- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Brisket Recipe
Posted on 1/28/22 at 12:03 pm
Posted on 1/28/22 at 12:03 pm
Just got an electric smoker for Christmas, drop some good brisket recipes.. seasoning, time, whole shabang
11
Posted on 1/28/22 at 12:06 pm to returnofthemak
I keep it simple with brisket. I do a light rub a yellow mustard, (optional), with a rub of salt, pepper, garlic powder and lawry’s. Smoke it until the bark looks right, usually around 165-175 internal. Then I wrap in butcher paper with some beef tallow. Let it roll until probe tender… usually internal temp is 200-205. Once there, I let it rest for at least a hour. Usually I’ll put it in a cooler with some towels and hold it for 3 or more hours
This post was edited on 1/28/22 at 12:07 pm
Posted on 1/28/22 at 12:09 pm to returnofthemak
Rub in some Community Coffee signature blend as well. IYKYK
This post was edited on 1/29/22 at 10:20 am
Posted on 1/28/22 at 12:10 pm to returnofthemak
Use Allegro Gold Buckle brisket sauce.
Posted on 1/28/22 at 12:16 pm to Glock17
Brisket is easy.
Salt, pepper, dry bbq rub.
Wrap in plastic wrap and leave in the fridge for a day
Cook until it hits temp. Time doesn't determine doneness.
Salt, pepper, dry bbq rub.
Wrap in plastic wrap and leave in the fridge for a day
Cook until it hits temp. Time doesn't determine doneness.
Posted on 1/28/22 at 12:18 pm to bbvdd
What's the best wood to smoke with, for brisket?
Posted on 1/28/22 at 12:20 pm to deeprig9
quote:
What's the best wood to smoke with, for brisket?
Post oak for the base fire with some hickory or pecan thrown on early during the first 4 hours of the cook.
Posted on 1/28/22 at 12:20 pm to Glock17
Like mentioned, I typically wrap in butcher paper at 165 after a good bark and around 200 start feeling it right where the point/flat meet. I go by resistance, which is typically matching up with 203-205. I do the tallow as well.
The only thing I do differently is I put the salt on first, wait for it to sweat, then put pepper on. I enjoy the salt/pepper seasoning as the go-to. I have a couple of others I’d use every now and again but then the price of beef went stupid.
*I always try to find prime brisket as well.
The only thing I do differently is I put the salt on first, wait for it to sweat, then put pepper on. I enjoy the salt/pepper seasoning as the go-to. I have a couple of others I’d use every now and again but then the price of beef went stupid.
*I always try to find prime brisket as well.
Posted on 1/28/22 at 12:24 pm to deeprig9
The least amount of your favorite to hint. My gawd I've smelled some that I swear were soaked in liquid smoke and then smoked in a trash fire.
I prefer pecan or oak because
I can get them locally after bad weather. But, there is no right or wrong wood. Just go easy.
Also, try doing a pastrami with a brisket. It takes about a week total but damn its good.
I prefer pecan or oak because
I can get them locally after bad weather. But, there is no right or wrong wood. Just go easy.
Also, try doing a pastrami with a brisket. It takes about a week total but damn its good.
Posted on 1/28/22 at 12:26 pm to deeprig9
quote:
What's the best wood to smoke with, for brisket?
My favorite wood to smoke with is pecan
Posted on 1/28/22 at 12:29 pm to seeinspots
quote:
Also, try doing a pastrami with a brisket. It takes about a week total but damn its good.
I've done that before, with just the point, but the recipe I followed was 2 weeks. Then cold smoked it with tons of apple wood. My wife made some home-made rye bread and we ate pastrami on rye for a couple days, so so good. Need to do that again. Sliced super thin with a fillet knife.
This post was edited on 1/28/22 at 12:30 pm
Posted on 1/28/22 at 12:49 pm to deeprig9
quote:
What's the best wood to smoke with, for brisket?
Oak, but I love mesquite on it too.
Posted on 1/28/22 at 1:26 pm to returnofthemak
Hard Core Carnivore Black rub. Smoke @ 250 until 160, wrap in Butcher Paper and pull at 203.
Posted on 1/28/22 at 1:27 pm to deeprig9
quote:
What's the best wood to smoke with, for brisket?
I usually just use whatever I have on hand, but it will be either Mesquite, Hickory or Pecan.
The thing with smoking is to not overdo the smoking process. Too much smoke can make the meat taste bitter.
Posted on 1/28/22 at 1:28 pm to returnofthemak
Some good advice here. No reason to get crazy with a brisket. Mustard rub, salt, pepper, garlic powder, montreal seasoning. 200-225, start feeling it at 10 hours unless its real big. I cook 100+ briskets a year.
Posted on 1/28/22 at 1:32 pm to returnofthemak
I first start by trimming some of the thick fat cap off the brisket since most are sold untrimmed.
After doing that, I'll season with Slap Ya Mama, Garlic Powder, Black Pepper, Cumin, Chili Powder and Paprika. Rub all the seasonings in with my hands, cover the meat and put it in the fridge overnight.
After I get my smoker (charcoal bullet type) up to temperature and the water bowl filled to keep moisture going as it cooks, I place the brisket on the top grate and walk away. I check the temperature of the smoker at least once every hour or so to make sure it's holding true------and for me, that's 250 degrees F.
Like already mentioned, don't go by time, go by internal temperature of the meat for doneness. Pull, let rest a while, then carve.
After doing that, I'll season with Slap Ya Mama, Garlic Powder, Black Pepper, Cumin, Chili Powder and Paprika. Rub all the seasonings in with my hands, cover the meat and put it in the fridge overnight.
After I get my smoker (charcoal bullet type) up to temperature and the water bowl filled to keep moisture going as it cooks, I place the brisket on the top grate and walk away. I check the temperature of the smoker at least once every hour or so to make sure it's holding true------and for me, that's 250 degrees F.
Like already mentioned, don't go by time, go by internal temperature of the meat for doneness. Pull, let rest a while, then carve.
Posted on 1/28/22 at 2:36 pm to returnofthemak
As noted, look up a good brisket trimming video on YouTube. A good trim will help prevent burnt corners and such. (Save the fat for tallow, and meat for grinding. Makes a damn good burger)
After that, give it a good salting and leave in the fridge overnight. This will remove the moisture from near the surface so that you get a good bark.
Pat it down then add a little more salt and pepper. If you can coarse ground your own it makes a difference to do that. Smoke until 205F
After that, give it a good salting and leave in the fridge overnight. This will remove the moisture from near the surface so that you get a good bark.
Pat it down then add a little more salt and pepper. If you can coarse ground your own it makes a difference to do that. Smoke until 205F
Posted on 1/28/22 at 2:37 pm to returnofthemak
Still almost 3 more weeks of deer season here in MS then its right into turkey szn 
Posted on 1/28/22 at 9:31 pm to oleyeller
Corse salt, pepper and garlic powder.
Smoke at 225 til.180 and wrap til.200 and wrap and rest for an hour
Smoke at 225 til.180 and wrap til.200 and wrap and rest for an hour
Posted on 1/29/22 at 8:08 am to Junky
quote:
always try to find prime brisket as well.
This. At today’s beef prices, I wouldn’t say it’s worth the money, but it is a very significant difference in starting spots when you are looking to make a great brisket that is tender.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News