Beef Brisket recipe???

Anyone have a good one? Looking to make it this weekend. Not wild game, I know, but sounds good.

Thanks!

Some people don’t do this but I have. I cut off the fat back and then cover the whole thing in yellow mustard, pepper, salt, and then brown suger and lots of it.

I have also used famous daves rib rub as well which is ok.

I believe I smoked it for 6 hours and then wrapped it in foil then into the oven around 200 deg or so for another 2-3 hours. Unwrap and enjoy.

Some people like the crispyness which you leave on the smoker just raise the temp around 300 and leave it on there for the 2-3 instead of putting it in the oven.

The left overs…if any….can be pulled apart to make bbq sandwiches with it.

Now I got myself hungry….off to lunch.

I would assume you could possibly cook this like a roast — crockpot or cast iron pot on the stove all day in a little bit of liquid — until its fall apart tender, shred it, and put it on sandwhiches. Anyone do this, or would I be better off cooking as recommended and slicing (vs cooking til falling apart and shredding)?

I’m thinking a good-n-sweet brown sugar bbq flavor would make a nice sandwhich. Also making both pork and beef ribs. Sort of non-traditional Easter dinner, but it sounds good. Little bit of everything BBQ. Alton Brown has a great bbq rib rub recipe out there, BTW…

Thanks!

i’ll tell you tomorrow. too secret to put on the web.

Deal. You bring the double secret recipe, I’ll bring the downriggers and 12lb cannonballs…..

Here is a link to more info than you ever wanted to know about brisket, I followed this method and mine turned out awesome!

http://www.virtualweberbullet.com/brisketselect.html

I did an overnight cooking method, which was started at about 11 pm and ended at about 2:30 and we ate it about 5:30
Smoked it for abotu 3 hours(I will go longer next time)at about 240 degrees, after that it moved to the over at 250 degrees until 11 am and then I put the over at 200 until 2:30, I then wrapped it in foil and placed it in a cooler until we were ready to eat at about 5:30, sounds labor intensive, but it wasn’t too bad. I put a rub of a bunch of different things, basically this would be anything you like and would put on a steak, including with that mustard, ketchup and brown sugar. enough to cover the whole thing, I cooked it with the fat side up.

I get brisket with our side of beef every time we buy. Easiest way to cook it doesnt requre a smoker and I do say that although not “True” BBQ, I hve been told it is more moist and tender. All you need is Brisket, 1.5 cups favorite barbecue sauce 1/4 cup worcestershire sauce, garlic powder, chilli powder. Mix all that, slather on the brisket in a tupperware. Throw it in the fridge overnight. Get up real early, pop it in a crockpot on low add all the remaining marinade sauce that was with it, put the cover on, and forget about it for 11 hours. Bomb brisket every time. I prefer to cut mine against the grain into slices but hey whatever floats your boat

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I prefer to cut mine against the grain into slices but hey whatever floats your boat

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I’m a bit of a traditionalist and prefer to do my briskets in the smoker for the whole duration. We finished our icefishing season with a 12lb’er. Total time was 16 hours. Go to: http://www.amazingribs.com/recipes/beef/texas_brisket.html

This will tell you all you need to know about brisket and everything else. I get the newsletters and use this to guide everything that goes on my grill and smokers. This has some superb information and is funny to read as well. Best of luck!

mine always turns out excellent on the Weber, indirect heat 4 hours min. I use hickory chunks not chips soaked in apple cider. Then after the Weber, wrap in two layers of foil (with a cider, vinegar or beer, fine diced onions, fresh garlic, and a bunch of rub mix cooked down broth) added to the foil packet, rake the coals together and add a few more and let go on the grill for an other hour, maybe two. I use the whole brisket, trimmed down, but leave some fat cap on, the mustard smothered on first will help the rub adhere. Making me drool. I think this last step is what loosens the meat up and adds one more layer of taste. Did brisket for the kids graduation party last year, now I have two friend who are paying me to cook brisket for their kids’ graduation party.

The foil packet (called the Texas Crutch) is a good way to speed up the process and maintain moisture. I miss the bark that you get when you open smoke it.

Leave the crock pot for lesser cuts of meat and smoke that sucker. Anything less is just a pot roast. This is Easter, man–don’t ruin the best BBQ’ing piece of beef in a crock pot. And leave that fat cap alone too…its a package deal.

got one going inthe smoker tonight!! I will take some pictures and let you all enjoy!

This recipe is simple yet very delicous. My dad started this tradition for Christmas it is so good. Brisket can be a tough cut but prepared properly it is some of the beefiest tasting beef you will find. Find a brisket that does not have that thick layer of fat or get a good portion of that trimmed off. Basically a little fat is good in brisket but be careful buying because you can be buying a huge chunk of fat depending on the cut (there are two cuts to a brisket by the way) and one of the cuts comes with this huge layer of fat depending on the butcher. After it is trimmed put in a roasting pan, add some water and a packet of lipton onion soup mix. Cover in aluminum foil and bake for 3-4 hours, its tough to over cook a brisket but it is possible, its much more easy to under cook and have tough meat. Basically the meat should be fork tender, that is it cuts or can be taken apart with a fork. You can make the best gravy out of the drippings and add it back over the beef and/or use on mashed potatoes. This can be made a day or two ahead of time and warmed up or served fresh. Enjoy. Its that simple!

Here is on before smoke and one after the smoke, looked too good to take the cutting pictures…well I forgot, maybe next time!!