Incredible Brisket Recipe

SmokinOkie; Just discovered the move over here. Wondered what happened. I'll get back to dls, RichardB and the rest of you folks later this afternoon. Regards.

All the talk about this recipe, I'm gonna give it a try for Super Bowl Sunday!!! I'm salivating just thinkin' about it!!!!

What is "garlic pepper"??

I have seen several brands of Garlic Pepper, here is one I found online.

http://www.mccormick.com/productdetail.cfm?ID=10788

Basically it is Dried Garlic and Cracked Peppercorns the sulphiting agents prevent clumping.

So what is the verdict on the marinade? Should it be rinsed off?

I've got my first brisket marinading right now. I plan on putting it in the smoker around noon on Tuesday...

Rinse-pat dry-apply rub-smoke. As an option, you may want to strain some of the marinade, reduce it, and use in the finisshing sauce.

Did you trim the fat off the brisket before you foiled and placed the finishing sauce?

Why rinse it off? There's favor in the marinade and it will help the rub stick (if that's an issue).

quote:

Originally posted by williesQ:
[qb] Did you trim the fat off the brisket before you foiled and placed the finishing sauce? [/qb]

Most of it - The heavy stuff. Left a little surface fat on.

quote:

Originally posted by SmokinOkie:
[qb] Why rinse it off? There's favor in the marinade and it will help the rub stick (if that's an issue). [/qb]

No real need to. Maybe it would be better to say "Drain off the excess marinade".

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...

I leave it on and have had success. I just sprinkle the rub right over top...

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

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

Has anybody done the double foil wrap and then put the brisket back into their CS at a very low temp as opposed to using a cooler to hold the product? And if so at what temp? 100?

Gurnee -- In lieu of coolering it, I've foiled and put back into the smoker with it turned off. Worked fine for a couple of hours.

The smoker is well insulated and, if you do it fast enough you won't lose much residual heat.

I don't cooler the briskets. Have never seen a reason to. I read here about coolering the Butts and so far I have been very pleased. That said, I always experiment.

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.

quote:

Originally posted by Mad_Angler:
[qb] WOW! The brisket was great. [/qb]

Congrats. Would you do anything different? Was it too tender, sounds like it.