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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 07-01-2016, 10:10 AM   #106
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by DJ's left nut View Post
The gut's always the way to go.

As I've said before - anyone that says they've unlocked the holy grail of barbecue is full of shit. At best, we're all just providing other folks with recommendations that they should tailor to what they like.

I'd just point out that most of what you're seeing online is probably for a grill rub and I think that has a tendency to scorch off a little more salt than a slow smoke does. So if you're using a Santa Maria grill rub on a smoke, I think you'll get just a little more salt flavor than you want with those grill ratios.

Just a thought. Your mileage may vary.
And my setup's different than most since I use a Pit Barrel Cooker. Air temp around the grate is about 310, with half charcoal/half wood chunks.
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Old 07-01-2016, 10:12 AM   #107
DJ's left nut DJ's left nut is offline
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Probably gives you a better bark than I tend to get.

That's the last thing I really need to improve on. I can get great flavor but I've always struggled to get that nice thick bark on the outside. Higher heat may be my last, best option. Maybe a 275 degree smoke instead of the standard 225.
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Old 07-01-2016, 10:16 AM   #108
Buehler445 Buehler445 is offline
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Quote:
Originally Posted by gblowfish View Post
I can't go through an entire brisket since its just my wife and me. Too much meat, too much money.

My sister suggested this: She said she likes to slow smoke a thick cut sirloin steak. She puts it in the smoker frozen, and lets it smoke for about four hours. Then slices it thin. Seems like it would be tough, but she says it turns out perfect. Hmmm....i don't know. I'd want to do one at least not frozen, maybe lather it up with olive oil and some spices. What do you think?

Should I start by testing a $1 Dollar General Steak?
Do it. Shred it. Divide what you don't eat in 1lb bags and freeze. It is damn nice to be able to get a good Q sandwich in like 3 minutes in the microwave when I am by myself.

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Boo-****ing-hoo. I got this one at Costco for $6/lb, and that was a goddamn steal around here.
My last one was $9. But it was the best one I ever cooked so I can't complain too much.
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Old 07-01-2016, 10:18 AM   #109
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Rub the 8, then the 1 then the 6 then the 2 then the 5 then the 5 (again) then the 3 then the 7 then the 5 then the 3 (8162553753), tell the person what you want...

Done...
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Old 07-01-2016, 10:27 AM   #110
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by GloryDayz View Post
Rub the 8, then the 1 then the 6 then the 2 then the 5 then the 5 (again) then the 3 then the 7 then the 5 then the 3 (8162553753), tell the person what you want...

Done...
Q
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Old 07-01-2016, 10:40 AM   #111
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I just did a salt and pepper rub last weekend and was pretty disappointed with it. Came out tasting like a roast.

I still think you need sugar/brown sugar and some other stuff.
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Old 07-01-2016, 10:40 AM   #112
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Old 07-01-2016, 11:34 AM   #113
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Originally Posted by jspchief View Post
I just did a salt and pepper rub last weekend and was pretty disappointed with it. Came out tasting like a roast.

I still think you need sugar/brown sugar and some other stuff.
Well it is a roast. A slow roast with smoke to enhance it.
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Old 07-01-2016, 11:46 AM   #114
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Well it is a roast. A slow roast with smoke to enhance it.
Right, I just like more from my rub. I found it to be really boring.
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Old 07-01-2016, 11:51 AM   #115
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Well, now I'm torn.... I've never tried the salt/pepper only, but I've had lots of good experiences with various rubs. And I really don't want to **** up a $50 brisket.
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Old 07-01-2016, 12:24 PM   #116
Buehler445 Buehler445 is offline
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Originally Posted by Fire Me Boy! View Post
Well, now I'm torn.... I've never tried the salt/pepper only, but I've had lots of good experiences with various rubs. And I really don't want to **** up a $50 brisket.
It depends on how much your rub affects your Brisket. If you want rubs to affect the taste then use a rub. If you're cool with letting the meat and sauce dictate taste. S&P.
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Old 07-01-2016, 12:59 PM   #117
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I didn't read all of these but in a kettle you may want to smoke it for about 5 hours and then put it in your oven on 2:25 to finish it out
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Old 07-01-2016, 01:02 PM   #118
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I didn't read all of these but in a kettle you may want to smoke it for about 5 hours and then put it in your oven on 2:25 to finish it out
If you're referring to the OP, if he hasn't taken it out already, that's gonna be some dried out brisket.
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Old 07-01-2016, 01:21 PM   #119
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Salt and pepper. I've never been a big rub guy when it comes to brisket.

Timing your wrap correctly and getting proper fat rendering is the key.

I've been using butcher's paper lately and it's working fantastic for me. Check this video out for example from Aaron Franklin:

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Old 07-02-2016, 02:32 PM   #120
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Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.

4tb - brown sugar
2tb - kosher salt
3tb - paprika
1tb - pepper
1/4 ts - sage
1/4 ts - cardamom
1/4 ts - cinnamon
1/4 ts - thyme

I may try to add onion powder, but this recipe has always worked out ok for me.
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