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Old 02-01-2013, 04:37 PM  
houstonwhodat houstonwhodat is offline
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Your Best Smoked Brisket Recipe

Hey guys I want to smoke a brisket this weekend and never have.

All I have for a grill is the standard sized Weber Charcoal Kettle. I have smoked ribs on it, turkey breasts and all good.

I know brisket is a Texas thing but I want to smoke one this weekend and was hoping you had some ideas.

Been watching the videos on YouTube but don't really know which one to go with and I don't want to ruin a 30.00 brisket.

I know it needs low and slow but not sure how many hours and how to maintain a low temp.

Want to hear your methods.
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Old 02-01-2013, 04:52 PM   #16
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Old 02-01-2013, 04:52 PM   #17
Flachief58 Flachief58 is offline
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Quote:
Originally Posted by Inmem58 View Post
He's wanting a recipe for brisket not ribs, ya jack wagon
That's just a link to the site dumbass
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Old 02-01-2013, 04:53 PM   #18
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Originally Posted by Flachief58 View Post
That's just a link to the site dumbass
Well send a ****in link to brisket not ribs, stupid mother bitch
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Old 02-01-2013, 04:53 PM   #19
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He's not.
lol good...Im still a n00b, still trying to figure out who the trolls are
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Old 02-01-2013, 04:54 PM   #20
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by DJ's left nut View Post
They're hard to screw up.

225, 2 fist sized chunks of cherry, 1 fist sized chunk of oak and a shitload of patience. I've seen some people say to put it on at room temperature but I add it straight from the fridge. I think the lower temp gives you a little more time in the smoke and a slightly better smoke ring before you hit that 145ish range where it stops accepting the smoke flavor.

I use a mustard coating and a dry rub that's light brown sugar, paprika, cayenne, mustard powder, black pepper, garlic powder and kosher salt. Use a LOT of rub, it mellows with the smoke. As for the ratio, I honestly don't remember, I just do it to taste. The garlic, black pepper and brown sugar probably make up 70% of the rub with the paprika making up the biggest chunk of the rest. I don't use a ton of salt and the cayenne is obviously as desired.

Some guys will swear by putting the fat side up claiming the juice permeates the meat better. Others will say that the juice mostly runs off and that you want to put the fat side down to protect from the more volatile heat zone directly between the water pan and the meat (or heat and meat if you don't use a water pan).

Some guys use a mop, I personally do not (not on beef). I just don't like beef having too much sweetness and I don't think a vinegar mop for beef. If you're curious, just google 'brisket mop' and you can find some recipes you may like.

Like I said, they're pretty hard to mess up.
This is a pretty good start. For a brisket rub, stay fairly light on sugar. Your brisket will be in the smoker too long and the sugar will get bitter. Some is OK, too much is bad. I frankly don't care for sugar in a brisket rub. Great on ribs, though.

Here's a couple good basic rubs on Food Network. I've tried both of them, and they're pretty standard.

http://www.foodnetwork.com/recipes/f...ipe/index.html

http://www.foodnetwork.com/recipes/b...ipe/index.html

The practice of rubbing the whole brisket down with mustard, then applying the rub is 100 percent spot on. As for a baste - I don't do a lot, but I'll pour a bottle of beer in a spray bottle and spritz it a few times.
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Old 02-01-2013, 04:55 PM   #21
Flachief58 Flachief58 is offline
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Quote:
Originally Posted by Inmem58 View Post
Well send a ****in link to brisket not ribs, stupid mother bitch
Why, because you're too stupid to scroll to the bottom of the page and click on the brisket tips?
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Old 02-01-2013, 04:56 PM   #22
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by candyman View Post
lol good...Im still a n00b, still trying to figure out who the trolls are
If memory serves, there's a board regular that boils his ribs first. It's ChiefsPlanet lexicon, right up there with the people that roast their Thanksgiving turkeys in a bag.

Welcome to CP, candyman.
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Old 02-01-2013, 04:56 PM   #23
houstonwhodat houstonwhodat is offline
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Quote:
Originally Posted by DJ's left nut View Post
They're hard to screw up.

