Gonna have me some brisket

**bfish** · 12-21-2013, 08:27 PM

Originally Posted by 4THETHUMP

I got to remeber that too . I tried one when i first got my smoker , it tasted fine but was kinda tough , any sugguestion ?

smoke it hotter. My exhaust temp is 375-400. Once the brisket gets above 170 and has the color of bark that I like, then I will Texas crutch (aka foil or butchers paper) with a little broth/beer/juice etc until it comes up to finishing temp. (I like 200 but will go longer if it doesn't probe like butter). I also place in cooler (fill all extra space with newspaper or towels) and let it rest for a couple hours. It will stay very warm for at least 6 hours. Slice immediately before serving.

PS I do clods and chucks the same way.

EDIT to add: some one asked about rubs. I like rubs that are heavy on salt and pepper and are light to no sugar (it burns). I rinse, pat dry, put rub on then go directly to grill. Paprika, Cheyene, Garlic, Onion etc are all fine but the primary (85%+) should be salt and pepper, IMO.

**feeshrman** · 12-21-2013, 08:41 PM

Thanks guys, I've been working hard all day on this meal. I got about 2 qts of au'ju left that's gonna season the next soup I fix. Oh, I almost forgot to tell this, I had several types of BBQ sauce and not a single person touched any of it. I guess that's a good sign. Now everyone's gone and I'm enjoying a nice drink, cause I've got to cook one again tomorrow night for the guys at work Monday. CHEERS! Name: ImageUploadedByTapatalk1387676495.798991.jpg
Views: 185
Size: 42.3 KB

Name: ImageUploadedByTapatalk1387676495.798991.jpg
Views: 185
Size: 42.3 KB

**bfish** · 12-21-2013, 08:51 PM

Where is the like button.... Pretty good compliment there (both the no sauce and the beverage).

**feeshrman** · 12-21-2013, 08:54 PM

Originally Posted by "G"

WOW!....That looks great feesh.....that's the best looking brisket I have ever seen.

Like

**"D"** · 12-21-2013, 08:55 PM

How many did that feed? The veggies looked awesome also.

**feeshrman** · 12-21-2013, 09:02 PM

It ended up being 10 of us and I had a good bit left over, basically the whole cap 1/2. The smoked mac& cheese with sausage was a huge hit.

**GitDaGrease** · 12-21-2013, 09:38 PM

That brisket looks good, and I am gonna have to try that Mac and Cheese recipe

**feeshrman** · 12-21-2013, 09:40 PM

Originally Posted by GitDaGrease

That brisket looks good, and I am gonna have to try that Man and Cheese recipe

You will love it Sammy, it's a meal by itself.

**SeaRay** · 12-21-2013, 09:51 PM

Originally Posted by feeshrman

Thanks guys, I've been working hard all day on this meal. I got about 2 qts of au'ju left that's gonna season the next soup I fix. Oh, I almost forgot to tell this, I had several types of BBQ sauce and not a single person touched any of it. I guess that's a good sign. Now everyone's gone and I'm enjoying a nice drink, cause I've got to cook one again tomorrow night for the guys at work Monday. CHEERS! Name: ImageUploadedByTapatalk1387676495.798991.jpg
Views: 185
Size: 42.3 KB

Wow! Knob Creek.....that is top shelf high dollar stuff. High octane too. How many briskets to the bottle do you get or is it the other way around??
I may smoke a brisket after Christmas. Thanks for sharing, it all looked good, made me hungry and I just ate bout an hour ago.

**feeshrman** · 12-21-2013, 10:01 PM

You're right SeaRay, the Knob is expensive but mighty smooth and darned good! If you want or need any help with the brisket let me know. If your an old pro, please share cause I'm constantly learning, comparing, and blending methods and recipes. Merry Christmas.

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