briskit????
- Thread starter adashky
- Start date
farmwriter
Well-known member
Brine it and smoke it!
Kingfisher
Well-known member
Dry rub it and sear it . Then wrap in foil and cook it real slow for as long as it takes to get it like you want it.adashky":3h8biuda said:
Jogeephus
Well-known member
Brining is worth the trouble. Here is a rub you might like.
Brisket Rub (if you want it spicier add a teaspoon of cayenne pepper)
1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
After brining, put rub on the brisket making sure to rub plenty on the meat side.
Put in the smoker set at 225-250 degrees fat side down for one hour so the spices can set into the meat.
After an hour flip the brisket and leave alone till the internal temp hits 160 F then wrap in foil and place again fat side up into the smoker. Leave alone till the internal temp hits 190-200 then remove from smoker and let set in foil for an hour. Don't go messing with it either. After an hour's rest slice and enjoy.
Should take about an hour per pound to cook it this way.
Brisket Rub (if you want it spicier add a teaspoon of cayenne pepper)
1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
After brining, put rub on the brisket making sure to rub plenty on the meat side.
Put in the smoker set at 225-250 degrees fat side down for one hour so the spices can set into the meat.
After an hour flip the brisket and leave alone till the internal temp hits 160 F then wrap in foil and place again fat side up into the smoker. Leave alone till the internal temp hits 190-200 then remove from smoker and let set in foil for an hour. Don't go messing with it either. After an hour's rest slice and enjoy.
Should take about an hour per pound to cook it this way.
I luv herfrds
Well-known member
I don't think mine will fit in my Little Chief smoker Jo. That does sound great though.
What is the measurments for your brine?
I do pork chops in salt water, apple juce, peppercorns and fresh thyme.
What is the measurments for your brine?
I do pork chops in salt water, apple juce, peppercorns and fresh thyme.
Jogeephus
Well-known member
ILH, that does sound good. The apple juice with the chops is a good combination.
I don't have any particular brine that I use as I have several. The one I select is determined by my whim at the time. I think brining the meat prior to cooking makes the difference between having an excellent meal and fantastic meal. To me, good brisket is one of the toughest things to cook properly. I think brining helps keep its tenderness and its juiciness and as well as making it more appealing to the eye. Here is a basic foundation for my brine but if I was doing it today I'd probably add some black pepper to the mix and I'd probably - now that you mention it - have to put in some apple juice as well.
1 gallon water
1 cup kosher salt
1 ounce Tenderquick (2 tbs) Can leave out but the meat will be much prettier if added.
1 cup cane syrup or honey
3 bay leaves
1/4 teaspoon ground cloves
1/2 teaspoon pickling spices
On my last brisket I made pastrami. Must have turned out pretty good cause it sure didn't last long.
After it was removed from smoker.
End product ready for sandwiches
I don't have any particular brine that I use as I have several. The one I select is determined by my whim at the time. I think brining the meat prior to cooking makes the difference between having an excellent meal and fantastic meal. To me, good brisket is one of the toughest things to cook properly. I think brining helps keep its tenderness and its juiciness and as well as making it more appealing to the eye. Here is a basic foundation for my brine but if I was doing it today I'd probably add some black pepper to the mix and I'd probably - now that you mention it - have to put in some apple juice as well.
1 gallon water
1 cup kosher salt
1 ounce Tenderquick (2 tbs) Can leave out but the meat will be much prettier if added.
1 cup cane syrup or honey
3 bay leaves
1/4 teaspoon ground cloves
1/2 teaspoon pickling spices
On my last brisket I made pastrami. Must have turned out pretty good cause it sure didn't last long.
After it was removed from smoker.
End product ready for sandwiches
I luv herfrds
Well-known member
Ok now I want to buy that bigger smoker so I can make that brisket. It sure looks great. 
backhoeboogie
Well-known member
I luv herfrds":1lpxfqit said:Ok now I want to buy that bigger smoker so I can make that brisket. It sure looks great.
Get yourself a good one and take care of it.
Another thing I do is put chopped onion, chopped pepper and chopped garlic in a throw away bread pan. I fill it to the rim in the smoker on the fire side. This steams the meat a little and helps with the drying out the meat. It also draws everyone in the county. You have to add water as it boils down.
Jo I seal mine in foil too. Usually I get 4 to 6 hours of smoke on the meat and that seems sufficient. Then it gets tightly sealed in the foil.
My brisket never gets less than 16 hours of cooking and I hold the temp at about 225. Also, I hardly ever do just one when I am cooking.
I never buy a trimmed brisket. Roll the fat off of it with a knife after it is cooked.
