First Brisket

Try draping bacon over the top of the brisket or cooking a fatty pork butt at the same time above the brisket.

We use a basic dry rub and smoke at 225*
180* on the probe and then wrap in foil for
and a towel for 30 minutes.
Always moist.
The last one took 22 hrs.
As i heard b4 when it's done it's done.

Well,I'm no expert,but the first thing I'd do-if I wanted one that tasted like brisket,would be to delete that "prizewinner".

Do a search at the page top, under new and ask for flats.

You don't say what you are cooking on ,or how.

Worst case,wet it down with woster sauce,salt and pepper it,cook at 225º until 165º internal.

Foil it with as much beef broth/black coffee as it will hold.

Stick a probe into it about 192º,and if not butter tender,cook 30 mins more.[another 5 º]

Wrap in heavy towel and cooler it for 2-3 hrs.

Slice across grain.

Hope this helps a little.

Tom's sound advice has helped me turn out many a great brisket. I'd listen to him.

Good luck. And $3/lb is pretty reasonable for just the flat.

I agree with Dennis. Tom knows briskets as well as anyone. That is why he is the brisket man on our team.

Im am using an 009. I set it at 225 and left it. On the next one I will use just a dry rub and do the broth. That sounds like a great idea. Thanks for all the advice.

Tom - If you're not the "go-to" man for brisket I don't know who is!

We thank you for the kind thoughts.

There are a bunch of fine cooks on here.

hi all
has anybody ever tryed asking the butcher for some beef fat, placing it on top of the brisket
and cooking (smoking) it then when it's done throw the fat away. I do it all the time works great

semper fi dave

Haven't done that but have laid several strips of fatty bacon on a flat with little to no fat cap. Works great!

Dave S- My last few briskets I dut all the fat off and laid it on top after removing. It gave my rub a chance to work on that side. It seemed to work pretty well. I even cut quite a bit from the inside and got some rub in there as well...

Novel idea Steve! Remove the fat, spice it up (on the meat) & lay the fat back on. The melting fat now becomes the delivery agent carrying the spices into the meat instead of the spices being on top of the fat being the last thing to penetrate!

Hmmmm...! Think I've got some experimenting to do on my next brisket!

I love this forum!!!