Wanted the opinion of CS Nation on a brisket I'm doing tonight with the 2001 Championship recipe.

For the finishing sauce, the recipe says to wrap in foil, and baste w/ the finishing rub. I am one of those that does not use foiling in my 008, but wanted to get other 'non-foilers' opinion on what to do on this. I'm not trying to open up the foil vs. not foil debate, but rather just want the non-foilers view on this recipe. Thanks for any guidance, I have a 7#er going in after the basketball games tonight. Thanks!

When you are finished smoking your meat, take it out of the smoker, baste and double wrap in foil, put it in an ice chest and let it set up for an hour or so. There is no reason to foil and put it back in the smoker!!

Hey tigerfan, thanks for the read, that's what I'll do. I didn't think I had to foil in the CS, but wanted to check. Does the finishing sauce also go on the sliced brisket? Thanks again!

quote:

Originally posted by IndianaQ:
Does the finishing sauce also go on the sliced brisket? Thanks again!

I make extra finishing sauce and use it on the sliced meat. Enjoy.

Thanks, Trucky, sounds like a great idea. Appreciate the help!

I don't remember what the supposed 2001 championship brisket recipe was,but you shouldn't need to foil in the Smokette.

Now,if it is for flavor layering,that is another discussion.

If it is the one I'm thinking of,nothing in it sounds like brisket/cow.

Just my $0.02

Sorry bout that Tom, I should have been more specific. Here's the recipe from another Forum thread:

2000-2001 Recipe Contest

10 lb. brisket, packer trim

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.

Rub
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 cup brown sugar
1/8 c. honey
1/8 c. orange juice
1/8 c. ketchup

Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket. Pour finishing sauce over the brisket. Wrap securely.
Place in smoker for 1 hour at 150 degrees F.
Remove brisket from smoker and open the foil to let steam escape. Let rest for 20 minutes. Slice thinly across the grain of the meat. Baste and serve with accumulated juices.

I took tigerfan's & Trucky's advice, and didn't foil them during the smoke, just removed from pit, basted, and wrapped 'em in foil/cooler until time for dinner. Turned out AWESOME- the smell, flavor, visual- I got huge kudos from the family, they said it was great, and kept going back to the trough. The finishing sauce was great, its more sweet than spicy. Will do it exactly the same way next time. It was the best brisket I've done so far. Would highly recommend it to anyone expanding your brisket arsenal. Thanks to the forum for having such a great recipe vault. GK

The recipe above has a lot of quantities missing.

The original post is at the top of this Brisket forum, with the right amounts.

Yep,it is the one I thought it was.

Glad your family liked it.

Thanks, Smokin, I should've checked the 'pasted' recipe. The for directing folks to the main recipe- it's a keeper!

I'll fix it in case this thread comes up in a search

Thanks, Smokin, appreciate it, and sorry for the trouble.

quote:

Originally posted by IndianaQ:
... sorry for the trouble.

No trouble at all, just trying to make it easy for the next guy. Now if I could just get all the broken links fixed

Mornin'.

I thought I might editorialize on a subject.

This is not to criticize another cook's recipe,or stop folks from eating a product that their friends and family might enjoy.

This is to hopefully expand their offerings.

Many bbq judges and cooks want the product they are offered to taste like the critter that it is.

This is why the great cooks developed "low and slow" methods,to cook otherwise useless cuts of meat and make them delectable.

This is not to say that ketchup may not enhance a french fry,but it might mask a great aged steak.

Grinding,or boiling,could make the same great, aged steak, tender?

Is that the texture and taste we were seeking?

The Cookshack was developed by Donna's family a half century ago,as a brisket cooker.

It is still a great one.

Smokin' taught me, years ago, that you could boil ribs,or cook large cuts, for long periods,and make them easy to eat.

The question could be,"does it have the taste and texture of the named product-or have we created a pot roast of a product"?

Smokin' always advocates, learning to use the cooker,to cook the product, the way it was intended.

We can always try tricks/techniques,after we learn the cooker.

Simple salt and pepper,have long been felt to accent our products-not radically change them.

Thus,if a restaurant brings our steak out covered with ketchup,we immediately wonder what went wrong and the cook is trying to hide.

We might wish to actually taste the steak,quick cooked,to med-rarish-or so,to see if that is any good-before we "fix" it.

This is a call to cook our products, to taste like what they are,rather than something else-first.

Now,I'll get off,before someone accuses me of making a Smokin' Okie post.

Just my $0.02-and we all know what that will get ya