Have wings, will travel.
I've never smoked a brisket, got a good recipe to follow?
Here's what I believe are the main points in cooking a brisket:
1. Selecting the brisket
3. Cooking method
4. Cooking time/temperature
Selecting the brisket may be the most important part; I learned the hard way that you have to start with a good piece of meat to be successful. Brisket comes in Select, Choice and Prime grades. Buy the best you can get/afford. I don't think I would ever use a select grade any more; Choice does work well.
If you choose a big brisket, you may want to consider cutting it in two pieces, the point and the flat. I usually choose a smaller brisket and cook the thing whole. I prepare mine by washing, patting dry with a paper towel and covering it in sugar. I use what ever I have; some use brown sugar, and some purists use Turbinado sugar. I then put it in a baking bag over night in the frige. When I take it out, I remove all of the sugar that I can, spray liberally with olive oil and apply a generous amount of rubb. The rubb you use I think is important, but not critical unless it is too bland or too hot. I like Bad Byron's Butt Rubb or Cains BBQ spice. Little Pigs is good too. I use my own personal recipe, which is in the cookbook and which I am proud to share.
Cooking: I use my Big Green Egg, and enough chunk charcoal to go 12 or 15 hours if necessary. I use a mixture of smoking woods, but primarily Mesquite, Blackjack Oak, Pecan and/or Hickory. I like to take about 3 big chunks of each and put in the bottom of the smoker and cover with coals...I then add 3 or 4 smaller pieces of each wood to the top; close the top, bring up to temp and allow a few minutes for the initial smoke to clear, and put the brisket on. You can add wood along if you like; seems that cooking that long will mitigate a lot of smoke. I cook mine fat side up.
Time/Temperature: I cook mine at a smoker temp. of 225 degrees F, or as close as I can get it. I also use a digital thermometer in the brisket. The meat temp will slowly rise until it reaches about 160 degrees and it will just seem to stay there. I'm told at this temp the connective tissue is breaking down and it takes a while; then the temp will slowly rise. When you get to about 190, check for tenderness with a fork or some such; you have to decide when to take it off. I think if it's not tender by 200 or 205, it's not going to be tender.
I take mine off, wrap it in aluminum foil and then in an old beach towel or two. Place it in a picnic cooler and it will stay warm for several hours, so you can take it to Grand Ma's house later. Sitting like this also allows it to tenderize further. Take note when you're slicing the brisket; it has muscle fibers that run different directions. A brisket should ALWAYS be sliced cross grain. Sit back and enjoy the kudos and pats on the back. I like Head Country or Selmon Brothers BBQ sauce...not too sweet.
Have wings, will travel.
Had a great dinner, Pancakes, Bacon and Eggs.
Now I can sleep-in in the morning.
JD 2320, 200CX FEL/61" bucket , 46 BH/16" bucket, Artillian Forks, 72" Snow Blade, Landscape Rake, Ballast Box, PHD,
BX42 Chipper, XUV 560 Gator, Z915B ZTrak
I didn't cook anything today, but my lovingly wife cooked my favorite desert!
Sorry for the piece missing, but I didn't see this post until after I have some
Fire trucks are Red/Tractors are Green
2005 JD 790. 419 FEL, Frontier Forks, 6' brush Hog, back blade,7'FEL Snowplow.
1963 JD 4010. 7' Lucknow 3pt Snowblower
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JD 14T Baler
2013 JD 825i-Cab,winch,led lights 6' Snowplow.
1951 JD MT.
2011 JD Z445
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