Brisket recipes

[roni]

I am about to do my first slow cooked, smoked brisket (on Saturday)

Going to do it on a Brinkman water smoker, with a dry rub. Sauces will be available to any guests who want to do that post-cooking.

I figure on 8-10 hours of cooking time - planning on using mesquite as the smoking wood.

I am way open to suggestions and ideas. While I am well known for Ron's Meats, I have never done a brisket before - years ago I did do a 15 pound sirloin roast, but never a brisket.

[TAPPY]

MMMM brisket !!!

I have no idea how to cook one.
Hubby cooks a good one (well seasoned). He uses an injector !!
Thats all I know !

[emc]

I have no suggestions or ideas. We have a friend who does them in a smoker.
YUM!!!

[sctx]

add 1-2 shots of a nice anejo every hour

[roni]

Originally Posted by sctx

add 1-2 shots of a nice anejo every hour

Kathy laughed and said "to the meat or to your body"

I replied "I suspect he would not waste it on the brisket"

[Tommygurl]

I have no idea what Brisket is.

[roni]

Originally Posted by Tommygurl

I have no idea what Brisket is.

Here you go

[Flash]

Roni,

Seems like everyone I know that cooks brisket has they're own "style" so to speak. Dry rubs (I've heard equal parts onion powder, garlic powder and black pepper) sopping, and the "fat side up vs. fat side down" contraversy.

I don't have the equipment to do a right proper brisket. Once I do, I'll pass it on to ya! ( I know, it doesn't help ya now.) Sorry.

[Mr Cancun]

For a really good brisket smoked using a typical two layer smoker, place 10 pounds of charcoal in bottom. Fill 2 quarts in the water pan (I use celery,onion,cilantro almost anything you wanna throw in the water pan). Soak the Mesquite chunks in hot water for 1 hour prior. Cook brisket 1 hour per pound, NEVER lift the lid !!!
Cook fat side up, I usually use a rub & make small cuts in the meat to add sliced garlic. After 4 hours open bottom door to add more charcoal & pour some more liquid in pan, just do not take off the top lid ~~

For something really different, say the brisket is 10 pounds. Cook 6 hours in smoker and take out and put in a disposable turkey pan covered with aluminum, But before sealing, pour a 2 liter bottle of Dr Pepper in. Seal & cook the remaining 4 hours at 225 degrees. Enjoy !!!

[roni]

Originally Posted by Flash

Roni,

Seems like everyone I know that cooks brisket has they're own "style" so to speak. Dry rubs (I've heard equal parts onion powder, garlic powder and black pepper) sopping, and the "fat side up vs. fat side down" contraversy.

I don't have the equipment to do a right proper brisket. Once I do, I'll pass it on to ya! ( I know, it doesn't help ya now.) Sorry.

I lean to a dry rub for smoked meats. I use some of what I have in the house, and it always seems to come out good, so I will probably do the same this time. Lots of minced garlic and other stuff

[Tommygurl]

Originally Posted by roni

Here you go

Thanks Ron!
I am still confused though..is it the same as a Pot Roast?

[roni]

Originally Posted by Mr Cancun

For a really good brisket smoked using a typical two layer smoker, place 10 pounds of charcoal in bottom. Fill 2 quarts in the water pan (I use celery,onion,cilantro almost anything you wanna throw in the water pan). Soak the Mesquite chunks in hot water for 1 hour prior. Cook brisket 1 hour per pound, NEVER lift the lid !!!
Cook fat side up, I usually use a rub & make small cuts in the meat to add sliced garlic. After 4 hours open bottom door to add more charcoal & pour some more liquid in pan, just do not take off the top lid ~~

For something really different, say the brisket is 10 pounds. Cook 6 hours in smoker and take out and put in a disposable turkey pan covered with aluminum, But before sealing, pour a 2 liter bottle of Dr Pepper in. Seal & cook the remaining 4 hours at 225 degrees. Enjoy !!!

Thanks

I'll probably do this for about 8 hours, regardless of size. At low smoker temps it is hard to dry it out. I generally smoke the wood chunks for at least an hour, s ometimes over nights. You have given me some good ideas. I have never put spices in the water before.

I know the meat comes out good

[Parmaster]

8-10 hours may not be enough time. I suggest pre-cooking it overnight at 175F in a covered pan. Then, smoke for 4 hours uncovered and wrap in foil for the last 4 hours. Smoker should be at about 250F. I use a dry rub but also use a baste of beer and vinegar. Good luck and let us know how it turns out.

[roni]

Originally Posted by Parmaster

8-10 hours may not be enough time. I suggest pre-cooking it overnight at 175F in a covered pan. Then, smoke for 4 hours uncovered and wrap in foil for the last 4 hours. Smoker should be at about 250F. I use a dry rub but also use a baste of beer and vinegar. Good luck and let us know how it turns out.

175 degress in the oven, and then move to a smoker in the morning?

[Mr Cancun]

Seriously 1 hour per pound if the outside temperature is over 50 degrees outside and no peaking, it works & works well. Bon appetit