Thread: Gonna have me some brisket

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.