Smoked Brisket
 

It's not easy to make, no Siree. I'll and tell you what I do to make it at least good.

Better Smoked Brisket:

1. Buy a good grade of beef. Prime if you can or at least high end choice.
2. Do the bend test on the brisket. Fold it half and see if it gives. If it bends easily that's good. It means the fat content is higher. Also inspect for streaks of fat...that's good.
3. Buy a smaller brisket like 9 to 12 pounds.
4. Open the package and trim only big, hard layers of fat. Leave most of the fat on the brisket. Trim sides if they look and feel mealy.
5. Dry the brisket with cotton towels. Completely dry it off, wrap in towels and place in frig for min. of 2 hours overnight is best.
6. Take brisket out of frig, and let it completely come to room temp. Trying to smoke cold meat is a time and wood waster.
7. Bring smoker up to 250-275.
8. Once the smoker is up to heat, salt the brisket. Pat the salt down on the meat lightly (no rubbing). The reason you salt right before you place brisket in smoker is to avoid the salt drawing out moisture from the meat. A wet brisket produces a barrier to the smoke and hinders the making of good bark.
9. Then sprinkle with a medium coarse ground black pepper or seasonings of your liking.
10. Immediately after seasoning, place the brisket in the smoker fat side down. The fat helps protect the meat from burning and drying out. In my opinion fat side up does not "baste" anything but the bottom of my smoker.
11. Smoke to internal temp. of 160 (let science work for you not touchy feely), then wrap in butcher or parchment paper. The butcher paper allows smoke to penetrate but allows the meat to breath. Wrapping in foil just turns the brisket into roast beef. Smoke until internal reaches 203.
12. Remove brisket from paper, place back in smoker for another few minutes to let the bark firm up some.
13. Wrap brisket in towels and place in cooler for 1 hour or so.
14. Remove point from flat with an angel cut down through the meat.
15. Cut meat 1/4 slices against or at a slight angel across the grain.
16. Eat....no sauce for me.

Road trip!!!! That is some seriously awesome looking brisket. I am literately salivating, nice bark too!

[YOUTUBE]msQPHxTUgzI[/YOUTUBE]

[QUOTE=Down_South;618917]It's not easy to make, no Siree. I'll and tell you what I do to make it at least good.

Better Smoked Brisket:

1. Buy a good grade of beef. Prime if you can or at least high end choice.
2. Do the bend test on the brisket. Fold it half and see if it gives. If it bends easily that's good. It means the fat content is higher. Also inspect for streaks of fat...that's good.
3. Buy a smaller brisket like 9 to 12 pounds.
4. Open the package and trim only big, hard layers of fat. Leave most of the fat on the brisket. Trim sides if they look and feel mealy.
5. Dry the brisket with cotton towels. Completely dry it off, wrap in towels and place in frig for min. of 2 hours overnight is best.
6. Take brisket out of frig, and let it completely come to room temp. Trying to smoke cold meat is a time and wood waster.
7. Bring smoker up to 250-275.
8. Once the smoker is up to heat, salt the brisket. Pat the salt down on the meat lightly (no rubbing). The reason you salt right before you place brisket in smoker is to avoid the salt drawing out moisture from the meat. A wet brisket produces a barrier to the smoke and hinders the making of good bark.
9. Then sprinkle with a medium coarse ground black pepper or seasonings of your liking.
10. Immediately after seasoning, place the brisket in the smoker fat side down. The fat helps protect the meat from burning and drying out. In my opinion fat side up does not "baste" anything but the bottom of my smoker.
11. Smoke to internal temp. of 160 (let science work for you not touchy feely), then wrap in butcher or parchment paper. The butcher paper allows smoke to penetrate but allows the meat to breath. Wrapping in foil just turns the brisket into roast beef. Smoke until internal reaches 203.
12. Remove brisket from paper, place back in smoker for another few minutes to let the bark firm up some.
13. Wrap brisket in towels and place in cooler for 1 hour or so.
14. Remove point from flat with an angel cut down through the meat.
15. Cut meat 1/4 slices against or at a slight angel across the grain.
16. Eat....no sauce for me.[/QUOTE]
What time did you say you wanted us over there?.:lol:.Jimbo

I'll bring the cole slaw !!

