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Old 02-01-2013, 04:37 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 02-01-2013, 04:39 PM   #2
Ben N 58men Ben N 58men is offline
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Boil it first to make it tender.
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Old 02-01-2013, 04:39 PM   #3
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Old 02-01-2013, 04:40 PM   #4
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Old 02-01-2013, 04:41 PM   #5
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I've followed his directions and....
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Old 02-01-2013, 04:41 PM   #6
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Old 02-01-2013, 04:44 PM   #7
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Brisket is a Texas thing? Piss off n00b.
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Old 02-01-2013, 04:46 PM   #8
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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.
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Old 02-01-2013, 04:46 PM   #9
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by Inmem58 View Post
Boil it first to make it tender.
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Old 02-01-2013, 04:47 PM   #10
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Quote:
Originally Posted by houstonwhodat View Post
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.
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Old 02-01-2013, 04:48 PM   #11
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Quote:
Originally Posted by Inmem58 View Post
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.
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Old 02-01-2013, 04:48 PM   #12
Ben N 58men Ben N 58men is offline
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Quote:
Originally Posted by Flachief58 View Post
http://www.howtobbqright.com/bbqribs.html

I've followed his directions and....
He's wanting a recipe for brisket not ribs, ya jack wagon
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Old 02-01-2013, 04:49 PM   #13
houstonwhodat houstonwhodat is offline
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Stick to crawfish, n00b.

Maybe I'll cook some along with it.

Here's my last boil.
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Old 02-01-2013, 04:49 PM   #14
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by candyman View Post
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.
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Old 02-01-2013, 04:50 PM   #15
Ben N 58men Ben N 58men is offline
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Quote:
Originally Posted by candyman View Post
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.
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