First brisket

Brisket never lasts long enough around my house to use it in anything. So I throw a cheap beef roast in the smoker, dice it, and add to the beans right when you start simmering them. Works pretty well.

Dennis, great idea! I'll be ready next time.
Steve.

I did my last 13 lb brisket a little differently than the others. Put it on at 9 P.M. and in not too long of a time it was at 95*. Worried that it might �peak out� at my pre-set temp in the middle of the night, I reduced the temp to 150 and went to bed.

Next morning at 6 it was at 150 and I cranked it up to 225 and took it off at 2 P.M. at 197*. Wrapped it and held it for two hours and when we cut it it was perfect. Tender, juicy, flavorful� Holding it at 150 over night didn�t hurt a thing.

13 lber, that's a nice size. I picked up the smallest one I could find, didn't want to mess up a big one. As it turns out though, as most everything else, cookshack makes pretty much an idiot proof smoker!!!! With all the help and resources on the forum, it's pretty tough to screw something up.
I cooked my little one just over 11 hours, the next one I'll try to get a nice size brisket like you did and put it in over night. I've seen also on the forum where some of the members are cooking their brisket at some lower temps.
anyways, where are you in Arkansas? I played in Tulsa against the LIttle Rock ( Arkansas ) Travellers for a couple summers. Really enjoyed the Texas league, sure could get hot though.
Take care, Steve.

I forgot to mention, when I gave the brisket to my Taiwanese inlaws, the first thing they said was: Wow this would be great in a hamburger bun or sandwich!!!!

I bought a 10.50 lb brisket in a Kansas City, Price Chopper for $.99/lb. This is my 1st brisket in a few years. I've been hooked on pork butts. I assume I am looking at a 16 hour smoke at 225 de, with a internal temp of 200 de/ Plan on using 2 temp probes, same as I do with the butts. Am I on the right track?

Dave 0320, sounds like you are on the right track. I pull mine out at 190-195* because there seems to be a point just over 200* where the meat starts to dry a little and I don't want to go there. But I think anywhere in the 190-200* range results in perfect brisket.

Hey, Formosa�

We�re nestled in-between to beautiful lakes (Bull Shoals and Norfolk) in north central Arkansas and minutes away from world-class trout fishing.

More years ago than I care to admit, I used to work at KATV in Little Rock. We carried, live, the Traveler�s games when the Trav�s were St. Louis� AAA farm club. No doubt we covered some of the Tulsa games.

Ark. Q'er, sounds like you're in beautiful country. I remember we had an off day one time and went up to the hot springs from Little Rock. We swam all day in the lakes, I forget the name, but they had the flat rock all around the lakes.
Glad to see some others doing some brisket. I should have posted the recipe I found on the forum, it was a tough one to track down. I really enjoyed how it turned out, and will definitely do it this way again.


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.
take care all, Steve.