Your Best Smoked Brisket Recipe

[Pasta Little Brioni]

I think you've started as many threads as posts made

Originally Posted by PGM

I think you've started as many threads as posts made

I've seen the criticisms and I've been watching. He starts a few threads and it's more than the average bear but he's not starting total crap. If he gets out of line, we'll nip it in the bud but so far, he's legit.

[houstonwhodat]

Originally Posted by Phobia

I've seen the criticisms and I've been watching. He starts a few threads and it's more than the average bear but he's not starting total crap. If he gets out of line, we'll nip it in the bud but so far, he's legit.

Thank you.

I enjoy the hell out of this board. It's the best one in the country.

Other boards put a 4 thread per day max so that's my benchmark.

I only put something up if I think you guys might be entertained or in this case can give me some good advice.

[Pasta Little Brioni]

Originally Posted by houstonwhodat

Thank you.

I enjoy the hell out of this board. It's the best one in the country.

Other boards put a 4 thread per day max so that's my benchmark.

I only put something up if I think you guys might be entertained or in this case can give me some good advice.

You're fine. Figured I'd give some friendly advice to slow down speed racer on the Create New Thread button.

[KCUnited]

Somebody linked the virtual weber site, you can do a brisket in roughly 6 hrs (depending on the size) at 350+. I've done it, not on a kettle mind you, with the only noticeable difference being the bark, as foil is involved.

[houstonwhodat]

Originally Posted by PGM

You're fine. Figured I'd give some friendly advice to slow down speed racer on the Create New Thread button.

I have no intention of abusing any privileges.

If other boards were like this one the world would be a better place.

Too many people are uptight and PC drives me ****ing nuts.

You can have fun on this board unlike others.

[candyman]

Originally Posted by PGM

You're fine. Figured I'd give some friendly advice to slow down speed racer on the Create New Thread button.

Not trying to derail the thread but...is the quote in your sig true? If so holy shit...I knew Pioli was bad but...just wow

[Fritz88]

Originally Posted by Phobia

I've seen the criticisms and I've been watching. He starts a few threads and it's more than the average bear but he's not starting total crap. If he gets out of line, we'll nip it in the bud but so far, he's legit.

Thank you Phobia. Dude is indeed legit. I dont get wtf is up with some here
Posted via Mobile Device

Brisket is a Texas thing? Piss off n00b.

[DJ's left nut]

Originally Posted by houstonwhodat

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.

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.

[Fire Me Boy!]

Originally Posted by DJ's left nut

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.

[candyman]

Originally Posted by Fire Me Boy!

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.

Originally Posted by Fire Me Boy!

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

[KCUnited]

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.

[DJ's left nut]

Originally Posted by KCUnited

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.

Very little fuel.

Too many people try to use their vents on a kettle and it creates that bitter taste when they close their top vents. You really need to keep a fuller air-flow in a kettle grill, IMO.

You just don't use very much charcoal and you have to re-load more than you'd like.

It's certainly not my preferred method, but given a 22 inch kettle and some patience, it can be done.

[Fire Me Boy!]

Originally Posted by candyman

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.