Looking for a brisket recipe

22 replies so far on your butt link but none on brisket?? This forum needs some more Texans!!

Here's a recipe and method for a great brisket:

Scrutchfield Brisket Technique

"¢ 1 Cup C&H Sugar
"¢ 1 Cup Non-Iodized Table Salt
"¢ ½ Cup Brown Sugar (Dried out lightly by exposing on cookie sheet room temp.
"¢ several hours, or slightly warmed
"¢ 5 Tablespoons + 1 Teaspoons Chili Powder
"¢ 2 Tablespoons + 2 Teaspoons Ground Cumin
"¢ 4 Teaspoons MSG (Accent)
"¢ 4 Teaspoons Cayenne Pepper
"¢ 4 Teaspoons Black Pepper freshly ground (important)
"¢ 4 Teaspoons Garlic Powder
"¢ 4 Teaspoons Onion Powder

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Seasoned about three hours before. Smoke 8-10 hours at 225 until internal temp is 165-170. Use 4 chunks of Oak. 2 chunks of Cherry and 1Hickory, white hot charcoal.

After 165+ put brisket in foil and cook till internal temp reaches 205, put it away in an insulated environment (I use a sleeping bag at contests) still wrapped in foil for several hours to allow it to still cook.
Slice 1/2" thick.

The rub listed above is known as BRITU (Best Ribs In The Universe) used for ribs. I use it for brisket all the time but would highly recommend cutting the salt by at least 1/4 if not 1/2 as it is salty.

Just my opinion...

Keep in mind that Mike's technique is a process, made workable by tying together the assorted steps.

Each one on it's own,may not work well.

Seems like he was also from around KCMO.

Just a thought.