I don't get the point of wrapping a brisket after you pull it off the pit.

Stop it from cooking but keep it hot.

Mine finished last time about 1pm and wasn't serving til 7pm. Wrapped and in a cooler for 6 hours, they there still perfect temp to carve and serve.

If you are serving straight I'd still cover it and let sit at least 30min but preferabbly an hour.

I gess I am better at timing it or incredibly inpatient . so that I dn[t need to keep it warm for hours.

Something I learned recently was to let it sit for 10 minutes on a counter before wrapping it and putting it in a cooler/cambro. It stops the cooking and stays plenty warm.

Also, I've decided I hate the word carve...sounds too much like a turkey or other piece of meat...not brisket-esque

Slice

I'll flame all y'all.

Y'all don't know chit.

You can char the brisket then flavor it with liquid smoke flavor...then wrap it in foil and cook it in the oven..

Won't make no difference.

The secret is in the sauce!!! Not the rub and type of wood.

Why does your need sauce?

It don't...

But my sauce is that good!

Here's my story... best brisket I've had was on Hwy 290 between Hempstead and Cypress...old days when it was a 2 lane hwy.. some dood had a smoker on the side of the road smoking away. I would pull over and always get a plate. Some good chit.

Of course that was 25+ years ago.

I've had good brisket since and have smoked my share of brisket over the years.

But living in Arkansas about 12 years ago, this fella used to pull a smoker behind his toyota p/u..and sold BBQ.. that melted in my mouth.

I asked him..what's the secret.. He said no way he can tell. It was his grandpa's ingredient.

But he would come by my office routinely...and I broke him down. He said $1,000 and he would tell me. I said $20... we finally settled on $100.

He said it aint the meat.. brisket is a brisket as long as it's cooked and moist. It's in the sauce.

Then he took me to a grocery store and had me buy the ingredient for his sauce.

Then he mixed it in front of me... voila..

It was indeed in the sauce. Not the meat.

That's my story.

I spray my brisket with apple juice once an hour.

It's not the sauce or the rub.

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Here's my story... best brisket I've had was on Hwy 290 between Hempstead and Cypress...old days when it was a 2 lane hwy.. some dood had a smoker on the side of the road smoking away. I would pull over and always get a plate. Some good chit.

Of course that was 25+ years ago.

I've had good brisket since and have smoked my share of brisket over the years.

But living in Arkansas about 12 years ago, this fella used to pull a smoker behind his toyota p/u..and sold BBQ.. that melted in my mouth.

I asked him..what's the secret.. He said no way he can tell. It was his grandpa's ingredient.

But he would come by my office routinely...and I broke him down. He said $1,000 and he would tell me. I said $20... we finally settled on $100.

He said it aint the meat.. brisket is a brisket as long as it's cooked and moist. It's in the sauce.

Then he took me to a grocery store and had me buy the ingredient for his sauce.

Then he mixed it in front of me... voila..

It was indeed in the sauce. Not the meat.

That's my story.

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Now, the rest of the story! You better than the outdoors brethren!

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It's not the sauce or the rub.

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This. First off, if you need sauce, you're doing it wrong! Second, the key is to find the right combination of rubs, wood, and technique. The meat will always be a wild card, no two briskets are the same. So, get your flavor where you like it, use the same wood every time (oak for me - no mesquite, ever), then perfect your technique.
As for wrapping, a brisket is only gonna accept only so much smoke. So, I wrap at the 5 hour mark. It helps maintain the moisture in the meat. Second, meat continues to cook after you pull it off the pit. You have to let it rest, usually an hour before slicing. If you slice to early all the juices will run out leaving you with a dry slice of meat.
Just my $.02.

Druggist... spill it!

Heck No! Blame them people who say brisket don't need No sauce. Chit...I don't care if steak costs $100 at a restaurant! I'm gonna ask for A-1!!!

Ok... I'll share. I feel silly having paid $100 for this but oh heck.. I would've never figured it out.

Take a generic store bought BBQ sauce..but hickory flavored.

Water it down with "Sprite."

Add mustard - lightens the color.

Add brown sugar to sweeten.

Then take fresh squeezed lemon juice and keep adding until it triggers the salivary glands on the side with Tanginess. You'll know when you hit that spot.

Keep the sauce in a metal bowl in the smoker..keep it warm and also add more smoke flavor to it..

One more..

Tabasco sauce to kick it up a notch if you're into it..

Hmmm. Not a bad recipe for a BBQ chicken glaze....but brisket...Not. Gonna. Happen.


Sadly my in-laws, from Lubbock, require BBQ sauce on all forms of meat, and they have put it on my brisket before...so at least I can provide them something a little more special than KC Masterpiece.

How watery are you going with that sprite? Interesting sounding sauce I may have to give it a go.

Did Fido Just compare me to someone from Lubbock????

Catfish...No more than half can per 20Oz of sauce. Also watering it down prevents overpowering thick gooey sauce on your brisket. Probably consistency of A-1 or lighter.

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Heck No! Blame them people who say brisket don't need No sauce. Chit...I don't care if steak costs $100 at a restaurant! I'm gonna ask for A-1!!!

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for brisket, I think sauce makes the difference. I always use sauce on brisket.

for steak, I stopped using sauce years ago. If you have good meat and cook it properly, sauce is evil for steak imo.


and I'm going to try druggist's recipe.

forget the brisket, smoke pork baby back ribs over pecan for 3.5-4 hrs at 225. Use FIESTA Pork Rib Rub. Will be 1000000000x better than the brisket and take 1/3 the time.

Still working on ribs. Probably the most challenging for me. Did some chickenquarters today that came out good. Skin was rubbery though will go higher heat next time. But flavor was great.

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pork baby back ribs

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Redundant.

Sorry, wanted to differentiate from spare ribs.

While baby backs are good... Nothing beats a perfect brisket.

While I am a purist and think a good brisket does not need sauce, I'm going to give that sauce a try... Sounds interesting! Thanks for sharing!

I have always used mesquite for smoking brisket but I agree that is can be a bit overpowering. If I have good smoke but need more heat I will add hot charcoal. Also, I never use any bark. Bark will make it bitter very quick.

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I don't care if steak costs $100 at a restaurant! I'm gonna ask for A-1!!!

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let me guess, you order your steak well done.

Why do you care How I order my steak.

I order medium.

Talk about meat snobs.....

People that say "chit" on message boards.