Smoking a Brisket

wrap in foil at 170ish, return to pit to 190-200

for brisket my rub is mainly salt and pepper. lil garlic powder maybe but that's about it

Im going to slice......

Do you have a decent digital thermometer?

1 Cup Dark Brown Sugar
1/2 Cup Paprika
2-1/2 TBS Course (Salad Grind) Black Pepper
1-1/2 tsp Chili Powder
1-1/2 TBS Garlic Powder
1-1/2 TBS Onion Powder
1 tsp Cayenne (Red Pepper)
2 TBS Kosher Salt

This gives mine a good bark.

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Do you have a decent digital thermometer?

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Ill be picking one up this week as my other one broke.

Coater....Ill put some pics up on here when its done. Did ya see my thread last night with my new table for the Kamado Joe?

That much sugar on beef? Sounds like a pork rub. It'll definitely make a nice bark tho.

When your smoking that bad dude your actually braising.

Braising is a little different than other cooking methods and throws some people off sometimes.

The goal is to convert all or alot of the connective tissue that makes a cut of meat like brisket tough (collagen) into gelatin.

To do this you need to things:
1. Moisture
2. Low heat (185 to 250ish)

You cannot OVER cook the meat. It is already over cooked as far as most beef goes its just covered in that delicious gelatin so it seems moist. You can however get it so hot that you lose all your moisture and stop the above conversion leaving the meat dry and tough because there is no gelatin.

So keep it moist and not too hot.

Don't smoke a brisket braise a brisket. Try it once and you'll never eat it any other way.

the last time we boiled crawfish, we put a brisket in the seasoned water for about 30 minutes in a rolling boil.

we then took it out and seared it on the grill for about 20 minutes. finally, we wrapped it in 4 layers of foil and flipped it every 30 minutes for 2 hours.


holy shite it was the best i've ever had.

Ill never put brown sugar on meat. JMO tho. And yes I have tried it.