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Jun 15, 2024 - 6:29:48 PM
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41472 posts since 3/5/2008
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Jun 15, 2024 - 6:30:27 PM

41472 posts since 3/5/2008
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How do you do yours?

Jun 16, 2024 - 4:36:59 AM
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Texasbanjo (Moderator)

USA

30336 posts since 8/3/2003

Dave made the best brisket (at least I thought so). He used brisket rub that you buy at a store rather than some home-made concoction.

He would cut off at least part of the fat and then put rub all over both sides and massage it in. Then he'd wrap it in heavy duty foil, put it on the smoker and let it cook for about 3 hours at a low temp (don't remember for sure, maybe 250*?). Then he'd open the foil and let it cook for another hour so it would get a good smoky crust. It always had that red ring that's so important on a smoked brisket, was always tender and unbelieveable tasty. (Again, I'm not very biased).

He won numerous bbq cookoffs with his brisket, ribs and chicken.

Oh, how I miss that cooking.

*EDIT:  The temperature to cook was 350, not 250.

Edited by - Texasbanjo on 06/18/2024 04:28:40

Jun 16, 2024 - 4:37:57 AM
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rinemb

USA

16352 posts since 5/24/2005

I am usually not seeking that thick dark bark. (wife preference) I seek a nice pink smoke ring, maintaining moisture and tenderness. After a low and slow time on the BGE, I do wrap in foil to finish. I am certainly not pit or smoke master. I probably only do about one brisket and one big pork shoulder to pull each summer. And a pastrami, but not last year. Then besides steaks and burgers on the grill, a lot of chicken, fish, and other pork and beef cuts. Brad

Jun 16, 2024 - 5:39:33 AM

41472 posts since 3/5/2008
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quote:
Originally posted by Texasbanjo

Dave made the best brisket (at least I thought so). He used brisket rub that you buy at a store rather than some home-made concoction.

He would cut off at least part of the fat and then put rub all over both sides and massage it in. Then he'd wrap it in heavy duty foil, put it on the smoker and let it cook for about 3 hours at a low temp (don't remember for sure, maybe 250?). Then he'd open the foil and let it cook for another hour so it would get a good smoky crust. It always had that red ring that's so important on a smoked brisket, was always tender and unbelieveable tasty. (Again, I'm not very biased).

He won numerous bbq cookoffs with his brisket, ribs and chicken.

Oh, how I miss that cooking.


Liz n me ..agree..

We gonna try it your way.

Makes more sense.. :0)

Jun 16, 2024 - 8:36:31 AM

91 posts since 9/2/2021

I get the Primo (like a BGE) steady at about 250. Apply a local brisket rub and put the brisket on the smoker. Fat side up (although I don’t think it makes a big difference). Smoke it about 12-14 hours. Interior temp needs to be above 200. Sometimes I wrap with aluminum foil towards the end, sometimes I don’t. Also doesn’t seem to make a big difference. When done, wrap in aluminum foil and then a big beach towel and place in a cooler until ready to slice (against the grain).

Jun 16, 2024 - 1:52:26 PM
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slammer

USA

4560 posts since 12/30/2008

I’m not a fan of smoked foods, although there are exceptions. I just don’t like that strong smoke flavor that overpowers food. I do however have a little fishing buddy who is a master with a smoker IMO and can does everything on his pellet smoker and it’s not overwhelming.
So, how I smoke foods is by making a call and dropping a brisket or roast or ham or Turkey off at his house with my spice preference and he does the rest. In return I share the bounty and supply him with pellets.
His brisket is like eating beef butter!!! For a young guy, he sure can put out the good food from that contraption!!!
Slammer!!!

Jun 17, 2024 - 4:29:06 AM
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Texasbanjo (Moderator)

USA

30336 posts since 8/3/2003

STUD figmo Al

I got to wondering about the degree of heat on that brisket, so I found Dave's cheat cheat and it said 350 degrees, not 250. Sounds better since you only cook it wrapped for 3 to 4 hours. Thought I'd let you know I was mistaken above so if you tried his way, you'd have the right temp for your smoker.

Jun 17, 2024 - 4:45:47 AM
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rinemb

USA

16352 posts since 5/24/2005

quote:
Originally posted by STUD figmo Al
quote:
Originally posted by Texasbanjo

Dave made the best brisket (at least I thought so). He used brisket rub that you buy at a store rather than some home-made concoction.

He would cut off at least part of the fat and then put rub all over both sides and massage it in. Then he'd wrap it in heavy duty foil, put it on the smoker and let it cook for about 3 hours at a low temp (don't remember for sure, maybe 250?). Then he'd open the foil and let it cook for another hour so it would get a good smoky crust. It always had that red ring that's so important on a smoked brisket, was always tender and unbelieveable tasty. (Again, I'm not very biased).

He won numerous bbq cookoffs with his brisket, ribs and chicken.

Oh, how I miss that cooking.


Liz n me ..agree..

We gonna try it your way.

Makes more sense.. :0)


Be sure to note, her recent temperature correction Dave used.  Dave way uses 350*F (not 250) as her original post suggested.

Jun 17, 2024 - 7:02:27 AM

1039 posts since 2/11/2019

A long period of rest is key. After reaching temp I wrap it in foil then wrap it in towels and place in a cooler for 4-5 hours before slicing. Still comes out steaming hot and so so tender.

Jun 17, 2024 - 12:10:17 PM
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It's out of the smoker and currently wrapped and resting in a cooler.

Jun 18, 2024 - 4:37:08 AM
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Here you go:




Jun 18, 2024 - 5:33:13 AM
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rinemb

USA

16352 posts since 5/24/2005

Looks like another job well done! Brad

Jun 18, 2024 - 8:15:21 AM
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Texasbanjo (Moderator)

USA

30336 posts since 8/3/2003

Makes my mouth water just thinking about how it's going to taste. I'm very envious but happy for you.

Looks a lot like the ones Dave used to fix and has that nice pink smoke ring and the dark charred ends ... Yummmm

How's that for a critique without tasting?

Jun 18, 2024 - 1:17:54 PM

387 posts since 4/27/2020

quote:
Originally posted by STUD figmo Al

Here you go:


 I can't taste it from here.  crying

True story.  In the early/mid '90s I worked at NASA.  A guy I worked with had a degree in anthrophology, and had done everything for a masters degree in English except write his thesis (which he never did).  He designed the LAN for a very important network after soaking up all the knowledge that he could from the nearby engineers and reading books.  And it worked.  He was also a former rock climbing dirtbag who grew marijuana on the roof of his college dorm, and later became a network security expert at Fidelity.  So, yeah, he's had a life, and that's just the tip of the iceberg.

He took up the middle aged gauntlet of brisket (some choose old cars, some choose Harleys, some choose brisket, etc.), and eventually won a BBQ competition after placing second the year before.

So - anthropologist/NASA engineer/network security expert/BBQ wizard.

There are a lot more stories than that, many of them occurring in northern Mississippi (its own weird wild world), but just let it be said that the field is open to all comers.  Good food and great tips readily accepted.

He was here a couple of months ago, and I'll see him again in October - in south central Louisiana at a great little festival.

Edited by - reubenstump on 06/18/2024 13:30:59

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