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Brisket Virgin

post #1 of 6
Thread Starter 

I'm trying my first brisket later this week in my MES40.  Would love to hear any advice & tips from anyone as to rubs, brines, marinades, water in pan, etc. 




post #2 of 6

There are a bunch of ways to smoke a brisket. Do you have a flat or full packer? It will make a difference on how you smoke it. Do a search for brisket & a ton of threads will come up. Good luck & don't forget the Q-view!

post #3 of 6
Thread Starter 

Cool, I'll start searching soon.  It'll be a full packer, & I'm when it's done I'm planning on separating the point, adding more rub, & putting it back in the smoker for 4-6 hours.  Just something I saw on tv to get a whole point of burnt ends.

post #4 of 6

Burnt ends are awesome! As Al said there are hundreds of threads on brisket you can search through for idea's.

post #5 of 6

Here is a Recipe You may like It is by Paul Kirk,  one of the Best Pit Masters around...


Barbecued Brisket and Burnt Ends

  • Recipe by Paul Kirk

Bottom of Form

Ten hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk’s recipe calls for a whole packer brisket, which includes both the flat (the larger, leaner portion) as well as the point (the smaller, fattier part for the burnt ends). When slicing the brisket, cut perpendicular to the grain to keep the meat juicy.

Barbecued Brisket and Burnt Ends

  • SERVINGS: 11 to 12



  1. 2 cups beef broth or low-sodium consommé
  2. 1/2 cup cider vinegar
  3. 1/2 cup Worcestershire sauce
  4. 4 garlic cloves, smashed
  5. 1/4 cup grated onion
  6. 1 bay leaf
  7. 1 teaspoon kosher salt
  8. 1 teaspoon freshly ground pepper


  1. 1/4 cup Dijon mustard
  2. 2 tablespoons pickle juice (from a jar of dill pickles)
  3. 1 tablespoon dark brown sugar
  4. 1/2 tablespoon Worcestershire sauce
  5. 3/4 teaspoon hot sauce



1.     2 tablespoons granulated sugar

2.     2 tablespoons light brown sugar

3.     2 tablespoons smoked sweet paprika

4.     2 tablespoons garlic salt

5.     1 1/2 teaspoons onion salt

6.     1 1/2 teaspoons pure chile powder

7.     1 1/2 teaspoons freshly ground pepper

8.     1 teaspoon celery seeds

9.     1/2 teaspoon ground cumin

10.  1/4 teaspoon cayenne pepper

11.  1/4 teaspoon dried thyme

12.  1/8 teaspoon dried oregano

13.  One 9-pound whole packer beef brisket, fat trimmed to 1/4 inch

14.  Kansas City Style Barbecue Sauce


  1. Light 50 charcoal briquettes using a chimney. Run the wand of a thermometer through a cork and use the cork to plug one of the air vents in the grill lid. Leave the remaining lid vents open and adjust the lower vents as needed (if the fire gets too hot, close the vents; too cold, open them).
  2. MAKE THE MOP: Combine the ingredients in a small saucepan and bring to a boil. Simmer over low heat for 10 minutes. Strain, cool and transfer to a spray bottle.
  3. MAKE THE SLATHER AND RUB: Mix the slather ingredients in a bowl. In another bowl, combine the rub ingredients.
  4. Put the brisket on a large rimmed baking sheet and coat it with the slather. Sprinkle the rub all over the brisket.
  5. When the coals are hot, push them to one side of the grill and set a drip pan half-filled with water on the other side. Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes. Set the brisket on the grill grate over the drip pan, fat side up, with the widest end facing the coals. Cover and cook for about 5 hours, maintaining a steady temperature inside the grill of 250° to 275° (add more lit coals, 25 at a time, every hour or so, as needed). Spray the brisket with the mop every hour.
  6. After 5 hours, carefully flip the brisket and rotate it 180° so the opposite end is now facing the coals. Cover, then cook for 2 hours, spraying every hour with the mop and adding more hot coals to the grill as necessary.
  7. Flip the brisket and rotate it 90°. Spray with the mop again, cover and cook for 11/2 hours. Flip the brisket a final time and rotate it 180°. Spray with the mop, cover and cook for about 1 hour longer, or until an instant-read thermometer inserted into the thickest part registers 185°.


  1. To make the Burnt Ends, transfer the brisket to a carving board and cut off the point, slicing through the layer of fat that separates it from the brisket. Return the point to the grill. Spray it with the mop, cover and cook for 1 hour, or until the meat is almost black on the outside. Transfer the point to the carving board and let rest for 15 minutes. Slice into cubes and serve, or save for making Grandma Kirk’s Baked Beans (recipe, p. 94). Thinly slice the brisket against the grain. Serve with Kansas City Style Barbecue Sauce on the side.


Make Ahead

The brisket and burnt ends can be refrigerated for up to 3 days; reheat in a 325° oven in a covered casserole.


post #6 of 6
Thread Starter 

Wow!  That made my mouth water just reading the recipe.  Thanks I'll have to give that a try.  Might have to wait til next week now.  Gotta run to Canada later this week now.

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