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OK boys, who's got the best brisket method on the board?

post #1 of 12
Thread Starter 

I've smoked just about everything so far except for that...just came back from Austin, TX and the infamous Salt Lick and I'm in the mood...so post 'em up!

post #2 of 12

There are so many ways to smoke brisket and everyone has their own tastes. I suggest you type brisket in the search box & hundreds will come up. Here's a link to the way I do them.

http://www.smokingmeatforums.com/forum/thread/105041/weekend-brisket-burnt-ends-qview-galore

 

post #3 of 12
post #4 of 12

I recently had good results with mythmasters rub and SmokinAl's idea of fat trimmings on the top rack.

 

Here is the rub link from the wiki, http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub

 

and my recent brisket results with Q-view

 

http://www.smokingmeatforums.com/forum/thread/105770/good-friday-brisket-and-wicked-beans

 

Where is back? Sounds like your somewhere with out a decent supply of Brisket. Also you might look for a brisket rub that includes things like coffee grounds, little more Texas style.

post #5 of 12

Best one I have gotten so far was a simple rub: salt, pepper, granulated garlic, paprika, & cayenne powder. Apply rub the night before, smoke at a low temp. 200-220°, when it hits 165° internal temp. wrap in foil with some beer till the internal temp. hits 190°, take it out of the foil and back onto the racks till ther internal temp. hits 200°. Rest for 1 hr. in a dry towel lined cooler. Enjoy!

 

When you take it out of the foil at 190° you will see the temperature drop back down to about 180° or so, and it will take about 4-5 hrs. to go from 180° to 200°. This will allow the bark to set back up and you end up with bark that is not mushy, but not crunchy and dry either.

post #6 of 12
Quote:
Originally Posted by JIRodriguez View Post

Best one I have gotten so far was a simple rub: salt, pepper, granulated garlic, paprika, & cayenne powder. Apply rub the night before, smoke at a low temp. 200-220°, when it hits 165° internal temp. wrap in foil with some beer till the internal temp. hits 190°, take it out of the foil and back onto the racks till ther internal temp. hits 200°. Rest for 1 hr. in a dry towel lined cooler. Enjoy!

 

When you take it out of the foil at 190° you will see the temperature drop back down to about 180° or so, and it will take about 4-5 hrs. to go from 180° to 200°. This will allow the bark to set back up and you end up with bark that is not mushy, but not crunchy and dry either.


Almost exactly what I do, except I usually go to 205* & my wife makes me keep it more mild (no cayenne 31.gif).  But I can always "kick it up a notch" after the fact! th_violent5.gifI like to keep mooma happy because: a) then I'm happy, and b) she puts up with my sorry butt and all of my antics!!  God bless her

 

post #7 of 12
Quote:
Originally Posted by SmokinAl View Post

There are so many ways to smoke brisket and everyone has their own tastes. I suggest you type brisket in the search box & hundreds will come up. Here's a link to the way I do them.

http://www.smokingmeatforums.com/forum/thread/105041/weekend-brisket-burnt-ends-qview-galore

 


I agree with Al, plus there are full packers & just flats smoked too.

 

Here is a Brisket flat I did awhile back (below), but I just smoked an even better one on Sunday (took it up to 205˚ this time). I should be posting it in a day or two.

 

Link:

http://www.smokingmeatforums.com/forum/thread/97965/brisket-with-lots-of-qview

 

 

Bear

 

post #8 of 12
post #9 of 12
Thread Starter 

Thanks guys- can't wait to get started!

post #10 of 12

Believe it or not this is a method for briskets

 

 

2122515890041211880S600x600Q85.jpg

 

2687183350041211880S600x600Q85.jpg

 

post #11 of 12
Quote:
Originally Posted by SQWIB View Post

Believe it or not this is a method for briskets

 

 

2122515890041211880S600x600Q85.jpg

 

2687183350041211880S600x600Q85.jpg

 


reminds me of the first time i grilled burgers
 

 

post #12 of 12

if you ask me the "best brisket" is the one thats smoked in any one of our smokers!  any brisket is a  good brisket

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