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

[light-it-up]

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!

 

[SmokinAl]

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

 

[alelover]

Here's how I did mine.

http://www.smokingmeatforums.com/forum/thread/102598/made-my-first-brisket-this-weekend-qview

 

[breeves]

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.

 

[jirodriguez]

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.

 

[adiochiro3]

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

).  But I can always "kick it up a notch" after the fact!

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! 

 

[Bearcarver]

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

 

[reardenreturns]

Here's my latest attempt this past weekend.

http://www.smokingmeatforums.com/fo...-the-smokerhood-firing-up-with-qview-finished

 

[light-it-up]

Thanks guys- can't wait to get started!

 

[sqwib]

Believe it or not this is a method for briskets

 

[carnuba]

Believe it or not this is a method for briskets

reminds me of the first time i grilled burgers
 

 

[miamirick]

if you ask me the "best brisket" is the one thats smoked in any one of our smokers!  any brisket is a  good brisket