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

Discussion in 'Beef' started by light-it-up, May 3, 2011.

  1. light-it-up

    light-it-up Fire Starter

    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!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  3. 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.
     
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.
     
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Almost exactly what I do, except I usually go to 205* & my wife makes me keep it more mild (no cayenne [​IMG]).  But I can always "kick it up a notch" after the fact! [​IMG]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! 
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
    Last edited: May 3, 2011
  7. reardenreturns

    reardenreturns Smoke Blower SMF Premier Member

    Last edited: May 3, 2011
  8. light-it-up

    light-it-up Fire Starter

    Thanks guys- can't wait to get started!
     
  9. sqwib

    sqwib Smoking Guru OTBS Member

    Believe it or not this is a method for briskets

    [​IMG]

    [​IMG]
     
  10. carnuba

    carnuba Smoke Blower

    reminds me of the first time i grilled burgers
     
     
  11. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    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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