Help me cook a brisket!

[ctwiggs1]

We kill a cow every year, and I've never done much of the finer stuff.  Typically, we eat a lot of ground and a few steaks here and there, but that's about it.  I've got a decent smoker and a big desire to eat some delicious brisket - what's your favorite recipe??

[h20hunter]

Keep it simple.  I trim it, apply a good rub, let sit for a day, smoke it for a few hours, then i cover, throw in ocen at 280 for 8 hours, let sit, throw in fridge overnight,  take out next day, save all fat, slice it cold, put all meat neatly back in pan, fat goes back on top. Get a bunch of people, beers, bring back up to serving temp and take perfectly sliced pieces dripping in juice and serve.

[Curly]

 

Now I'm getting hungry and lunch is still a couple hours away. 

[vandeman17]

Keep it simple.  I trim it, apply a good rub, let sit for a day, smoke it for a few hours, then i cover, throw in ocen at 280 for 8 hours, let sit, throw in fridge overnight,  take out next day, save all fat, slice it cold, put all meat neatly back in pan, fat goes back on top. Get a bunch of people, beers, bring back up to serving temp and take perfectly sliced pieces dripping in juice and serve.

That's simple? 

[h20hunter]

Is for me! Maybe i need to cook a brisket for Sunday now!

[elkaholic123]

Is for me! Maybe i need to cook a brisket for Sunday now!

If you do when should I be over 

[ctwiggs1]

H20 I think you just gave me the recipe for a July 4th dinner!

[jrebel]

Trim it (watch a youtube video), mustard rub and a dry rub seasoning of your choice, place on smoker at 170-180 degrees for 4 hours to get a good smoke, turn up temperature to 225 and cook low and slow to a finish temp of 190-210 depending you how you like to eat it. (210 is good for pulled brisket sandwich, 190 is good for steak like cuts).  I like to take mine off at 200.  After you hit temp you need to double wrap it in tin foil, wrap in a couple large towels and place in a cooler for 2-5 hours to rest.  After that labor of love, it is time to eat. 

I cut the ends and burn in a cast iron pan with a little of the drippings and a good bbq sauce for burnt ends. (Candy)   I also baste mine in a dark stout as it cooks, about every hour or two after the initial 4 hour smoke. 

Good luck and make sure to post pics and the outcome. 

[WSU]

I cook mine slower and longer and eat it after resting (same day).  I haven't noticed a huge difference in rubs, mop sauce, etc

[Timberstalker]

Jrebel - you thief!  J/K. 
That's very similar to how I do mine.  They are my favorite!

[WSU]

The most important things are to cook slow and make sure you hit the right temperature. I like 200, give or take, but at least 195.

[vandeman17]

@92xj

[Ddouble]

I buy mine from Costco rub it in mustard then a homemade rub. I try to do that the night before if I remember. Stick it on the Big Green Egg with whatever wood I have to hand, I like oak but always have cherry or apple to hand. Temp about 220 to 250 time anywhere from 8 to 12hrs till it's about 195 to 205 degrees internal temp. Pull it wrap it in foil then a towel and stick in a cooler for an hour. Slice and serve.

[JDHasty]

It is easy

rub made with ½ cup paprika 1/3 cup brown sugar 3 tablespoons garlic powder 3 tablespoons onion powder 2 tablespoons oregano then smear it all over with elcheapo yellow mustard (like Frenches or whatever store brand) and then low and slow until the internal temp breaks out and starts to climb. 

The temp will go up to ~ 160 and hang there for as long as it takes to convert the calogens to gelatins.  This is a chemical transformation that takes place and it makes the connective tissues into the juicy that makes a great brisket. 

You can do this in a propane BBQ, charcoal offset smoker or in an oven in the house.

I have had it take 20 hours for a huge brisket I did once and everyone was skeptical that it would be tender when done.  That is the deal with low and slow, the transformation that takes place not only breaks down the connective tissue, it also turns it into juices.

The temp will climb until the alchemy that is taking place starts and then it will just hang out at that temp while the process is taking place.  Don't try and turn up the heat and force it, you will end up with something that eats like a tire.   

I am not the biggest brisket fan, but I do a couple every year for people who love it.  Not that I don't like brisket, I just loves me some pork ribs too much better.     

[DOUBLELUNG]

Salt and pepper, sear both sides on a hot grill, then onto a baking rack in a 220 oven to an internal temp of 200.  Should take 8-12 hours 

[Fl0und3rz]

You guys are evil.  I am so hungry now.

[Alchase]

Easiest?
Marinade over night in Paul Newman's (or any other Italian dressing) Brill your grill temp as high as you can get it, I wait until over 550 degrees.
Seer each side for just a couple minutes at most and remove.
Reduce grill temp to 350 deg.
Using a thermometer, cook until desired internal temp (I remove at 185 deg, wrap tightly in foil, and let sit for 10 minutes.

Favorite way, use same marinade, then add rub of your choice place in smoker until internal temp hits 185. Remove from smoker
Wrap in foil for 10 minutes.

[Stalkin Prey]

Low and slow. Simple Dalmatian rub works well. I add garlic and paprika and a few other spices. Temp control is crucial in my opinion. Burnt ends shouldn't have to be finished in a pan. I usually figure 2hrs/lb. That of course depends if you're smoking full packer or just the flat or point. I've found better prices at butcher shop if you buy full packer (they don't have to open cryovac and split muscles). Decide first if you're going to do the Texas crutch method or if you're going to let it ride through the stall. I push mine till 200-203. I salt minimum one day before hand, I let mine rest maybe 15-30 min. I've rested longer durations and didn't notice any different and I've cut right after pulling and noticed a lot of juice loss. Trim fat cap down to around 1/8in. Smoking brisket can be very rewarding but it can also be very frustrating. Don't expect perfect results your first shot. I'm most likely forgetting something but I have my own system and style down. Oh ya- pulling brisket is a SIN!!!! Cut it correct and have it melt in your mouth. Don't want my brisket looking like my pork butt.


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[Pnwrider]

I'm doing one Sunday. Mostly use a salt and pepper rub, sometimes throw in some other spices like garlic and paprika. I let mine rest at room temp for an hour before going on the smoker. I shoot for a temp between 225-250 with a water pan in the smoker. Wrap at 160, pull at around 200 and throw in a cooler for a few hours. Slice and serve with BBQ sauce on the side.


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[Stalkin Prey]

Just out of curiosity why let it rest at room temp for an hour before throwing it in the smoker? My experience meat takes smoke better the colder the meat is. Granted meat only really accepts smoke for the first 2-2.5 hrs as far as I understand the science of meat.


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[Jolten]

Just out of curiosity why let it rest at room temp for an hour before throwing it in the smoker? My experience meat takes smoke better the colder the meat is. Granted meat only really accepts smoke for the first 2-2.5 hrs as far as I understand the science of meat.


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It helps keep the meat cooking at an even temperature

[spin05]

do it texas style. Just kosher salt and pepper. I grind up the medley peppercorns. Rub it down throw in fridge. Take out 1-2 hours before cooking. Smoke from 200-230 deg for around 8hrs. The last 2 hrs or so wrap in pink paper put back on grill.  When done take it off and sit it in a cooler for a few hours. Pull out and scrape off the big stuff of the peppercorns unless you really like it peppery. Serve........just did one last weekend. its gone

[Blacklab]

Got one smoking now  Pics to follow. Basic 18hr rub salt, fresh cracked peppercorns, garlic, onion, chili flakes, and cumin.