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Author Topic: Your Favorite Brisket Recipe  (Read 2745 times)

Offline BackStrappin

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Re: Your Favorite Brisket Recipe
« Reply #15 on: March 30, 2019, 09:13:48 PM »
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.   

Offline 92xj

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Re: Your Favorite Brisket Recipe
« Reply #16 on: March 30, 2019, 09:24:03 PM »
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline Encore 280

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Re: Your Favorite Brisket Recipe
« Reply #17 on: March 31, 2019, 07:29:18 AM »
Does anybody use Johnny's Seasoning Salt? Will pickling and canning salt work in place of Kosher?  :dunno:

Offline grimace

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Re: Your Favorite Brisket Recipe
« Reply #18 on: March 31, 2019, 10:41:23 PM »
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.

 :tup: :tup:

G

Offline Encore 280

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Re: Your Favorite Brisket Recipe
« Reply #19 on: April 01, 2019, 08:13:12 AM »
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!  :tup:

Online Crunchy

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Re: Your Favorite Brisket Recipe
« Reply #20 on: April 01, 2019, 08:23:46 AM »
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.

Offline bigjohn98591

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Re: Your Favorite Brisket Recipe
« Reply #21 on: April 01, 2019, 08:27:39 AM »
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.

Offline grimace

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Re: Your Favorite Brisket Recipe
« Reply #22 on: April 01, 2019, 07:31:10 PM »
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

Online Crunchy

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Re: Your Favorite Brisket Recipe
« Reply #23 on: April 01, 2019, 07:38:28 PM »
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.

Offline Encore 280

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Re: Your Favorite Brisket Recipe
« Reply #24 on: April 01, 2019, 10:06:46 PM »
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. :tup: Had leftover brisket French dips for dinner t'nite.  :drool:

Offline Boss .300 winmag

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Re: Your Favorite Brisket Recipe
« Reply #25 on: April 02, 2019, 10:42:22 PM »
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.👍
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Offline Kc_Kracker

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Re: Your Favorite Brisket Recipe
« Reply #26 on: April 03, 2019, 03:05:31 PM »
This thread is useless until KC chimes in.
:chuckle: i usually only smoke mine so all i have to offer is rubs and temps/times  :tup:

Offline Kc_Kracker

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Re: Your Favorite Brisket Recipe
« Reply #27 on: April 03, 2019, 03:06:36 PM »
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

Offline Kc_Kracker

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Re: Your Favorite Brisket Recipe
« Reply #28 on: April 03, 2019, 03:12:28 PM »
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 :tup: and for god sakes cut it against the grain unless you like chewing

Offline jrebel

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Re: Your Favorite Brisket Recipe
« Reply #29 on: April 03, 2019, 03:44:16 PM »
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. 

 


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