Chiefs Your Best Smoked Brisket Recipe - Page 5

**TribalElder** · 02-01-2013, 06:42 PM

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

candyman · 02-01-2013, 06:45 PM

Quote:

Originally Posted by TribalElder

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.

GloryDayz · 02-01-2013, 09:14 PM

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...

crispystl · 02-01-2013, 09:17 PM

Quote:

Originally Posted by GloryDayz

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!

**Fire Me Boy!** · 02-01-2013, 09:39 PM

Quote:

Originally Posted by TribalElder

Beware of resturaunts who display burnt ends on the menu without the terms "when available"

Truth.

tooge · 02-01-2013, 11:47 PM

Run it heavily in equal parts salt, pepper, garlic powder. Gring up a few tablespoons of rosemary and put it in the rub. Smoke it, fat side up till it hits a 175 degrees. Pull it off and separate the flat. Foill both and take it to 197. It'll be like butta. Let it rest 15 minutes. Slice the flat and make the point into burnt ends

CoMoChief · 02-01-2013, 11:54 PM

Sorry, but I don't share this kind of information.

DJ's left nut · 02-01-2013, 11:56 PM

Quote:

Originally Posted by CoMoChief

Sorry, but I don't share this kind of information.

**** you, Myron.

02-02-2013, 01:16 AM

Quote:

Originally Posted by CoMoChief

Sorry, but I don't share this kind of information.

Right. I'll bet you don't even know how to light charcoal without a liter of chemicals.

2bikemike · 02-02-2013, 09:46 AM

I was flipping channels the other night and I saw the tail end of a BBQ show where they made burnt ends in longer strips wrapped in bacon. The host was going on and on about how good they were. Not sure how they made them but it was a very interesting concept.

candyman · 02-02-2013, 09:48 AM

Quote:

Originally Posted by 2bikemike

I was flipping channels the other night and I saw the tail end of a BBQ show where they made burnt ends in longer strips wrapped in bacon. The host was going on and on about how good they were. Not sure how they made them but it was a very interesting concept.

Sounds great...but then bacon makes everything sound great

**BigMeatballDave** · 02-02-2013, 10:00 AM

Quote:

Originally Posted by 2bikemike

I was flipping channels the other night and I saw the tail end of a BBQ show where they made burnt ends in longer strips wrapped in bacon. The host was going on and on about how good they were. Not sure how they made them but it was a very interesting concept.

I saw that.

Fap.

dtebbe · 02-02-2013, 10:00 AM

Salt, pepper, smoke, 210 degree heat, 180-190 internal temp, done.

Finding a good piece of meat to begin with is the real challenge IMHO.

DT

**Fire Me Boy!** · 07-01-2016, 09:35 AM

Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.

DJ's left nut · 07-01-2016, 09:44 AM

Quote:

Originally Posted by Fire Me Boy!

Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.

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.

02-01-2013, 06:42 PM	#1
TribalElder Arrowhead Trail of Tears Join Date: Oct 2012 Location: KansasCity Casino cash: $2290441	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
Posts: 29,173

02-01-2013, 09:14 PM	#3
GloryDayz (Sir/Yes Sir/Aye Aye Sir) Join Date: Oct 2009 Location: Diving Casino cash: $3415380	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... __________________ . #President Trump loves and supports the constitution #McCarthy is a Sellout and Traitor to America #The FBLieIsCorrupt #DefundTheFBI #The FBI Is Not The Police #PresidentBidenIsMoronic #LizCheneyGotTheBoot #FJB #80,000,000 Mules (and a few Americans too) Voted For COVID To Continue #I still don't have COVID Last edited by GloryDayz; 02-01-2013 at 09:23 PM..
Posts: 115,643

02-01-2013, 11:47 PM	#6
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3834112	Run it heavily in equal parts salt, pepper, garlic powder. Gring up a few tablespoons of rosemary and put it in the rub. Smoke it, fat side up till it hits a 175 degrees. Pull it off and separate the flat. Foill both and take it to 197. It'll be like butta. Let it rest 15 minutes. Slice the flat and make the point into burnt ends
Posts: 15,062

02-01-2013, 11:54 PM	#7
CoMoChief Mahomes Dynasty Join Date: Mar 2005 Location: Parts Unknown Casino cash: $8042254	Sorry, but I don't share this kind of information. __________________
Posts: 39,163

02-02-2013, 09:46 AM	#10
2bikemike Born to Ride Join Date: Sep 2002 Location: NWA Casino cash: $2315377	I was flipping channels the other night and I saw the tail end of a BBQ show where they made burnt ends in longer strips wrapped in bacon. The host was going on and on about how good they were. Not sure how they made them but it was a very interesting concept.
Posts: 16,304

02-02-2013, 10:00 AM	#13
dtebbe 3M TA3 Join Date: Jul 2001 Location: SoFlo Casino cash: $9993039	Salt, pepper, smoke, 210 degree heat, 180-190 internal temp, done. Finding a good piece of meat to begin with is the real challenge IMHO. DT
Posts: 4,305

07-01-2016, 09:35 AM	#14
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Bumping for brisket cookers this weekend. Looking for a bitchin' brisket rub.
Posts: 35,253