Need Brisket Recipe

Discussion in 'Beef' started by smokeking, Nov 4, 2007.

  1. smokeking

    smokeking Newbie

    I JUST bougt my first smoker and am trying pork and turkey tonight but I want to try a brisket. I have tasted so many nasty briskets, I know the differance but don't know how to do it. [​IMG]
    I just need to find out where to start. I have a digital insulated smoker and am ready to try anything. Thank you in advance, HAPPY SMOKING and a great weekend.[​IMG]
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  3. jaynik

    jaynik Smoking Fanatic

    Kosher salt and pepper are great brisket rubs. I love the beef flavor and brisket has its own strong natural flavors. I wouldn't worry too much about the rub...
     
  4. richtee

    richtee Smoking Guru OTBS Member

    ...Unless you want a really good bark...which I love! Use the mustard coat followed by a simple rub for that..it REALLY helps the barq <BBQ bark>.
     
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    pepper,mesquite,& patience.-thats my recipe.
     
  6. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    The Smoky Okie way is the ONLY way. Sear it first, sealing in the juices and forming the Maillard reactions, and then low and slow. And yes, the smoke will still penetrate wonderfully!!!

    http://www.recipezaar.com/207187
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    SmokieOkie style is very good; my wife saw me searing ours and she exclaimed, "You have just wrecked a $20 plus peice of meat". A day later she was telling me how delicious it was and that I would have to make it again for the relatives !!!
     
  8. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Tatonka should have known better than to doubt the great zen master...LOL.

    Still finishing the HUGE pot of White Chile from last Sunday...even better as a leftover. And there were LOTS of leftovers!
     

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