It's beautiful! My two favorite bbq meats are beef brisket and hot links. Good bbq is so expensive here.

[QUOTE=Down_South;618917]It's not easy to make, no Siree. I'll and tell you what I do to make it at least good.

Better Smoked Brisket:

1. Buy a good grade of beef. Prime if you can or at least high end choice.
2. Do the bend test on the brisket. Fold it half and see if it gives. If it bends easily that's good. It means the fat content is higher. Also inspect for streaks of fat...that's good.
3. Buy a smaller brisket like 9 to 12 pounds.
4. Open the package and trim only big, hard layers of fat. Leave most of the fat on the brisket. Trim sides if they look and feel mealy.
5. Dry the brisket with cotton towels. Completely dry it off, wrap in towels and place in frig for min. of 2 hours overnight is best.
6. Take brisket out of frig, and let it completely come to room temp. Trying to smoke cold meat is a time and wood waster.
7. Bring smoker up to 250-275.
8. Once the smoker is up to heat, salt the brisket. Pat the salt down on the meat lightly (no rubbing). The reason you salt right before you place brisket in smoker is to avoid the salt drawing out moisture from the meat. A wet brisket produces a barrier to the smoke and hinders the making of good bark.
9. Then sprinkle with a medium coarse ground black pepper or seasonings of your liking.
10. Immediately after seasoning, place the brisket in the smoker fat side down. The fat helps protect the meat from burning and drying out. In my opinion fat side up does not "baste" anything but the bottom of my smoker.
11. Smoke to internal temp. of 160 (let science work for you not touchy feely), then wrap in butcher or parchment paper. The butcher paper allows smoke to penetrate but allows the meat to breath. Wrapping in foil just turns the brisket into roast beef. Smoke until internal reaches 203.
12. Remove brisket from paper, place back in smoker for another few minutes to let the bark firm up some.
13. Wrap brisket in towels and place in cooler for 1 hour or so.
14. Remove point from flat with an angel cut down through the meat.
15. Cut meat 1/4 slices against or at a slight angel across the grain.
16. Eat....no sauce for me.[/QUOTE]

smoked a lot of brisket, but never heard of parchment paper - interesting. always have used foil. looks tasty and love the bark. nom nom

[QUOTE=My Foot Smells;619093]smoked a lot of brisket, but never heard of parchment paper - interesting. always have used foil. looks tasty and love the bark. nom nom[/QUOTE]

Parchment is good if you don't have butcher. I've used it in the past with good results.

When I lived in Hyde Park in Austin many years ago I used to cook brisket in a big hole I dug in the yard.
I would fill it full of hardwood scraps from the cabinet shop burn it down to coals and cook away.
The last part was to wrap the brisket bury it in coals and walk away.
I have ate so much brisket in my life I am just about sick of it.
I like the big meaty beef ribs better.
Worth

Oh my gosh! That looks so good. In the winter, I braise my brisket in beer, but spring is around the corner and our smoker is ready. Oddly, it was about 80 degrees here on Sunday (yes, February!), and we smoked a turkey breast. Wow! Good stuff! But now after your pic I want that brisket!!!:D

[QUOTE=shelleybean;619139]Oh my gosh! That looks so good. In the winter, I braise my brisket in beer, but spring is around the corner and our smoker is ready. Oddly, it was about 80 degrees here on Sunday (yes, February!), and we smoked a turkey breast. Wow! Good stuff! But now after your pic I want that brisket!!!:D[/QUOTE]

Thanks. I pulled some out the freezer for tonight's meal. I'm making Thai smoked beef soup.

South
Just pulled a pork shoulder off. A small 9 lb. that will last me a few days.
My wife eats very little and I find that pork has a much longer shelf life than beef.
I eat so little brisket that when I do it's a real treat. Your brisket looks far better than just good.

There is a small hole in the wall BBQ joint in St Louis named Bogards. Opens at 11:00 and burnt ends run out quick. I could live on their baked beans.

