Your Best Smoked Brisket Recipe

[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.

[Inmem58]

Boil it first to make it tender.

[Dr. Facebook Fever]

McRib

[KCUnited]

Stick to crawfish, n00b.

[Flachief58]

http://www.howtobbqright.com/bbqribs.html

I've followed his directions and....

[PGM]

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

[Phobia]

Brisket is a Texas thing? Piss off n00b.

[Phobia]

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.

[Fire Me Boy!]

Originally Posted by Inmem58

Boil it first to make it tender.

[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.

[candyman]

Originally Posted by Inmem58

Boil it first to make it tender.

Not sure if serious...if so, just...no.

I always use this method, its time consuming but the brisket is amazing.

http://www.virtualweberbullet.com/brisket2.html

EDIT: Reading comprehension fail. Sorry, just noticed all you have is a kettle.

[Inmem58]

Originally Posted by Flachief58

http://www.howtobbqright.com/bbqribs.html

I've followed his directions and....

He's wanting a recipe for brisket not ribs, ya jack wagon

[houstonwhodat]

Originally Posted by KCUnited

Stick to crawfish, n00b.

Maybe I'll cook some along with it.

Here's my last boil.

[Fire Me Boy!]

Originally Posted by candyman

Not sure if serious...if so, just...no.

I always use this method, its time consuming but the brisket is amazing.

http://www.virtualweberbullet.com/brisket2.html

He's not.

[Inmem58]

Originally Posted by candyman

Not sure if serious...if so, just...no.

I always use this method, its time consuming but the brisket is amazing.

http://www.virtualweberbullet.com/brisket2.html

EDIT: Reading comprehension fail. Sorry, just noticed all you have is a kettle.