In need of good brisket

[BrisketLover4ever]

As you might be able to tell, I like brisket. A lot. I am currently in desperate need of a good brisket or brisket recipe. If someone can give me good recommendations for where to buy brisket or have any good recipes I’d greatly appreciate it. Btw I don’t wanna see the words “low fat”, “low cholesterol”, “keto”, “gluten free”, or “healthy”, because that just tell me that I shouldn’t eat it.

 

[Warren Allison]

As you might be able to tell, I like brisket. A lot. I am currently in desperate need of a good brisket or brisket recipe. If someone can give me good recommendations for where to buy brisket or have any good recipes I'd greatly appreciate it. Btw I don't wanna see the words "low fat", "low cholesterol", "keto", "gluten free", or "healthy", because that just tell me that I shouldn't eat it.

You need to go back into your profile, and enter your location. You'll get a lot more responses if you do.

 

[BrisketLover4ever]

You need to go back into your profile, and enter your location. You'll get a lot more responses if you do.

Thank you just did it, btw do you have a good brisket recipe? Pls follow me

 

[Warren Allison]

Thank you just did it, btw do you have a good brisket recipe? Pls follow me

No. I just marinate them over night, them smoke them on mesquite about 12 hours. I haven't done that many, because down here BBQ pork is the king. Beef is more of a Texas thing.

 

[TCRanch]

I just received (as a gift) a full, fully cooked brisket, sausage links and BBQ sauce from Franklin Barbeque. They're located in Austin, TX but will ship anywhere. Phenomenal!!!! And I fried up some beer battered dill pickles as a side.

https://franklinbbq.com/

 

[chaded]

Salt, pepper, garlic, and smoke it is all you need to do.

 

[Hpacres440p]

Salt, pepper, garlic, and smoke it is all you need to do.

Agree on the seasoning-SPG only.
15-16 hours-weight dependent-on 225-250, wrap with pink butcher paper when it hits 165 and keep smoking until it his 195. Leave the deckle fat on (you can trim the hard part-A LITTLE). Do NOT trim down to 1/4" fat cover. Fat side up.
Pull it off when it hits temp, wrap the whole thing in a towel (butcher paper still on), stick in a cooler and let it rest for an hour.
That's how you make brisket.

 

[chaded]

Agree on the seasoning-SPG only.
15-16 hours-weight dependent-on 225-250, wrap with pink butcher paper when it hits 165 and keep smoking until it his 195. Leave the feckless fat on (you can trim the hard part-A LITTLE). Do NOT trim down to 1/4" fat cover. Fat side up.
Putt it off when it hits temp, wrap the whole thing in a towel (butcher paper still on), stick in a cooler and let it rest for an hour.
That's how you make brisket.

This is exactly how I do it.

 

[MurraysMutts]

No sugar?

 

[1982vett]

Yup, no sugar.

 

[Silver]

Exactly as Hpacres said. The Bearded Butchers sell some good rubs. Put lots on, it makes a nice bark.

 

[Hpacres440p]

This is exactly how I do it.

I had to fix typos-hate autocorrect. For time calculation-usually I shoot for 1 1/4 hours per pound, but the cook is more temperature dependent. Don't use foil for the wrap (I did once, it wasn't a disaster but.)-it holds too much steam. The butcher paper holds the juices but keeps the steamer effect to a minimum. Looks nicer too.
@MurraysMutts-sugar is for pork (at least in Texas), you can add it with your BBQ sauce at serving-but good brisket shouldn't need sauce.
I've never cooked a "prime" brisket from a store. All of mine are packer-trim cheap kind or home-raised.

 

[WFfarm]

I have been looking for a summer Man-Camp. It would be kind of like Cub Scout adventure camp, but this would be for men where you would learn fishing, shooting, home brewing and barbequing. Haven't found one yet.

 

[Silver]

I had to fix typos-hate autocorrect. For time calculation-usually I shoot for 1 1/4 hours per pound, but the cook is more temperature dependent. Don't use foil for the wrap (I did once, it wasn't a disaster but.)-it holds too much steam. The butcher paper holds the juices but keeps the steamer effect to a minimum. Looks nicer too.
@MurraysMutts-sugar is for pork (at least in Texas), you can add it with your BBQ sauce at serving-but good brisket shouldn't need sauce.
I've never cooked a "prime" brisket from a store. All of mine are packer-trim cheap kind or home-raised.

I also cook it by internal temp. I have a fancy little blue tooth temperature probe so I can watch what it's doing on my smartphone. I don't wrap it until I can see that it has 'stalled'.

 

[Texas Ranch Hand]

As you might be able to tell, I like brisket. A lot. I am currently in desperate need of a good brisket or brisket recipe. If someone can give me good recommendations for where to buy brisket or have any good recipes I'd greatly appreciate it. Btw I don't wanna see the words "low fat", "low cholesterol", "keto", "gluten free", or "healthy", because that just tell me that I shouldn't eat it.

Wow! You’ve opened a real can of worms with that one. Kind of asking what is the best deer rifle. But I will through in my 2 cents. I’ve smoked brisket for 40 years and have tried about all of the rubs and have even made my own. After all of that I have come to the conclusion that the best rub is just coarse sea salt and coarse ground pepper. Maybe sprinkle a little rub (doesn’t really matter which one as I use just a little). I always slather a layer of mustard or olive oil on the brisket first (you won’t taste either) just to hold the seasonings on. That’s about it.

And, for the record, I have used trimmed and untrimmed brisket and brisket that I trimmed the fat off of and have come to the conclusion that untrimmed brisket results in the juiciest of all. Fat side up.

There - that ought to start some conversation.

 

[Texas Ranch Hand]

Agree on the seasoning-SPG only.
15-16 hours-weight dependent-on 225-250, wrap with pink butcher paper when it hits 165 and keep smoking until it his 195. Leave the deckle fat on (you can trim the hard part-A LITTLE). Do NOT trim down to 1/4" fat cover. Fat side up.
Pull it off when it hits temp, wrap the whole thing in a towel (butcher paper still on), stick in a cooler and let it rest for an hour.
That's how you make brisket.

Yep, your’re dead on. I forgot about the wrapping it in a towel. Really brings the juice out. I leave all of the fat on till done.

 

[Texas Ranch Hand]

Yep, your're dead on. I forgot about the wrapping it in a towel. Really brings the juice out. I leave all of the fat on till done.

 

[Hpacres440p]

I have been looking for a summer Man-Camp. It would be kind of like Cub Scout adventure camp, but this would be for men where you would learn fishing, shooting, home brewing and barbequing. Haven't found one yet.

To disappoint you-I’m a woman who does the grilling, smoking, cow working and my husband enjoys the fruits of my knowledge . TAMU in College Station has a brisket course, FYI

 

[BrisketLover4ever]

I just received (as a gift) a full, fully cooked brisket, sausage links and BBQ sauce from Franklin Barbeque. They're located in Austin, TX but will ship anywhere. Phenomenal!!!! And I fried up some beer battered dill pickles as a side.

https://franklinbbq.com/

Thank you so much! Hopefully I can make some time this weekend to drive out and try some!

 

[BrisketLover4ever]

I have been looking for a summer Man-Camp. It would be kind of like Cub Scout adventure camp, but this would be for men where you would learn fishing, shooting, home brewing and barbequing. Haven't found one yet.

if you find one let me know and I’ll definitely pull up!