How you cook your brisket?

That's about how I do mine as well. I like a bit lower temp, between 215 and 230, which makes the cook time longer. But that's just a personal preference.

I like mine dry, with just a dry rub. But if you want to sauce em up, wait til there at least half done, then sauce them.

Apparently, some people don't like them "falling off the bone" but I really love em like that. So let them go low and slow until you can turn the bone freely inside the rib meat.

I marinate overnight in soy sauce/liquid smoke/tobasco. In the morning put in covered cassarole dish with a 1/2" or so of sauce in the bottom. Put in the oven set at 215 F around 7 am and cook till evening around 6 pm or so. I cover with garlic/onion powder/cayenne. I've also put them in the smoker for an hour or so the night before (prior to mainate). I've also covered with Knorr powdered french onion soup before cooking.

Hard to screw it up if you cook it low and slow. You can cut it with a fork. Use choice grade meat (choice angus is my fav). When done call me so I can evaluate.

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He asked about brisket....not ribs...i would never cook ribs for 5-6 hours...

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Oh crap, he sure did.

well, it's pretty much the same process.

if you are going to cook brisket correctly..
and by that i mean in a smoker with real wood. ( i placed 2nd brisket in cookoff just this past weekend)

pick a good brisket . around 10-12 pounds is my preference. if you can bend it then it isnt too fatty. packer trim only.

trim fat cap to about 1/4 inch, and remove most of fat between flat and point on side opposite fat cap( helps for slicing later, and makes it easier to get more rub in)

apply dry rub, (i use a pre-made mix from pitts & spits in houston, but dont go crazy. its supposed to taste like meat.
if you inject or stuff you are on your own. i dont do that, it just makes the meat have injection stains in some parts.

let sit in rub for as long as you want.. i ususally dont do more than a few hours, it really isnt going to seep in much anyway.

prepare smoker .. get to 225-250f. place brisket fat side up! for about the first 6-7 hours then wrap with foil, again, fat side up. we call this the texas crutch, but you cant go wrong. let go to internal temp is around 185-190.

the trick now is to place in a cooler line with foil for a few hours, meat will redistribute jucies and become tender.

now you are ready to go.. separate point from flat and slice against grain. a competition brisket slice should pull slightly then break.

nothing taste better than a good brisket and a coors light

Anybody ever inject with beef broth? I heard it's good that way.

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place brisket fat side up! for about the first 6-7 hours then wrap with foil, again, fat side up

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excuse us brisket novices. Ive heard/read about the Texas crutch, but do you put it back on the pit after wrapping in foil or does it go straight into the igloo and sit for a few hours?

bark can get a little muchy by wrapping.. but put back on smoker out of the foil at the end and it will dry back up...

and foor the coors light haters, when you cook a brisket you basically need to drink beer for 10 hours, good luck with a heavy beer.

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Bud light bro.

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did you lose your job?

Any recommendations on an electric smoker that won't break the bank? I'm looking for the easy way out.