brisket

[italianwjt]

ne1 have ne good thorough step by step directions on how to make a great brisket w/ or w/o texas bbq rub???

[Fred]

Welcome to TBBQ Rub - I am not sure what you are asking

http://www.texasbbqrub.com/private/recipe/recipe.html

[rstcso]

ne1 have ne good thorough step by step directions on how to make a great brisket w/ or w/o texas bbq rub???

Gonna be hard to make it GREAT without Texas BBQ Rub :wink: .

Welcome, italianwjt.

Hey Fred. ne1 = anyone, I think :?: .

[Pigs by the Moon BBQ]

when I do briskests this is what I do rub it down, i try to keep my smoker at 225. Also cook it fat side up. I also mop every two hours. I wrap it in foil when it hits 160-165. It is done when it reaches 190-195.

hope this helps some

[TexasBorn]

We need one of those "eatin popcorn, watching the fun" icons. :lol:

TB

[smoker]

Rub with Worcestershire sauce so rub sticks.
Apply rub liberally all over meat. Wrap in plastic or Ziploc and place in fridge overnight.
Inject with: 2 cups beef broth
¼ cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
Note: mix well and refrigerate before injecting

Cook (fat side down) at 225 for 1.5 hours per pound OR until temp of flat is about 165 degrees
Spray with apple juice every hour.
Double wrap in heavy duty foil (spray foil liberally with apple juice) and put back on the smoker another 4 hours or until internal temp is 190 degrees.

Take brisket off smoker and wrap in a towel and place in a cooler for 2-4 hours.

Slice the brisket in ¼ inch thick slices. Slice across the grain. Start at the flat end and work down from there. The brisket has grains that run in different directions so you will have to move the position of the brisket at times to continue slicing across the gain.


Use mesquite, oak or hickory wood

[Paul Taylor]

Hey Chris, Have you thought about doing fat side down? Most of us do it that way because the fat acts as a barrier to the heat & the heat can come in from the top of the meat & therefore the heat penetrates more evenly. Another thing, When you mop the brisket fat side up, you are basically mopping just the fat. The meat has enough fat in the middle that actually there is no need to mop. Just do it like Bill recommends to do & you should have no trouble @ all. I have been doing it that way for almost 2 years now & as of yet haven't had a bad brisket, & I usually do about 1 a month sometimes 2. Anyway, I just thought that I would try recommending that.

Paul Taylor

[italianwjt]

smoker
thats exactly what i was looking for, thanks for your help

rstcso, fred thanks for the warm welcome...and ne1 else with their input.

:D

[TexLaw]

Welcome to the forum, Italianwjt.

I just cooked two briskets yesterday, and I pretty much followed Bill's directions in the link that Fred gave you. I usually wait until 170 to foil them. However, I wrapped these at 165 & 167, due to timing issues. I haven't tried them, since I cooked them for some people for Friday, but they looked very good.


TL

[Pigs by the Moon BBQ]

I have never thought about trying it fat side down but what you said Paul seems like a very good idea. If I get some time this weekend to do a brisket I ll make sure to try that. Thanks for the tip. :D

[TexasBorn]

I smoke on a WSM. The briskets face a water pan and it's hotter the higher you go in the unit, so wouldn't the logic be to put the fat side on top, where the heat is? I normally cook fat side down.

TB

[TexLaw]

TB, I don't know how it would work in a WSM. In my offset, I worry about hot air moving across the exposed flat and powerful radiant heat from the side of the cooking chamber. For that reason, when I put a brisket on my lower grate, I put it fat side down. On my higher grate (very close to the top of the cylinder, I put it fat side up.

If you have water in your water pan, then you don't have to worry about radiant heat from the pan, and I can see your concern about the WSM getting hotter as you go higher. Fat side up might work better for you, from a logical standpoint.

However, in cooking, I find that I very rarely understand all the premises I need to draw a correct logical conclusion. There is no real substitute for experience. I hear plenty about people who are very happy with their brisket cooked in a WSM and fat side down. Try both ways number of times and see what works best for you. The easiest logic ever is: It works better, therefore it works better, and t'hell with all the philosophy.


TL

[Grumpy Gator]

TB,

I've thought along those lines also. I'm pretty well convinced that if you put the brisket on the bottom grate of the WSM it doesn't matter as much whether the fat is up or down. I think the stick burners have more of a concern in this area that we do.

That said... I cook mine fat side down and ain't had a bad one yet. You know that old sayin' "If it ain't broke, don't fix it"? I think that applies pretty well here...

[Big Neal]

Fat Side down, and Texas BBQ rub. I love that stuff :wink:

[Fred]

Fat down has saved my butt more than once / if I am doing chopped brisket - I like to get my fat side good & cripsy - that does not work fat side up

I am not a fan of injecting brisket - a lot are doing it - but it is not for me / for a new cooker - I recommend they follow Bills recipes listed on the 'page 2' link I gave - they are HARD to beat & a great base to work from to find your grail

Many blessings

Cook Safe - Cook Clean - Have Fun

[Fred]

Fat Side down, and Texas BBQ rub. I love that stuff :wink:

Your avitar;

I used to raise Duroc & Hampshire Hogs when I lived in Ohio

[Big Neal]

Next spring I'm going to raise a few yorkshires, and use then strictly for BBQing. Just like railing my own vegetables :wink:


FAT SIDE DOWN