make incredibly moist fall-off-the-bone beef brisket with maximum smoky flavor. After years of trial and error with traditional smokers and ovens, I discovered the Orion cooker – a game changer for brisket cooking. With its innovative vertical design and precise temperature control, the Orion cooker makes brisket ridiculously easy and delicious every time.

In this complete guide, I’ll share my secrets to cooking brisket to tender, mouthwatering perfection in the Orion cooker, regardless of weight or size. From preparation to cook times to pro tips, let’s dive in and master the art of brisket together!

Why Cook Brisket in an Orion Cooker?

First, let’s look at what makes the Orion cooker so ideal for brisket cooking:

• Even, indirect heat from charcoal for perfect even cooking and smoke penetration. No more burnt ends or raw centers!

• Precise temperature control between 150-700°F. Set it and forget it!

• Vertical design promotes moisture circulation for succulent, juicy meat.

• Large capacity to accommodate giant briskets up to 20 lbs.

• Enclosed smoker design infuses meat with mesquite, hickory, or your favorite wood smoke flavor.

With all these benefits, it’s easy to see why the Orion is my #1 choice for brisket. Now let’s talk prep and cook times.

Preparing the Brisket

Proper prep is key to succulent brisket. Here are my tips:

• Choose a well-marbled packer brisket between 8-20 lbs. Go big!

• Generously trim excess hard fat, but leave a 1⁄4 inch layer for moisture.

• Apply a simple dry rub. I love salt, pepper and garlic powder.

• Allow the rub to penetrate the meat overnight in the fridge.

Now it’s ready for a nice long smoke bath!

How Long to Cook Brisket in an Orion Cooker

Cooking times can vary a bit based on brisket size and thickness. For reference:

• 8-10 lb brisket: 10-12 hours
• 12-15 lb brisket: 12-15 hours
• 16-20 lb brisket: 15-18 hours

The Orion’s vertical design means you don’t have to wrap or make adjustments. Just set the time and temperature and let it work its magic!

For a 12-13 lb brisket like the recipe we’re following, I recommend:

• 250°F for the first 10 hours
• Wrap in butcher paper
• Increase to 300°F for final 2-3 hours

This gives incredibly tender, fall-apart meat with a nice smoke ring and thick, rendered fat cap. Mouthwatering!

Step-By-Step Guide to Smoking 12-13 lb Brisket

Now let’s walk through the full brisket smoking process:

Ingredients:

• 12-13 lb packer brisket
• Dry rub – salt, pepper, garlic powder
• 2 cups wood chips – mesquite recommended

Directions:

1. Generously trim brisket and apply dry rub. Refrigerate overnight.

2. Soak wood chips for 30 minutes.

3. Fill Orion drip pan with water and insert between cylinder wall and charcoal grate.

4. Place 13 lb charcoal in upper and lower charcoal rings. Light charcoal.

5. Set Orion cooker to 250°F.

6. Place brisket fat-side up on middle cooking grate.

7. Maintain 250°F for 8-10 hours, until internal temperature reaches 180°F.

8. Remove brisket, wrap in butcher paper, return to Orion set at 300°F for 2-3 hours until 205°F.

9. Remove brisket, wrap in towel and rest 30 minutes before slicing.

And that’s it – juicy, tender smoked brisket made easy in the Orion cooker!

Common Brisket Cook Times by Weight

To recap, here are the approximate cook times to expect based on brisket size:

• 6-8 lbs: 8-10 hours
• 8-10 lbs: 10-12 hours
• 12-15 lbs: 12-15 hours
• 16-20 lbs: 15-18 hours

Briskets under 8 lbs may only need 6-8 hours. Always rely on internal temp over cook times.

Checking for Brisket Doneness

With brisket, internal temperature is the best indicator of doneness:

• 150°F+: Stall phase. Meat sweats and fat renders.

• 180°F: Tender and ready for wrapping.

• 203°F: Collagen melts for tender, juicy meat.

• 205°F+: Ideal for slicing. Meat pulls apart easily.

Use a digital meat thermometer to monitor internal temp. Don’t rely on visual cues alone.

Troubleshooting Your Brisket Cook

Smoking brisket can be tricky. If you encounter any issues, try these tips:

Undercooked: Cook longer in 30 minute increments until desired internal temp.

Overcooked: Check temp early and wrap at 180°F to prevent drying out.

Tough and dry: Wrap earlier and rest longer. Don’t slice until 205°F.

No smoke ring: Increase time at low temps below 250°F.

No bark: Let brisket sit longer after cooking before slicing.

Don’t worry if your first brisket isn’t competition-worthy. You’ll get the hang of it with the Orion cooker in no time!

Serving and Leftover Storage Tips

Once your brisket reaches perfection, follow these final tips:

• Let rest 30-60 minutes before slicing across the grain.

• Keep juices to make au jus.

• Store leftovers in fridge up to 5 days.

• Slice then freeze extra brisket up to 4 months.

Now go enjoy your mouthwatering Orion-smoked brisket! I hope these tips help you achieve brisket greatness just like the pros. Happy smoking!