Brisket

[October46]

Okay, broil, boil, or smoke? (if smoke, what type of chips?)

Dry rub or wet rub?

Length of time to cook?

Thanks!

 

[Skiddles2014]

^^^***PEDO ALERT***^^^

 

[Fata Morgana]

Retard.

 

[bronzeage]

Okay, broil, boil, or smoke? (if smoke, what type of chips?)

Dry rub or wet rub?

Length of time to cook?

Thanks!

There's no reason to boil a brisket.

Smoke it over indirect low heat for at least 4 hours, longer for a large one. Hickory is the standard, but any hardwood will give an interesting flavor. Some people sear the meat over direct heat first, but I don't think it adds anything.

 

[Que]

In your case, definitely a dry rub.

 

[October46]

There's no reason to boil a brisket.

Smoke it over indirect low heat for at least 4 hours, longer for a large one. Hickory is the standard, but any hardwood will give an interesting flavor. Some people sear the meat over direct heat first, but I don't think it adds anything.

thanks Bronzeage, I appreciate the info!

 

[KingOrfeo]

Brisket is for pot roast and corned beef. No, there is no third option.

 

[October46]

Brisket is for pot roast and corned beef. No, there is no third option.

Mine will be a corned beef brisket, sorry!

 

[Que]

You don't rub a corn-beef brisket. It has already been brined. You slow roast it or crock-pot it.

As far as actual brisket, I guess everyone from Carolina through Texas to the Southwest, just don't know barbeque.

 

[cjh]

Brisket is for pot roast and corned beef. No, there is no third option.

Fuck. You need to make a trip to Lockhart, Texas.

 

[sircumvent]

Most of the good cooks just use salt and pepper as a rub.
Trim the brisket of large pieces of fat, but leave about a 1/4 inch layer to keep the meat moist while cooking.
Use Hickory wood sparingly. Most of the good cooks use post oak, pecan or any fruit or nut bearing tree.
Cook 1-1 1/2 hours per pound at around 250 degrees.
Watch how the grain lays on the brisket and cut across the grain.

This video will give you some great advise.


https://www.youtube.com/watch?v=pGZ39yYxeBk

 

[eyer]

I got your brisket hangin', bub.

 

[October46]

Most of the good cooks just use salt and pepper as a rub.
Trim the brisket of large pieces of fat, but leave about a 1/4 inch layer to keep the meat moist while cooking.
Use Hickory wood sparingly. Most of the good cooks use post oak, pecan or any fruit or nut bearing tree.
Cook 1-1 1/2 hours per pound at around 250 degrees.
Watch how the grain lays on the brisket and cut across the grain.

This video will give you some great advise.


https://www.youtube.com/watch?v=pGZ39yYxeBk

Thank you, I will take your advise and look at the you tube video!

 

[Skiddles2014]

^^^***PEDO ALERT***^^^