I'm going to try my first brisket on the smoker and don't have a good receipt.
Can any one send me there (secret) receipt?

A friend of mine had some at an open house on Saturday to die for. He had it brought in from someone that sells them. Now I'd like to give it a shot.

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Mike

Two ways, one in the oven first low heat in a little water covered, then place on smoker. The other is wrapped in foil, cooked slow, then taken out of foil for the last hour or so smoking. I like to use brown sugar, and cavenders for seasoning. The secret, in my opinion, is to get it tender.

here is the one i use put you favorite rub on it emerils essence put on the smoker fat side up and slow cook at 275 for six hours then wrap in foil and cook for another 4 hrs
remove from smoker and let rest then slice across the grain will melt in your mouth
i use hickory and oak wood

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Speck

Real men troll for crappie

You guys are making me hungry, I might even have to do a brisket this weekend. Put a good rub of your favorite seasoning on it (we like the head country seasoning).Like speck said, Slow is for sure the way to go with the fat side up and you gotta let it rest a while before you cut it or you'll lose all those good juices.

Anybody tried the injectable marinades for smoked brisket?

I've used the inject kind for foul and roasts.
I've found I like my own home made marinade.
Liquid smoke
Liquid garlic
Oil and butter.
Once you get it all mixed up (that's the hard part) you have to work kind of fast, as it will separate. I've used olive, canola and vegetable oils. I don't really have a preference though.

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Mike

Heres what I did Mike. I had a very small (2 lb) brisket and marinaded it in Lowerys Mesquite with Lime Juice Marinade overnight. I brushed off the excess marinade this morning and made a rub of equal parts garlic powder, onion powder, paprika, cumin, chili powder, kosher salt, dark brown sugar and gave it a good coat of rub then put it in the smoker for 6 hrs atop tin foil.
Took it out, let it cool some, sliced it, and put a splash of liquid smoke, worcestershire in with the reserved Lowerys and poured it over the sliced brisket, wrapped it in foil, and heated it to warm thru in the oven. It was fallin apart tender. Low heat & a long time is key IMO.

Oh heck yes I'm braggin a little so may as well go for the gusto- heres a pic of a little trip thru the garden this morning, then a pic of it in the crockpot to accompany the brisket:





Not a good pic but what is left still in the warming pan:



The last known pic of supper before it disappeared:



I am no brisket pro by any means but man if ya want some in this neck of The South ya gotta make yur own, its all about the pigz here.

I have one of these


heres some chicken legs I cooked in it


heres some ribs

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Truckingboards.com Truck Drivers Forum

Thanks Horseshoer,, you really know how to distroy a guy.
Sounds like a great recipie to me. I do believe the little woman is picking up a brisket a this moment.
I'll try it your way and let you know how it turns out.

You veggies look awsome.

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Mike

all i do is rub it down with my bbq rub. and smoke it with the wood of your choice until its 200 internal. let set for a good hour and then slice it...the key to brisket tasting brisket...not sauce, not spice.

i never wrap anything in foil during the first hours of the cook. you might as well use an oven.

Horse shoe'er garden fresh veggies allready!! Cool I cant even find a tommato yet here in tenn. but got two (not hot house) out the garden yesterday!!That smoker in the previous post has some dandey beef ribs on it and I bet thats high dollar!! 2 lb briskett that gotta be a flat cut(not whole) but who's useing a lime juice marinade any thing acidic will waer down the enzimes of the meat and eventually make it mushey iff you dont watch!(to tender). Kind of like using fruit juice to actaully cook the meat. White grape juice lemon/lime grapefruit ju....I have a friend thats head chef at the casino's white grape juice what he uses most. But watch iff marrin. to long will alter taste. got to go Just got hungry all this talk bout bb q Got some left over baby backs from yesterday! Use a reciepe from air pork that memp. intl. cooks in memp. in may So i was told.Baby backs use small tool to run against bone to take the thin skin off the back side. Rub mustard both sides garlic powder then your fav. rub 1 1/2 hour on small brinkman with water pan 1/2 pan coals add chips few wet also cut 1 oinion skin and all for flavor toss on coal you will smell what i mean!! then suace down with a runney suace (I add bear with JDaniels KC's) to make it reel waterey!! Not thick will burn!! IFF its thick and you get it to hot!! Not good! Complete the process another 1 1/2 hour for a total of 3 hours and man check it out!! 1 1/2 on grill not wrapped and 1 1/2 wrapped suaced down !! IT was yaers back when it was popular with the mustard from what i understand. What we do now is when we lay our ribs on the first hour and half we load up the top with brown sugar!! The water pans the chit it never lets em dry! Good luck to all fishen/cooken RFY