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Thread: Like Brisket?

  1. #1
    Join Date
    Mar 2008
    Location
    Ennis, TX USA
    Posts
    5,125

    Default Like Brisket?

    Bizzy. Can you give me a few days before you move it to the recipes.

    This is the recipe for the best Brisket you might ever have. I have been working on a few combos and finally came up with the best. I made this last weekend and will make it for now on.

    Only buy Choice briskets Packer. Not select.
    Cook fat side up
    Use a good meat thermometer. Digital. Wireless or wired. Where you can check the temp without opening up the smoker.

    10 lb. brisket, packer trim

    Marinade
    3/4 cup orange juice
    3/4 cup coke
    1-1/2 tbsp. fresh ground black pepper
    1-1/2 tbsp. celery salt
    1-1/2 tbsp. cinnamon
    1-1/2 tbsp. sea salt
    1-1/2 tbsp. garlic pepper
    1-1/2 tbsp. oregano

    Place the brisket and marinade in a pan and cover with plastic wrap or foil. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
    Start marinade with meat side down. 1/2 way though flip it to fat side down.

    Rub
    1-½ tbsp. fresh ground black pepper
    1 tbsp. celery salt
    1 tbsp. chili powder
    1 tbsp. sea salt
    1-½ tbsp. garlic pepper
    1-½ tbsp. oregano
    1-tbsp powered garlic
    1-tbsp powered onion
    1/2 tsp cayenne
    1/4 tsp cumin

    About an hour to putting it on the smoker, apply rub. Smoke-cook at 225 degrees F for 12 hours, or until at 195 degrees. With ½ hickory and ½ pecan.

    Finishing Sauce Rub
    1/4 cup brown sugar
    1/8 c. honey
    1/8 c. orange juice
    1/8 c. ketchup

    Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely with more foil.

    Place in smoker for 1-2 hours at 150 degrees F.

    Remove foil and let set at least 20 minutes. Slice across grain. If your brisket is done early. Like mine are. Leave foil on. Wrap in a towel and put it in a cooler until ready to slice. Mine are mostly done buy noon. I cooler and they are still hot at 6 when I am ready to slice.

    Enjoy.

    p.s. I have tweeked the rub. But never have tweeked the marinade.
    Chuck Norris has a grizzly bear carpet in his room. The bear isn't dead it is just afraid to move.

  2. #2
    Join Date
    Jun 2008
    Location
    Sacramento,California,USA
    Posts
    3,789

    Default Re: Like Brisket?

    Yer makin me hungry Derek!
    “When one tugs at a single thing in nature, he finds it attached to the rest of the world.” – John Muir

  3. #3
    Join Date
    Jul 2007
    Location
    Suffolk NY
    Posts
    200

    Default Re: Like Brisket?

    Don't let my wife see you giving away Texas Smokin Secrets on the inter-nets. I coaxed her up all the way from Denton and she scoffed at my attempts at bar-b-cue. "That's just yankee grillin, I'll show you REAL bar-b-cue. And man she did. Nothing better than a real Texan, good brisket, and some hickory.

  4. #4
    Join Date
    Feb 2009
    Location
    Knox County, Ohio
    Posts
    2,694

    Default Re: Like Brisket?

    I butchered two deer Monday morning. The brisket got thrown away. You mean I was supposed to save it?

    Psst. Loins, backstraps, and rear quarters are tastier, and a lot easier to cut up. The most meat for the least effort.

  5. #5
    Join Date
    Nov 2008
    Location
    Farmington, NM
    Posts
    736

    Default Re: Like Brisket?

    I haven't had lunch yet....... now I'm really hungery.

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