best way to cook brisket on pit

I worked in a bbq place..... all I can say is that you better have a low fire and a lot of time.

I thought of trying to cook one too but damn..... We had one of those rotisserie grill oven things and it took 16 hours to get a good sized one cooked thoroughly.

in the past I have used indirect heat. I dont remember it taking that long though, only about 3-4 hours.

12 hours at 200-225, use oak wood for smoke don't trim and cook fat side up. after a few hours, wrap in foil. Internal temp should be 190-200 when finished.

Rub should be fairly simple... Kosher Salt, Paprika, Black Pepper, Cayenne Pepper, Chili Powder, granulated garlic and onion.

Some competition cookers will also inject their briskets with beef broth and some of the rub.

The real key is to slice it across the grain, which may or may not align width ways across. You have to look at the grain, and then slice across it. It also helps to start with a good peice of meat. USDA Choice

coat with yellow mustard. then black pepper. place in foil pan. Add 1 tablespoon liquid smoke and a dusting of brown sugar. cover tightly and cook at 400 degrees for 30 minutes, then reduce heat to 230 and cook for three or four hours.

Finish with sauce on grill - away from heat - if you like. otherwise remove and let it rest for 20 minutes before slicing. serve with sauce diluted with a little of the juice from the pan on side.

need slaw and or potato salad and butter toasted french bread slices. Maybe baked ranch beans

this thread is full of fail

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I was able to get it on the pit for 2:15, so that should be enough time

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In time for what? Lunch tomorrow?

do you have a smoker, a real smoker? this is a no fail.. not all my secrests but close.


whole packer, trim fat cap to arounf 1/4 inch, trim fat between point and flat. if you dont know what any of that means do some research. score fat cap in checker pattern. rub your rub all over, dont go crazy with it if salt heavy.
get smoker to 200-225 average, place brisket fat side up. this is important. cook time depends on size.. figure 1 hour per pound. about half way through your projected cook time, wrap in foil. keep fat side up in foil. call this the texas crutch, but it is a no fail method. start checking temp about 1 hour before you think it should be done. cook to about 190 degress f. you can go longer if wanted to make chopped beef. when you hit your temp, take out and place in foil lined cooler. brisket will rise in temp a little and redistribute juices and beoome more tender. leave for at least an hour.

separate pint from flat and cut each against grain. for competition, turn in slices from point.

tips.. 10-10 pound briskets are easist to work with.

resume:
Texas Barbacoa - HLSR Cookoff Assistant cook
Tanks Pit Crew -
Big Meat BBQ Cook Team- Head Briaket cook- never had a brisket not place.

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Loubacca

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*bump*

Let's hear your way of doing it.

Did it bounce like rubber?

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Do you ever lose sleep at night doing this? (Just kidding hahaha). Seriously, you obviously know what you're talking about, but why do you wrap in foil? Is it to make it more juicy and tender? I've done brisket several times in my WSM without foil as I want to be a purist, but it does tend to be a little dry around the edges. I'm thinking of using the foil/crutch like you do, just don't tell anyone.

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The brisket will only take in smoke until a certain internal temp. After that, you're just losing moisture. The foil keeps it moist. It basically allows the brisket to self-baste. What I like too is that if you retain the juices from the foil, you can pour it in your pan and set the slices down in it and they won't dry out. It's definitely not "purist" though.