Smoking first brisket....How does wveryone do brisket? Temperature, time, covered/uncovered, rub, basting sauce, bbq sause, etc? I am using mix of pecan and mesquite... Tips appreciated!

DO YOU KNOW WHAT YOU HAVE DONE????

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Bacon: the candy bar of meat.

It has begun.

This will not end well...

I smoke at 225 for 1.5 hrs per pound fat side up. I like Bolner's Fiesta Brisket Rub. Some people say coat the brisket with mustard and then season, but I like to use olive oil so that the seasoning will adhere. I don't use foil or anything, maybe a water pan if it's a big brisket, but I have a big green egg so I don't worry too much about drying out. Best of luck.

Outdoors Board, FAQ thread. All you need to know.

http://texags.com/main/forum.reply.asp?forum_id=34&topic_id=771828

[This message has been edited by Max06 (edited 1/13/2012 8:17a).]

OLIVE OIL!!!!!! Save that for the pasta, this is BBQ and serious bis-ness


Just apply the rub a few hours before/overnight. The salt in the rub will pull out some of the moisture and proteins, and help adhere your rub. You may need to add a bit more rub every few hours.

If you want a good bark, this is a great way to get it. Those proteins that are pulled out will help a lot!


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Bacon: the candy bar of meat.

[This message has been edited by bonfirewillburn (edited 1/13/2012 9:30a).]

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Throughout all of this Driveon will tell us all about the BGE and BWB will post cryptic messages written like the cooking version of Rainman.

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HAHAHA

I'm on the floor!!!!

<laugh/cry face>

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Bacon: the candy bar of meat.

Only comment I will say is you can't do it by time. 1.5 hr/lb is an rough estimate for planning. Every brisket is different. The only way to know its done is by temperature - 190 to 200 is what I shoot for.

-- Lee

1. Lightly brush with olive oil, coat with Perini Ranch Rub generously. Wrap in plastic wrap, refrigerate over night.
http://www.food.com/recipe/perini-ranch-steak-rub-16278
*I like to add brown sugar to this recipe as well. I've experienced it adds another dimension to the crust, caramelizing very nicely.

2. Set up your grill for indirect cooking. I prefer Mesquite wood/chips. When your grill temp reaches 225, put the brisket on fat side UP.

3. Make sure you are smoking for at least the first 2-3 hours. Many will disagree, but after this point the meat will absorb little to no more smoke flavor. Just keep checking your coals to make sure you are at 225 through the entire cook. As previously mentioned, you will most likely need to cook 1.5hrs per lb of brisket.

4. Pull the meat off the grill once the INTERNAL temp of the meat reaches 180-190. From here, Wrap tightly in foil and place in your oven, or a beer cooler wrapped in towels. Let rest for 2 hours if you have the time.

5. Remove brisket from foil, slice immediately. You want to time everything out just right since brisket is best served straight from the cook/rest. It will lose alot of moisture if you pre-slice.

Most of all, make sure you have nothing else to do that day and plenty of beer. Nothing beats babying a brisket all day with a cold-one in your hand the entire time. Check out this website for ALOT more info and tips:

http://amazingribs.com/recipes/beef/texas_brisket.html

Post a pic when you're done!

just read the OB thread and decide what works best for you/your smoker. Very hard to **** up, as long as you stick to "low and slow" rule and have a thermometer.

FYI I pull it off and stick it in a cooler at 160.

Thanks all... Brisket is on trying to keep the temp down!

I start with using Butcher BBQ Brisket Injection. Then I rub the brisket down with yellow mustard. I then use Bubba's Bar-B-Q Beef rub. I let sit in the Icebox 24 hours before smoking. Next I start soaking wood. I smoke with Mesquite, Pecan, and Post Oak. I also use pecan shells. I then fill up my water pan with water and apple juice in my pit. My water pan allows the smoke to be a wet smoke. Once the Temp is 265 degress I put the brisket on the pit. Usually 1 hour per pound is a rule of thumb. I only smoke with Mesquite for the first 2 hours to get the deep smoke flavor and nice crust. Then I mix pecan and post oak the rest of the way and also throw in pecan shells to maintain the 265 degree temp. I also mix some beer, water, and apple juice in a spray bottle and spray the brisket to add flavor but keep it moist along with the wet smoke that comes from my water pan in the BBQ pit.

[This message has been edited by BurnetAggie99 (edited 1/14/2012 12:27p).]

My dad BBQs brisket over low mesquite fire in the pit all night
Can't beat it

Pulled Pork >>>>>> Smoked Brisket

There I said it. Take the Lone Star covered glasses off and you're forced to admit I'm right

My mantra for brisket cooking is "you can't pick the cow" meaning, that you can worry, nitpick and get super involved in all aspects down to picking out single pieces of wood for that one particular cold corner in the smoker, etc., and in the end, there is always the chance that you get a brisket from a bad cow that was destined from the beginning to be tough.

I approach the whole process as an enjoyable few hours outside, preferrably with a few brews cooking a big man-sized piece of meat. Enjoy it.

If you know and adhere to whatever process you have studied, developed, whatever, you will be able to appreciate or cringe at differences between individual briskets over time; however, in my experience, the people eating with you will always be appreciative and will practically never be able to nitpick.

That being said, all the briskets I have cooked have either been served to drunks at tailgates or at any number of events out here in Hawaii with people who had never before seen a brisket, so that helps.

drive on, while I normally respect your culinary opinions, I have to say that in this instance you are incorrect

Not "I disagree", you're just plain wrong

You're not gonna like what I put in the wing thread then

Brisket is good.



Pork is Great!




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Bacon: the candy bar of meat.

It's all good. Some days are pulled pork days, others are brisket days....

I usually try and do one of each when I fire up the smoker...and I am starting to get the itch again.

They are both good, but brisket is better, sorry.

Pulled Pork comes from the same animal which gives us bacon. Case closed

I make a mean pulled pork, but I'd prefer brisket any day of the week.

BOOM!

NY Strip/Strip Loin >>>> Rib Eye/Prime Rib

At least give your argument some teeth

Wow, that's twice on one thread that drive on has been wrong

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NY Strip/Strip Loin >>>> Rib Eye/Prime Rib

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troll

bump for fun

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dba fido
posted 9:55a, 01/16/12



Pulled Pork comes from the same animal which gives us bacon. Case closed

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So does head cheese.....

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Prime NY strip, king of all beef

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Bump for fun......