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

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light-it-up

Fire Starter
Original poster
Jun 19, 2010
43
10
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!
 
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.
 
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.
 
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
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).  But I can always "kick it up a notch" after the fact!
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I 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! 
 
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
 
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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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