Favorite brisket recipes

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pg77

Fire Starter
Original poster
Jan 30, 2017
69
20
Staten Island
I will be smoking my first brisket this weekend, any recipes or tips and advice anyone has would be greatly appreciated. I have a masterbuilt 2 door propane smoker and live in NYC. Not sure if any of that matters or not. Thank you in advance!
 
Salt, Pepper, onion, garlic will give you a more "classic beef" savory flavor profile, but adding brown sugar and paprika will being it closer to a mainstream BBQ flavor. Also, if it's a big brisket, don't be shy with the seasonings, really lay it on.

Also try mesquite wood if you have it. It's normally too strong for other stuff (pork, fish, etc..) but with Brisket it's a good match. Maybe do two hours worth or so, then finish with oak.

Don't stress about the cook temp. 240 degrees is my favorite but you can go higher or lower depending on when you want it to finish. Don't go below 225 or it will take FOREVER to cook. It's done when you can slide a toothpick in and out like going through warm butter. Be sure to check in multiple spots.

Then most folks like to wrap in foil to let It rest, and that will work (I do it sometimes), but I feel that softens the bark and sometimes make the meat taste like pot roast. If you can, place it on a cookie sheet or similar pan and tent it with foil (so the steam can escape, albeit slowly) then place it in an unheated oven to rest 30-45 minutes.

Slicing is easy. Check out Aaron Franklins video on Youtube (search: the payoff). That's the exact same method I use.

Good luck.
 
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