Smoked Brisket

Man! I did one a year or so back and lost the recipe.

It turned out great.

2_E0077_DB_AB69_4_A9_E_A783_43_F03_C4_C492_C.jpg
 
Kosher Salt, Cracked black Pepper. If you want you can lather some hot sauce on it before applying your salt/pepper rub. A good rule is 60%-40%. If you want it salty use 60% salt, 40% pepper(or vice versa).

I'm a Apple/peach/cherry wood myself but brisket needs more than a fruit wood so I usually go with a hickory/cherry mix. Oak works too if you like the flavor.
Me personally I won't do a brisket at 225 degrees I crank it to 275-300. After 4-6 hours when I have The color/bark I want(usually in the 150-160 internal temp range) I wrap it in peach non waxed butchers paper and wait on that magical 203 degree internal temp(in the thickest part of the flat). Pull it off the smoker, grab a empty cooler and lay a towel/foil in the bottom of the cooler. Sometimes I wrap foil around the brisket with butcher paper still on then put it in the cooler for a hour or 2 and let it rest. Separate the point from the flat and slice against the grain...then enjoy!

That's of course if you want to slice it all for sandwiches and not have any burnt ends!
 
Thanks Mud Creek,
That sounds like the recipe I used.
I know it used kosher salt and black pepper but could not remember the mixture or the
cooking time. Where do you get the Butchers paper? Is it waxed like freezer paper or just brown paper?
Thanks again.
 
** Non waxed butchers paper. I forget right off top where I ordered mine, I used a restaurant supply site to order a bunch but I'm pretty sure you can get the same thing off of amazon. I'll try to get you a link and post it.
 
Mud Creek-sounds just like Texas! I have a rub recipe I mix up sometimes, but 50/50 salt/pepper works very well. I put fat side down to protect from charring. I prefer oak as I like to smoke mine without wrapping and it's milder than other woods. Post oak is my absolute favorite but I don't remember ever seeing any of them in TN.

I used to watch temperature closely, but once I get beyond the stall around 165-170 I go by probe feel. Some have been just right at as little as 185 and some have gone above 200.
 
Thanks Guys that's what I'm looking for.

I've only done two briskets so far, the first one is the one in the pic.
The other one didn't turn out so well.

I use mostly Hickory for smoking, I like dried wood to get a good bed of coals then load it down with the green stuff and let her smoke!

I was taught to smoke meat with the fat side up, being the fat juices keep the inner meat moist.

After the meat is 2/3 rds. done or so flip it over letting the juice drain while it finishes cooking.
 
Mud Creek you are smoking yours un-wrapped for the first 4 to 6 hours ...correct?

At that point in time do you just wrap it and put it in the cooler or back on the pit?
 
Smo, yes smoke it unwrapped until you get desired color/internal temp. Take it off to wrap it than put it back on the smoker until it gets to around 200-203 degrees before pulling off and putting in the cooler to rest before slicing.

TX300: I agree about the feel and am the same way. BBQ isn't baking there's no exact way or time to do it, it's done when it's done! I REALLY want to try one with post oak!!
 
Forvols":1r2877tz said:
Brisket has been the hardest thing for me to get right on the smoker, sorry I don't have a good recipe.
Click to expand...

Ditto to the above. Hard to do. Some come out to tender falling apart like a over done roast. Flavor is always good but it's the texture and moistness that is difficult to repeat. One of the secrets the pros use is to buy only Prime pieces of meat.
 
True statement on the cut of meat.

I worked with a pipe welder from S. Texas who told me when choosing a brisket , if you could not fold it double in the store just don't buy it.

This is folding the flap over the thick end of course.
 
RandyinTN":3vpunuip said:
Forvols":3vpunuip said:
Brisket has been the hardest thing for me to get right on the smoker, sorry I don't have a good recipe.
Click to expand...

Ditto to the above. Hard to do. Some come out to tender falling apart like a over done roast. Flavor is always good but it's the texture and moistness that is difficult to repeat. One of the secrets the pros use is to buy only Prime pieces of meat.
Click to expand...


Costco has been carrying whole, Prime briskets (vacuum sealed) for $2.99/lb lately
 
Here's the last one I smoked
 

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RandyinTN":szybakc5 said:
Forvols":szybakc5 said:
Brisket has been the hardest thing for me to get right on the smoker, sorry I don't have a good recipe.
Click to expand...

Ditto to the above. Hard to do. Some come out to tender falling apart like a over done roast. Flavor is always good but it's the texture and moistness that is difficult to repeat. One of the secrets the pros use is to buy only Prime pieces of meat.
Click to expand...

Randy/Forvols: Try ignoring the internal temp once you pass 185 or so. Probe it every 30 mins or so until it feels like you're sticking it into warm butter. After a couple of tries you'll figure out the "feel" of the texture you like.
 
TX300mag":2xbyqvim said:
Randy/Forvols: Try ignoring the internal temp once you pass 185 or so. Probe it every 30 mins or so until it feels like you're sticking it into warm butter. After a couple of tries you'll figure out the "feel" of the texture you like.
Click to expand...

Get an accurate thermometer. Get one that is adjustable and accurate to +-no more than 1 degree F. Feel works great with experience but temperature is way more accurate than most of us amateur cooks can gauge.
 

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