Corpusfishing.com

RiPPin LiPS

How do you make your brisket?? Dry Rub, Injection, temps, foil, etc....

Lets see those techniques!!
_________________
Come out & gig some flounder with Straight to The Point Guide Service!! http://floundergiggin.com/ for more info

"While everyone else is asleep, we're out giggin em DEEP"!!

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12841

I have tried all of the sexy rubs. My wife likes one she does that has the usual suspects, garlic powder, salt, pepper, cumin, cayenne and hers also has a little dark chocolate powder and espresso.
But I have lately just been sticking to half pepper and half kosher salt ala Aaron Franklin of Franklin's BBQ.
_________________
Like Corpusfishing.com on Facebook!

Central Scrutinizer · Posted: Wed Jun 07, 2017 9:07 am Post subject:

I cheat! http://www.corpusfishing.com/messageboard/phpBB2/viewtopic.php?t=35740

Sinker · Posted: Thu Jun 08, 2017 3:39 pm Post subject: Wyoming brisket

Howdy to friends on the Texas gulf coast.
I use my Traeger pellet smoker. A packers brisket of 14 lbs or larger. Very little fat trimmed,only if I see a fat pocket I will witle down to half inches. I cut a little of the flat off across the grain. That way I know where to start slicing finished product. I apply a very light coat of yellow mustard to act as a bonding agent for spice. A generous amount of Montreal steak seasoning all over brisket. That is wrapped in sarsan wrap and refrigerated 24 hours.
The brisket goes on smoker at smoke setting (180) for two hours. Next I load it in a disposable foil pan. Then mix one beer with an envelope Of Aujus mix that is added to pan as moisture source. Cover tightly with foil. Insert remote temperature probe. Raise smoker temperature to 225. Load to brisket and wait for internal temperature to hit 197. Pull the brisket and let rest still covered until you can handle it.
Enjoy
Starting to finally look like summer in Wyoming. I set out my tomato plants today a hope no more frost.

rawlbay · Posted: Sat Jun 10, 2017 7:41 am Post subject:

Behold, the birth of a sig line.
_________________

Sinker · Posted: Sat Jul 15, 2017 6:52 pm Post subject:

Wow, a month on this topic and no replies!
Anyone tried this? Any comments?
I know Texas is brisket country and for good reason they are darn good at it.

Central Scrutinizer · Posted: Mon Jul 17, 2017 7:37 am Post subject:

I don't know about the lack of replies, but I am pretty fond of the sig line jab!!!!

Sexy Indeed! Razz

RiPPin LiPS · Posted: Sat Jul 22, 2017 10:57 am Post subject:

One of these days the brisket SECRETS will come out... I have only done 2 briskets since I posted this but both of them where experiments. It seems like I keep changing things and adding things and the briskets keep getting better and better!! Simple dry rubs, injections, spraying w/ apple juice, all of it seems to work for me.
_________________
Come out & gig some flounder with Straight to The Point Guide Service!! http://floundergiggin.com/ for more info

"While everyone else is asleep, we're out giggin em DEEP"!!

kweber · Posted: Sat Jul 22, 2017 12:31 pm Post subject:

posted here before, but BBQ directly over mesquite coals only...
no off-set...
no live splits burning...
fire away from pit to make coals...
thin layer of coals under meat...
sop w/ lard and vinegar.. turn about ever 1hr or less...
keep around 275 to under 300...
this is church-pic-nic / fire station style...
some may know this style...
labor intensive...
thus the need for lotsa beer and help...
we'd do it this way w/ over 1000lbs( yes, half-ton) for large pic-nics...
you can see these pits everywhere ...
brick boxes w/a sheet-metal top... openings on ground side to add coals...
this ids old style before pipe-offsets came to be...
have one here on the place...
500gal butane tank cut lonngitudinal for the lid...
you don't throw in meat ad walk away for 10 hrs...
_________________
the creepy uncle that scares the kids....

rawlbay · Posted: Mon Jul 24, 2017 3:14 pm Post subject:

For me the biggest issue has been time, not seasoning. I used to try and throw it on the smoke after a leisurely morning and keep it on the pit till done. But in my experience, even 12 hours at 225 isn't enough, so I never had enough time. Ive had better luck smoking for 8 hours or so, then foil wrap and into the oven at 300-350 till tender.
_________________

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12841

LOL! Take it from me I have tried all of the sexy rubs. 50% Kosher Salt and 50% fresh ground black pepper is hard to beat.

I go 225 to 250 with pecan or oak on my smoker for about 4.5 to 5 hrs. Then I wrap it and toss it in the oven till it hits 195 then check. If it needs more I will take it to a little over 200. I know the oven is cheating but I have to buy my wood.
_________________
Like Corpusfishing.com on Facebook!

MJW · Posted: Tue Jul 25, 2017 12:57 pm Post subject:

Depending on size. Cook time usually about 10 hours at 250 on the smoker. Resting for about an hour before slicing. I Have the the medium size Old country brand. For heat I use Post oak and pecan. About 70/30 with post oak taking the lead.

To season generally either the simple salt and pepper rub.
Or Fiesta Spices seasoning : Brisket rub and Garlic pepper is hard to beat

Def takes time to get that delicious even bark.
How you trim your briskest plays in big role in how it looks int he end too.
_________________
Work hard to play harder!!!
MeetMikeandLori.com

john's addicted · Horse Mullet Joined: 15 Feb 2011 Posts: 171

I brine it overnight in saltwater, with garlic powder and a can of big red.
Then kosher salt and pepper... mesquite charcoal, with hickory chips for smoke... 1 hour per pound at 225 degrees...
I like to reserve the point and finish it in the oven for 2 hours at 250. Then cube it for a meat marshmallow effect.
_________________
1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.