Briskets

Ron,
Try the "Find" tab at the top of the page to do a search for "Brisket", you should come up with something. Just remember to cook by temp. NOT time .. Brisket's can be tough critters to do.. Almost forgot, try the "Brisket Archives" for a BUNCH of info ..

Clink this link. A lot of great info. Good luck.
http://www.cookshack.com/index.php?pr=Smokin_Okie

Ron
Tom posted a link last month for a brisket method--Mike Scrutchfield's Brisket
It's located in the Forum Favorite Recipes, the post was 9/22. I tried it yesterday and the brisket was excellent
Good luck

very interested in how your brisket turns out. I have yet to do one. The kicker is I have brisket going out in Nov for 200, but no smoke- i am still going to do it in the 150-
Kenny

Well,I'm no expert-but I have cooked a tad o' packers in a 150/160 over the years.

I agree with reading the archives/Smokin' 101/search,etc.

The 150 cooks pretty moist and turns out a fine product without foil,etc.

I like to cook my packers fat side up in the 160.

As for kenny K,if you have plenty of sides,you are talking about 150lbs of packers, to be sure you are covered.

That's about two heavy cases,or three light ones.

That's about a load and a half for your 150.

If I was cooking at around 225º,I might foil at around 165º internal.



Seems like there is always at least one stubborn one that won't give up,and this way they usually will all come tender around 195º.

Figure on about 1 1/2 hrs/lb and you should be covered.

You can defat the juice from the foil and pour it back over your sliced brisket.

Hope this helps a little.

thanks,
i know this is not my thread but the info has been helpful.
Picking up a bisket and going to practace on one this week- will kepp you posted,
Kenny K

We have a lot of customers that tells us we have the best Brisket they have ever tasted.

We put a dry rub on the brisket and let it sit for 1 hour Then we smoke it usually 10 hours using hickory and Mesquite wood.

We let it cool down wrap it in foil and put the Briskets in the walk in and use the next day

Davidsbest,
If you dont mind how do you reheat and hold for sales the next day?
Thanks
Jdawg

Jd,
Your best bet is to slice it cold and re-heat it as you need it. Brisket is TOUGH to hold unless serving in 60 min or less. Lots of people hold it warm, but they usually keep the meat submerged in some sort of Au Jus, stock, broth, etc. It will dry out with a quickness! If you can save your drippings and make a stock that does not interfere with the TRUE flavor of the brisket you cooked, that is your best bet if you intend on holding it warm.
Again, Brisket is tough to hold. Reheating as needed worked best for us.
Hope this helps!
Zeb