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Old 02-01-2013, 05:37 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, 06:40 PM   #61
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Not trying to derail the thread but...is the quote in your sig true? If so holy shit...I knew ***** was bad but...just wow
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Old 02-01-2013, 06:41 PM   #62
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We invented them, dumbass.
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Old 02-01-2013, 06:41 PM   #63
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No doubt. You have to be beyond a complete ****tard to even be in conversation to be banned from here. Not like the Minge where they get butthurt over anything bashing their precious Donks.
I got banned from the Cowboys message board after the Saints beat em this year.

And all I said was, "hey better luck next time" and they got all bent out of shape and called me a troll and all that shit which wasn't true.

I had been a member of that board for about a year up until then.

**** the Cowboys

Those guys love themselves and think Tony Romo is the best QB in the league.

They're all on crack and are delusional.
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Old 02-01-2013, 06:42 PM   #64
TribalElder TribalElder is offline
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I like to inject the brisket the night before some do others don't. Also trim up the fat on the brisket unless you like bubblegum meat. Trim off as much as you can between the flat and the point. Also trim back the fat side. Rub it down with some plow boys bovine bold throw it on. I like to flip the brisket after a few hours and cook on both sides. I also pull it off with an hour or two to go and drop it in some foil then pour marinade in and completely cover it. Let it cook in the foil for an hour. Pull it out and cut off the point. Cover the flat back up tightly in the foil and let it cool for a while. Take your rub and cover the point of the brisket and throw it back on the grill. Then after another hour pull the point off and cube it up. Enjoy the burnt ends and brisket. Let the flat cool for 20 min so that it locks the moisture in.

I typically use beef broth and butter to inject the night before. It's been a while since I cooked a full brisket, it's a lot of work. Good luck and enjoy
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Old 02-01-2013, 06:44 PM   #65
houstonwhodat houstonwhodat is offline
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Splurge for a weber smoky mountain, you wont regret it if you like smoked meat I promise.
I hear ya.

I also had been thinking about the Masterbuilt electric smoker but since it's not an actual fire I don't think it produces a smoke ring.

Problem is I don't have the space.

Got a big ass backyard but only a 10 x 10 concrete slab for a patio.


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Old 02-01-2013, 06:45 PM   #66
candyman candyman is offline
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Originally Posted by TribalElder View Post
I like to inject the brisket the night before some do others don't. Also trim up the fat on the brisket unless you like bubblegum meat. Trim off as much as you can between the flat and the point. Also trim back the fat side. Rub it down with some plow boys bovine bold throw it on. I like to flip the brisket after a few hours and cook on both sides. I also pull it off with an hour or two to go and drop it in some foil then pour marinade in and completely cover it. Let it cook in the foil for an hour. Pull it out and cut off the point. Cover the flat back up tightly in the foil and let it cool for a while. Take your rub and cover the point of the brisket and throw it back on the grill. Then after another hour pull the point off and cube it up. Enjoy the burnt ends and brisket. Let the flat cool for 20 min so that it locks the moisture in.

I typically use beef broth and butter to inject the night before. It's been a while since I cooked a full brisket, it's a lot of work. Good luck and enjoy
This, good advice.
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Old 02-01-2013, 06:47 PM   #67
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Originally Posted by houstonwhodat View Post

Got a big ass backyard but only a 10 x 10 concrete slab for a patio.

Plenty of space for a smoky mountain, they're not very big at all.
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Old 02-01-2013, 06:47 PM   #68
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Of course...burnt ends are a KC BBQ delicacy. I may be wrong but Im pretty sure KC is where they started.
When I tell the guy carving the brisket that I want some burnt ends it's like he has no damn idea what I'm talking about and I have to EXPLAIN it.

You should not have to explain bbq.
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Old 02-01-2013, 06:48 PM   #69
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When I tell the guy carving the brisket that I want some burnt ends it's like he has no damn idea what I'm talking about and I have to EXPLAIN it.

You should not have to explain bbq.
I hear ya. I spent a few weeks in Memphis about a year ago and had the same problem. I dont think you can find them anywhere besides Missouri/Kansas
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Old 02-01-2013, 06:49 PM   #70
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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.
Ah - the great brisket debate. I don't think this has ever been proven one way or another. Some guys swear this to be gospel an others don't. Obviously there's a point where a cut is going to be smoke saturated but I'm not sure it has been scientifically proven anywhere specific.
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Old 02-01-2013, 06:54 PM   #71
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I hear ya. I spent a few weeks in Memphis about a year ago and had the same problem. I dont think you can find them anywhere besides Missouri/Kansas
I've always enjoyed the crispy ends/parts of a brisket, roast, meat loaf etc.

I first saw "burnt ends" described on that show Man vs. Food when they were down at the Salt Lick BBQ in Austin.

Never been there but looking at their menu I don't see it listed either.

Obviously they have it since fat **** Adam Richman was eating it on the show.

Damn now I'm hungry.


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Old 02-01-2013, 08:53 PM   #72
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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.
This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.
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Old 02-01-2013, 08:55 PM   #73
crispystl crispystl is offline
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This. Shit I've maintained about 190 - 200 on a kettle smoker for about 8 hours. It takes a shit load of babysitting but it's actually enjoyable if you like to **** with fire and need a little time away from the wife and kids.
Oh shit maybe I'm thinking of the wrong thing I have a cheap ass brinkman smoke n grill. Is that considered a kettle smoker??? Regardless it's still a chore to maintain low heat for long periods of time.

*Never mind I see a kettle smoker is one of those little sawed off versions.

Last edited by crispystl; 02-01-2013 at 08:56 PM.. Reason: not a kettle
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Old 02-01-2013, 09:14 PM   #74
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Wow, way to open THAT can of worms! Here's my two cents.... You can get all the rubs you want, you can make your own rubs, you can inject it all you want, you can dry-age it....whatever! But if you want it tender and juicy, it's low and slow and add moisture. I keep my smoker between 195 and 205 (as best I can), and I have boiling water over the coals the entire burn. I also use lump charcoal and I use a chimney (if I'm using charcoal). Head to YouTube and enjoy your night getting a million opinions... But this is what I like to see:



Six full briskets and all the time in the world to let them smoke...
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Old 02-01-2013, 09:17 PM   #75
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Wow, way to open THAT can of worms! Here's my two cents.... You can get all the rungs you want, you can make your own rubs, you can inject it all you want, you can dry-age it....whatever! But if you want it tender and juicy, it's low and slow and add moisture. I keep my smoker between 195 and 205 (as best I can), and I have boiling water over the coals the entire burn. I also use lump charcoal and I use a chimney (if I'm using charcoal). Head to YouTube and enjoy your night getting a million opinions... But this is what I like to see:



Six full briskets and all the time in the world to let them smoke...
****ing exceptional!
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