- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- 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 Recipie
Posted on 12/14/17 at 7:16 am
Posted on 12/14/17 at 7:16 am
Every brisket I’ve ever eaten has been dry and bland. I’ve never attempted to cook one but I know there has to be some good recipes for me to try. I am new to cooking and would like to learn how to cook a good Brisket.
Any tips or recipes would be appreciated.
Thanks
Any tips or recipes would be appreciated.
Thanks
Posted on 12/14/17 at 7:18 am to wryder1
It's a method of cooking. It's not a recipe. I'd read this thread on ShaggyTexas. It's full of brisket information.
Brisket Refresher
Brisket Refresher
Posted on 12/14/17 at 7:19 am to wryder1
What do you have to cook it? Oven, smoker, grill?
Posted on 12/14/17 at 7:51 am to wryder1
I've always followed Aaron Franklin's method. Great results every single time.
Posted on 12/14/17 at 9:51 am to HatefulTiger
It is just the 2 of us so we cut a brisket up. The thin part goes on te pit seasoned up and qued till done. The thick end we cut into 2 to 4 roast depending on size they go in the black iron pot with seasoning and root veggies they make amazing good sunday dinners that way.
Posted on 12/14/17 at 10:36 am to OTIS2
quote:
What do you have to cook it? Oven, smoker, grill?
I can do oven or smoker, whichever gives the best results.
Posted on 12/14/17 at 11:25 am to wryder1
quote:Place brisket in a large pan. Cover with Woody's Cook-in sauce. Seal with foil. Cook at 225 for 1 hour per pound but less if thin. Start checking internal temps late in the cook. Pull at 195 to 200. Let sit on stove with e few vent holes in the foil for another 45 to 1 hour.
I can do oven
Posted on 12/14/17 at 12:02 pm to wryder1
Posted on 12/14/17 at 12:07 pm to wryder1
I love to smoke them. I use a whole , packer trimmed brisket that usually runs 15-18 lbs. The Franklin method noted above is certainly good.
I cook pretty much the way he does, but my rub is different...everyone has their own taste.
My brisket rub, roughly is:
2 cups brown sugar
3T course black pepper
3T Tony's
1T dry mustard
1 T garlic powder
I rub the brisket 2 hours or so before I smoke it. My cook time is usually 14-16 hours, and I've gone up to 20 with a big brisket.
I cook pretty much the way he does, but my rub is different...everyone has their own taste.
My brisket rub, roughly is:
2 cups brown sugar
3T course black pepper
3T Tony's
1T dry mustard
1 T garlic powder
I rub the brisket 2 hours or so before I smoke it. My cook time is usually 14-16 hours, and I've gone up to 20 with a big brisket.
This post was edited on 12/14/17 at 1:46 pm
Posted on 12/14/17 at 12:44 pm to OTIS2
quote:
I cook pretty much the way he does, but my rub is different
So is his, he lies in his videos about what he does in the restaurant. The only one that really is bad though is the sauce video. That recipe is just bad what's funny is he changes the recipe in the books. None of them taste like the store sauce though.
Posted on 12/14/17 at 12:58 pm to Dam Guide
Say it ain't so....you mean he doesn't tell the whole world his true recipe and process for his nationally renowned brisket? The one people stand in line for hours for? That brisket?
C'mon man....none of them tell EVERYTHING. It's kind of stretch to flat out call the man a liar though.
C'mon man....none of them tell EVERYTHING. It's kind of stretch to flat out call the man a liar though.
Posted on 12/14/17 at 1:31 pm to Dam Guide
quote:
So is his
Makes sense. I do wrap mine a few hours now, though, as he does. It's a crutch, but definitely the most dependable way to hit the correct tenderness.
Posted on 12/14/17 at 1:36 pm to wryder1
I've got a masterbuilt electric smoker. What's the best size and method? How long should I expect it to take? Never done one before.
Posted on 12/14/17 at 1:43 pm to GeauxTigers0107
upgrayedd, the aaron franklin videos on youtube are a great place to start even though he uses a stick burner. He does a good job of covering trimming a full packer and telling you what temps to look for. With the masterbuilt, I suggest getting a AMNPS 5x8 and using pellets over spending all night babysitting the chip loader which provides worse smoke anyway.
You can start out salt and pepper only or you can find a commercial rub you like or you can make your own from many recipes available. It will be trial and error for you to find out what you like. Brisket is hard to get right the way you like it, so you will have fun practicing. Get rid of that chip loader though, that thing will discourage you.
Don't tell that to some people here. They swear by S&P only.
You can start out salt and pepper only or you can find a commercial rub you like or you can make your own from many recipes available. It will be trial and error for you to find out what you like. Brisket is hard to get right the way you like it, so you will have fun practicing. Get rid of that chip loader though, that thing will discourage you.
quote:
C'mon man....none of them tell EVERYTHING. It's kind of stretch to flat out call the man a liar though.
Don't tell that to some people here. They swear by S&P only.
This post was edited on 12/14/17 at 1:44 pm
Posted on 12/14/17 at 1:52 pm to Dam Guide
quote:
I suggest getting a AMNPS 5x8 and using pellets over spending all night babysitting the chip loader which provides worse smoke anyway.
How long will this thing provide smoke?
Posted on 12/14/17 at 2:36 pm to Dam Guide
quote:
Don't tell that to some people here. They swear by S&P only.
I hear you. It's definitely a great base to start with though.
Posted on 12/14/17 at 5:04 pm to upgrayedd
quote:
How long will this thing provide smoke?
11 hours if full, way longer than you need smoke. Once the meat hits 165-170, you don’t really need to have smoke anymore.
Plus you can put cheese in the masterbuilt and cold smoke with no heat on the element.
This post was edited on 12/14/17 at 5:08 pm
Posted on 12/14/17 at 5:04 pm to Dam Guide
This is the method I use. You cook a brisket till it's done... they all will be different.
Yes get rid of the chip loader. The amps 5x8 maze will smoke for 9-12 hrs. depending on weather and pellets used.
Enjoy.....tell us how it comes out
And yes smoked cheese is the added benefit.
Yes get rid of the chip loader. The amps 5x8 maze will smoke for 9-12 hrs. depending on weather and pellets used.
Enjoy.....tell us how it comes out
And yes smoked cheese is the added benefit.
This post was edited on 12/14/17 at 5:06 pm
Posted on 12/14/17 at 5:07 pm to Dam Guide
So how much time per lb? Or is it just until it hits a certain temp then pull it?
Posted on 12/14/17 at 5:08 pm to upgrayedd
quote:
r is it just until it hits a certain temp then pull it?
By temp and feel, some can be weird. Expect 12-15 hours and you can speed it up by wrapping like Franklin shows in his video.
This post was edited on 12/14/17 at 5:09 pm
Popular
Back to top
Follow TigerDroppings for LSU Football News