re: Smoking a Brisket

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Anyone got a good rub recipe? At what temp do you usually pull your brisket? Tips/Tricks?

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I tried the Cookshack smoker Brisket Rub when I bought my smoker. I liked it so much, I've been using it ever since. I usually order it from Cookshack, but Goodwood Hardware might still carry it if you're in the BR area.

I pull the brisket at 175 degrees. The first couple of times I used my smoker, I let my brisket stay in too long. Now, I pull it a little early, & check it. Usually, it cooks quicker than what I expect.
I only use mesquite with my brisket, but that's a personal preference.

Was sent this by a sip friend.


Everyone thinks this thread is fricking retarded

This thread is pretty shameful though. I mean, just wow.

Community Dark Roast, salt, pepper, cayenne, garlic powder dry mustard and onion powder. Coat and let sit over night. Wrap in bacon. Smoke at 225 for 5 hrs. Wrap in foil and add 1 cup of beef broth). Cook 2 more hours.

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the last time we boiled crawfish, we put a brisket in the seasoned water for about 30 minutes in a rolling boil. we then took it out and seared it on the grill for about 20 minutes. finally, we wrapped it in 4 layers of foil and flipped it every 30 minutes for 2 hours.




that sounds amazing.

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THIS how much Beer was involved?

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so much wrong in this thread.

See the attached videos for how to smoke a brisket. Franklin's BBQ is probably the best purveyor of smoked beef brisket in Texas.

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Awesome links... Thanks!

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so much wrong in this thread

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Gotdamn the Aggie is right - thanks for coming in to clean this up. Franklin's is pure meat candy You LA guys stick with the crawfish and jambalaya and leave BBQ to Central Texas.

It's going in the smoker in about 2hrs. I went with the simple salt and pepper rub but added a little ancho pepper and some brown sugar. Ill let you guys know how it turns out.

Thanks for adding some sanity to this thread!

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