Thread: Bbq Brisket

very good I'm going to do that new weekend Thanks again Rich

1.5 is a good barometer but it isn't the bible....a brisket is done when its done.

i've had 14lb briskets get done in 6 hours...and some take 18.

i use a heavy brown sugar rub. then smoke from 225-250 using a variety of woods...i like oak and a little hickory for brisket. i don't totally foil my briskets just a top cover after about 6 or 7 hours...

i pull my briskets at 190....and then let it sit for about an hour....

if i'm cooking a packer i cut off the point and chop it up into large chunks and reseason and drench in bbq sauce and put them back on the smoker for about an hour....great appetizer.

I season my briskets with a rub and refrig it at least 12 hours. Smoke it for 2 hours with hickory. Then rap it in foil and put it in 300 oven for several hours. The juice will be in the foil. Save the juice to add to gravy for flavor. I would be interested in recipes for the rubs that you like. This is what I use. Everyone seems to like it.
4 T paprika
2 T chili powder
2 T ground cumin
2 T dark brown sugar
2 T salt
1 T ground oregano
1 T granulalted sugar
1 T ground black pepper
1 T ground white pepper

T = tablespoon

You guys got my mouth watering can't wait to try several of these great recipes. Thanks Again RICH

Got these recipes off bbqpitboys.com the rub and vodka sauce is really good. These guys make some good looking food check out some of the videos.

BBQ Rub
1/4 cup Paprika
1/8 cup Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Cayenne Pepper
1/4 cup Coarse Salt
1/4 cup Brown or White Sugar

Vodka bbq sauce
1 cup Vodka
1 qt. (32oz.) Ketchup
1 cup Apple Cider Vinegar
1 tbs. Ground Cumin
1/2 tbs Garlic Powder
1 tbs. Chili Powder
1 tbs. Cayenne Pepper
1/4 cup Sugar
1/8 cup Coarse Salt
Juice of a fresh Lemon

Mix well and then Low simmer for about 15-30 minutes.