Help me cook a brisket!

[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.