Flfiremedic
Found some matches.
If I'm healed up this weekend I'm planning on cooking mr first brisket. Can someone please post a recipe and method for a brisket on a gas smoker?
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Can someone post a noob recipe?
- Thread starter Flfiremedic
- Start date
IamMadMan
somebody shut me the fark up.
I can't locate Bludawg's post, but here is someone following it...
http://www.bbq-brethren.com/forum/showpost.php?p=2622740&postcount=1
.
http://www.bbq-brethren.com/forum/showpost.php?p=2622740&postcount=1
.
effinUker
is Blowin Smoke!
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I think this is the post IamMadMan was talking about.
http://www.bbq-brethren.com/forum/showpost.php?p=3001532&postcount=67
ETA: Looks like the poster in IamMadMan's link has copied the entire text of Bludawg's recipe.
http://www.bbq-brethren.com/forum/showpost.php?p=3001532&postcount=67
ETA: Looks like the poster in IamMadMan's link has copied the entire text of Bludawg's recipe.
va_connoisseur
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Here is Bigabytle's Basic Brisket Tutorial. It goes through the whole process, including pictures.
http://www.bbq-brethren.com/forum/showthread.php?t=57882
http://www.bbq-brethren.com/forum/showthread.php?t=57882
Adubree86
Full Fledged Farker
BluDawg. I won't do a brisket any other way.
Bludawg
somebody shut me the fark up.
BluD awgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB
Maintain pit between 275-325 if cookin on a stick burner (300 is the house temp add wood at 275)
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.
Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from the FB
Maintain pit between 275-325 if cookin on a stick burner (300 is the house temp add wood at 275)
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER> This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag
Flfiremedic
Found some matches.
Thanks all...hoping I can try it out this weekend.
