Chiefs Your Best Smoked Brisket Recipe - Page 6

**Fire Me Boy!** · 07-01-2016, 09:47 AM

Quote:

Originally Posted by DJ's left nut

Try simple Black Pepper and Salt. Maybe a bit of paprika for color and garlic powder if you insist.

Simple is better with brisket, IMO. Santa Maria style beef is the only way to go.

I've taken my standard rub out of the rotation on briskets - it's a pork only device now. The basics have served me well.

Quote:

Originally Posted by srvy

Salt and pepper. I have never really seen the need for a rub on brisket I just salt and liberally shake a coating of pepper and it comes out fine. Nothing wrong with a rub I just have found its a necessary step and watched many competition bbq'ers do the salt and pepper rub.

I've seen this several times, too, but never done it. Is there a standard ratio for this method? I'm opening to trying it.

DJ's left nut · 07-01-2016, 09:54 AM

Quote:

Originally Posted by Fire Me Boy!

I've seen this several times, too, but never done it. Is there a standard ratio for this method? I'm opening to trying it.

Not in my experience; to taste?

I think a lot of people go 1-1 but I go heavier on pepper.

Maybe 1 part salt, 1 part garlic powder, 1.5-2 parts pepper?

**Fire Me Boy!** · 07-01-2016, 09:56 AM

Quote:

Originally Posted by DJ's left nut

Not in my experience; to taste?

I think a lot of people go 1-1 but I go heavier on pepper.

Maybe 1 part salt, 1 part garlic powder, 1.5-2 parts pepper?

Google is showing me typically 1:1 on salt/pepper... I'll trust my gut and just season it so it looks right.

**srvy** · 07-01-2016, 10:01 AM

Quote:

Originally Posted by Fire Me Boy!

I've seen this several times, too, but never done it. Is there a standard ratio for this method? I'm opening to trying it.

Not really I just salt pat then make a pretty good covering of pepper a good coating that covers meat. I buy bulk pepper at Sams. I dont have a photo of one peppered up this guys method is about how I do it.

**srvy** · 07-01-2016, 09:45 AM

Quote:

Originally Posted by Fire Me Boy!

Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.

Salt and pepper. I have never really seen the need for a rub on brisket I just salt and liberally shake a coating of pepper and it comes out fine. Nothing wrong with a rub I just have found its a necessary step and watched many competition bbq'ers do the salt and pepper rub.

Boiled Chicken · 07-02-2016, 02:32 PM

Quote:

Originally Posted by Fire Me Boy!

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.

**gblowfish** · 07-01-2016, 09:38 AM

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?

**Fire Me Boy!** · 07-01-2016, 09:41 AM

Quote:

Originally Posted by gblowfish

I can't go through an entire brisket since its just my wife and me. Too much meat, too much money.

Just me and my wife; but smoked brisket freezes very well. We'll eat on it for a few days, and then I'll vacuum seal the leftovers and freeze it.

Quote:

Originally Posted by gblowfish

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?

It would work. ATK just did a test of cooking straight from freezer to stovetop. They said it takes a little more time, but it works very well. I can't see how it would be that much different on a smoker.

**Fire Me Boy!** · 07-01-2016, 09:42 AM

Quote:

Originally Posted by gblowfish

Should I start by testing a $1 Dollar General Steak?

Dollar TREE.

**gblowfish** · 07-01-2016, 10:40 AM

Quote:

Originally Posted by Fire Me Boy!

Dollar TREE.

Accept no substitutes!

**srvy** · 07-01-2016, 09:50 AM

Quote:

Originally Posted by gblowfish

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?

Yep same I just smoke and then cut off the points for burnt ends those are mine all mine. Then slice rest and take to Mom, Sister and brother and save a little for me. Brisket is a cut that skyrocketed over last 10 years I miss the days of 79 cents a pound Brisket.

**Fire Me Boy!** · 07-01-2016, 09:51 AM

Quote:

Originally Posted by srvy

Brisket is a cut that skyrocketed over last 10 years I miss the days of 79 cents a pound Brisket.

Boo-****ing-hoo. I got this one at Costco for $6/lb, and that was a goddamn steal around here.

**srvy** · 07-01-2016, 09:53 AM

Quote:

Originally Posted by Fire Me Boy!

Boo-****ing-hoo. I got this one at Costco for $6/lb, and that was a goddamn steal around here.

Wow Sams usually has sales on packers at 2.79 a lb a non sale is about 4.50 lb.

**Fire Me Boy!** · 07-01-2016, 09:56 AM

Quote:

Originally Posted by srvy

Wow Sams usually has sales on packers at 2.79 a lb a non sale is about 4.50 lb.

Yeah, that's in the Midwest, I presume.

I'm in the South. I can get pork here under $2/lb., but if I can even find a brisket, it's only the flat (I can't even ORDER a butcher pack), and they're always north of $7/lb, occasionally more than $8/lb. Costco is the only place I've found them under $7.

DJ's left nut · 07-01-2016, 10:12 AM

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.

07-01-2016, 09:38 AM	#7
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $17626178 VARSITY	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?
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07-01-2016, 10:12 AM	#15
DJ's left nut Sauntering Vaguely Downwards Join Date: Sep 2005 Location: Columbia, Mo Casino cash: $2799099	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. __________________ "If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags."
Posts: 60,689