Looks really good! There are very few places that can do brisket justice, so when we go out for BBQ we usually go with ribs or pulled pork.

We also smoke ribs and pork here at home, but never tried smoking brisket. Around here beef brisket costs as much as, or more, per pound them some of the best steaks.

I cant remember ever BBQing a brisket growing up it was always corned.

Question for the texans here. theres a new bbq joint opening up nearby and as I understand it its a franchise from texas. Its called Dickey's Barbecue Pit. Curious if any of you have been there and if its any good ??
[B] [/B]

[QUOTE=matereater;619325]Question for the texans here. theres a new bbq joint opening up nearby and as I understand it its a franchise from texas. Its called Dickey's Barbecue Pit. Curious if any of you have been there and if its any good ??
[/QUOTE]

Got one here in town and never knew it was there I have never eaten there or heard of it hardly.

If I closed my eyes and just started driving I would run into a BBQ or Mexican food joint around here.:lol:
So I simply dont pay attention to them.
Most of which are over priced and or suck.
But we are talking meat and it has grown expensive, they have to have high prices to stay in business.

It is a chain so it will never be a s good as one off place off the beaten path.

One of my favorites you will never see on the menu is BBQ'ed sweet breads.

Down Souths BBQ looks good.
It is an exception to what you will find in a chain joint.

[QUOTE=matereater;619325]Question for the texans here. theres a new bbq joint opening up nearby and as I understand it its a franchise from texas. Its called Dickey's Barbecue Pit. Curious if any of you have been there and if its any good ??
[B] [/B][/QUOTE]
We have 3 or 4 Dickey's around here. It's a large chain as BBQ restaurants go and I would say above average.

I like BBQ a lot, but am no worshipper. I know what bad BBQ is, but I tend to think the BBQ worship in this country is pretty overdone. It has ruined the reasonable prices I used to find on the "cheaper cuts".

The OP here is not the first good BBQ cook to suggest buying Prime meat to make a great brisket and it is certainly good advice. That said, if I have to pay for Prime beef to make a great brisket and still work hard at it, I will always choose to pull a vac packed, bought on sale $5.99/lb USDA Choice Ribeye from the freezer.

[QUOTE=JohnJones;619358]We have 3 or 4 Dickey's around here. It's a large chain as BBQ restaurants go and I would say above average.

I like BBQ a lot, but am no worshipper. I know what bad BBQ is, but I tend to think the BBQ worship in this country is pretty overdone. It has ruined the reasonable prices I used to find on the "cheaper cuts".

The OP here is not the first good BBQ cook to suggest buying Prime meat to make a great brisket and it is certainly good advice. That said, if I have to pay for Prime beef to make a great brisket and still work hard at it, I will always choose to pull a vac packed, bought on sale $5.99/lb USDA Choice Ribeye from the freezer.[/QUOTE]

I'm not a worshiper either.

....yes I am.;)

~Aaron

I made a Thai soup and added smoked brisket. It gave it an added smokiness. Yum.

[QUOTE=bjbebs;619254]South
Just pulled a pork shoulder off. A small 9 lb. that will last me a few days.
My wife eats very little and I find that pork has a much longer shelf life than beef.
I eat so little brisket that when I do it's a real treat. Your brisket looks far better than just good.

There is a small hole in the wall BBQ joint in St Louis named Bogards. Opens at 11:00 and burnt ends run out quick. I could live on their baked beans.[/QUOTE]

My wife is not a big meat eater either. That means more for me.:cute:

[QUOTE=Father'sDaughter;619265]Looks really good! There are very few places that can do brisket justice, so when we go out for BBQ we usually go with ribs or pulled pork.

We also smoke ribs and pork here at home, but never tried smoking brisket. Around here beef brisket costs as much as, or more, per pound them some of the best steaks.[/QUOTE]

I know what you're thinking, You just spent $50 on brisket and you don't want to screw it up. Instead, try smoking a small flat that hasn't been completely trimmed of fat. My grocery store butcher is pretty accommodating. Ask your butcher.

