Incredible Brisket Recipe

I took the recipe below from the Brisket archives - and WOW - this recipe made the best tasting brisket i have ever had! I did not have oak - so i used some apple and hickory.

I smoked two briskets using this recipe exactly (accept my briskets were about 8lbs instead of 10).

The recipe did not say if you were supposed to rinse after the marinade, but i did lightly rinse it before i did the rub.

I served 6 adults and 9 young children - and there was very little left - it was incredible - EVERYONE went for seconds and thirds.

I cut and pasted the recipe below from the brisket archive forum.

Thanks cookshack for posting such an awesome recipe and thanks to who ever came up with it.


2000-2001 Recipe Contest

10 lb. brisket, packer trim

Marinade
½ cup orange juice
½ cup coke
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1-½ tbsp. cinnamon
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ 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
1-½ tbsp. fresh ground black pepper
1-½ tbsp. celery salt
1 tbsp. chili powder
1-½ tbsp. sea salt
1-½ tbsp. garlic pepper
1-½ tbsp. oregano

While the brisket is coming to room temperature, apply rub. Smoke-cook at 225 degrees F for 12 hours with ½ hickory and ½ oak wood. Turn smoker temperature control to 150 degrees F.

Finishing Sauce Rub
1/4 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.


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.
Original Post
Sounds like you got a winner.

I'd guess you could skip rinsing the marinade off.

Were your 8 lbers flats,or packers.

If packers,did you separate the point from the flat to slice.

He mentioned slicing thinly across the grain.

The point runs sorta,roughly, perpendicular,at whatever angle it wants.
They were packer cut and yes - i did seperate the point from the flat to slice and sliced accross the grain with my slicer.

The main reason that i rinsed the marinade off was because all the dried spices were sticking to the meat and i figured that since i was going to be rubbing more spices on - it might be over kill if i left the spices from the marinade on too.
I took this recipe and applied it to a 20 pound chuck roll. Adjusted for weight and made lots of extra sauce, for use just like a BBQ sauce. My only addition was 2tsp of habanero powder to the sauce.

Really very good! LOTS of bark. I did have to remove some fat after cooking.
Richard B; Well how did it turn out? Finally found a packer at walmart grocery. I'ts been slim pickin's around here for brisket lately Confused Got a bunch of Steeler fans coming over sunday and I think a great brisket will take there minds off the results of the game Frowner Regards Smiler
Richard B. That's Great! Mine is in the marinade now. 10+lbs. Trimmed a little fat off so I can tell where the flat ends after it's done. Yes I was also skeptical about the cinnamon & oregano but went with it. I'll go with "onesharpbroadhead's" idea of rinsing after the marinade. Thanks for the reply, Regards.
Looks like a lot of people are jumping on this recipe. Read it a couple of years ago but forgot about it until I saw "onesharpbroadhead"'s post. Like whalebone, I've also got 1 in the marinade now. 7.5# flat-partially trimmed with about 1/4" cap.

Richard-Did you pull yours at the suggested 12 hours or did you take to a specic internal temp? If so, what temp and how long did it take?

I'm thinking about doing it overnight @ 200F (in the smoker around 11:00 PM). Adjust the smoker to 225F around 8:00-9:00 AM and take to an internal of 185F-190F. Foil, towel, and cooler until time to eat (target is 6:00 PM).

I do all my butts overnight this way with great success. Normally takes about 2 hrs/lb to get to the target internal. I've never done a brisket overnight so any thoughts on the timing for an overnight would be appreciated.
dls; Put mine in @ 7:30pm Eastern. No temp. probe in the meat. Just going to go with the directions as posted above, except when I don't. Hour and a half a pound gets it to about noon. Sauce it, foil it, in the towel and in the cooler to rest. I've held butts this way for over 5 hours and were still too hot to touch. Should have waited till about ten or eleven tonight to put it in but the jack and mushroom gravy sandman is on my heels. Regards.
dls;I did an all nighter thats how I usually do my briskets too.put mine in @10.30 pm.no pre heating the cs,& brisket was @ room temp of 72 degrees.I use a maverick-et-73.I followed the recipe as close as I could,cs was on 225.let her go until 8:30am the next morn.internal temp was 180,so I pulled out of the cs,I foiled & I poured the sauce over it & put back in the cs but I left the temp @ 225 instead of bumping it down to 150 as the recipe calls for.I did this on count of the internal temp already was up to 180 & I did'nt want to undercook.I cooked for another 2 hrs,until internal temp was 195,pulled the brisket out of the cs & let rest for about 30'mins.total cooking time was 12 hrs.but I went by internal temp as we all do,you know the saying,it's not done till it's done.I do over nighters quite a bit.I think you will be alright @ 200 & bump up to 225 in the morn.as you said.do you use a maverick or other brand of thermometer that you can set your meat temp & you can put it by your bed so that it will alarm you if it goes past your set temp?this is what I use & love it so far.hope this helps.

