Basic Brisket Tutorial (pron heavy)

Gatorfan · Jul 7, 2016

Mainframe said:
Thanks... new to Brisket... Carolina Dude here so we are all about pig but just got back from TX and firing up the smoker to try my hand at Brisket. I don't expect anything like I sampled in San Antonio but with these hints and tips and directions I certainly expect nice results.

How did the brisket turn out neighbor? Rock Hill brother here!

Glad I found this thread! Can't wait to do a 2nd run at a brisket now.

DIY · Jul 17, 2016

Gonna go for it this weekend thanks for the pics

hoodoovoo9 · Jul 31, 2016

Welp, gonna have to go try this on UDS now. Thanks for the great info.

SmittyJonz · Feb 19, 2017

Even works on Wallymart briskets.......

blazinfire · Feb 20, 2017

I love this post. This is how I learned how to cook briskets. It's also how I learned to separate the flat from the point. I separate mine after the rest and slice as needed!

I'm with smitty, I've cooked my fair share of walmart selects! None of them have been amazing in quality but turned out well.

Moose · Mar 27, 2017

Bump for newer folks!

Big George's BBQ · Mar 27, 2017

This is a classic

Pa_BBQ · Apr 1, 2017

Its about time I cook a brisket again. This is a great thread

Smoke5280 · Apr 1, 2017

S

Well done sir! Thanks for putting the time into that.

SmittyJonz · May 2, 2017

Smoke Ya One.

John O · May 25, 2017

Great tutorial. I am doing a brisket on my UDS this weekend and will use this recipe.

lubby · Jun 13, 2017

what wood did you use??? I plan to do one of these. I have only done it the oven (not smoked though). Your instructions seem straight forward. I am new to smoking meats on the grill. Did a pork butt recently and it came out great!!!! Thanks Lubby

SmittyJonz · Jun 13, 2017

Any hardwood , nut or fruit wood. Most use Oak or Hickory or Pecan or Mesquite......

lubby · Jun 13, 2017

SmittyJonz said:
Any hardwood , nut or fruit wood. Most use Oak or Hickory or Pecan or Mesquite......

Thanks!!!!

Ron_L · Dec 11, 2017

The pictures in the first post have been restored!

Thanks Ninja!

Livinthelife · Jan 30, 2018

Mmmmmmmm....brisket.

The main reason why I am building my UDS !
Thanks for the reference.
I know this is an old thread but I hope y'all dont mind my enthusiasm. Lol

Nascarfandan · Mar 27, 2018

Great tutorial. I just have a couple of quick questions for you or anyone else who might have an answer. Did you rest the brisket before separating the point and flat. Then, what do you do after separating to keep the flat warm while you cook the point into burnt ends r another 4 hours is you want to serve both at the same time?

Thank

Havabrew · Apr 7, 2018

It’s 24F and 2” of fresh snow fell last night but I put my first brisket on this morning at 6:15. Using pecan for smoke at about 250 degrees. Thanks so much for this great tutorial!

SmittyJonz · May 7, 2018

:wink:

Bob in St. Louis · May 7, 2018

Photo courtesy of "Grill Momma" on Facebook, about two hours ago.

Basic Brisket Tutorial (pron heavy)

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