BBQGUIDE.COM FUN!
Start Home About Us Recipe Pit The ‘QUE Store Top 5 Recipes Tips & Techniques Newsletter Privacy Guestbook


CLICK to visit Johnston Honey of Minnesota

Recipe Pit Menu
  Ribs
  The Meat Locker
  Sauces & Rubs
  Authentic Chinese Barbeque
  Fair Food
  Great Recipes!
  Drinks
  Desserts
  Beef Cuts Chart
  Pork Cuts Chart
  Links

Grill Of The Moment
Home > Recipe Pit > MEAT LOCKER

PRINT THIS PAGE!

BBQ Brisket Notes

Recipe by: BBQGuide

Prep time:

Serves:



Below is a transcript of a posting on a BBQ message group, in part:

I do not use water or steam only the natural juces in the brisket. Here is my method of doing a brisket. Step 6 keeps the meat moist try this method and your brisket will come out tender.
To smoke a brisket that melts in your mouth there are 5 steps that you need to take;
1. When you buy your brisket make sure that it is fresh and has not been frozen, check date of packing.
2. Get your brisket with at least 1-1/2 inch of fat on backside, (more on this later). Brisket weight is a matter of opinion, I try to limit size to no more than 10 pounds this will feed 8-10 people with leftovers that your guests will try to take home, don't let them brisket sandwiches with sliced onion is to die for. I always do at least 2 when I cook.
3. Remove brisket from vacuum pack and rinse in cold water to remove all coagulated blood (will taste better after cooking).
4. Apply a generous amount of dry rub to brisket coating all surfaces,
I use a dry rub that I make myself consisting of salt, paprika, sugar go light on the sugar will burn on brisket), black pepper and red pepper, Garlic or you can buy a dry rub BBQLINKS.COM and look for the ebay listing to have your own yummy bottles delivered to your doorstep and is one that I highly recommend. Place brisket in pan and cover with saran wrap overnight minimum of 6 hours.
5. Start fire in BB-Q pit I use a homemade indirect smoker with the firebox located off to one side (you can control the heat better) you can buy a good smoker from New Braunfels smokers are one of the better brands and usually under $200.00. I use hickory, pecan, oak, and a sometimes mesquite caution do not use mesquite as your main wood only use during the last 15-20 minutes and only one or two SMALL pieces of cooking or you will have a piece of meat the dog will not eat, and guaranteed to forever taint all that you cook in the future with your pit) I Know I did it. Cook the brisket fat side up for approximately 1-1/2 hours per pound at 300 to 325 degrees F. do not turn over mess with poke with a fork etc. just drink beer and maintain temperature.
6. The last 2 hours prior to being done remove brisket and wrap in industrial strength tin foil and return to smoker for 1 hour remember to leave fat side up. After time is up remove from tin foil and cook for additional 1 hour, you can use a sauce if to baste if you want, don't use one that has a lot of sugar in it. I don't baste but prepare a sauce and let my guests put on their own.
7. Remove and let cool for 15-20 minutes if you can, cut brisket across the grain in thin slices. (Keep all guests away during this operation as they will eat it all up prior to serving and could possibly lead to a fight later on between you your significant other, dog houses are not fun to sleep in.
THE REASON FOR LEAVING THE FAT SIDE UP DURING COOKING IS THAT THE GREASE WILL KEEP THE MEAT MOIST and will not dry out.
REMEMBER WHEN YOU TO COOK MAINTAIN THE TEMPERATURE BY USING THE DAMPER. AND DON'T SCREW WITH THE BRISKET BY OPENING THE DOOR MOVING, POKING, OF MESSING WITH THE BRISKET.

a REPLY to this post:

Your selection of the brisket and lots of time is what it takes to get it tender.
Try to pickup untrimmed whole brisket 10-13 pound class.
You want fat cat that at least 1/4\" thick.
Cook in the 225-250* range for 16 to 18 hours and it will be tender.
Cooking a pork butt over the top of it will also work well to baste
the brisket and pork fat is good on everything.

AND:

Try marinating your brisket in Apple Cider Vinegar overnight in a non-aluminum pan. The citric acid in the AC Vinegar will start breaking down the tough connective tissue (this is what makes the brisket tough). Also remember slow and low (time and heat) is the important part of doing great brisket. If you need to monitor the temperature better, I suggest 4-6 hours in the smoker then wrap in foil and finish in the oven @ 200 degrees for approx 6 hours, depending on size of brisket. Basting the brisket with the AC vinegar with smoking will help also.
Good Luck!

Bless us oh lord, for these gifts which we are about to receive, from thy bounty, through Christ our Lord. Amen. Visit Hickory Works!



Click to visit Stink-EYe!



Email me and tell me if you like my barbecue recipe site!
Home | About Us | Recipe Pit | Book Reviews | The ‘QUE Store | Top 5 Recipes
Tips & Techniques | Newsletter | Awards | Guestbook | Advertise | Contact
_____________________________________________________________
Copyright 1990 - 2013 BBQGuide.com


Visit The Smoke Ring Home Page
A service of
netRelief, Inc.

This site is a member of The Smoke Ring
A linked list of BBQ websites

Next - Skip Next - Next 5 - Prev - Skip Prev - Random Site

Join the ring or browse a complete list of The Smoke Ring members

If you discover problems with any of The Smoke Ring sites,
please notify the Ringmaster