Got Brisket?

[SamSpade]

Ok, I love my smoker, and I have smoked ribs to perfection, and I've smoked chicken and goose. I've smoked debrined corned beef to make pastrami.

Never tried a brisket before, and I'm guessing cooking it is like the pinnacle, the Holy Grail, the tour de force of outdoor cooking.
Saw two smaller ones on sale half price, so I bought them both for fun.

Smoke or grill - or some of both?

I've followed the different "path" for good ribs - generally, 3-2-1. (3 hours smoked, 2 foil wrapped in smoker, 1 more out of wrapper).

Is there a trick for brisket? I'm not going to do this twice, probably.

 

[Sneakers]

I have a long way to go before I consider a brisket. WAY too expensive to screw up.

 

[SamSpade]

I have a long way to go before I consider a brisket. WAY too expensive to screw up.

THAT'S why when I saw it for 5 bucks a pound on sale - had to try it.

 

[Kyle]

THAT'S why when I saw it for 5 bucks a pound on sale - had to try it.

Where did you see it for $5 a pound?

 

[Sneakers]

THAT'S why when I saw it for 5 bucks a pound on sale - had to try it.

Where did you see it for $5 a pound?

Yeah, really! I haven't seen it for much less than $70 a slab.

 

[SamSpade]

Where did you see it for $5 a pound?

Giant. Actually, 4.99 but it was half price.

 

[SamSpade]

Yeah, really! I haven't seen it for much less than $70 a slab.

Exactly - they were 35 apiece. At 5 a pound.

 

[vraiblonde]

See me not stepping in? See me saying this is none of my business and nobody wants my advice anyway?

 

[stgislander]

See me not stepping in? See me saying this is none of my business and nobody wants my advice anyway?

Should I applaud or wonder why?

 

[Sneakers]

Should I applaud or wonder why?

Yeah..... not going there.

 

[Gilligan]

See me not stepping in? See me saying this is none of my business and nobody wants my advice anyway?

I'm shocked....I tell ya.

 

[Gilligan]

Ok, I love my smoker, and I have smoked ribs to perfection, and I've smoked chicken and goose. I've smoked debrined corned beef to make pastrami.

Never tried a brisket before, and I'm guessing cooking it is like the pinnacle, the Holy Grail, the tour de force of outdoor cooking.
Saw two smaller ones on sale half price, so I bought them both for fun.

Smoke or grill - or some of both?

I've followed the different "path" for good ribs - generally, 3-2-1. (3 hours smoked, 2 foil wrapped in smoker, 1 more out of wrapper).

Is there a trick for brisket? I'm not going to do this twice, probably.

Of course we get a couple nice briskets every year because we buy a whole Angus from Earl Lumpkins every year. I've been sneaking up on the perfectly smoked brisket for easily 6-7 years now. What I've found works the best?..

Marinate it for at least 12 hours. Then just stick them in a slow cooker with the leftover marinade for about 6 hours., THEN dry rub it and put on the smoker at 220-240F for about 7-8 hours. Wrap with butchers paper for at least the first 4. Melt in your mouth goodness.

 

[vraiblonde]

I'm shocked....I tell ya.

Me too

 

[Kyle]

See me not stepping in? See me saying this is none of my business and nobody wants my advice anyway?

Keeping all your culinary treasures to yourself, eh?

 

[black dog]

Exactly - they were 35 apiece. At 5 a pound.

Kroger/Payless out here puts them on sale at least twice a summer. This summer it was $2.99 a pound.

 

[Merlin99]

Ok, I love my smoker, and I have smoked ribs to perfection, and I've smoked chicken and goose. I've smoked debrined corned beef to make pastrami.

Never tried a brisket before, and I'm guessing cooking it is like the pinnacle, the Holy Grail, the tour de force of outdoor cooking.
Saw two smaller ones on sale half price, so I bought them both for fun.

Smoke or grill - or some of both?

I've followed the different "path" for good ribs - generally, 3-2-1. (3 hours smoked, 2 foil wrapped in smoker, 1 more out of wrapper).

Is there a trick for brisket? I'm not going to do this twice, probably.

Rub it the day before
Smoke it at 225° until it stalls at about 165°
Wrap it in brown paper and continue until it’s at 203°
Let it rest for at least on hour, preferably in a cooler, the more time it spends at about 200° the more tender it will be

 

[phreddyp]

Nicks has had it for $ 3.99 a pound several times this year I've bought a few.