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Best brisket recipes
Posted on 2/20/23 at 7:11 pm
Posted on 2/20/23 at 7:11 pm
Like the damn episode of young Shelton my step dad never wrote his incredible recipe for brisket down and he died last year so now it’s lost forever. It had beer in it I remember that much. Anyone want to share a good one
7
Posted on 2/20/23 at 7:21 pm to TutHillTiger
I had brown sugar, beer, cumin, and of course Salt abs Tony Cs
Posted on 2/20/23 at 7:30 pm to TutHillTiger
Salt. Pepper.
Posted on 2/20/23 at 7:33 pm to VABuckeye
quote:
Salt. Pepper.
And garlic
SPG
Posted on 2/20/23 at 9:09 pm to TutHillTiger
Posted on 2/20/23 at 11:00 pm to JodyPlauche
The test kitchen one is the only method I use anymore. Follow their instructions and comes out great. Easy to do. I’ve received lots of compliments. Make sure you follow the temperatures not the time.
Posted on 2/21/23 at 7:29 am to TutHillTiger
16 mesh black pepper and Kosher Salt
Add some Lawry’s if you want.
Add some Lawry’s if you want.
Posted on 2/21/23 at 7:59 am to lsuwins3
quote:
The test kitchen one
Snake method on BBQ pit or other recipe?
Posted on 2/21/23 at 8:15 am to SomewhereDownInTX
quote:
SomewhereDownInTX
you Chud watching?
Posted on 2/21/23 at 8:41 am to TutHillTiger
I assume you are talking about oven brisket recipes, yes? Not smoked?
Posted on 2/21/23 at 9:03 am to VABuckeye
quote:
Salt. Pepper.
And ground coriander.
Posted on 2/21/23 at 10:31 am to Mr Sausage
quote:
you Chud watching?
No, I cater and cook at BBQ festivals, ironically the last one was next to Chud and the rest of the L&L guys.
This post was edited on 2/21/23 at 10:37 am
Posted on 2/21/23 at 11:26 am to TutHillTiger
HC Black rub. Smoke @ 225°-250° til 165° internal. Wrap in Butcher Paper. Smoke @ 275° til probe tender which is anywhere between 195°-203° internal. Rest minimum 1 hour in a cooler.
Posted on 2/21/23 at 12:31 pm to LSUlefty
Snake method.
Posted on 2/21/23 at 2:06 pm to LSUlefty
quote:
HC Black rub. Smoke @ 225°-250° til 165° internal. Wrap in Butcher Paper. Smoke @ 275° til probe tender which is anywhere between 195°-203° internal. Rest minimum 1 hour in a cooler.
I think you're better off smoking unwrapped until you have desired bark, not by temp.
Also need to rest like 5+ hours ideally
Posted on 2/22/23 at 7:37 am to bluebarracuda
Who the hell can wait 5 hours?
Posted on 2/22/23 at 7:55 am to TutHillTiger
Here is the recipe I use.
LINK
LINK
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