Dickey's is okay, if there's nothing else around. Mediocre barbecue is better than no barbecue.

IIRC, they have a decent bbq'd baloney sandwich.

Whenever I drive thru Amarillo, TX , I make sure to stop at Rudy's Bar BQ. Not sure if it's a chain, but I do like their food.

Rudy's is a big chain.
Worth

Rudy's is a big chain and does a decent brisket if you buy the Fatty Cut. But the hole in the wall places are usually the best.

MikeInCypress

Rudy's is good. They will also can smoke you a turkey for Thanksgiving. There is (was) a food truck parked 1/2 mile down the street from my house that has wonderful BBQ. Their breakfast brisket taco was very nice. They always had a long line.

One day they were gone...poof.

I keep kicking the tires on a Oklahoma Joe's Bandera vertical offset, but with Smokey's on Lancaster, The Smoke Pit in Riverside, and Soda Springs across the street and down 3 houses from my front door, it is hard to justify. Riscky's Azle Ave original does a smoked buffet ham (for nearly half a car payment) that you remember fondly all year

[QUOTE=decherdt;619464]I keep kicking the tires on a Oklahoma Joe's Bandera vertical offset, but with Smokey's on Lancaster, The Smoke Pit in Riverside, and Soda Springs across the street and down 3 houses from my front door, it is hard to justify. Riscky's Azle Ave original does a smoked buffet ham (for nearly half a car payment) that you remember fondly all year[/QUOTE]


Don't waste you money on one I wouldn't but almost did.
Here are some good all purpose grills and pits combos that work.
[URL="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjJi-6945XSAhUh1oMKHZYYB8gQFggbMAA&url=http%3A%2F%2Fwww.azbbqgrills.com%2F&usg=AFQjCNEZbJNx7CCutuhd44LkToGZZ6kInA&sig2=YO4awez45GYSkc3vmRItcQ"]https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjJi-6945XSAhUh1oMKHZYYB8gQFggbMAA&url=http%3A%2F%2Fwww.azbbqgrills.com%2F&usg=AFQjCNEZbJNx7CCutuhd44LkToGZZ6kInA&sig2=YO4awez45GYSkc3vmRItcQ[/URL]

I'm kicking around the idea of taking a brisket and making sauerbraten out of it.

Worth

Met my sisters for lunch at a pretty new Farm to Table type restaurant here. The Chef/Owner competes in BBQ competitions and even though its not really a BBQ place, brisket was on the menu and on my brain thanks to this thread so I gave it a try.

Came out and looked really fatty so I was worried. Shouldn't have been. It was so tender and juicy it just disolved in my mouth. Made me remember that properly smoked brisket can be better than steak. Got a feeling the brisket in the pics here is on par with my lunch today. :yes:
His was coffee rubbed and seasoned perfectly.

[QUOTE=decherdt;619464]I keep kicking the tires on a Oklahoma Joe's Bandera vertical offset, but with Smokey's on Lancaster, The Smoke Pit in Riverside, and Soda Springs across the street and down 3 houses from my front door, it is hard to justify. Riscky's Azle Ave original does a smoked buffet ham (for nearly half a car payment) that you remember fondly all year[/QUOTE]

This is what I use:

[url]http://www.academy.com/shop/pdp/old-country-bbq-pits-pecos-smoker#repChildCatid=311402[/url]

It's a nice semi thick steel pit and makes great Que. There is a learning curve though. I use ceramic tile tuning plates to even out the heat across the entire grate.

[QUOTE=JohnJones;619491]Met my sisters for lunch at a pretty new Farm to Table type restaurant here. The Chef/Owner competes in BBQ competitions and even though its not really a BBQ place, brisket was on the menu and on my brain thanks to this thread so I gave it a try.

Came out and looked really fatty so I was worried. Shouldn't have been. It was so tender and juicy it just disolved in my mouth. Made me remember that properly smoked brisket can be better than steak. Got a feeling the brisket in the pics here is on par with my lunch today. :yes:
His was coffee rubbed and seasoned perfectly.[/QUOTE]

Sounds really good. A little fat on your brisket is ok...that's flavor. :D