Brisket

[LRAF]

How do you prepare it? Any recipes? The best I ever made was injected then blackened on a super hot grill, wrapped in foil placed back on the grill once it had cooled some and cooked slow the rest of the evening. Delicious!

 

[Jogeephus]

I put a rub on mine then slow smoke them at 225F till they reach an internal temp of 195 or so. The rub forms a bark and this helps to steam the meat inside. Its a long process but its the only way I've found to make them good consistently.

 

[1982vett]

Salt and pepper. Generous rub down with Tones Cajun Spice. I shoot for 250 ant try not to let it get over 275. Takes 8 to 10 hours depending on the size of brisket. Call it cheating if you like, but about 4 hours in I wrap mine in foil. Them juices make some good dipping sauce. It is a long process but a pit that doesn't need much attention makes it easier.

 

[TennesseeTuxedo]

Salt and pepper. Generous rub down with Tones Cajun Spice. I shoot for 250 ant try not to let it get over 275. Takes 8 to 10 hours depending on the size of brisket. Call it cheating if you like, but about 4 hours in I wrap mine in foil. Them juices make some good dipping sauce. It is a long process but a pit that doesn't need much attention makes it easier.

Sounds good Vett.

 

[Bigfoot]

I like to seer mine in a really hot cast iron skillet, and then cook it low and slow. 220-225. I use an electric smoker now days. It's just so much easier, than wood. I don't like any rubs on a brisket, and I will normally do a beef look at the same time.

 

[TennesseeTuxedo]

Beef look?

 

[Bigfoot]

Loin. Darn auto correct. I wish it'd quit that ship.

 

[talltimber]

I put a rub on mine then slow smoke them at 225F till they reach an internal temp of 195 or so. The rub forms a bark and this helps to steam the meat inside. Its a long process but its the only way I've found to make them good consistently.

Same here. That's some good eating.

My other favorite way is corned beef.

I can eat the heck out of it either way.

 

[greybeard]

I put a rub on mine then slow smoke them at 225F till they reach an internal temp of 195 or so. The rub forms a bark and this helps to steam the meat inside. Its a long process but its the only way I've found to make them good consistently.

Same here. That's some good eating.

My other favorite way is corned beef.

I can eat the heck out of it either way.

You can keep corned beef. I had so much of it overseas in the military we called it red death. I never want to see any again.

Bigfoot--which electric smoker do you use?

 

[Bigfoot]

This one. It's like a cabinet. I had the kind that kinda looks like a trash can before, and I liked it to. This one has racks in it, and can cook more.
http://www.lowes.com/pd/Char-Broil-1500 ... f9300d21be

 

[bball]

Marinate overnight in vinegrette with a few extra seasonings(have to get the huge ziplock type bags, 3 in a box). Smoke for 11-12 hrs at 225 with applewood = no leftovers.

Edit to add: fat side up of course.