Richard
Whalebone-Richard B: A little update.

Missed my target start time of 11:00 PM since I fell asleep reading a book and did not wake up until 1:15 AM. Pulled the brisket from the recipe marinade, rinsed, dried, and applied the recipe rub. In the smoker at 1:30 AM with a small chunk each of black cherry and wild apple. Set to 200F and went to bed.

Was getting ready to increase the smoker temp to 225F at 9:30 AM when a client called and said he needed some documents revised for an early meeting the following day so off to the office I went (forgetting to increase the temp). Got back at 1:30 PM and the internal temp by my Taylor remote digital was 186F. Kicked it up to 225F and at 3:00 PM internal was 193F. Pulled, foiled (with finishing sauce, towelled, and coolered until 6:00 PM. Removed, sliced, drizzeled with a little of the finishing sauce. Bottom line - one of the best biskets that I've ever had - mine or otherwise. This recipes a keeper.

Only change I made was to the finishing sauce. Omitted the ketchup simply because I don't particularly care for it. Also, added 1/4 cup each of the marinade (strained), apple juice, and beef stock. Simmered and reduced by 1/2.

Both the recipe and the procedure (longer cook at a lower temp) are going to make up my "Go To" method for future briskets.
Richard B. - I did not put it back into the smoker at 150F for 1 hour. I put it in a double layer of HD foil, sauced it, wrapped it in a beach towel, and put it into a warm Coleman cooler for 3 hours. Removed, sliced, and poured on some of the accumulated juices.
Hey, that's why I'm your moderator, to notice these things for all.

This thread was actually open in the archives but I don't think many people realize you can "reply" to those archived items as well, just can't post "new"

Enjoy!
I did my first brisket with this recipe a few weeks ago and definitely agree with everyone, it is definitely one that I will always use.

I did the same things as dls, took it out once done.. Wrapped it in foil and a towel while pouring the finishing sauce in it.
I have used this recipe twice , on flats from walmart in my 08. They were great both times. The wife said the "Bark' was too a little too spicy for her, so the next one I'll try the rinse between the marinade & rub, to see if she likes it better. That's what I love about this forum, it's just like a problem solving session, the ideas are always flowing.
thanks,
RT
Okay.
There are several votes for rinsing it off.

There is Smokin's vote for leaving it on. I think one Smokin vote trumps several non-Smokin votes...

So, I'm leavin it on...
It goes in the smoker at noon. I'm pretty excited to see how my very first brisket will turn out...
quote:
Originally posted by Mad_Angler:
[qb]... I think one Smokin vote trumps several non-Smokin votes... [/qb]
Who said we live in a democracy???

Love having that confidence in my vote. In another thread they wanted me to run for president...not if I love my one vote wins power Wink

Let us know how it turns out.

Smokin'
Smokin' et.al.

Here is my plan. Should I change anything?
- Don't rinse off marinade
- Put rub on both sides
- Put in 008 with fat side up, middle rack
- Use 2 pieces apple wood, one piece of hickory
- Set temperature on CS to 225F
- Wait about 15 hrs for temp to get to ~190-195
- Take out, foil with finishing sauce
- Put in cooler for 1-5 hours depending on when done
- Take out at noon
- Separate flat from point
- Slice against grain
- Eat
WOW! The brisket was great.

I cooked it at 225 for 18 hr. The internal temperature was only up to 185F. I had to take it out because it was time to go to work.

It was a smashing success. There are no leftovers. The brisket had great flavor and was very tender. The tip of the flat was too done to slice but still good. The rest was just barely slicable...
quote:
Originally posted by tony76248:
[qb] I don't cooler the briskets. [/qb]
Only reason to is timing. If the brisket is done 4 or 5 hours early you have to keep it at 140 or above. You can't let it sit out for that long. That's just the easiest technique to "hold" anything for longer periods.

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