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.

[TribalElder]

Originally Posted by houstonwhodat

I first saw "burnt ends" described on that show Man vs. Food when they were down at the Salt Lick BBQ in Austin.

Never been there but looking at their menu I don't see it listed either.

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

[Fire Me Boy!]

Originally Posted by TribalElder

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

Truth.

[houstonwhodat]

Originally Posted by TribalElder

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

There are only so many ends on a brisket.

[DJ's left nut]

Originally Posted by Phobia

Ah - the great brisket debate. I don't think this has ever been proven one way or another. Some guys swear this to be gospel an others don't. Obviously there's a point where a cut is going to be smoke saturated but I'm not sure it has been scientifically proven anywhere specific.

I learned a long time ago that there isn't "a way" to do barbecue. If there was a holy grail, the pros would've figured it out by now.

Even guys like Myron Mixon (who is the mouthiest, know it all prick around) don't win every time out. The guys that have been barbecuing professionally for 30 years still tinker with how they do it.

I think there are certainly verified truths out there...I guess. But shit like "put on hot vs. cold" isn't one of them. Fat up vs. fat down isn't either. There are ways to do it and then there are ways I do it. There are a ton of people that do a better job than me and ultimately our NOLA friend may end up one of them. But there are still things that he can take away from my method if he so chooses and there are a bunch of things I can learn from other guys.

That's what makes it fun. Unless you're Myron Mixon. Then you have fun calling everyone else an asshole for not doing it exactly like you do. That or you accuse them of 'stealing' from you because they combined pepper and paprika and that's what you did last week.

I ****ing hate Myron Mixon.

[DJ's left nut]

Originally Posted by Fire Me Boy!

I once turned an entire brisket - flat and point - into a massive pile of burnt ends. It was delicious.

Pretty sure I took a couple years of my life off, but those are the crappy years anyway.

How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.

[tooge]

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]

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

[DJ's left nut]

Originally Posted by CoMoChief

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

**** you, Myron.

[Phobia]

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.

[Fire Me Boy!]

Originally Posted by DJ's left nut

How'd you manage that? I've never even attempted to make burnt ends from the flat because I never figured there'd be enough fat in there to really crisp them up.

I'll smoke a brisket, pull it when it's done, cut off the point, smoke it for another hour, chop it, put it back over a higher heat for another hour, then call it. I figured that would dry the hell out of the flat.

Keep as much of the fat cap as you can. Do it like you suggest, but at the point where you're chopping it, chop it all up and mix it together.

Not the best burnt ends I've made, but it was still pretty damn good.

[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.

[candyman]

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

[dtebbe]

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

[Dave]

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]

Originally Posted by houstonwhodat

Those guys love themselves and think Tony Romo is the best QB in the league.

They're all on crack and are delusional.

Yeah, those guys are -almost- as bad as Saints fans who insist Bountygate never happened.

DT