The Secret To Good Sliced Brisket Defies Conventional Wisdom
- Thread starter solaryellow
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husker3in4
Meat Mopper
- Feb 24, 2015
- 212
- 24
Ever since I read this tread, my briskets have come out great. I use my own rub ( I like it a little sweeter) and I rub it down with olive oil before applying the rub, but other than that - I only trim the hard fat and leave the rest on, smoke it at 235 (fat side down for me) and put it in a pan at 160, uncovered with no added liquids, until its done. I do chucks the same way and they all turn out awesome! Ive tried wrapping with foil and butcher paper and neither turn out as good.
equinn
Newbie
- Nov 29, 2016
- 24
- 11
Just reporting back on the brisket I did this weekend based on this post. I took the smoker out to our desert property to do the brisket out there - forgot all my thermometers, didn't even have the one for the smoker. Just decided to time it instead. Smoker was set at 230 degrees. Started fat side down for 3 hours, flipped it, went another 3 hours, flipped in into a pan for 3 hours, and then flipped so the fat side was up at which point I added some consomme to the pan. Let that go for 2 hours - started checking every hour with the toothpick. It went about 16 hours total before the toothpick slid in smoothly. Then I wrapped it in foil and towel and let it rest while I made ribs, so about 6 hours. It was still hot when I unwrapped it. I then trimmed the fat off and separated the point. Yeah, I know I was supposed to do that before and cube it and put it back on the grill, but I decided to wait and I cubed it and sliced the flat all at the same time. Y'all, it was the best brisket I have ever tasted, let alone made myself. I kid you not, it was GONE in a matter of minutes. 12 lbs of brisket for 10 people + ribs and the whole family was in a food coma, lol. I have lots of leftover ribs, but NO brisket. BTW - used the same rub recipe from
solaryellow
. Delicious. Thanks for posting this.
solaryellow
. Delicious. Thanks for posting this.
Fat side up for me.
Just reporting back on the brisket I did this weekend based on this post. I took the smoker out to our desert property to do the brisket out there - forgot all my thermometers, didn't even have the one for the smoker. Just decided to time it instead. Smoker was set at 230 degrees. Started fat side down for 3 hours, flipped it, went another 3 hours, flipped in into a pan for 3 hours, and then flipped so the fat side was up at which point I added some consomme to the pan. Let that go for 2 hours - started checking every hour with the toothpick. It went about 16 hours total before the toothpick slid in smoothly. Then I wrapped it in foil and towel and let it rest while I made ribs, so about 6 hours. It was still hot when I unwrapped it. I then trimmed the fat off and separated the point. Yeah, I know I was supposed to do that before and cube it and put it back on the grill, but I decided to wait and I cubed it and sliced the flat all at the same time. Y'all, it was the best brisket I have ever tasted, let alone made myself. I kid you not, it was GONE in a matter of minutes. 12 lbs of brisket for 10 people + ribs and the whole family was in a food coma, lol. I have lots of leftover ribs, but NO brisket. BTW - used the same rub recipe from
Glad you liked the rub! Congrats on the brisket!
- Sep 16, 2007
- 4,108
- 11,930
So, anyone else tried this recently? This is still my go to for brisket and I am always thrilled to look back and see how many also employ this recipe. I actually give a link to this to those who ask me about brisket recipes.
I haven't made a brisket in years but last time I did this is how I did it. Unfortunattely we prefer tri tip over brisket so its our go to cut for a roast.
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