re: What's a good brisket rub?

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See this is where you lose everyone because this defies the laws of freakin physics. In fact you can put a 15 pound brisket wrapped in the oven from the start and it still wont be done in 8 hours at 225

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Okay, whatever you say.

"Marinate in above overnight. Bake 8 hours at 225 degrees, covered. A Brown & Bake bag is ideal (to marinate in - then slit, per instructions, and bake)."
https://www.cooks.com/recipe/bt8rm83o/oven-smoked-beef-brisket.html

You are right it is very frustrating but its not the first time I am learning to cook something new ill just keep trying at it.

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Tiger Ree can shove his comment about the numbers up his smoke pipe because a person just trying to learn isn't going to be able to rely just on feel or touch

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Why do you mention me in your post?

The method I use is fool-proof and much easier and less worrisome for a beginner than learning the different temps that things are supposed to happen at. How hard can it be to smoke four hours at 225, then wrap and smoke at 225 for four hours?

I wish I had known about this method when I first started cooking briskets. My smoking life would have had a lot less stress.

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Is it your contention that a recipe for a 5-7 pound brisket will be the same for a 17 pound one? Because your recipe is for 5-7 pounds and eight hours would be a good approximate time for that size...but not so much for a 17 pounder.

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Yes I am. Even a 18 or 19 pounder. Whoever does that recipe just says covered. She is probably cooking in a covered dish like LSUBalls sister.

Wrapping it like the Dr or Professor says makes a big difference in how things cook.

When I first started smoking I remember a big thing on the websites was getting the butts or briskets to 150 degrees as soon as possible. If I remember correctly it was also said this had to happen within the first four hours. This was because of the chance of bacteria forming.

I did a whole lot of briskets and butts at that time and never had a problem hitting 150 in under four hours while cooking at 225. A piece of meat will not accept smoke after four or five hours and some say the same about the bark forming.

If an uncovered brisket is hitting 150 within four hours there is no reason, besides your fire going out, that it can't increase by the last 50 degrees while covered over the last four hours.

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The brisket came out okay but not quite as good as I was hoping. But this is the first one I've done so its a learning experience. I cut the brisket at the flat and the point and instead of putting them on separate racks I put them on top of each other which was probably a mistake. I initially wasn't going to wrap it however I started running out of time and wrapped it for the last 3 hours or so and pulled it on the internal temp got to 200

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How long was your total cook? At what temperature did you run your smoker?

Yeah, stacking the meat probably didn't help. I have never done it, but while looking for reference material I ran across where they were saying to not combine racks of ribs in a single foil wrap during the 3-2-1 method because it will greatly affect cook time. I'm sure stacking meat would have the same effect.

Man you are dense. Also for the record I've never doubted your claim about producing great brisket. I am disputing your time and temperature claims.

Yes, people smoke "high temperature" briskets all the time, including many restaurants. Yes, it does shorten the cook time which is appealing. However, 225 IS NOT HIGH TEMPERATURE SMOKING/COOKING! 225 is a great equilibrium temp for low and slow cooking, wrapped or not. If you are smoking at 225 you are aiming for low and slow, but you seem to missing the SLOW part.

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Man you are dense. Also for the record I've never doubted your claim about producing great brisket. I am disputing your time and temperature claims.

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What do you want? For me to repeat the same thing I have already said over and over. I don't care if you are disputing my cook times. Until you try if for yourself there is nothing I can say or type that will convince you.

Try it, If it works like I say it does, come back and thank me. The worst that can happen is that it does not cook thoroughly like I claim it does. In that case, continue to cook it until it is how you like them.

I can't find the process online anywhere. My BIL learned of the process at a BBQ competition in Angleton, TX. My BIL and his brother's space was next to a guy who apparently is highly regarded on the TX BBQ circuit. My BIL's brother (I'll call him Bob) kept watching the guy and his son because they were just kind of f'ing off while the other teams were busting butt.

They went over after a while to talk to the guy and he told him that this is how he cooks briskets. Well, Bob was skeptical and called BS (not to his face) and was telling others that stopped by and having a good laugh about the guy and how he said he cooked briskets. The guy got the last laugh. He won first place in brisket. My BIL and I have been using this method ever since. Hell if nobody knows about it, I might just claim it as my own and try to get a cooking show on TV.

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Yes, people smoke "high temperature" briskets all the time, including many restaurants. Yes, it does shorten the cook time which is appealing. However, 225 IS NOT HIGH TEMPERATURE SMOKING/COOKING! 225 is a great equilibrium temp for low and slow cooking, wrapped or not.

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I agree with this whole statement?

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If you are smoking at 225 you are aiming for low and slow, but you seem to missing the SLOW part.

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Okay got it, I think. So if I cook at 225 but only cook for eight hours then I am doing the low part but not the slow part? Is that what you are saying?

Right. No such thing as burnt tips he talks about, unless he's cooking above smoking/bbq temps.