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Brisket Bomb

post #1 of 12
Thread Starter 

First brisket ever went on yesterday (no pics of this disaster) at 7:15am. It was 9.5lbs of much anticipated great eating. Trimmed the fat to about 1/2 inch, scored it, the a touch of EVOO to hold the rub. After the rub, wrapped it up and into the fridge overnight.


Had the smoker at a steady 225 before it went on. Took it off at 5:15pm when the internal temp was 200. Rested it for about 45 minutes and began slicing on the thin end of the brisket. It was a bit on the dry side and the bottom crust was just about impossible to get the slicing knife through. Later this am, I'm going to slice a bit if the wider side of the brisket to see if it's any better.


It seemed odd that something that had to cook about an hour a pound could do so evenly when one side of the meat was 3 or more inches wide and the other side was about 3/4 inch. I'm thinking I left off a step and am hoping someone out there can set me straight.


Please be gentle; I'm still agonizing about yesterday's brisket bomb.

post #2 of 12

I place my brisket in aluminum pan at 160 with liquids and foil over the top and finish at 190..... A slicer would turn the brisket bomb into some sammie meat.....



post #3 of 12

Same as above into the pan and I add some applejuice, and a cup of coffeebiggrin.gif and foil it up till about 190-200.

post #4 of 12
Thread Starter 

The pan was an option and the bride talked me out of it in favor of better bark. So, in the pan with liquids (a bit more on the specifics would be most appreciated) until it hits 160. The cover until it's 190. Rest for a bit then slice and enjoy?


That's a lot of meat left for sammies. It won't go to waste; for sure. Thanks for the advice.

post #5 of 12

Open in the smoker till 160 then pan and foil the pan and take it to 190.



post #6 of 12

Like Joe said, when you foil the pan use some beef broth, it will help with the moisture.

post #7 of 12

If you have a slicer it will go right through the bark & you will have the most incredible sammies you ever ate. Just make sure to slice it across the grain.

post #8 of 12

I do mine, sans foil for the entire cook. I set at 225 and leave the Cotton Picking lid shut!  If you like bark and are patient enough, try the No-Peeky trick and no foil. It tends to keep a Convection going and circulates the moisture; mine come out juicy and good bark:


The obligatory slice to the ring of red 001.JPG


My rub is the original Texas Rub of S/CBP and maybe some Garlic ; period...


Have fun and...

post #9 of 12
Thread Starter 

It was closed for 8 hours to take the meats temperature. First look was 185. Do briskets require a 'trim'? All I did was remove some of the fat. Odd shape tells me that there's no way to get consistent temps when 1/2 is 3 inches thick and the other is maybe 3/4 inch.

post #10 of 12
Thread Starter 

What's S/CBP? Sugar and cracked black pepper?

post #11 of 12


My briskets are very seldom dry the mustard probably traps more of the moisture in the meat

Here is how I do my briskets;

Trim fat cap 1/4 -3/8 inch,  score fat cap, cover with mustard slather, cover with rub, wrap in saran wrap, place in fridge for at least 12 hours longer if time allows. Re cover with rub, place in 200 – 225 degree smoker, try and maintain 215 degrees, spritz every couple hours after 4. Smoke till IT 190 degrees, Pull, spritz, wrap in HD foil, place in towel lined cooler for couple hours. Slice thin, de-fat drippings and juice in foil, add 1/4 cup beef broth, 1/4 cup Worcestershire sauce, 1 tsp rub, and few shakes chipotle Tabasco sauce, reduce for Ajue. Drizzle Ajue over slices; serve with remaining Ajue on the side.


Mustard Slather

1 – 16 oz bottle cheap yellow mustard

2 Tbsp Worcestershire sauce



1 – Bottle Kroger stake seasoning (size of bottle escapes me, none in cupboard to check. Think its 8 or 12 oz)

1/4 cup dark brown sugar

1 Tbsp Beau Monde seasoning (secret ingredient)(leave this out and rub totally changes)

1 Tbsp dry mustard

1 Tbsp smoked paprika

2 tsp garlic powder

1 1/2 tsp chili powder

1 1/2 tsp onion powder

1 1/2 tsp Italian seasoning

1 1/2   tsp Lawry’s seasoning salt

1 tsp cumin

1 tsp ground coriander

1/2 tsp ground ginger

Mix everything together sample, add chipotle chili pepper to adjust heat as needed. I always add 1/2 Tbsp then sample, and go from there.

1/2 - 2 Tbsp chipotle chili pepper (heat varies with each bottle and brand)



8 oz Apple Cider (100% Apple juice good substitute)
6 oz Jack Daniel’s (Evan Williams’s good substitute)
4 oz water

2 oz Apple Cider Vinegar

post #12 of 12

That's Salt and CBP. And is the bomb for Beef.You won't need a sauce to get a good flavor. My meat stands on it's own , with no sauce, it's the patience and keeping the lid closed that does the trick.


I tried the Mustard and , frankly, the taste was off to me , but that's because I was raised on S/CBP rubbed meat.


But then, I'm an Old , Anal , lasy fat boy...


Stan      aka      oldschoolbbq


Have fun and...

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