- 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
re: Smoking a Beef Brisket this weekend
Posted on 6/30/16 at 2:18 pm to OTIS2
Posted on 6/30/16 at 2:18 pm to OTIS2
quote:Ok, now in 50 words or less, how you cook it?
I'll post a rub. This is enough to fully cover a 14 to 15 lb packer trimmed brisket: 2 cups dark brown sugar 3 T Tony's 1 T black pepper 1 T each, dry mustard, onion powder, and garlic powder blend, rub the brisket, start the fire and get after it when the coals are ready. Makes an awesome bark and it is not "sweet".
1
Posted on 6/30/16 at 2:25 pm to Count Chocula
quote:
Ok, now in 50 words or less, how you cook it?
Lowest temp your smoker can keep steady until 190-195 internal temp (can do TX crutch at 160 if desired). Wrap and let rest for an hour. Slice.
How's that?
Posted on 6/30/16 at 2:37 pm to LNCHBOX
I used to use straight dalmation 1:1 salt to black pepper. I added some Byron's Butt Rub 2:2:1 salt:pepper:rub and it turned out fantastic. I thinkI'll go that route going forward. I'm also never wrapping a brisket again. 250 until it hits 190-195 then wrap and rest for an hour.
Posted on 6/30/16 at 2:41 pm to LNCHBOX
quote:
Lowest temp your smoker can keep steady until 190-195 internal temp (can do TX crutch at 160 if desired). Wrap and let rest for an hour. Slice. How's that?
Pretty close. I have a large stick burner. I load it with some pecan and hard wood chips.
Cook 8-10 hours at 225-250.
Pull it and t/f to an oven, 250, uncovered for 6-8+ hours until up to temp, 195 ish. Pull , rest and slice. It's excellent when I do it right.
Old story...before I figured the rig out, I did several briskets and gave one to Ole Geauxt. It was tough...and that's how he lost those 5 front teef. True story.
Posted on 6/30/16 at 3:03 pm to OTIS2
Yall don't "wrap it up" until the end? Reason being is some cook em for 4 hours unwrapped, then wrap for the last 4 hours. (give or take)
Posted on 6/30/16 at 3:07 pm to Count Chocula
what size and what temps are yall cooking these briskets at for it to be done in 8 hours?
Posted on 6/30/16 at 3:09 pm to CarRamrod
The author has a link to some barbq wizard guy who cooks his for about 8 hours at 350. Starts unwrapped for 4 hours, then wrapped for the last 4 hours.
Posted on 6/30/16 at 3:12 pm to Count Chocula
quote:
Yall don't "wrap it up"
I quit that when I got married.
What's the question, again?
Posted on 6/30/16 at 3:21 pm to OTIS2
Hell if I know? Ive moved on to Cheetos
This post was edited on 6/30/16 at 3:22 pm
Posted on 6/30/16 at 3:21 pm to Count Chocula
oh ok. i smoke low and slow. up to 24 hours.
Posted on 6/30/16 at 3:22 pm to CarRamrod
quote:You could be dead by then... I'll go with the 8 hours at 350.
oh ok. i smoke low and slow. up to 24 hours.
Posted on 6/30/16 at 3:32 pm to biggsc
I put good smoked paprika on everything I bbq.
I like to keep the temp as close to 215 as possible.
And don;t slice all of the fat off it.
I like to keep the temp as close to 215 as possible.
And don;t slice all of the fat off it.
Posted on 6/30/16 at 3:44 pm to BayouBlitz
quote:Boom, best part!
And don;t slice all of the fat off it.
Posted on 6/30/16 at 4:21 pm to CarRamrod
quote:
well this just killed SUBs credibility.
Did it?
I actually knew about La BBQ's rub not being just S&P, but forgot. I get them confused with John Mueller sometimes, since LA BBQ took over his old spot several years back.
John Mueller and Franklin use S&P.
Posted on 6/30/16 at 4:30 pm to biggsc
I stray from the standard a little bit.
Smoke over a fruit wood or pecan.
If you like sweet heat, do the salt and pepper method they are saying, but get yourself a spray bottle.
Get a few habeneros, a little brown sugar, and a single garlic clove. Bring the mix to a light simmer, allow to cool, and strain into the spray bottle. Add a little bourbon and apple cider. Give a heavy soak to the meat once an hour.
The end result doesn't overwhelm the beef flavor, but it is divine.
Smoke over a fruit wood or pecan.
If you like sweet heat, do the salt and pepper method they are saying, but get yourself a spray bottle.
Get a few habeneros, a little brown sugar, and a single garlic clove. Bring the mix to a light simmer, allow to cool, and strain into the spray bottle. Add a little bourbon and apple cider. Give a heavy soak to the meat once an hour.
The end result doesn't overwhelm the beef flavor, but it is divine.
Posted on 6/30/16 at 9:14 pm to X123F45
Damn Rando you had me at a little bourbon. I've never smoked a brisket but when I do, this I will try.
Lots of inticing recs to try. Thanks
Lots of inticing recs to try. Thanks
Posted on 6/30/16 at 10:07 pm to biggsc
I'm smoking a brisket and pork shoulder Saturday. I use the Franklin method (on YouTube) and it's fantastic. I have a brinkman electric smoker I've been using for about 7 years now and it comes out great. Eventually I'm going to get me the weber smokey mountain.
For the rub, Franklin suggests 1/2 salt and 1/2 pepper and to rub lightly, not over do it.
For the pork shoulder I do salt, pepper, garlic powder and onion powder, paprika.
The key in smoking anything is to use a water pan, and keep the lid closed as much as possible. Then of course the rest at the end. And if you must spritz, I keep a water bottle of apple cider vinegar handy.
For the rub, Franklin suggests 1/2 salt and 1/2 pepper and to rub lightly, not over do it.
For the pork shoulder I do salt, pepper, garlic powder and onion powder, paprika.
The key in smoking anything is to use a water pan, and keep the lid closed as much as possible. Then of course the rest at the end. And if you must spritz, I keep a water bottle of apple cider vinegar handy.
This post was edited on 6/30/16 at 10:09 pm
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News