Best way to do Brisket?

[Bbq Bubba]

Originally Posted by barbefunkoramaque

<---- hiding cuz I know people are gonna get mad at me.

I have no comment at this time......

[oscarsroost]

I've done five or six briskets, did each one different, loved each! This weekend going to do one simple salt and pepper only. Fat side up.

[orangeblood]

hydramax -

barbefunkoramaque's coaching is on the money:

"You should have what they call a TEMPLATE IN YOUR MIND of what you want to target for as far as juiciness and texture. THEN START JACKING WITH FIRES, WOOD, RUBS, INJECTIONS , FAT UP, FAT DOWN, FLIP, NO FLIP, SPLIT, NO SPLIT, REST NO REST...."

[Sledneck]

Forget the oven baked with foil, just boil the damn thing

[PaPaQ]

Originally Posted by Sledneck

Forget the oven baked with foil, just boil the damn thing

[BobBrisket]

Let me stir the nest up a little bit more............Make sure you put it fat cap down because fat cap up is just totally wrong!!!(I acutually do both from time to time.)

Seriously though, you have a WSM. It will do ALL the work for you short of applying the rub. The only thing I can see that may turn you or the wife off to brisket............is the time. Be prepared for a 10,15, or even 20+ hour smoke. My friends and family love my brisket but they have come to learn that they must wait till it's done, cause I ain't rushing it for no one.

And Pissy Tex is just being pissy cause he knows Wyatt is the brisket master in the house

[Divemaster]

While cooking for NASCAR I used to do about 2,500 pounds of brisket a year... Trust me when I say that there is no great mystery about them...

Salt & Pepper, get the WSM up to temp (I like 250*), Fat cap up or down? Don't worry about it, you'll figure that out later... I like cherry or hickory wood... Start it early in the morning if you are looking for dinner because it can take a little as 9 hours or as long as 14 depending on the size, quality and temperment of the meat. I start checking the tenderness once it hits about 195 internal... When a temp probe goes in 'Like Butta' it's ready for a rest of at least an hour. If it's done early, wrap it in foil and put it in a cooler. It'll hold there for hours...

I know it's shocking but Ron_L is right... It's only a brisket... Each cow has two of them... You have any idea of how many cows meet their maker every day?

I almost forgot the three most important things... Make sure you have beer, cigars, and fun!!!! Remember that's what this is all about!

[barbefunkoramaque]

Originally Posted by Sledneck

Forget the oven baked with foil, just boil the damn thing

LMAO - I know your mad at me Sled but I am just "sayin" brutha! And I don't say this because I lack experience.

God I have seen some people make some bad brisket in my day. And the main reason was they didn't know what they were shooting for. I am suggesting a template for the palate so that he will forever know that once he starts that smoking process and rub process, he has an idea in his mind of a texture to shoot for. AND TO MAKE IT CLEAR I get the same result without foil. I am just saying START from this point then excel into taste smoke etc.

It saves a ****e-load of money too. I also suggest experimenting with rubs in the oven first THEN seeing what affects smoke has. If you do it the other way you don't know if it was your wood, your technique, your fire, or your spice and you may end up adjusting a spice when it was something else entirely.

Of course this does take the fun out of it.

[Bigmista]

Lots of Brisket threads in the Roadmap stickyh at the top of the forum list.

Here's one from DrBBQ:

http://www.bbq-brethren.com/forum/sh...hlight=brisket

[Solidkick]

Brisket cooking threads on this forum date back all the way to Oct 2003....surely you can find something you can use......some of the best brisket cooks in the country have shared tidbits of information here.......

[Smokin Mike]

Originally Posted by Ron_L

I put my brisket method into a Word doc for one of my daughter's friends. It is in this post.

http://www.bbq-brethren.com/forum/sh...ad.php?t=45240

Lots of ways to cook one, however.

say ron will you repost it please, only thing comes up when you click on the link is a post about posting links

TIA

[Bigmista]

Here is the thread from my first brisket. You will see how helpful the brethren can be...

http://www.bbq-brethren.com/forum/sh...hlight=brisket

[Camille Eonich]

Originally Posted by txschutte

I mean, use the search feature. It will give you reading material for days.

The search function doesn't work if you aren't a subscriber.

[hydramax]

Thanks guys, didn't mean to stir up a hornet's nest over a chunk of meat. Think i will cook it this weekend and will definitely put some pron up. Just hope this 1/2 a cow will fit on one of my smokers LOL.

[Bigmista]

Just friendly banter. Feel free to post or PM one of us if you need help.