Brisket Recipe | TigerDroppings.com

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MDTiger 13
LSU Fan
Brandon, MS
Member since Nov 2010
408 posts

Brisket Recipe


The wife has lately been asking me to try my hand at a brisket, which is something I have never even thought of attempting. I sold my charcoal pit when I had to move to an apartment in NOLA, but I have recently moved to Jackson and am working with an electric grill and oven. What are some good recipes out there?







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timbo
LSU Fan
Red Stick, La.
Member since Dec 2011
1609 posts

re: Brisket Recipe


Follow this one. After a couple of failures, I used that one and followed it as best as I could. Turned out great.
LINK






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AlwysATgr
LSU Fan
Katy, TX
Member since Apr 2008
5107 posts

re: Brisket Recipe


The site by timbo has a lot of good info on it. You may also want to see Franklin's Youtube videos - very helpful.

As for type of wood, Franklin recommends (post) oak as a 1st choice and hickory as a 2nd choice.

Hope it turns out well - give us a follow up.






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Outdoor Chef
LSU Fan
Zachary
Member since Sep 2011
461 posts

re: Brisket Recipe


Cover brisket in mustard. Rub down with black pepper, garlic powder, salt, brown sugar. Put directly on smoker fat cap down at 220° until internal reaches 165°, spraying occasionally with apple juice. At 165°, cover in apple juice / brown sugar, wrap in foil, smoke to internal of 200°, pull, and leave wrapped to rest in dry ice chest for 2 hours.
Split point from flat, slice flat for serving. Cut point into 1"cubes, shake point cubes in bbq sauce and brown sugar, put back on smoker at 220°to dry out to make burnt ends






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