Jump to content
kevwun

All Things Brisket

Recommended Posts

I'd skip the marinade, mustard and heb rub and just apply a little salt and a lot of pepper and cook it until it's done

Share this post


Link to post
Share on other sites
I'd skip the marinade, mustard and heb rub and just apply a little salt and a lot of pepper and cook it until it's done

What about Butterfingers?

Share this post


Link to post
Share on other sites
4 hours ago, NateHitch said:

I'd skip the marinade, mustard and heb rub and just apply a little salt and a lot of pepper and cook it until it's done

This man knows how to season a brisket. Just saying.

Share this post


Link to post
Share on other sites
16 hours ago, Bevo said:

So, what is the consensus best way to cook. I have a 10lb brisket that I marinated tonight using a brisket marinade that I picked up at HEB. I'll put mustard on it tomorrow morning and then the HEB brisket rub. I will add some black pepper and put on the kamado at 240 degrees: What fuel should I use - is oak or pecan wood charcoal okay - do I need wood chips - do I need a small pan of water? After 4 hours, I will take it off the grill and wrap it in foil and put it in the oven for an additional 5 hours. After I put the brisket in the oven, I will put some pork ribs on the kamado. How long will those suckers take? What is the best way to cook them?

I stopped reading at “marinated”

 

Share this post


Link to post
Share on other sites

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.

7a7866e1e2d2d49fbb74c8202a61d397.jpg


Sent from my iPhone using Tapatalk

Share this post


Link to post
Share on other sites
1 hour ago, Al_4_ISU said:

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.

7a7866e1e2d2d49fbb74c8202a61d397.jpg


Sent from my iPhone using Tapatalk

Open the smoker lid every 15 minutes, take a picture, post picture. 
 

repeat until done. 

Share this post


Link to post
Share on other sites
Open the smoker lid every 15 minutes, take a picture, post picture. 

 

repeat until done. 

See you Monday.

 

I grabbed the pic right after I put it on. That lid isn’t cracking till we wrap it

Share this post


Link to post
Share on other sites
On 7/25/2020 at 7:36 PM, Bevo said:

So, what is the consensus best way to cook. I have a 10lb brisket that I marinated tonight using a brisket marinade that I picked up at HEB. I'll put mustard on it tomorrow morning and then the HEB brisket rub. I will add some black pepper and put on the kamado at 240 degrees: What fuel should I use - is oak or pecan wood charcoal okay - do I need wood chips - do I need a small pan of water? After 4 hours, I will take it off the grill and wrap it in foil and put it in the oven for an additional 5 hours. After I put the brisket in the oven, I will put some pork ribs on the kamado. How long will those suckers take? What is the best way to cook them?

beck bennett snl GIF by Saturday Night Live

Share this post


Link to post
Share on other sites
3 hours ago, Al_4_ISU said:

On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.

7a7866e1e2d2d49fbb74c8202a61d397.jpg


Sent from my iPhone using Tapatalk

wrapped with bacon??

Share this post


Link to post
Share on other sites
On at 4:45AM Central. Salt, black pepper, garlic powder on the rub. $2.99/lb.

7a7866e1e2d2d49fbb74c8202a61d397.jpg


Sent from my iPhone using Tapatalk

Looks like a pit boss. Stick a water pan in there and get the brisket off of the direct heat in the center. Every long cook I had without the water pan resulted in a pretty tough bottom side as the heat is directly below the meat.

Share this post


Link to post
Share on other sites

Looks like a pit boss. Stick a water pan in there and get the brisket off of the direct heat in the center. Every long cook I had without the water pan resulted in a pretty tough bottom side as the heat is directly below the meat.

It’s too big to avoid the direct heat, so we closed the gate and backed the overall heat level down after we hit 180.

It’s a Pit Boss, and the wife added the water pan while I was out.

Share this post


Link to post
Share on other sites
wrapped with bacon??

Just the appearance. Super thin fat layer on the side that was tough to trim while taking the cap off.

Share this post


Link to post
Share on other sites
Good smoke ring

I was pleased with that. Got a bit concerned with how quick it got to temp, but we let it rest in the oven and put it back on the smoker to heat back up before dinner. Ended up with great bark, but the lean end definitely got drier than ideal.

Share this post


Link to post
Share on other sites
11 hours ago, Hpara759 said:

Good smoke ring

 Yeah, I don't think I've ever seen one that was thicker.

Share this post


Link to post
Share on other sites
On 8/1/2020 at 6:48 PM, Al_4_ISU said:

Not the best brisket I’ve had but still delicious
43422bf6be691dd6ad802dcafc8d0251.jpg

I've just gotta ask.  What kind of a man eats broccoli with brisket?

Share this post


Link to post
Share on other sites
I've just gotta ask.  What kind of a man eats broccoli with brisket?

Pasta salad is a summer staple here. We had smoked beans too.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


mpu


Football ... Basketball ... Baseball ... Other Sports ... Recruiting ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Help ... For Sale ... Politics ... Board Discussion
×
×
  • Create New...