BRISKET RECIPES

[Boss .300 winmag]

This is the one I use, a friend of mine who has won championships says he can’t beat this recipe so it’s what he uses, and I have used it. 

https://www.google.com/amp/www.foodnetwork.com/recipes/millionaire-brisket-with-coffee-and-beer-mop-sauce-recipe-1915952.amp

I have one I’m cooking for Newyears and am open to try a new one.

So what’s your go to recipe?

[NRA4LIFE]

I shlobber mine up with just salt and pepper and into the smoker at 225 for up to 15 hours or until I think it is done.

[Pnwrider]

I just use salt and pepper for a rub. Let it warm up for an hour or two before going on the smoker. Sometimes I Wrap in foil when it starts to stall about half way thru the cook depending on timing. I smoke at 250 and pull the brisket when it gets between 200-202.


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[runamuk]

In the slow cooker with root vegetables(parsnips, rutabaga, turnip etc) and rich brown gravy. 

[Boss .300 winmag]

In the slow cooker with root vegetables(parsnips, rutabaga, turnip etc) and rich brown gravy.

Run I just don’t think you’ll ever see me put a brisket in a crock pot.

[Axle]

Looks tasty 

[jrebel]

Yellow mustard rub and coated with dry seasoning of choice (I use a basic beef rub and add red pepper and cayanne).  In the smoker on 180 for 4 hour......increase temp to 225-250 to finish for a total cook time of 18-20 hours.  I baste ever 1-2 hours with a dark beer like Black Butte Porter.  I also keep a cast iron skillet in my smoker filled with water for moisture.   Temp for removal is 200-205.  When I take it out I double rap In heavy foil and blankets / towels.  Stick it in a cooler and rest for 2-5 hours......never less......temp after resting is usually 160-170 which is perfect!!!   

Cut the point into slices and the flat gets turned into burnt ends.  Never a complaint.   

[h20hunter]

I take a,different approach. I smoke with pecan,  4 hours.  Then cover in big foil pan, bake for 8 hours at 280. Let cool, whole, in pan and put in fridge overnight. Next day, put all the fat that has set up in a bowl. Slice chilled meat neatly and put on juice in pan. Top with fat then bring back up to temp when ready to eat. Result is perfectly sliced moist meat just soaking in juice and its own fat.

[elkchaser54]

I have a 3# brisket roast from QFC that's gonna be Christmas eve dinner .  I am gonna try the crock pot with it as I don't have a smoker, its my first time doing a brisket roast in a crock pot though.  Gonna dry rub it and refrigerate for 24 hours then in the crock pot for 10-12 til it starts to fall apart.  Probably use mustard as the base and then use every seasoning in the cupboard to make sure it has lots of flavor. 

[Redstar]

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/barbecue-beef-brisket-texas-style-definitive-guide

This link is pretty good, lots of info. I still re-read it if I haven't smoked a brisket in awhile.

I typically - inject beef broth, add a rub (straight on the meat no mustard or oil) and cook it nekid (no foil). I like hickory for smoke, it's hard to beat! 225* ish for as long as I can on the BBQ.

I've cheated a few times and finished it in the oven overnight (drip pan is a must!). No crock pot ever though, boo!

[runamuk]

I have a 3# brisket roast from QFC that's gonna be Christmas eve dinner .  I am gonna try the crock pot with it as I don't have a smoker, its my first time doing a brisket roast in a crock pot though.  Gonna dry rub it and refrigerate for 24 hours then in the crock pot for 10-12 til it starts to fall apart.  Probably use mustard as the base and then use every seasoning in the cupboard to make sure it has lots of flavor.

Look up British brisket recipes.

The other way of doing it is corned beef which I also cook in a crock pot.

[Magnum_Willys]

Amazing recipes ! Time to get some brisket and start testing! 

[spin05]

i do my like this   .......https://www.epicurious.com/recipes/food/views/texas-style-smoked-brisket-51175220    except now i use pink peachment paper instead of tin foil.  comes out great