PM me your email address nd I will send you a couple of good recipes. Also let me know what type of pit you are cooking on.Copenhagen & Shiner B":3c889ro6 said:Does anybody have any good recipes and instructions for cooking a BBQ beef brisket?
Copenhagen & Shiner B":19o5lwdf said:Does anybody have any good recipes and instructions for cooking a BBQ beef brisket?
TxCoUnTrYbOy":1fkql8oe said:we actually found some brisket rub that is awesome. also you dont need the bags, wrapping in foil works good too. my dad takes his BBQ seriously..
lLeave the fat on and skin it off after done cooking. Much more flavor that way.TxCoUnTrYbOy":3t79gyjf said:we cook it without foil for about 5 hours before wrapping it. there is a good smoke ring when its done. the reason for wrapping it and putting water in it is so the meat doesnt dry out. if you dont keep it moist, your brisket will be dry.
Yes, I might be heretic to some of the pork & chicken BBQ crowd, but they are too busy fightin' between the vinegar based and mustard based factions to worry about burning me at the stake for being a heretic. I am red pepper & vinegar when it comes to pork and chicken.Craig-TX":br8s032e said:Good point, keeping water under the meat is helpful. Also, when your through and the meat has cooled a little make sure to slice across the grain. You have to pay attention because the grain in a brisket changes direction. Not trying to insult your intelligence, it’s just that you’re bound to be a heretic if you’re smoking brisket in South Carolina. I thought everything had to oink or gobble over there before it would get any smoke.