Brisket Recipie

What do you have to cook it? Oven, smoker, grill?

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.

quote:

---

I can do oven

---

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 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.

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.

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.

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.

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.

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.

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.