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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, 09:35 AM   #91
Fire Me Boy! Fire Me Boy! is offline
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Bumping for brisket cookers this weekend.

Looking for a bitchin' brisket rub.
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Old 07-01-2016, 09:38 AM   #92
gblowfish gblowfish is offline
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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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Old 07-01-2016, 09:41 AM   #93
Fire Me Boy! Fire Me Boy! 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.
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 View Post
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.
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Old 07-01-2016, 09:42 AM   #94
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Originally Posted by gblowfish View Post
Should I start by testing a $1 Dollar General Steak?
Dollar TREE.
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Old 07-01-2016, 09:44 AM   #95
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Originally Posted by Fire Me Boy! View Post
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.
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Old 07-01-2016, 09:45 AM   #96
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Quote:
Originally Posted by Fire Me Boy! View Post
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.
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Old 07-01-2016, 09:47 AM   #97
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Quote:
Originally Posted by DJ's left nut View Post
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 View Post
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.
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Old 07-01-2016, 09:50 AM   #98
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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?
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.
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Old 07-01-2016, 09:51 AM   #99
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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.
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Old 07-01-2016, 09:53 AM   #100
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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.
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Old 07-01-2016, 09:54 AM   #101
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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?
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Old 07-01-2016, 09:56 AM   #102
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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.
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Old 07-01-2016, 09:56 AM   #103
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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.
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Old 07-01-2016, 10:01 AM   #104
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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.

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Old 07-01-2016, 10:04 AM   #105
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Google is showing me typically 1:1 on salt/pepper... I'll trust my gut and just season it so it looks right.
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.
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