Brisket recipe

Have you tried the Cookshack recipe section?

Cookshack Beef Recipes

If that doesn't work,we can probably still help you out.

I looked under beef for brisket and didnt come back with any detailed recipes.

Maybe Smokin' Okie has a way to access old contest archives,when he checks in.

Good luck

We don't have it in the forum, it was probably in one of the CS Mailings.

I'll see what I can find.

Smokin'

Let me check, does anyone out there know what brisket recipe turnkey is asking about?

In case it never turns up,here are a couple limited thoughts.

There are folks that use coke, on tough beef cuts.

There is a Dr Pepper marinade that has had some followers in TX.

Maybe equal parts coke and oil,with a handful of your rub.

Some add a little soy,ketchup,worcestershire,mustard.

The only person I've ever heard of that uses cinnamon is John Willingham from Memphis.

He uses about a pinch per jar.


Maybe there is phosphoric acid,that helps tenderize?

Marinades usually are for flavoring and the accepted thought is they only penetrate about 3/8 inch.

The dry rub looks like a basic Tx style dry rub,with the exception of the cinnamon.

They claim not to use sugar in theirs.

I guess that ratio of sauce would be to brush on and let set in the cooker for the final 15-20 mins?

Good luck and let us know.

Here ya go. I think this is what you are looking for. I remembered the contest part of it as well. I think the one you are looking for is the Grand Prize winner for brisket.

http://cookshack.com/2001_recipe_contest

Hope that helps,

Mike

Mike,

you 'da man. I'd forgotten that stuff was even out there. I tried to find my files where the recipe was tested, but hadn't found it yet.

turnkey,

Is this it:

2000-2001 Recipe Contest

Grand Prize Winner
Smoked Beef Brisket
Aaron Brooks

10 lb. brisket, packer trim

Marinade

• � cup orange juice
  
• � cup coke
  
• 1-� tbsp. fresh ground black pepper
  
• 1-� tbsp. celery salt
  
• 1-� tbsp. cinnamon
  
• 1-� tbsp. sea salt
  
• 1-� tbsp. garlic pepper
  
• 1-� 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-� tbsp. fresh ground black pepper
  
• 1-� tbsp. celery salt
  
• 1 tbsp. chili powder
  
• 1-� tbsp. sea salt
  
• 1-� tbsp. garlic pepper
  
• 1-� tbsp. oregano
  

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

Finishing Sauce Rub

• � 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.

WOW! You found it! I have printed a copy, saved a copy, emailed it to a few people, and considering putting a copy in my safe deposit box so I will always have a copy. Thanks everyone for the hard work and looking for this

quote:

Originally posted by SmokinOkie:
[qb] Mike,

you 'da man. I'd forgotten that stuff was even out there. I tried to find my files where the recipe was tested, but hadn't found it yet.
[/qb]

Glad I could help. I am not savvy enough in my pocketbook to get a cs yet, but I have learned multitudes on this forum. It is really nice to be able to give back some from all that i have been given by everyone here.

Mike

Now turnkey, always happy to help. Big thanks to Mike for remembering where it was.

Did you like the recipe THAT much? You should smoke it then send us some photos of your success.

Smokin'

what temp should the brisket be taken to before pulling out and applying Finishing Sauce? thanks jeff

I usually go more by how tender the meat is. But I think its usually between 160-170.

Turnkey, Have you been happy with the brisket pulled out at those temps?

For me, at a minimum, it should be above 180 - 185. The colagen doesn't begin to break down until 160 or so, and that needs time to happen. If you pull it out too soon, probably isn't tender. But that's just my method.

The key, is to use the "poke and prod" method of testing. Using your temp probe, stick it into the brisket. Is it tender? Is it firm? Is it somewhere inbetween. Regardless of temp, this method never fails, once you practice this method.

I guess that was what I trying to say, by using the temp probe to see how tender it is, thats when I pull the brisket. And 180 may be a better temp to pull it at too. All this talk is making me get want to cook one. lol