Brisket Receipt

Brisket: Smoking - It's the Smoke that Makes it Barbecue

thanks greenchicken

Thank you DW and everyone else.

Does anyone else have an opinion as to the oak wood? Type. or age?

We smoked a brisket a couple of weeks ago and tried something a little different than usual. Made a beer brine and let that beef get good and drunk the night before. It was awesome. Here's the brine if anybody is interested:

Dissolve the following ingredients in 2 cups of warm water:
2 cups warm water
1/4 cup rock or kosher salt
1/3 cup brown sugar

Add the following to the brine:
1 onion, diced
2 Tbs. rosemary, ground
1 Tsp. bay leaves, ground
1-2 Tbs. of your favorite herb or flavoring -- I used cumin and chipotle.
3 cans of beer
3/4 cup vinegar
1/4 cup Worcestershire sauce

We use a charcoal smoker with Jack Daniels wood chips thrown on and a water bowl. Kept it low and slow about 225 deg. for 10 hrs (no foil) and used the brine in the water bowl. It was good and tender and the smoke ring was perfect. You could taste the flavor in the background but the brine didn't overpower the meat.

Quote:

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Originally Posted by Mrs. Crappie Stalker

We smoked a brisket a couple of weeks ago and tried something a little different than usual. Made a beer brine and let that beef get good and drunk the night before. It was awesome. Here's the brine if anybody is interested:

Dissolve the following ingredients in 2 cups of warm water:
2 cups warm water
1/4 cup rock or kosher salt
1/3 cup brown sugar

Add the following to the brine:
1 onion, diced
2 Tbs. rosemary, ground
1 Tsp. bay leaves, ground
1-2 Tbs. of your favorite herb or flavoring -- I used cumin and chipotle.
3 cans of beer
3/4 cup vinegar
1/4 cup Worcestershire sauce

We use a charcoal smoker with Jack Daniels wood chips thrown on and a water bowl. Kept it low and slow about 225 deg. for 10 hrs (no foil) and used the brine in the water bowl. It was good and tender and the smoke ring was perfect. You could taste the flavor in the background but the brine didn't overpower the meat.

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M C S.-- Thats sounds good! That JD product is good quility! I use the JD suace cut with beer when I make it a waterie suace so it dont burn in the last 1 1/2 process of my baby back reciepe! To stiff(sugary style of suace will burn if you dont watch it.Have you'all ever tried the onion with skin on(like a wet chip). For flavor? Just slice once in half and throw on top of coals like you would your wood chips! Man I love the flavorof it!!!
Hope you guys are doing fine and have been catching em The yank!!

Y'all done flung a cravin' on me. I don't know which one of these recipes to start with, but gonna do one soon!!!