First time brisket, help please

Smokin Ribs · 03-16-2011, 09:20 PM

Ok guys,
Gettin ready to do brisket for the first time.. Any pointers on heat, length of time, foil no foil.. Any advice would be greatly appreciated..

Meat Burner · 03-16-2011, 09:26 PM

There is so much information available by using the search function. It is a great way to find out different ways to do brisket. Give that a shot and see if you still have more questions. Good luck bro.

Boshizzle · 03-16-2011, 09:28 PM

I'm a hot and fast brisket guy. Inject with 16 ounces beef broth, 1 teaspoon fine grind black pepper, 1/2 teaspoon granulated garlic. Let sit for at least four hours, Rub with salt, black pepper, granulated garlic, and chili powder. Get yourself a good thermometer, cook at 300 F to 325 F until internal temp reaches 165 then foil until internal temp reaches about 205 F to 210 F. Then let it rest in a cooler for about two hours. Slice and serve.

Comes out perfect every time.

MilitantSquatter · 03-16-2011, 09:29 PM

Grab a six pack and read this (you'll make Donnie feel important)

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

03-16-2011, 09:20 PM	#1
Smokin Ribs Full Fledged Farker Join Date: 03-05-11 Location: Kokomo, IN Downloads: 0 Uploads: 0	First time brisket, help please Ok guys, Gettin ready to do brisket for the first time.. Any pointers on heat, length of time, foil no foil.. Any advice would be greatly appreciated..

03-16-2011, 09:26 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	There is so much information available by using the search function. It is a great way to find out different ways to do brisket. Give that a shot and see if you still have more questions. Good luck bro. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

03-16-2011, 09:28 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I'm a hot and fast brisket guy. Inject with 16 ounces beef broth, 1 teaspoon fine grind black pepper, 1/2 teaspoon granulated garlic. Let sit for at least four hours, Rub with salt, black pepper, granulated garlic, and chili powder. Get yourself a good thermometer, cook at 300 F to 325 F until internal temp reaches 165 then foil until internal temp reaches about 205 F to 210 F. Then let it rest in a cooler for about two hours. Slice and serve. Comes out perfect every time. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

03-16-2011, 09:29 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Grab a six pack and read this (you'll make Donnie feel important) http://www.bbq-brethren.com/forum/sh...hlight=brisket __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

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