225, 2 fist sized chunks of cherry, 1 fist sized chunk of oak and a shitload of patience. I've seen some people say to put it on at room temperature but I add it straight from the fridge. I think the lower temp gives you a little more time in the smoke and a slightly better smoke ring before you hit that 145ish range where it stops accepting the smoke flavor.

I use a mustard coating and a dry rub that's light brown sugar, paprika, cayenne, mustard powder, black pepper, garlic powder and kosher salt. Use a LOT of rub, it mellows with the smoke. As for the ratio, I honestly don't remember, I just do it to taste. The garlic, black pepper and brown sugar probably make up 70% of the rub with the paprika making up the biggest chunk of the rest. I don't use a ton of salt and the cayenne is obviously as desired.

Some guys will swear by putting the fat side up claiming the juice permeates the meat better. Others will say that the juice mostly runs off and that you want to put the fat side down to protect from the more volatile heat zone directly between the water pan and the meat (or heat and meat if you don't use a water pan).

Some guys use a mop, I personally do not (not on beef). I just don't like beef having too much sweetness and I don't think a vinegar mop for beef. If you're curious, just google 'brisket mop' and you can find some recipes you may like.

Like I said, they're pretty hard to mess up.


Questions:

Does the sugar burn? Maybe I want that crust don't know.

How many hours or did you leave a thermometer in it the whole time.
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Old 02-01-2013, 04:56 PM   #24
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Yeah. If I could ever figure out a way to get the crust I want without adding the brown sugar, I'd do it. But I've always had far more luck getting a bark by using brown sugar in the rub.

I'm sure it's a technique error, but that's part of the process, I s'pose.
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Old 02-01-2013, 04:56 PM   #25
candyman candyman is offline
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Originally Posted by Fire Me Boy! View Post
This is a pretty good start. For a brisket rub, stay fairly light on sugar. Your brisket will be in the smoker too long and the sugar will get bitter.
He has a kettle not a smoker. He's probably not going to be going low and slow.

Quote:
Originally Posted by Fire Me Boy! View Post
If memory serves, there's a board regular that boils his ribs first. It's ChiefsPlanet lexicon, right up there with the people that roast their Thanksgiving turkeys in a bag.

Welcome to CP, candyman.
Thanks
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Old 02-01-2013, 04:57 PM   #26
Inmem58 Inmem58 is offline
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Originally Posted by Flachief58 View Post
Why, because you're too stupid to scroll to the bottom of the page and click on the brisket tips?
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Old 02-01-2013, 04:58 PM   #27
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Quote:
Originally Posted by houstonwhodat View Post
Questions:

Does the sugar burn? Maybe I want that crust don't know.

How many hours or did you leave a thermometer in it the whole time.
FMB kinds spoke to that. Yes, it can. However, it's been my experience that it really doesn't at 225. That's a pretty low heat and more than anything, it just kinda liquifies.

As to the time - boy I don't have much to offer there and whatever I did would be wrong. I say don't ever expect anything to cook in less than 8 hours. I don't leave a probe in (I leave that on the grate to check the heat in the chamber), but every couple of hours I'll just hit it with the instant read to get a feel for where it is.
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Old 02-01-2013, 04:58 PM   #28
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I would worry less about your rub and more about how you're going to keep your kettle at 225 for a pound/pound and a half an hour.

Personally, if I were doing a brisket in a kettle, which I never would, but if it were some weird challenge on some bbq show or something, I would do it at a higher heat for less time.
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Old 02-01-2013, 04:59 PM   #29
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He has a kettle not a smoker. He's probably not going to be going low and slow.
Build the fire on one side, close down the vents, put a water pan on the other side with some water in it, brisket over the water pan, and he absolutely can go low and slow.
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Old 02-01-2013, 05:00 PM   #30
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Its going to be hard to do a brisket right on a kettle, unless you can figure out a way to keep the temp down. You really need some sort of water pan. I wouldnt use much sugar, if any at all because more than likely in a kettle it will burn.

EDIT: FMB is way ahead of me, that would probably work if you have a water pan.
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