Your Favorite Brisket Recipe

[BackStrappin]

salt n pepper cook at 325 till  internal temp hits 165 170 wrap in paper till it probs like warm butter.  Pull from smoker let's rest for a hour or two.   

[92xj]

http://www.texasbbqrub.com/no2.htm

[Encore 280]

Does anybody use Johnny's Seasoning Salt? Will pickling and canning salt work in place of Kosher? 

[grimace]

A little update.

I tried the recipe Boss posted, it was good I will definitely use that again. I did inject beef broth into it prior to putting on the smoker same as I've done before but this brisket was definitely more tender and a bit juicier.

 

G

[Encore 280]

It was a first time for me with a brisket. Pre heated the Bradley for 230 degrees sprinkled Johnny's on both sides. Put the brisket in then checked it after a couple hours and noticed it was drying out on top so I brushed some avocado oil on it then went and had a couple beers with some friends. Checked it for internal temp and it was 160 so I wrapped it in foil and added beef broth and let it go for a couple more hours. Recipe called for getting it to 204 degrees but it never even got close to that even after setting to a higher temp.  Finally took it out after about 3 hours I guess and let it rest for about 15 minutes. Opened it up and sliced thin slices off and chowed down. Oh man was it ever tender! I'll be trying that one again! 

[Crunchy]

Yeah when you hit 160 the "stall" kicks in and takes a few hours to get above 175ish.  Not sure why that is, but usually takes a few hours for the internal temp to get going good again.

[bigjohn98591]

I've tried a recipe like Boss posted awhile ago. It was good, but I thought the spice overpowered the beef flavor. The last couple I have done has been salt, pepper, and garlic powder (SPG) in equal parts. Smoked at 225 until it hit the stall then wrapped and back in. I run the temp up to 275 until I reach an IT of 205. Wrap in towels place in a cooler for a couple hours, slice and serve. Everyone who has tried my various versions of brisket agreed the the SPG seasoning was the best. I have never injected or mopped my brisket either.

[grimace]

It seems like it takes 3-5 hours to push through the stall whether its a brisket or pork buts for me. Sometimes I wrap it in foil , sometimes not. This time I didn't wrap it until it hit 190* as I wanted a good bark to it. My total smoke time was 19.5 hrs, only let it rest 30 minutes as I couldn't wait to try it. This was hands down the most tender and moist brisket I have done, . I gave some to my buddy for lunch, he said it was way better than his local BBQ shop. So I give a BIG Thank You to BOSS for sharing the recipe.

G

[Crunchy]

It seems like it takes 3-5 hours to push through the stall whether its a brisket or pork buts for me. Sometimes I wrap it in foil , sometimes not. This time I didn't wrap it until it hit 190* as I wanted a good bark to it. My total smoke time was 19.5 hrs, only let it rest 30 minutes as I couldn't wait to try it. This was hands down the most tender and moist brisket I have done, . I gave some to my buddy for lunch, he said it was way better than his local BBQ shop. So I give a BIG Thank You to BOSS for sharing the recipe.

G

Finishing touches is a good bbq sauce, crispy fried onions, and a good roll to put it all together.

[Encore 280]

I'm thinking next time I do one I'll throw it in the Bradley the night before around 9 or 10, that way it'll be done around dinner time the next day. Had leftover brisket French dips for dinner t'nite. 

[Boss .300 winmag]

It seems like it takes 3-5 hours to push through the stall whether its a brisket or pork buts for me. Sometimes I wrap it in foil , sometimes not. This time I didn't wrap it until it hit 190* as I wanted a good bark to it. My total smoke time was 19.5 hrs, only let it rest 30 minutes as I couldn't wait to try it. This was hands down the most tender and moist brisket I have done, . I gave some to my buddy for lunch, he said it was way better than his local BBQ shop. So I give a BIG Thank You to BOSS for sharing the recipe.

G

Glad it worked out good for you.👍

[Kc_Kracker]

This thread is useless until KC chimes in.

i usually only smoke mine so all i have to offer is rubs and temps/times 

[Kc_Kracker]

I'm going to throw a brisket in the Bradley Smoker tomorrow. What's the difference between Kosher salt and Pickling salt? I have plenty of pickling salt.

nothing, same thing. both non-iodized

[Kc_Kracker]

I personally trim the fat cap to 1/4" thick, use home made rub, fat cap UP, and run 220 degrees  til it hits the 160 stall then I bump it up to 235/240 til it gets past it then i drop it back down, and when it hits 190 i eat it.
Remember, your fat and collagen doesn't start to melt into the meat til your internal temp hits 180 so pulling it early might get you super rare but also gets you tougher and for god sakes cut it against the grain unless you like chewing

[jrebel]

Mustard rub with any seasonings you like.  Smoked for 16-20 hours till internal temp is 195-200 then wrap in tinfoil and hide in a cooler wrapped in blankets for 2-4 hours.....comes out of the cooler at 170 ish.  I really like basting mine with a dark beer like Black Butte Porter or Irish Death.  it turns out absolutely mouth watering amazing.  I usually start my trager on the smoke setting for the first 4 hours and then bump temps accordingly so I have a slow controlled cook.