View Full Version : New Brisket Recipe

07-18-2010, 12:29 PM
I've been using foil when cooking my brisket, but I wanted something a little different. Yesterday, I decided that I would baste the brisket instead of wrapping in foil. It turned out very good! The bark was very nice and it produced some real burnt ends that were great. Thanks for looking.

Here's the evidence....................





07-18-2010, 12:32 PM
Looks GREAT! What did you use for your baste?

07-18-2010, 12:37 PM
Dude, please give details. That looks just about perfect...

Chef Jim
07-18-2010, 01:01 PM

07-18-2010, 01:49 PM
Nice job! It's look real tasty.

07-18-2010, 02:00 PM
that glazed bark looks awesome! details!

07-18-2010, 02:29 PM
i love it watertowebbq..you did goooood

07-18-2010, 03:07 PM
What temp did you cook it at, and how did you determine when it was done. I'll be cooking my first brisket this week(almost 8 lb) and am looking for all the info I can get. Looks great!

Dave Russell
07-18-2010, 03:09 PM
WatertowerQ dude! I click on "new brisket recipe" and see no such thing...we're waiting! You still eatin' it? It sure looks good.

07-18-2010, 03:11 PM
looks real good!

Kosmo's Q
07-18-2010, 03:32 PM
Nice Real Nice!

07-18-2010, 03:35 PM
I want that Bark, right now!!!!!

GREAT job!

07-18-2010, 03:49 PM
Seriously, we need some details. That looks amazing!

07-18-2010, 05:39 PM
What a tease :tongue:

That brisket looks amazing.

07-18-2010, 07:41 PM
Wow, that looks good and moist.

07-19-2010, 10:15 PM
Still marvelous! I'm drooling all over again!

07-19-2010, 10:19 PM
Whatever you did, hope you can repeat it at your next comp! What's the secret?

Crazy Harry
07-19-2010, 11:14 PM
That looks good, I'll have to do a brisket now

07-19-2010, 11:16 PM
That's it, I'm attempting brisket again next time!

Pyle's BBQ
07-20-2010, 01:19 AM
Matt, quit being a tease and tell us what you basted it with. Great looking piece of meat.

07-20-2010, 07:07 AM
That looks awesome!!!!! I thought we were Brethren ;-) don't need all the secrets just some details to work with please. That has to be the best looking brisket I ever saw thanks for sharing.

07-20-2010, 09:17 AM
Looks great Matt!. I'm not too far away to try a taste you know. :wink:

07-20-2010, 12:09 PM
Dayum, son! That is one b-e-a-utiful brisket. Now give up the basting recipe. Now.

07-20-2010, 12:59 PM
Am I the only one that sees bbq sauce? In the pics of it sliced you can see where fingers have transfered what looks like bbq sauce. Perhaps he basted with sauce or some variation?

07-20-2010, 03:45 PM
There seems to be a unanimous consensus among us Brethren. That's a 1st! What is the glaze/sauce recipe???!!!

07-20-2010, 04:10 PM
Damn Matt that looks freakin awesome! Give us the scoop.

07-20-2010, 04:21 PM
Looks GREAT! Where's the recipe. Don't tease, if you're just posting pron, just say so.

3 Rivers BBQ
07-20-2010, 06:25 PM
Ok...no details..then off to the penalty box!

07-20-2010, 06:41 PM
Well, I'm convinced... His basting liquid obviously contained several elicit substances, which include, but not limited to: coke, absinthe, a concentration of several high grade cough syrups that can only be obtained by a license holder, black tar heroin and honey from an endangered bee species that exclusively collects nectar from a rare flower that only blooms once in its thirty year life span. :shock:

07-20-2010, 07:20 PM
We may have to get a few brothers together and go knock on his door and see if we can choke it outa him :boxing:

Jay Bird
07-20-2010, 07:29 PM
Antici...............................pation !!!!

07-20-2010, 07:59 PM
Aww mannnnn that ain't right... lots of pron.....then ya clam up on us.:tape:
Great looking brisket

07-20-2010, 09:27 PM
Looks GREAT! What did you use for your baste?

apple juice

07-20-2010, 09:36 PM
first of all let me apologize. i've been away from the computer for the last couple of days and to be honest, i'm a litte humbled by all of nice compliments. the recipe is amazingly simple.

11.75 lb packer brisket from sams
pecan wood
kingsford original briquettes
plowboy's bovine bold
8 hours of patience

WSM set with a lid temp of 285. i basted it with apple juice every hour for the first 6 hours and then every 30 minutes for the last 2 hours. the last half hour a slight glaze of blues hog original. no foil was harmed in the making of the brisket, nor was any electricity used. it was just me, meat and fire. that may have been the most satisfying part of the whole experience.

i checked the temp and it never got to over 190 in the flat, but it was very tender. the point did get around 190. this was more of a "feel" brisket, i decided it was ready when a butter knife gently slid into the flat. i wasn't that concered about temp. i pulled it off the smoker, let it rest for 15 minutes and then carved it up.

the guys at worked finished it off today.

it was clearly the best brisket i've done.

thanks again for all the nice comments.:becky:

07-21-2010, 08:46 AM
Thanks Matt. I had a feeling BH was involved. Wish I had a piece of that right now.

Jay Bird
07-21-2010, 05:47 PM
Matt...Thanks for the info. Simple works for me. The compliments were well deserved.:clap2:

07-21-2010, 05:54 PM
very nice!!!

07-21-2010, 06:47 PM

Ross in Ventura
07-21-2010, 07:42 PM
Good Job Matt:clap2:


07-21-2010, 08:18 PM
Very nice. Thanks for the details!

firecracker jack
07-21-2010, 10:24 PM
That's some mighty fine looking brisket.....:clap2: When can I come by?


07-21-2010, 10:30 PM
Good lookin Brisket!!